Total phenolic content, antiradical, antimicrobial and antibiofilm properties of grape and apple vinegar

Antimicrobial resistance – the capability of microorganisms to resist antimicrobial agents has been stated as a major concern for public health. The increase in spread multi- and pan-resistant bacteria which are not treatable with present antimicrobials brought need use alternative products. Vinegar is natural product- produced from alcoholic fermentation- that shown strong activity. aim this study was determine total phenolic content antiradical activity commercial grape apple vinegar well evaluate their antibiofilm activities against Staphylococcus aureus Pseudomonas aeruginosa. Grape showed higher acidity content, lower (DPPH activity) compared vinegar. populations S. P. aeruginosa were significantly reduced by neat samples. antibacterial superior While AV GV samples at 50% concentration did form visible zone inhibition aureus, they an inhibitory effect (16.24 mm 16.5 AV). applied lowest (25%) show any on either bacterium. Solutions containing 6.25% prevented almost 100% biofilm formation both bacteria. However, solutions amounts stronger A positive correlation found between reducing ability study. Taken together, viability aeruginosa, thereby decreasing formation.