Life Science Journal 2014;11(4s) http://www.lifesciencesite.com 158 Production and quality evaluation of garlic (Allium sativum) vinegar using acetobacter aceti 1 Naseem Ullah, *2 Javed Ali, 3 Shahzeb khan, 1 Farhat Ali Khan, 2 Zia-ur-Rehman, 2 Arshad Hussain. 1 Sarhad University of Science and Information Technology Peshawar, KPK-Pakistan. 2 PCSIR Laboratories Complex, Jamrud Road Peshawar, KPK-Pakistan. 3 Department of pharmacy University of Malakand, Chakdara. *Email: Javedali_14@yahoo.com , phone#: +92-091-9216244, Fax: +92-091-9216232 Abstract: A process was developed for the preparation of garlic vinegar. The prepared product was analyzed for different parameters and found that pH was 2.2±0.1, total solid % 10.16± 0.2, total ash 0.231± 0.025, total acidity (acetic acid) 5.52± 0.03, malic acid± 0.64± 0.1, volatile acids % 1.42± 0.3, non-volatile acids % 4.1± 0.2, oxidation value 424 ± 0.5, alkaline oxidation value 4.8 ± 0.45, acid value (KOH/kg) 14.2 ± 0.1, saponification value 31.23± 0.2, peroxide value nil, iodine value 20 ± 0.4,ethanol content nil, ester value 29.6± 0.3. The minerals composition showed that Sodium (g/100g) 5.8997±0.2, Potassium (mg/100g) 218.78± 0.03, Calcium (mg/100g) 15.2212 ± 0.04, Magnesium (mg/100g) 23.1315± 0.1, Phosphorus (g/100g) 4.2511 ± 0.5 and iron (mg/100g) 2.156± 0.11. The prepared garlic vinegar was a good sensory evaluation when compared to branded vinegar. [ Naseem Ullah, Javed Ali, Shahzeb khan, Farhat Ali Khan, Zia-ur-Rehman, Arshad Hussain. Production and quality evaluation of garlic (Allium sativum) vinegar using acetobacter aceti. Life Sci J 2014;11(4s):158-160]. (ISSN:1097-8135). http://www.lifesciencesite.com . 22 Key words: Garlic vinegar, chemical composition, sensory evaluation, and mineral composition Introduction Vinegar, from the French vin aigre, meaning “sour wine,” can be made from almost any fermentable carbohydrate source, including wine, molasses, dates, sorghum, apples, pears, grapes, berries, melons, coconut, honey, beer, maple syrup, potatoes, beets, malt, grains, and whey. Initially, yeasts ferment the natural food sugars to alcohol. Next, acetic acid bacteria (Acetobacter) convert the alcohol to acetic acid (vinegar 2006). The wide variety of vinegars available today is nothing new. Until the six century BC, the Babylonians were making and selling vinegars flavored with fruit, honey, malt, etc. to gourmets of the time. In addition, the Old Testament and Hippocrates recorded the use of vinegar for medicinal purposes (Kehrer 1921; Conner 1976). The potency of garlic (Allium sativum) has been acknowledged for >5000 years. In ancient times, the Babylonians, Egyptians, Phoenicians, Vikings, Chinese, Greeks, Romans and Hindus used garlic frequently (Block 1985). They took garlic as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging and many other ailments. The use of garlic to treat wounds surfaced repeatedly through the middle ages into World War II, when garlic was used to treat the wounds of soldiers Garlic was ground or sliced and was applied directly to wounds to inhibit the spread of infections (Essman 1984). Garlic products have experienced increasing popularity in the last decade. Garlic preparations have been shown to exhibit hypolipidemic, antiplatelet and procirculatory effects. Aged garlic extract (AGE), along with other garlic preparations, has been reported to possess hepatoprotective, immune-enhancing, anticancer and chemopreventive activities. Furthermore, AGE exhibits antioxidative activities, whereas raw or heated garlic stimulates oxidation (Imai et al. 1994). Keeping in view of the beneficial effects of garlic it is aimed to develop a process for the production of garlic vinegar and compared this to the branded vinegar. Materials and methods Culture collection Vinegar culture Acetobactor aceti after isolation, identification and characterization was produced in Food Microbiology Laboratory, PCSIR Labs. Complex, Peshawar. Fermentation process The low quality garlic (Allium sativum) were purchased from local market were cut into pieces and passed through juicer machine. The brix of juice was adjusted to 16º. Yeast was added and pH was adjusted to 4-4.5.The juice was transferred to fermenter and temp was adjusted at 37ºC. The slurry was converted to alcohol after 5-7 days. When fermentation was completed. Alcohol was decanted. Culture of acetobacter aceti was added to decanted alcohol and shifted to acetater. The temperature of acetater was adjusted at 30ºC and kept at this temperature for 20 days. Samples were examined for aroma and acidity on daily basis until specific aroma and acidity for vinegar preparation was achieved. Chemical analysis of Apple Cider vinegar Chemical analysis PH, total solid %, total ash%, total acidity (Acetic acid), malic acid, volatile acids%, non volatile acid%, oxidation value, alkaline oxidation