Abstract
Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two important components of the flavors and health benefits of fruit vinegars. This study aimed to test the antioxidant activities, phenolic profiles, and organic acid contents of 23 fruit vinegars. The results found that the 23 fruit vinegars varied in ferric-reducing antioxidant power (FRAP, 0.15–23.52 μmol Fe(II)/mL), Trolox equivalent antioxidant capacity (TEAC, 0.03–7.30 μmol Trolox/mL), total phenolic content (TPC, 29.64–3216.60 mg gallic acid equivalent/L), and total flavonoid content (TFC, 2.22–753.19 mg quercetin equivalent/L) values. Among the 23 fruit vinegars, the highest antioxidant activities were found in balsamic vinegar from Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti). In addition, polyphenols and organic acids might be responsible for the antioxidant activities of fruit vinegars. The most widely detected phenolic compounds in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, with tartaric acid, malic acid, lactic acid, citric acid, and succinic acid the most widely distributed organic acids. Overall, fruit vinegars are rich in polyphenols and organic acids and can be a good dietary source of antioxidants.
Highlights
Traditional vinegar is made from cereals and has been consumed for a long time
Fruit vinegars can retain a number of antioxidants from fruit or fruit juices [4] and possess relatively high antioxidant capacities compared to wine and fruit juices [5]
ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays were both used to evaluate the antioxidant activities of fruit vinegars
Summary
Traditional vinegar is made from cereals and has been consumed for a long time. Another type of vinegar, fruit vinegar, made from fruit or fruit juices, has become increasingly popular in recent years because consumers are paying more attention to the functional properties of food products.Oxidative stress is one of the main causes of certain chronic diseases such as liver, neurodegenerative, and cardiovascular diseases [1,2], which can be prevented by antioxidants [3].Fruits are rich in antioxidants and are widely consumed by humans. Traditional vinegar is made from cereals and has been consumed for a long time. Another type of vinegar, fruit vinegar, made from fruit or fruit juices, has become increasingly popular in recent years because consumers are paying more attention to the functional properties of food products. Fruits are rich in antioxidants and are widely consumed by humans. Fruit vinegars can retain a number of antioxidants from fruit or fruit juices [4] and possess relatively high antioxidant capacities compared to wine and fruit juices [5]. Fruit vinegars can increase antioxidant capacities of diets [6] as the fermentation process can produce functional components such as organic acids [7]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
