Determination of total phenolic, flavonoid and monomeric anthocyanin contents and antioxidant properties of 15 different fruit vinegars produced by traditional method

Abstract

In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar). It was aimed to determine the total phenolic, total flavonoid and total monomeric anthocyanin contents and antioxidant capacities of vinegars. As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars. In addition, wild pear and hawthorn vinegars were very rich in phenolic and flavonoid compounds and these vinegars had very high antioxidant capacity. The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.