Comparison of Physicochemical Properties and Antioxidant Activities of traditional and industrial vinegars

Authors
Tayebe shahi 1
Seid Mahdi Jafari Jafari 2
Mohsen Pouyan 3
Mahdi Ebrahimi 4
Hossein Raghara 5
Sareh Hosseini
1 Member of Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand, Iran,
2 Prof, Food Material and Process Design Engineering, Gorgan, Iran
3 3Head of Medicinal Plants Research Complex, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand, Iran
4 4Assistant Professor of Research Group for Optimizing the Production and Processing of Medicinal Plants, Academic Center for Education, Culture and Research, Southern Khorasan Province, Birjand, Iran,
5 Production and Processing of Strategic Plants of Sothern Khorasan Department, Academic Center for Education, Culture and Research, Birjand, Southern Khorasan Province, Iran
10.52547/fsct.18.121.14
Abstract
vinegar is a functional and widely used seasoning around the world that is made from various raw materials. Since there are many reports confirming the antioxidant power of vinegar and its use as a fat burner and weight-loss ingredient, so it is necessary to study the composition and characteristics of different types of vinegars. Jujube vinegar was prepared using different treatments and the best product was selected. Traditional grape and apple vinegars and industrial apple vinegar were also purchased from the local market. physical and chemical tests including acidity, pH, calorimetric, antioxidant capacity, phenolic compounds, sensory and color evaluation were performed on vinegar samples. Based on the results, the minimum and maximum values for pH, acidity, and Brix tests were 2.91 to 3.27, 3.20 to 5.31, and 4.93 to 14.47, respectively. The highest amount of phenolic compounds (5042.67) and antioxidant activity (32.88%) was observed in jujube vinegar. The lowest color components of L, a, and b were 26.11, -5.20, and 32.21 in industrial apple vinegar, respectively. The highest and lowest scores of Average Comparison for taste, color, odor, and general acceptance were observed in jujube vinegar and commercial apple vinegar. The type of raw material and the conditions of the fermentation process have the greatest impact on the quality of the final vinegar the correlation between the color of the traditional vinegar samples and antioxidant properties indicates the presence of more phenolic compounds, which in the case of commercial apple vinegar indicates the presence of caramel in vinegar
Keywords
Keywords: Antioxidant properties
Fermentation
phenolic compounds
Vinegar

Subjects

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