Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics

• Published in: Foods Vol. 12; no. 20; p. 3769
• Main Author: Yildiz, Elif
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.10.2023; MDPI
• Subjects: Acetic acid; Acidity; Acids; Amino acids; Antimicrobial agents; antioxidant capacity; Antioxidants; Aroma; bioaccessibility; Biocompatibility; Biological activity; Biomedical materials; Cider; Citric acid; Dietary minerals; Enzymes; Fermentation; Ferulic acid; Food products; Fruit; Fruits; Gallic acid; Grapes; Instrument industry; Isocitric acid; Malic acid; Molecular weight; Nutrition; Organic acids; p-Hydroxybenzoic acid; phenolic compounds; Phenols; Protocatechuic acid; Raw materials; Sensors; Succinic acid; Vanillic acid; Vinegar; United States; Germany; Turkey; St Louis Missouri; United States > US
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12203769

Vinegar has been known as a traditional remedy since ancient times. In addition to being used as a flavoring and aroma enhancer in world cuisines, it has attracted more and more attention due to its bioactive potential and health properties. Although the most common use is apple cider vinegar together with grape vinegar, vinegar produced from red fruits has come to the fore due to their health purposes. Rosehip, pomegranate, fig, guelder-rose, blackberry, raspberry, and blueberry vinegars were evaluated regarding the organic acid content, phenolic compound content, and bioactive potential to assess their health potential and associated contents. Acetic acid, citric acid, succinic acid, and malic acid were determined as prominent organic acids in the vinegar samples. In contrast, gallic acid, vanillic acid, protocatechuic acid, and ferulic acid were dominant regarding phenolic compounds. Raspberry, guelder-rose, and pomegranate vinegars came forth regarding their bioactive content and potential. The discriminative parameters of the vinegar samples were pH, total acidity, dL-isocitric acid, gallic acid, and hydroxybenzoic acid. Fruit vinegars were determined to have a notable bioactive content compared to apple and grape vinegars. The use of these vulnerable bioactive materials in vinegar fermentation could provide an effective way for nutrition and raw material resourcing.