The Total Content of Polyphenols and the Antioxidant Properties of several Berry Vinegars
Keywords:berries vinegars, antioxidant capacity, polyphenols, anthocyanin
AbstractBerry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim of this research was the evaluation of the total polyphenol content (TPC), total anthocyanin content (TAC), and antioxidant properties (by ABTS and DPPH assay) of several vinegars produced by an acetous fermentation process, using substrates that contain berry (raspberries, blueberries, blackberries) juice (40%; 60%) inoculated with acetous bacteria (0.5%; 1%). Experimental results indicated that blueberry vinegar samples obtained using 0.5% acetous bacteria and 60% berry juices led to the highest mean values for TPC, TAC, and levels of antioxidant activity, but all these variants had significantly the lowest values of acetic acid content.
AGRICULTURAL FOOD ENGINEERING