ArticleFoods (Basel, Switzerland)2023
Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Who cites it
7 citing papers in PubMed, 12 citations in OpenAlex.
- Comprehensive Characterization of the Bioactive Profile inFoods (Basel, Switzerland) · 2026Article
- Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Frontiers in nutrition · 2026Article
- Quality Evaluation of High-Polyphenol Vinegars Produced from Various Romanian Plum Cultivars.Foods (Basel, Switzerland) · 2025Article
- Fruit Vinegars as Natural and Bioactive Chitosan Solvents in the Production of Chitosan-Based Films.Polymers · 2024Article
- Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models.International journal of molecular sciences · 2024Review
- Customized 16S-23S rDNA ITS Amplicon Metagenomics for Acetic Acid Bacteria Species Identification in Vinegars and Kombuchas.Microorganisms · 2024Article
- The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
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