ArticleFoods (Basel, Switzerland)2024
The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Diversity and Functional Roles of Microorganisms in Anatolian Black Pine Cone Vinegar Fermentation.Food science & nutrition · 2025Article
- A deep dive into the orchard of health: Exploring the anti-cancer and anti-aging potential of apple polyphenols.Journal of food and drug analysis · 2025Review
- The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development.Microorganisms · 2025Review
- Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter.Current research in food science · 2025Article
- Bioactive Potential ofBioMed research international · 2025Article
- Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models.International journal of molecular sciences · 2024Review
- The Role of Light in Enhancing the Nutritional and Antioxidant Qualities of Basil, Mint and Lemon Balm.Foods (Basel, Switzerland) · 2024Article
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2 authors.
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Abstract
Live vinegar is a product formed through a two-step fermentation process of a sugar substrate that has not been subjected to filtration or pasteurization. This is considered to preserve all nutrients and biologically active microorganisms, making it a product with a valuable composition and beneficial properties. Therefore, the purpose of this study was to analyze the chemical composition and antioxidant properties of the selected vinegars available on the Polish food market. The material in the study consisted of four live (naturally turbid, unfiltered, unpasteurized) fruit or vegetable vinegars: apple, pear, rhubarb, and lemon. Spectrophotometric, HPLC, and GC methods were used. Among the vinegars tested, lemon vinegar had the highest vitamin C content-15.95 mg/100 mL. Apple vinegar proved to be the best source of polyphenols and flavonoids (TPC-191.97 mg GAE/L, TFC-70.22 mg RE/L). All of the vinegars contained dihydroxybenzoic acid, 4-hydroxybenzoic acid, caffeic acid, 2-hydroxycinnamic acid, and myricetin. The acetic acid content of the tested vinegars ranged from 29.180 to 38.125 mM/L. The pH values ranged from 3.14 to 3.41. In conclusion, the most promising nutraceutical with potentially beneficial health-promoting properties seems to be apple vinegar.
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