Processing and Characterization of Some Flavored Vinegars

Diana Dogaru, Mariana-Atena Poiană, Diana Moigrădean, Nicoleta Gabriela Hadaruga
In this paper was obtained apple vinegar that was flavored with spicy plants mixture and different fruits in the view to improve the organoleptical and chemical properties. The obtained vinegar types were analyzed for some physico-chemical characteristics (organoleptical features, total acidity, extract, sediment-determined on the basis of standardized method) and antioxidant activities (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and ascorbic acid content (using 2,6-dichlorophenol indophenol method). The antioxidant capacity varied between 4.5-5.5 mM Fe2+/L for apple vinegar flavored with spicy plants and between 4.5-7.7 mM Fe2+/L for vinegar flavored with fruits. By flavoring of apple vinegar with fruit the polyphenols content increases with 13-32% in rapport with apple vinegar; for apple vinegar flavored with spicy plants the increasing of polyphenol content is insignificantly. The values obtained for ascorbic acid content was situated between 0.5-2.2 mM/L, different for analyzed apple vinegar and apple flavored vinegar.
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