The purpose of this study is to point out antioxidant capacity of some kinds of fruits (apples, bilberry, blackberry, raspberry) from raw material to processed products (vinegar obtained from these kinds of fruits). Nutritional antioxidants gain lately a special attention from researchers for their potential effects on preventing or improving more than 100 chronicle degenerative diseases, as cancer, heart diseases, growing older phenomenon. Is well known the importance of fruits and vegetable antioxidant capacity through direct consuming or derivates foods. Antioxidant capacity was determined with FRAP method on fruits raw material and during the process of fermentation Antioxidant capacity of these products was determined on final product and on several steps during fermentation process. Antioxidant activity of fruit vinegar was determined on groups of fruits and fermentation periods (3 periods of fermentation) at 593nm absorbance. After this study we could conclude that antioxidant capacity of fruits vinegar decrease during the fermentation process (increasing the absorbance values of antioxidant capacity during fermentation),but unfortunately could not make a very good correlation between various kinds of fruits vinegar and corresponding values for antioxidant capacity.
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