This paper describes both the obtaining of apple vinegar as well as the improving its antioxidant function by addition of dried fruit with high level of bioactive compounds. Apple vinegar was prepared in laboratory conditions by acetic fermentation of apple marc following a traditional procedure used in small-scale systems or in home conditions. In order to prepare function-enhanced apple vinegar different dried fruit and mixtures of dried fruit have been added to vinegar in a proportion of 5% (w/v). In this purpose, the following fruit types were used: pineapple, bananas, apricots, coconut, peach, goji, kiwi, mango, rosehips, cranberries and papaya. The fruits were previously dried in a home-scale dehydrator for 20 h at 60°C. After one month from addition of dried fruit, the function-enhanced vinegar samples were analyzed in terms of total phenolics content and antioxidant activity. Our results show that the manufacture of apple vinegar in home conditions represents an easy way to exploit the apples with inadequate quality to be used as fresh fruit or to valorize the by-products resulted from manufacture of canned apple products. Also, the incorporation of dried fruit has added value to apple vinegar by enhancing its antioxidant function and improving the sensory properties.
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