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KMID : 1007520200290030401
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Food Science and Biotechnology
2020 Volume.29 No. 3 p.401 ~ p.408
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Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials
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Sengun Ilkin Yucel
Kilic Gulden
Ozturk Berna
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Abstract
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In the present study, variety of fruit vinegars were investigated in terms of their physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid contents were in the range of 933?1162 mg GAE/L and 66.64?470.86 mg/L in terms of catechin equivalents, respectively. During the evaluation of antioxidant activity via DPPH and ABTS assay, samples showed the activity as in the range of 0.047?0.302 and 0.413?0.885 μg TE/mL, respectively. The counts of AAB, LAB and yeast-mold were found in the range of?
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KEYWORD
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Vinegar, Phenolic, Flavonoid, Antioxidant, Antimicrobial
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