Comparison of Chemical Properties between Traditional and Commercial Vinegar

Abstract

Fruits of wild fruit species are considered healthy foods with the potential to treat and prevent chronic diseases. In recent years, the food industry and consumers have become increasingly interested in the nutritional value and safety of food and ingredients. A traditional method of processing fruits from spontaneous flora is in the form of vinegar by simple and easy techniques. The aim of this paper was to analyze the chemical composition of homemade vinegars obtained by traditional methods from the fruits of some wild fruit species, compared with commercial vinegars. To evaluate the characteristics of the two types of vinegar, analyses were performed regarding the physicochemical properties (density, soluble dry matter, total titratable acidity, and pH) and the content of phenolic compounds using HPLC. In terms of pH, it varied between 2.58 and 3.67 for homemade vinegar and between 2.22 and 2.86 for commercial vinegar. The density of vinegar varied between 1015 and 1070 kg/m3 in the case of homemade vinegar and between 1013 and 1030 kg/m3 in the case of commercial vinegar. The phenolic compounds, gallic acid, neochlorogenic acid, catechin hydrate, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid, salicylic acid, ellagic acid, rutin, and myricetin were found in homemade vinegar. Fewer phenolic compounds were identified in commercial vinegars. The data obtained highlight the high quality of homemade traditional vinegars compared with commercial ones. The biochemical composition of vinegars traditionally obtained from wild fruits, through simple recipes, demonstrates their role and importance for human well-being and the potentially beneficial effects on health.

Investigation of Some Biological Properties of Propolis in Hawthorn Vinegar Extract

“…The pH values of the HV sample and the PHV sample were determined respectively as 2.96 and 2.98. In studies in the literature, pH values of hawthorn vinegar samples are 3.28 [25], 3.76 [26], 3.3 [20], 2.69 [27], 2.76 [28], 3.63 [29], 3.67 (red) and 3.25 (black) [30]. The results obtained in our study are similar to the literature findings.…”

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

“…Gallic acid (5.18 ± 0.45 mg/L), 3,4‐dihydroxybenzoic acid (1.61 ± 0.26 mg/L), catechin (1.07 ± 0.16 mg/L), and rutin (0.52 ± 0.18 mg/L) were the main compounds from the grape vinegar. Similarly, Cosmulescu et al ( 2022 ) found that the gallic acid in grape vinegar was 8.11 mg/L. Kahraman et al ( 2022 ) stated that catechin and gallic acid in grape vinegar were 4.4 and 10.8 μg/L, respectively.…”

Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile and, sensory profiles, antioxidant activity and chemical characteristics

“…The phenolic compounds present in vinegars come from the raw material used, but changes in their composition or quantity may occur due to different processing methods and plant materials [15]. These compounds contribute to antioxidant activity and, in Jabuticaba, studies highlight the contribution of anthocyanins, a class of avonoids present in dark-colored fruits.…”