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Cited by 17Food and Agricultural SciencesPhytochemicals and Antioxidant ActivitiesFood Science and Nutritional Studies

The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market

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Melkis, Klaudia, Jakubczyk, Karolina·2024·Foods
DOI 10.3390/foods13101488PMC PMC11119752
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Abstract

Live vinegar is a product formed through a two-step fermentation process of a sugar substrate that has not been subjected to filtration or pasteurization. This is considered to preserve all nutrients and biologically active microorganisms, making it a product with a valuable composition and beneficial properties. Therefore, the purpose of this study was to analyze the chemical composition and antioxidant properties of the selected vinegars available on the Polish food market. The material in the study consisted of four live (naturally turbid, unfiltered, unpasteurized) fruit or vegetable vinegars: apple, pear, rhubarb, and lemon. Spectrophotometric, HPLC, and GC methods were used. Among the vinegars tested, lemon vinegar had the highest vitamin C content—15.95 mg/100 mL. Apple vinegar proved to be the best source of polyphenols and flavonoids (TPC—191.97 mg GAE/L, TFC—70.22 mg RE/L). All of the vinegars contained dihydroxybenzoic acid, 4-hydroxybenzoic acid, caffeic acid, 2-hydroxycinnamic acid, and myricetin. The acetic acid content of the tested vinegars ranged from 29.180 to 38.125 mM/L. The pH values ranged from 3.14 to 3.41. In conclusion, the most promising nutraceutical with potentially beneficial health-promoting properties seems to be apple vinegar.

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  • Raw materials rich in monosaccharides, disaccharides, starches, and complex carbohydrates require a saccharification and enzymatic hydrolysis step prior to alcoholic fermentation to convert these carbohydrates into fermentable sugars.

    “Furthermore, raw materials rich in monosaccharides, disaccharides, starches, and complex carbohydrates—such as the juices of vegetables and fruits like grapes, apples, and tomatoes—require a saccharification and enzymatic hydrolysis step prior to alcoholic fermentation to convert these carbohydrates into fermentable sugars [17].”

    From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [17]

    The Introduction (page not provided) says vinegar can be made from carbohydrate-containing raw materials and that yeast converts fermentable sugars to ethanol. It does not say that fruit or vegetable juices require saccharification or enzymatic hydrolysis before alcoholic fermentation, nor does it specify the listed carbohydrate types. (LLM, conf=0.86)

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References 87 · Cited by 17

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Authors
Melkis, K., & Jakubczyk, K.
Affiliations
Pomeranian Medical University (PL)
Corresponding author
Jakubczyk, Karolina
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2024-05-11
Volume
13
Issue
10
Pages
1488
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods13101488
PMC
PMC11119752
OpenAlex
W4396863162
Cited by
17
References
87
Citations by year
2026: 4 · 2025: 10 · 2024: 3
FWCI
3.65
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
Pomeranian Medical University in Szczecin
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
Keywords
fruit vinegar, apple cider vinegar, antioxidant activity, polyphenols, flavonoids, vitamin C, acetic acid, myricetin, caffeic acid, p-hydroxybenzoic acid, nutraceuticals

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