Abstract
Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim of this research was the evaluation of the total polyphenol content (TPC), total anthocyanin content (TAC) and antioxidant properties (by ABTS and DPPH assay) of several vinegars produced by an acetous fermentation process, using substrates that contain berry (raspberries, blueberries, blackberries) juice (40%; 60%) inoculated with acetous bacteria (0.5%; 1%). Experimental results indicated that blueberry vinegar samples obtained using 0.5% acetous bacteria and 60% berry juices lead to the highest mean values for TPC, TAC and levels of antioxidant activity, but all these variants had significantly the lowest values of acetic acid content
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Pădureanu, C., Maier, A., Pădureanu, V., Nedelcu, A., Lupu, M. I., & Bădărău, C. L. (2022). THE TOTAL CONTENT OF POLYPHENOLS AND THE ANTIOXIDANT PROPERTIES OF SEVERAL BERRY VINEGARS. Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 15–64(1), 145–156. https://doi.org/10.31926/but.fwiafe.2022.15.64.1.11
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