Estimating the Weight Percentage of Acetic Acid in Samples of Commercial Vinegar from Local Markets in Tripoli

This study aimed to estimate the weight percentage of acetic acid in different samples of commercial vinegar available for consumers in local markets in Tripoli. Indeed, such an estimation would help to determine the quality of the vinegar and ascertain its safety for consumption. Thirteen samples of vinegar were collected: eleven of them were industrial vinegar and two were natural vinegar (i.e., corn vinegar and cane vinegar) from local markets in Tripoli. The volumetric analysis method (neutral titrations) was used to estimate the standard concentration of the samples. This method involves titrating a diluted solution of each vinegar sample using a standard solution of sodium hydroxide with a concentration of 0.0894 N, the concentration of which was previously controlled and known by titrating it with an initial standard solution of potassium hydrogen phthalate. Density was also estimated, and the percentage of acetic acid in all vinegar samples was calculated. The results showed that the percentages of acetic acid in the analyzed samples were between 1.14 wt.% and 5.74 wt.%. In a more accurate sense, the results showed that the percentages of acetic acid in the synthetic vinegar samples were (1.14, 4.72, 4.54, 5.62, 5.02, 2.96, 4.75, 3.82, 5.74, 5.02, 5.12 %wt), respectively. In contrast, the results in the natural vinegar samples were (5.14, 2.56 wt%) for cane vinegar and corn vinegar, respectively. Based on these figures, the researcher would confirm that six of the samples (S4, S5, S9, S10, S11, S12) are within the requirements recommended in the Libyan Standards. Conversely, it was found that nine samples are considered within the Standards recommended by the Food and Agriculture Organization and the World Health Organization.