Determination and evaluation of some basic phytochemical properties of date vinegar

Date vinegar is a traditional functional food that, thanks to the rich nutritional content of dates and the bioactive compounds formed through natural fermentation, exhibits beneficial effects, particularly on the digestive system, metabolism, and metabolic health. Traditional vinegar production stands out as an alternative source, as the fruits used in the process have a high natural sugar content and rich nutritional profile, making it a natural and economical health-supporting product. In this study, the production method and phytochemical profile of date vinegar were thoroughly examined, including total phenolic content, total flavonoid level, DPPH antioxidant capacity, and organic acid composition through HPLC analysis. The results revealed that date vinegar contains a high amount of antioxidant compounds (total phenolic content of 429.00 mg GAE L⁻¹, total flavonoid content of 302.00 μg QE mL⁻¹), and exhibits a strong DPPH free radical scavenging activity of 89%. In terms of organic acid composition, tartaric acid (556.33 mg 100 g⁻¹) and oxalic acid (354.33 mg 100 g⁻¹) were detected at the highest concentrations. The presence of these organic acids contributes not only to the taste of the vinegar but also to its positive biological effects on health. The findings indicate that date vinegar has a complex and diverse phytochemical structure and possesses significant potential as a functional food due to its strong antioxidant capacity. Moreover, these results are in parallel with similar studies reported in the literature, supporting the use of date vinegar as a traditional product with health-promoting biological activities. In conclusion, the functional properties and rich organic acid content of date vinegar make it a valuable natural health-supporting and functional food product.