DETERMINATION OF TOTAL PHENOLIC COMPOUND, ANTIOXIDANT ACTIVITY, AND SOME PHYSICOCHEMICAL PROPERTIES OF DIFFERENT COMMERCIAL FRUIT VINEGARS

This study aimed to determine the total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS, DPPH, FRAP), and some physicochemical properties of different uncommon fruit vinegars (pineapple, peach, banana, strawberry, fig, blackberry, apricot, gilaburu, sour cherry, and rosehip) of different brands sold in Türkiye. Except for one brand of blackberry vinegar, all samples exhibited titration acidity values below the acceptable limit. The vinegars showed notable differences in pH, dry matter, and color values. TPC and TFC values ranged between 63.08-4441.25 mg GAE/L and 4.62-3023.08 QE/L, respectively. ABTS, DPPH and FRAP values varied between 21.45-7710.91 mg TE/L, 3.40-2079.00 mg TE/L and 10.27-5332.20 mg TE/L, respectively. Rosehip vinegar samples exhibited the highest TPC, TFC, and antioxidant activity. Significant variations were determined not only among different types of fruit vinegars but also among different brands of the same fruit vinegar in terms of TPC, TFC, antioxidant activity, and physicochemical properties.