Quality Evaluation of High-Polyphenol Vinegars Produced from Various Romanian Plum Cultivars
Plum vinegar represents a functional food product valued for its potential health benefits, largely attributed to its polyphenolic content. This study investigates the quality parameters of vinegars produced from five Romanian plum varieties (Centenar, Agent, Andreea, Anna Spath and Romanian Vanata), focusing on their physicochemical and phenolic profiles. Analyses included pH, total acidity, colorimetric evaluation, total polyphenolic content (TPC), antioxidant activity, and ATR-FTIR and <sup>1</sup>H-NMR spectroscopy. The vinegars exhibited pH values ranging from 3.2 to 3.7 and TPC values between 250 and 350 mg GAE/L during fermentation, with higher concentrations (up to 400 mg GAE/L) recorded post-aging. These findings support the potential of Romanian plum varieties as valuable raw materials for producing high-quality, polyphenol-rich fruit vinegars.
Authors
- Georgeta Ștefan (ORCID: https://orcid.org/0000-0001-7234-1865)
- Maria-Cristina Todașcă (ORCID: https://orcid.org/0000-0001-9695-5423)
- Ștefan Theodor Tomas
- Mihaela Tociu (ORCID: https://orcid.org/0000-0002-8606-5555)
- Fulvia-Ancuța Manolache (ORCID: https://orcid.org/0000-0002-1158-0552)
- Teodora-Alexandra Iordache
- Cătălina-Beatrice Poteraș (ORCID: https://orcid.org/0009-0009-4692-3429)
Institutions
- University of Agronomic Sciences and Veterinary Medicine of Bucharest (RO)
- National Institute for Research and Development in Informatics - ICI Bucharest (RO)
- Universitatea Națională de Știință și Tehnologie Politehnica București (RO)
Publication Details
- Journal
- Foods
- Published
- 2025-09-22
- DOI
- https://doi.org/10.3390/foods14183282
- Citations
- 2
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 2.32