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Antioxidant Properties of Strawberry Vinegar

Ç. Gokirmakli 1, N. H. Budak 2, Z. B. Guzel-Seydim 1, A. C. Seydim 1, B. E. Filiz 1, and I. D. Karakulak 1
1. Department of Food Engineering, Süleyman Demirel University, Isparta, Turkey
2. Department of Food Processing, Isparta University of Applied Sciences, Isparta, Turkey
Abstract—Consumption of the strawberry is not only a healthy choice but also enjoyable for most of the people. It is one of the most popular and well-known fruits around the world. It is used to produce pastry products and jam. However, its utilization as vinegar is not a common application. The purpose of this study was to determine chemical properties of strawberry vinegar including antioxidant capacity. For this purpose, total acidity, pH, dry matter content and antioxidant capacity tests such as TEAC, ORAC and total phenolic contents, phenolic compounds and organic acid content analyses were carried out. The pH, total acidity and dry matter contents for strawberry vinegar were 3.57±0.0, 4.59±0.1 and 2.06±0.11, respectively. The TEAC and ORAC values for the vinegar were 6,26 mM TE/g sample, 1.67μmol/ml, respectively. The results of the study indicated that antioxidant properties of strawberry decreased during vinegar fermentation. Also, strawberry vinegar has a “mild” antioxidant activity level when compared with other types of vinegar.
Index Terms—strawberry, strawberry vinegar, strawberry juice, TEAC, ORAC, antioxidant activity

Cite: Ç. Gokirmakli, N. H. Budak, Z. B. Guzel-Seydim, A. C. Seydim, B. E. Filiz, and I. D. Karakulak, "Antioxidant Properties of Strawberry Vinegar," International Journal of Food Engineering, Vol. 5, No. 3, pp. 171-174, September 2019. doi: 10.18178/ijfe.5.3.171-174
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