Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar

Apple is one of the delicious fruit consumed by people. cider vinegar was made through traditional method and changes occurred during 8 week fermentation period were determined in this research. Total titratable acidity, pH, total soluble solids (°brix), phenolic contents, Oxygen Radical Absorbance Capacity (ORAC) Trolox Equivalent Antioxidant (TEAC) assays, contents determined. substance, ORAC TEAC values increased significantly weekly reached highest level 3rd week. apple as 1110.63 mg GAE L-1, 10.92 mM 21.11 µmol TE mL-1, respectively. samples had gallic acid, catechin, epicatechin, chlorogenic p-coumaric acid. The major substances acid While value 4th detected 11.91 23.69 respectively; 5th found 46.36 49.71 L-1. activity not significant reduction acetic fermentation. In study, formation process functional sensory properties due to change antioxidant bioactive component content emphasized.