Comparison of Chemical Properties between Traditional and Commercial Vinegar

Fruits of wild fruit species are considered healthy foods with the potential to treat and prevent chronic diseases. In recent years, food industry consumers have become increasingly interested in nutritional value safety ingredients. A traditional method processing fruits from spontaneous flora is form vinegar by simple easy techniques. The aim this paper was analyze chemical composition homemade vinegars obtained methods some species, compared commercial vinegars. To evaluate characteristics two types vinegar, analyses were performed regarding physicochemical properties (density, soluble dry matter, total titratable acidity, pH) content phenolic compounds using HPLC. terms pH, it varied between 2.58 3.67 for 2.22 2.86 vinegar. density 1015 1070 kg/m3 case 1013 1030 compounds, gallic acid, neochlorogenic catechin hydrate, chlorogenic vanillic caffeic syringic epicatechin, p-coumaric ferulic sinapic salicylic ellagic rutin, myricetin found Fewer identified data highlight high quality ones. biochemical traditionally fruits, through recipes, demonstrates their role importance human well-being potentially beneficial effects on health.