Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar

In this study, we investigated the physicochemical characteristics and antioxidant activity of fermented vinegar using onion black onion. When were in alcohol for 8 days, content both (OV) (BV) increased, whereas their sugar decreased. The was higher OV than that BV. acetic acid 20 pH BV decreased, total acidity increased. After fermentation, main free sugars fructose glucose, they OV. major organic acids malic acid, addition, increased 1,1’-diphenyl-2-picrylhydrazyl (DPPH) 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic (ABTS+) radical scavenging activities a dose-dependent manner. Furthermore, DPPH ABTS+ greater juice juice. showed Therefore, is more suitable functional through activity.