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Vol.2 , No. 4, Publication Date: Aug. 5, 2015, Page: 49-54
 affect on its quality and safety. In this study, three different types of Iranian tradition vinegar (apple, white, and red) were procured from local market of Damghan, Iran. The samples were studied for brix, acidity, densitometry, total sugar, alcohol, color, phenolic content, FRAP and metallic contamination tests. The results revealed that apple vinegar has more brix, density, TPC, antioxidant activity, and zinc than the other vinegars. As well as, color densities of apple and red vinegar have not significant difference; however, these values were measured more than white vinegar. White and red vinegars have the highest acidity among the three type vinegars. TPS and antioxidant activity of white and red vinegars together have not significant difference. Amounts of alcohol, arsenic, lead, and copper of the three type vinegars have not significant difference.&picture=http://www.aascit.org/aascit/decorators/img/journal/907.jpg)
| [1] | Hamid Golivari, Department of Food Science and Technology, Azad Islamic University of Damghan, Damghan, Iran. |
| [2] | Razieh Niazmand, Department of Food Chemistry, Research Institute Food Science and Technology, Mashhad, Iran. |
| [3] | ostafa Shahidi Noghabi, Department of Food Chemistry, Research Institute Food Science and Technology, Mashhad, Iran. |
Some physicochemical properties of vinegar such as (brix, acidity, densitometry, total sugar, alcohol, color, phenolic content, FRAP and metallic contamination) affect on its quality and safety. In this study, three different types of Iranian tradition vinegar (apple, white, and red) were procured from local market of Damghan, Iran. The samples were studied for brix, acidity, densitometry, total sugar, alcohol, color, phenolic content, FRAP and metallic contamination tests. The results revealed that apple vinegar has more brix, density, TPC, antioxidant activity, and zinc than the other vinegars. As well as, color densities of apple and red vinegar have not significant difference; however, these values were measured more than white vinegar. White and red vinegars have the highest acidity among the three type vinegars. TPS and antioxidant activity of white and red vinegars together have not significant difference. Amounts of alcohol, arsenic, lead, and copper of the three type vinegars have not significant difference.
Keywords
Apple Vinegar, White Vinegar, Red Vinegar, Physicochemical Propertie
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