نوع مقاله : مقاله پژوهشی
نویسندگان
1 مرکز تحقیقات حلال جمهوری اسلامی ایران، سازمان غذا و دارو، وزارت بهداشت درمان، آموزش پزشکی تهران، ایران
2 استادیار دانشکده علوم پایه دانشگاه پیام نور صندوق پستی 4697-19395،تهران ،ایران
3 گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، شهرقدس، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Introduction
Vinegar is a common condiment used in many foods and beverages, which has health-promoting properties. This study aimed to determine the authenticity and comparison of distilled and fermented vinegars compared to vinegar produced with industrial acetic acid.
Materials and Methods
In this study, 15 commercial brands of distilled and fermented vinegar samples were prepared and the vinegar samples were examined and compared in terms of total acidity, oxidation index, antioxidant activity, content of phenolic compounds and organic acids, and trace elements.
Results
Our results showed that the decrease in total acidity was related to fermented samples. Also, fermented vinegars had higher oxidation value, antioxidant activity, phenolic and organic acids with a significant difference (p<0.05) compared to distilled vinegars and acetic acid. FTIR spectrum also confirmed the presence of nutritional compounds in fermented samples in addition to acetic acid. Also, in terms of heavy metals such as lead and nickel, fermented vinegars were safer than industrial acetic acid (p<0.05), while fermented vinegars had more magnesium than acetic acid and distilled samples. Industrial acetic acid had higher lead and nickel (p<0.05), due to the catalyst applied for industrial acetic acid production.
Conclusion
The obtained data highlight the high quality of fermented vinegars compared to commercial vinegars. The biochemical composition of vinegars traditionally obtained from fruits and through simple recipes demonstrates their role and importance for human well-being and their potential beneficial effects on health. Overall, the results of this study showed that fermented vinegars are superior in terms of nutritional and functional properties to distilled vinegars and industrial acetic acid.
کلیدواژهها [English]
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