Maria-Cristina Todașcă, Cătălina-Beatrice Poteraș, Teodora-Alexandra Iordache, Mihaela Tociu, Ștefan Theodor Tomas, Georgeta Ștefan, Fulvia-Ancuța Manolache
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引用次数: 0
Abstract
Plum vinegar represents a functional food product valued for its potential health benefits, largely attributed to its polyphenolic content. This study investigates the quality parameters of vinegars produced from five Romanian plum varieties (Centenar, Agent, Andreea, Anna Spath and Romanian Vanata), focusing on their physicochemical and phenolic profiles. Analyses included pH, total acidity, colorimetric evaluation, total polyphenolic content (TPC), antioxidant activity, and ATR-FTIR and 1H-NMR spectroscopy. The vinegars exhibited pH values ranging from 3.2 to 3.7 and TPC values between 250 and 350 mg GAE/L during fermentation, with higher concentrations (up to 400 mg GAE/L) recorded post-aging. These findings support the potential of Romanian plum varieties as valuable raw materials for producing high-quality, polyphenol-rich fruit vinegars.
期刊介绍：
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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