Comparison of traditional Zivzik pomegranate vinegar against commercial pomegranate vinegar: antioxidant activity and chemical composition

Abstract

The vinegar, which is known to be very beneficial for health, also changes its usage potential and chemical properties according to the raw material it is obtained from. In this study, Zivzik pomegranate Vinegar produced with the traditional methods from Zivzik pomegranate varieties was compared with commercial pomegranate vinegar in terms of physicochemical properties, total phenolic, total flavonoid, and total anthocyanin content, organic acid, sugar, and phenolic acid composition by HPLC, elemental analysis by ICP-OES and antioxidant properties. As a result of the study, Zivzik pomegranate vinegar was found to be more antioxidant than commercial vinegar. In both vinegar samples, K is the dominant element. Similarly, acetic acid is the dominant organic acid detected in both types of vinegar. While chlorogenic acid was the dominant phenolic compound in commercial pomegranate vinegar, it was determined that gallic acid was dominant in Zivzik pomegranate vinegar. As a result, while it was determined that the origin and variety of the raw material had a direct effect on the product quality obtained, it was concluded that the vinegar obtained by traditional methods was more beneficial in terms of health than commercial vinegar.

Keywords

• Chlorogenic acid
• Gallic acid
• HPLC
• ICP-OES
• Potassium
• Zivzik Pomegranate vinegar

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