Development of Fermented Prunus Vinegar: Chemical Characterization and Antioxidant Activity

The purpose of this study was to examine the chemical properties, antioxidant activities and sensory test of a two-stage fermented vinegar that was produced from three Prunus species, namely Prunus persica L., Prunus domestica L., and Prunus mume L. Alcoholic fermentation was produced using Saccharomyces cerevisiae and acetous fermentation was achieved using Acetobacter pasteurianus. Samples taken during the alcoholic fermentation showed a continuous decrease in total soluble solids and an increase in alcohol content at the end of fermentation process. The result showed that the wine produced from Prunus persica L. exhibited the highest content of alcohol (13.81±0.04 %, w/v) and exhibited the highest content of antioxidant activity (45.21±0.06 mg/ml). In the acetous fermentation, alcohol content dropped continuously and acetic acid content elevated at the end of the process. The highest content of acetic acid (4.04 ± 0.19 %, v/v) was detected in the vinegar produced from Prunus domestica L., while the vinegar produced from Prunus persica L. exhibited the highest content of antioxidant activity (49.08 ± 8.49 mg/ml). The 9-point hedonic scale showed that the vinegar produced from Prunus mume L. exhibited the highest overall acceptability (7.83±1.02), a result that indicated that consumers rated it at the very pleasant level on the preference scale.

Keywords: chemical properties; antioxidant activity; fruit vinegar; Prunus; sensory evaluation

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