STUDY ON PHYTOCHEMICAL CHARACTERSTICS OF FRUIT JUICES AND VINEGAR PRODUCED FROM VARIOUS FRUITS (APRICOT, BAEL, DATE, AND FIG)
Abstract
Vinegar is a highly valued fermented food product because of its many uses and functional characteristics. Producing vinegar from fruit concentrates is the main goal of this study in order to provide a food product with nutritional value. Due to high perishability of fruits, a lot of fresh product is wasted during glut season. So, the production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or fruit of lower grade can be utilized without lowering the end product's quality. The current study aims to describe the vinegar of fermented fruits, specifically Apricot, Date, Bael, and Fig. In this study, several phytochemical, mineral, and sensory analysis of fruit vinegar was examined. The process was carried out in two-stage fermentation - alcoholic and acetic acid fermentation. The manufactured fruit vinegars were examined for TSS, acidity, pH, reducing sugar, total sugar, ascorbic acid, antioxidant, carotenoid, phenolic content, and mineral content. From the results it concluded that Date vinegar possess high phenol, carotenoid, and antioxidant activity than other vinegars. Apricot vinegar was high in ascorbic acid content than other vinegars. K and Ca were found to be highest in bael vinegar. From this investigation it can be said that fruit vinegars are a high- quality dietary supplement of minerals, like K, Ca, and P; phytonutrients and antioxidants such as ascorbic acid, carotenoids and phenolic compounds which can help the human body to prevent oxidative stress, fight cancer and cardiovascular diseases.
How to Cite
Amandeep Mor, Dr. Ikbal Shah, "STUDY ON PHYTOCHEMICAL CHARACTERSTICS OF FRUIT JUICES AND VINEGAR PRODUCED FROM VARIOUS FRUITS (APRICOT, BAEL, DATE, AND FIG)", Vol. 3, Issue 2, 20-05-2025, pp. 1-17.
