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Quality and biological properties of vinegar processed from non-valorized fruit...

Silva, Vanessa; Raouf Mehrpour, Gisou; Soares, Vera; Santo, David; A. Nunes, Patrícia; Quintas, Célia

The processing of vinegar from non-valorized fruits and agricultural surpluses is an attractive strategy for biomass waste management. The present study aimed to characterize vinegar of fermented fruits, namely fresh fig, plum, dried fig, grape, raspberry, and apricot. Physicochemical and microbial quality, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), mineral co...

Date: 2024   |   Origin: Sapientia - Universidade do Algarve
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