Investigating the antioxidant and antimicrobial activities of different vinegars

@article{Bakir2017InvestigatingTA,
  title={Investigating the antioxidant and antimicrobial activities of different vinegars},
  author={Sena Bakir and Dilara Devecioglu and Selma Kayacan and Gamze Toydemir and Funda Karbancioglu-Guler and Esra Capanoglu},
  journal={European Food Research and Technology},
  year={2017},
  volume={243},
  pages={2083-2094}
}
In this study, the antioxidant contents and the antimicrobial activities of 18 vinegar samples were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic contents (TPC) of different vinegar samples were determined. In addition, total antioxidant capacities (TAC) of vinegars were analyzed using four different in vitro tests: ABTS, CUPRAC, DPPH, and FRAP, in parallel. Results obtained from antioxidant analyses showed that balsamic vinegar had the highest TFC (96 ± 18… CONTINUE READING

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