Characterization of different varieties of commercial Malus pumila (apple cider) and Punica Granatum L. (pomegranate) vinegars in Malaysia market

Abstract

Commercial fruit vinegar is recently produced with different vinegar process to develop more varieties of product for satisfying the needs of customers. However, there are limited knowledge existed on the effect of different vinegar processing based on physicochemical properties and nutritional values. In this research, different varieties of Malus pumila (apple cider) and Punica Granatum L. (pomegranate) vinegars were studied. Artificial vinegar was used as control. The effect of different varieties of vinegar are studied based on physicochemical properties and acetic acid content. In analysis of physicochemical properties, unfiltered vinegars had higher оBrix value and titratable acidity than the other samples. pH of all the samples were similar with the commercial vinegar. Artificial vinegar had low acetic acid content, but unfiltered vinegars had higher acetic acid content. The data in this research provided the fundamental scientific evidence of nutrition value for different varieties of vinegars. This study was meant to provide guide for consumers to purchase and consume a high quality and nutritional fruit vinegar among numerous varieties of commercial fruit vinegars in Malaysia market.