Determination of Vitamins, Phenolic Compounds and Flavonoids in Vinegars Produced from Various Sources

	Determination of Vitamins, Phenolic Compounds and Flavonoids in Vinegars Produced from Various Sources
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 0, 2013, Pages 81-89
Abstract
This study involved the production of vinegars from dates juice , grapes juice and maize malt by using the slow methods. The result showed a high concentration of vitamins including ascorbic acid , nicotinic acid and thiamine in grape vinegar 65.719 , 183.340 and 42.062 µg / ml , respectively , while date vinegar contained a high concentration of vitamin pantothenic acid , folic acid and cyanocobalamine which were 83.130 , 59.037 and 68.663 µg/ml , respectively . Also the result showed a high concentration of pyridoxin in maize malt vinegar reaching 45.559 µg /ml. The concentration of phenolic compounds were varied in produced vinegars. The maize malt vinegar contained caffeic acid , naringin , β–phallandrene and anthocynidine were 56.080, 71.538 , 88.875 and 57.129 µg /ml , respectively , while date vinegar contained Thujone compound and coumaric acid concentration was higher 28.859 and 32.982 µg /ml, respectively .The grape vinegar contains kaempferol and ferulic acid with concentration 92.751 and 47.859 µg /ml , respectively .Samples of produced vinegar were found to contained flavonoids compounds at different concentration. Grape vinegar was the highest in concentration of chlorogenic compound and rutin compound were reached 142.172 and 100.055 µg /ml , respectively , while maize malt vinegar had high concentration of luteolin compound 79.984 µg / ml . The total content of polyphenols of produced vinegars were 500 , 420 and 320 mg /l in the dates vinegar , grapes vinegar and maize malt vinegar respectively.
Keywords
vitamins; Phenolic; vinegars

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