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The phenolic profile of common European vinegars

Authors: Kašpar Michal | Česla Petr

Year: 2024

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	The phenolic profile of common European vinegars	Vinegar is a traditional food product, recognized for its production through a double fermentation process involving yeast and bacteria of the genus Acetobacter. The key component of vinegar is acetic acid, but it also contains a variety of other biologically active substances that contribute to human health benefits. Among these, phenolic compounds are particularly noteworthy due to their antioxidant, antimicrobial, and anti-inflammatory properties [1]. These compounds are naturally present in fruits, vegetables, and other plant-based products. The phenolic content in vinegar varies depending on the raw materials used and the specific production methods. To analyze the qualitative and quantitative presence of these phenolic compounds, liquid chromatography is often employed, coupled with either a photodiode array or mass spectrometry detectors [2][3]. This advanced analytical technique allows a better understanding of their potential health benefits in various vinegar products.