Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage

Main Article Content

Associate Prof. Dr. Somwang Lekjing
Associate Prof. Dr. Karthikeyan Venkatachalam http://orcid.org/0000-0002-2543-5639

Keywords

wax apple cider vinegar, functional properties, storage, quality

Abstract

Several quality attributes of wax apple cider vinegar (WACV) were determined every 30 days for six months at ambient temperature. Acetic acid fermentation significantly increased the acetic acid content in WACV. The light-ness and yellowness gradually decreased, whereas redness increased during storage. Density, viscosity, and pH of WACV continuously retarded, and total acidity, volatile acidity, electrical conductivity, and total nitrogen content increased during storage. Phenolic and flavonoid contents and antioxidant potentials of WACV were affected by storage. Various amino acids and volatile compounds were observed in WACV during storage. Throughout the storage period, the microbial growth in WACV was considerably low.

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References

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