Quality characteristics of aronia vinegar imparted by varying concentrations of seed vinegar

The study investigated the effects of seed vinegar on the quality and functional characteristics of aronia vinegar (AV). Of the five acetic acid bacteria provided by the Microbial Institute for Fermentation Industry, Acetobacter pasteurianus SRCM 101479 showed highest total acidity, and was selected for the production of AVs. Sugar content, pH, total acidity, acetic acid content, and total phenolic content (TPC) in AVs were determined to be 17.90∼18.45°Brix, 2.56∼4.02, 0.11∼5.24%, 27.76∼4,188.37 mg%, and 44.38∼59.19 mg%, respectively. Addition of seed vinegar resulted in increased sugar content, total acidity, and acetic acid content of AVs, whereas the pH and TPC were decreased. Comparing the characteristics of all AVs produced, the control group showed the highest Trolox equivalent antioxidant capacity values for DPPH radical assay, ABTS radical assay, oxygen radical absorbance capacity, and cupric reducing antioxidant capacity, whereas the 30% seed vinegar group showed highest orlistat equivalent antiobesity capacity and clear zone diameter values for antimicrobial activity. These results indicate that AVs have the potential to be applied as functional foods for enhancing health.