New Insights Into Phytochemical Content and Antioxidant Activities of Moroccan Fruit Vinegars

Fruit vinegar is a popular functional food with multifaceted purposes, it is widely used in traditional medicine as a natural agent for many health critical conditions. The chemical composition of vinegars varies depending on their raw matter and the used technique to produce it. The current study aimed to characterize the physicochemical (pH, conductivity, °Brix, color parameters, total polyphenols content, total flavonoid content, total antioxidant capacity, and antiradical DPPH effect) and phytochemical contents of Moroccan fruit vinegars. The results showed that the physicochemical parameters are in the range of 3.4–3.72, 2.97–4.94%, 2.81–5.94 mS/cm, 4.85–7.95°, 1.019–1.03 for pH, acidity, conductivity, °Brix, and density. Concerning phytochemical content showed that FV1 has a high content of total phenolic content and vitamin C and exhibited high antioxidant activities. A total of 44 compounds were detected in different amounts and the prominent phenolic compounds were arbutin (77.16% for FV1, 21.76% for FV2, 53.33% for FV3), trans-ferulic acid (3.74% for FV1, 29.88% for FV2, 23.32% for FV3), ferulic acid (2.37% for FV1, 21.25% for FV2, 15.99% for FV3), apigenin (3.47% for FV1, 6.02% for FV2, 0.75% for FV3), trans-cinnamic acid (0.49% for FV1, 1.10% for FV2, 2.37% for FV3), and chlorogenic acid (0.99% for FV1, 1.43% for FV2, 0.76% for FV3). The findings of the current work showed that the fruit vinegars contain numerous bioactive compounds known for their ability to fulfill the basic requirements of being efficacious and safe in vivo.