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<p>Vinegar, an aqueous solution of acetic acid, can be prepared from various plant-based substrates. This study compared natural vinegars produced from coconut inflorescence sap and mature coconut water with apple cider vinegar as a traditional reference, focusing on their physicochemical, functional, and mineral properties under the effects of pasteurization and one-year ageing. The pH (3.03–3.31) and titratable acidity (3.68–6.60%) indicated stronger acidification in sap vinegar, whereas coconut water vinegar showed milder acidity, higher specific gravity (1.06–1.09) and ash content (0.19–0.54%), reflecting greater mineral richness. Residual carbohydrates (0.79–1.25%) decreased with ageing, with sap vinegar retaining slightly more sugars. Total phenolic content (5.83–12.44&#xa0;mg GAE/100 mL) and antioxidant activity (37.14–213 µmol AEAC/mL) were highest in aged sap and apple cider vinegars. Mineral profiling revealed coconut water vinegar to be richer in potassium (up to 140&#xa0;mg/100 mL) and sodium (up to 128&#xa0;mg/100 mL), while sap vinegar contained higher iron, manganese, and zinc. Pasteurization lowered total phenolic content and antioxidant activity but improved their stability during storage. Principal component analysis confirmed these distinctions, grouping aged sap vinegar as phenolic and antioxidant-rich, coconut water vinegar as mineral-dense, and apple cider vinegar as intermediate. In a nutshell, substrate composition determined vinegar quality, with sap vinegar excelling in acidity and antioxidant potential, coconut water vinegar in mineral richness, and apple cider vinegar in phenolics, highlighting coconut-based vinegars as cost-effective, nutritionally valuable alternatives to conventional fruit vinegars.</p>

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Quality characterization of natural vinegars from coconut derivatives: a comparative study with cider apple vinegar

  • 期刊论文

  • 发表日期：

    2025年11月3日

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  • P. P. Shameena Beegum,
  • V. P. Mazna,
  • S. V. Ramesh,
  • S. Neenu,
  • R. Pandiselvam,
  • K. Sharanya,
  • M. R. Manikantan,
  • K. B. Hebbar

摘要

Vinegar, an aqueous solution of acetic acid, can be prepared from various plant-based substrates. This study compared natural vinegars produced from coconut inflorescence sap and mature coconut water with apple cider vinegar as a traditional reference, focusing on their physicochemical, functional, and mineral properties under the effects of pasteurization and one-year ageing. The pH (3.03–3.31) and titratable acidity (3.68–6.60%) indicated stronger acidification in sap vinegar, whereas coconut water vinegar showed milder acidity, higher specific gravity (1.06–1.09) and ash content (0.19–0.54%), reflecting greater mineral richness. Residual carbohydrates (0.79–1.25%) decreased with ageing, with sap vinegar retaining slightly more sugars. Total phenolic content (5.83–12.44 mg GAE/100 mL) and antioxidant activity (37.14–213 µmol AEAC/mL) were highest in aged sap and apple cider vinegars. Mineral profiling revealed coconut water vinegar to be richer in potassium (up to 140 mg/100 mL) and sodium (up to 128 mg/100 mL), while sap vinegar contained higher iron, manganese, and zinc. Pasteurization lowered total phenolic content and antioxidant activity but improved their stability during storage. Principal component analysis confirmed these distinctions, grouping aged sap vinegar as phenolic and antioxidant-rich, coconut water vinegar as mineral-dense, and apple cider vinegar as intermediate. In a nutshell, substrate composition determined vinegar quality, with sap vinegar excelling in acidity and antioxidant potential, coconut water vinegar in mineral richness, and apple cider vinegar in phenolics, highlighting coconut-based vinegars as cost-effective, nutritionally valuable alternatives to conventional fruit vinegars.