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<p>Functional foods have gained significant attention for their health-promoting properties, and vinegars derived from various sources are increasingly being studied for their potential benefits. This study investigated the potential of liquorice vinegar as an innovative functional food, focusing on its physicochemical properties, nutritional value, antioxidant activity, antimicrobial activity, mineral content, and volatile profile. Compared with apple cider and hawthorn vinegars, liquorice vinegars presented greater scavenging capacity for DPPH free radicals. ICP‒OES analysis revealed that liquorice vinegars are rich in magnesium, calcium, potassium, sodium and iron. LC‒MS/MS analysis revealed that liquorice vinegars contain high amounts of protocatechuic acid and naringenin. The volatile profile exhibited a complex aroma composition, with acids, alcohols, and esters being predominant in liquorice vinegars. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) revealed differences in the properties of liquorice vinegars, commercial vinegars, and liquorice extracts. According to the PCA, liquorice vinegar produced from bulgurs presented superior antioxidant activity, total phenolic content, and antimicrobial efficacy. Therefore, this study provides valuable insights into the physicochemical properties and bioactivity of liquorice vinegar, highlighting its potential as a functional food ingredient with health-promoting properties.</p>

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Production of the traditional liquorice vinegar: investigation of its physicochemical properties and bioactivity for innovative functional food applications

  • 期刊论文

  • 发表日期：

    2025年11月11日

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  • Nazim Sekeroglu,
  • Sevgi Gezici,
  • Hasene Keskin Cavdar

摘要

Functional foods have gained significant attention for their health-promoting properties, and vinegars derived from various sources are increasingly being studied for their potential benefits. This study investigated the potential of liquorice vinegar as an innovative functional food, focusing on its physicochemical properties, nutritional value, antioxidant activity, antimicrobial activity, mineral content, and volatile profile. Compared with apple cider and hawthorn vinegars, liquorice vinegars presented greater scavenging capacity for DPPH free radicals. ICP‒OES analysis revealed that liquorice vinegars are rich in magnesium, calcium, potassium, sodium and iron. LC‒MS/MS analysis revealed that liquorice vinegars contain high amounts of protocatechuic acid and naringenin. The volatile profile exhibited a complex aroma composition, with acids, alcohols, and esters being predominant in liquorice vinegars. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) revealed differences in the properties of liquorice vinegars, commercial vinegars, and liquorice extracts. According to the PCA, liquorice vinegar produced from bulgurs presented superior antioxidant activity, total phenolic content, and antimicrobial efficacy. Therefore, this study provides valuable insights into the physicochemical properties and bioactivity of liquorice vinegar, highlighting its potential as a functional food ingredient with health-promoting properties.