TORIJA , M. J.

The total phenols index (TPI) and antioxidant activity of persimmon vinegars produced by different processes were evaluated. A novel extraction method was designed and optimised for this purpose with respect to the type and concentration of solvent and ultrasonication time. The best extraction conditions found were the use of 80% ethanol and 25...

A static headspace gas chromatography coupled to mass spectrometry (SHS–GC–MS) method was validated to determine several major volatile components during the production process of fruit vinegars. The method is simple, fast, linear in the working range, suitably sensitive, repeatable and reproducible, and has a good degree of accuracy for most...

The use of strawberry surpluses for the production of added value products seems to be a good solution choice to avoid the waste of this fruit. We produced strawberry vinegars through double fermentation (alcoholic and acetous) from three different harvests of Fragaria x ananassa var. Camarosa. The objective was to study the evolution of...