Table 1.
Physicochemical properties and total phenolic and flavonoid contents of studied vinegars (means ± SEM).
| Kinds of Vinegar | Acetic Acid (%) |
Density (g/cm3) | pH | Conductivity (mS/cm) |
Total Phenols (mg GAE/g) |
Flavonoids (mg QE/g) |
|---|---|---|---|---|---|---|
| Golden Delicious | 2.56 ± 0.14 a | 1.018 | 3.11 ± 0.02 b | 3.33 ± 0.01 b | 3.72 ± 0.15 c | 0.294 ± 0.009 a |
| Red Delicious | 1.54 ± 0.07 b | 1.002 | 3.10 ± 0.02 b | 3.48 ± 0.02 a | 5.78 ± 0.08 a | 0.254 ± 0.008 a |
| Gala | 0.74 ± 0.09 c | 1.014 | 2.84 ± 0.01 c | 2.96 ± 0.02 d | 4.35 ± 0.02 b | 0.269 ± 0.010 a |
| Starking Delicious | 0.28 ± 0.06 d | 0.962 | 3.82 ± 0.04 a | 3.19 ± 0.02 c | 6.12 ± 0.02 a | 0.296 ± 0.012 a |
In each column, values with different letters are significantly different (p < 0.05).