. 2019 Oct 14;29(3):401–408. doi: 10.1007/s10068-019-00678-6

Table 2.

Bioactive properties of vinegar samples

Vinegar samples	Total phenolic contents (mg GAE/L)	Total flavonoid contents (mg catechin/L)	Antioxidant activity (DPPH, µg TE/mL)	Antioxidant activity (ABTS, µg TE/mL)
Persimmon	1006.5 ± 0.707^c	153.9 ± 7.306^b	0.0907 ± 0.008^b	0.783 ± 0.006^f
Mandarin	933 ± 1.414^a	66.64 ± 3.334^a	0.217 ± 0.007^e	0.776 ± 0.008^f
Grape	1025 ± 2.828^d	221.81 ± 3.435^d	0.119 ± 0.023^b,c,d	0.441 ± 0.003^b
Apricot	1005 ± 11.313^c	166.62 ± 3.502^b,c	0.1302 ± 0.024^c,d	0.885 ± 0.012^g
Plum	1057 ± 4.242^f	470.86 ± 3.637^g	0.302 ± 0.006^f	0.538 ± 0.003^d
Fig	935.5 ± 6.363^a	178.45 ± 7.104^c	0.047 ± 0.003^a	0.595 ± 0.007^e
Rosehip	1103.5 ± 6.363^g	234.21 ± 9.80^d	0.111 ± 0.003^b,c	0.547 ± 0.005^d
Apple	988 ± 2.828^b	174.79 ± 3.401^c	0.147 ± 0.003^d	0.523 ± 0.01^c
Pomegranate	1044 ± 4.242^e	265.19 ± 3.30^e	0.143 ± 0.006^d	0.515 ± 0.003^c
Blackberry	1162 ± 1.414^h	321 ± 7.88^f	0.099 ± 0.014^b	0.413 ± 0.003^a

Standard deviation of means is shown as ± SD. Values in the same column with different superscripts are significantly different (p < 0.05)