Table 2.

Pearson’s correlation coefficients (r) between organic acids contents and digestive enzyme inhibition of commercial vinegars

Organic acids	α-Amylase inhibition	α-Glucosidase inhibition
Acetic acid	0.0928	0.1098
Citric acid	0.1044	0.3308*
Lactic acid	0.0039	0.0115
Malic acid	0.0414	0.0393
Succinic acid	0.2181*	0.3096*
Tartaric acid	0.3860*	0.2383*
Total organic acids	0.4485*	0.4989*

*P<0.05 while the other correlation coefficients present P>0.05.