Preparation Of Citrus Paradisi Vinegar From Varieties And Its Antioxidant And Nutritional Analysis

Abstract

Vinegar production goes as far back as around 2000BC and today there has been a great deal of advancement in its
preparation techniques, health benefits and therapeutic advantages for humans. Vinegar is a condiment, tonic and a
popular health food which is obtained by the fermentation of carbohydrate rich foods to acetic acid by acetic acid
bacteria. The public is now beginning to value the advantages of vinegar consumption. Therefore, besides the traditional utilization of vinegar items, for example, rice vinegar, wine vinegar and juice vinegar as a condiment, there is a developing interest for fruit vinegar products that are sold as a functional food. Fruit vinegar is a type of vinegar which is prepared by the fermentation of fruits and holds a lot of original substrate nutritional values. The fruit vinegars prepared from citrus fruits are called citrus fruit vinegars. In current study fruit vinegar was prepared from different varieties of Citrus paradisi. It is a nutritious fruit with unique taste and resistant storage, which is fit for processing. Vinegar was prepared from two different varieties of Citrus paradisi. Nutritional analysis of prepared vinegar showed it to be highly nutritious and its antioxidant activity was also high. Sensory analysis of the vinegar revealed that it had a good color and was of good quality.