Determination of Physicochemical and Sensory Properties of Produced Vinegar from Fermentation of Jujube Fruit

Post-harvest fruit drops have often created many problems in economic and food security. Processing and converting grade 2 and 3 fruits into vinegar can be a useful and effective strategy to reduce waste and increase their potential. This study aimed to evaluate the quality of vinegar obtained from jujube and compare it with an industrial vinegar sample. The yeast Saccharomyces cerevisiae was used for fermentation. The acidity, pH, reduction sugar percent, brix and alcohol content of jujube fruit and its vinegar were exprimented. Phenolic compounds, anthocyanins, vitamin C and mineral such as calcium, potassium, magnesium and iron were measured and compared in the samples. The results showed that fermentation increased the phenolic bioactive compounds and organic acids in jujube vinegar. The quality characteristics of jujube vinegar were significantly higher than apple vinegar. The acidity and pH values of jujube vinegar with 0.139% and 3.57, were lower and higher than apple vinegar with 0.263% and 3.02, respectively. Phenolic compounds of jujube vinegar (0.26 mg / ml), vitamin C (1.3 mg / 100 g) and anthocyanins (5.53 mg / 100 g) were higher than apple vinegar (0.17, 1.04, 0.006), respectively. Judges evaluated the sensory characteristics aroma, taste, color and total acceptance of two vinegars and gave the highest scores to jujube vinegar. Overall, Jujube vinegar was selected as the better sample for its sensory and physicochemical properties.