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<p>The service tree (<i>Sorbus domestica</i> L.) is a wild fruit that has been underutilized in vinegar production despite its nutritional and medicinal potential. This study investigated the effects of fruit maturity (unripe and fully ripe), storage temperature (4&#xa0;°C and 25&#xa0;°C), and storage duration (0, 3, and 6 months) on the physicochemical, phytochemical and antidiabetic properties of traditionally produced <i>Sorbus domestica</i> vinegars. Main variables measured included pH, titratable acidity, color, total phenolics, flavonoids, antioxidant activities (ABTS, FRAP, DPPH), and antidiabetic enzyme inhibition (α-amylase and α-glucosidase). The results demonstrated that fruit maturity and storage conditions had a significant effect on vinegar properties. Vinegars produced from unripe fruits contained higher levels of phenolics and exhibited stronger antioxidant activity than those from fully ripe fruits. Specifically, the total phenolic content in vinegars produced from unripe fruits was 2423.92 ± 74.08&#xa0;µg GAE (Gallic Acid Equivalent) mL⁻¹, whereas that from fully ripe fruits was significantly lower at 346.83 ± 94.65&#xa0;µg GAE mL⁻¹. Similarly, ABTS values were 5692.36 ± 61.58&#xa0;µg TE (Trolox Equivalent) mL⁻¹ for vinegars derived from unripe fruits and 254.39 ± 19.06&#xa0;µg TE mL⁻¹ for those derived from fully ripe fruits. These findings support the use of unripe <i>S. domestica</i> fruit as a promising raw material for functional vinegar production and highlight their potential in the development of innovative fermented foods.</p>

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The effect of maturity, storage duration, and conditions on service tree (Sorbus domestica L.) fruit vinegars: physicochemical, phytochemical, and anti-diabetic properties

  • 期刊论文

  • 发表日期：

    2025年12月11日

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  • Esra Esi̇n

摘要

The service tree (Sorbus domestica L.) is a wild fruit that has been underutilized in vinegar production despite its nutritional and medicinal potential. This study investigated the effects of fruit maturity (unripe and fully ripe), storage temperature (4 °C and 25 °C), and storage duration (0, 3, and 6 months) on the physicochemical, phytochemical and antidiabetic properties of traditionally produced Sorbus domestica vinegars. Main variables measured included pH, titratable acidity, color, total phenolics, flavonoids, antioxidant activities (ABTS, FRAP, DPPH), and antidiabetic enzyme inhibition (α-amylase and α-glucosidase). The results demonstrated that fruit maturity and storage conditions had a significant effect on vinegar properties. Vinegars produced from unripe fruits contained higher levels of phenolics and exhibited stronger antioxidant activity than those from fully ripe fruits. Specifically, the total phenolic content in vinegars produced from unripe fruits was 2423.92 ± 74.08 µg GAE (Gallic Acid Equivalent) mL⁻¹, whereas that from fully ripe fruits was significantly lower at 346.83 ± 94.65 µg GAE mL⁻¹. Similarly, ABTS values were 5692.36 ± 61.58 µg TE (Trolox Equivalent) mL⁻¹ for vinegars derived from unripe fruits and 254.39 ± 19.06 µg TE mL⁻¹ for those derived from fully ripe fruits. These findings support the use of unripe S. domestica fruit as a promising raw material for functional vinegar production and highlight their potential in the development of innovative fermented foods.