Summary:
Vinegar is a very popular ingredient of the cuisine of many cultures over the world with a long history, tracing back to the dawning of human civilization. The pleasant acidity of its flavor, in conjunction with its cheap production methods as well as the abundance of its raw materials, contributes to its popularity. From this popularity arises the need to study the effects of vinegar to human health and the clarification of potential benefits and dangers from its use.
The purpose of this thesis is to study the physicochemical characterization of organic matter contained in different varieties of vinegars, such as balsamic, wine and fruit, by determining Copper Complexing Capacity of Cu ions (LT). The analytical technique used was Differential Pulse Anodic Stripping Voltammetry (DPASV). The content of vinegars in the trace elements Αl, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Ga, As, Rb, Sr, Cd, Cs, Ba, Pb was determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS).
The results showed a significant release of copper organic ligands, particularly by balsamic vinegars marking vinegar as a beneficial part of the human diet, as well as a source of trace elements with the daily concumption of which within normal levels may reduce toxic metals’ bioaccessibility in the human body.
Keywords:
vinegar, copper, complexing capacity, organic ligands, trace elements
