The physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars.

Background: Due to its high content of antioxidant compounds, vinegar can be considered an excellent source of health promoting compounds. The aim of this study was to compare the physicochemical composition and antioxidant capacity of eighteen vinegars made from red and white wine, apple, rose petals, and balsamic acid.

Methods: Eight randomly selected commercial vinegars from the Greek market and ten homemade vinegars were used.