Abstract

Ayushi Pathak, Sunita Mishra* and Priyanka Shankar

ABSTRACT

Vinegar is made up of around 4% to 8% acetic acid in water, as well as different levels of fixed fruit acids, colouring matter, salts, and a few other fermentation products that give it its distinct flavour and scent. Vinegar has been used as a food preservation for centuries. The fermented banana vinegar has a pH of 3.21. The Brix (percent) indicator indicates the levels of soluble solids such as sugar, salts, and proteins in an aqueous sample; there was 11.8 brix. To quantify the amount of acetic acid in the vinegar, the acetic acid will be titrated with a solution of known sodium hydroxide concentration. According to the balanced chemical equation, one mole of CH3COOH interacts with exactly one mole of NaOH. The ability of antioxidants to donate hydrogen is thought to be responsible for their anti-DPPH effect. Free radical scavenging is essential for preventing free radical damage in a range of diseases, including cancer. In the DPPH experiment, adding the extract decreases the violet-colored DPPH solution to the yellow-colored product, diphenylpicryl hydrazine, in a concentration-dependent manner. This method has been widely used to predict antioxidant activity due to the small amount of time required for examination.