The DPPH freeradical scavenging activity from various vinegar drinks is shown in Table 6.
The BV had the highest anti-free radical activity (12.07%), and the HV had the lowest result of 2.49%. Nam and Joo (32) also assessed the antioxidental abilities of fruit juices using DDPH assay, and found a value of 68.9% in 100% grape juice, which is rich in anthocyanin, and 20.36% ability in kiwi juice.
From these results, it can be suggested that the fruit juice content of the
vinegar drinks, which ranged from 10-20%, was responsible for our findings.
Given that there was a correlation with the total polyphenols content, there is a possibility for antioxidative activity of DDPH free radicals with a high electronic grant decline ability of polyphenols.
This is similar to the findings of Lee et al. (15).
The mechanism by which phenol materials suppress oxidation is proposed
as related to electron activity.