Bioactive properties of vinegars produced from prunus laurocerasus L. varieties.

This article focuses on the production and bioactive characterization of vinegar made from cherry laurel fruit (CLF), a fruit rich in antioxidants and phenolic compounds. Seven traditional CLF vinegars (CLFV) from three different CLF species were produced and analyzed for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AA), and specific phenolic compounds using LC-MS/MS. Results showed that CLFV exhibited significantly higher levels of phenolic substances and antioxidant activities—including DPPH, FRAP, and ABTS assays—compared to commercial grape, apple cider, and honey vinegars. Key phenolic compounds identified in CLFV included procateuic acid, caffeic acid, catechin, and salicylic acid, which contribute to its enhanced bioactivity. The study concludes that CLFV has strong potential as a nutritious, antioxidant-rich food product suitable for industrial-scale production.