Wild raspberries from Republic of North Macedonia as a valuable source for healing vinegars

The healing potential of wild raspberries from the Region of North Macedonia was investigated through fermentation and production of healing vinegars. For the production of homemade vinegars, wild raspberries were collected from the forest region of Berovo and Robovo, Republic of North Macedonia. The fresh wild raspberries were selected, washed, dried and cuted. About 1400 g of wild raspberries were subjected for maceration process in the period of 1–3 min. During this period, the extraction process of natural antioxidants as polyphenols (anthocyanins, tannins, proanthocyanidins) as well as organic acids, Vitamin C and other natural antioxidants were performed. The puree of raspberries was then distributed into 5–6 L glass vessels and 4.8 L of water and 500 g of sucrose were added. The fermentation process was conducted at room temperature, ranging between 21 and 26 ⁰C, for a time period of 41 days in the absence of starter cultures like yeasts and acetic acid bacteria. Once the acetic fermentation was completed (41 days), the experimental vinegars were filtered, pasteurized (15 min at 80 ⁰C) and transferred, under aseptic conditions, into 100 mL glass airtight containers to reduce the risk of microbial contamination. Results obtained from evaluation of vinegar from wild raspberries showed significant amounts of polyphenols (459.28 mg/L vinegar) and total anthocyanins (399.21 mg/L vinegar). The presents of high level of natural antioxidants in wild raspberry vinegar produced by spontaneous fermentation was directly linked with high value of antioxidant potential determined by DPPH radical (0.49 mg/L as equivalent for Vitamin C).