From:  Application of Komagataeibacter intermedius in the production of drinking vinegar from mango juice (Mangifera indica L.)

 The acid content, pH, antioxidant capacity, reducing sugar content, and total phenolic content at different supplemented mango juice ratios.

Mango juice ratio
(% v/v)
Acid content (g/L)Final pHReducing sugar content (g/L)Antioxidant capacity (%)Total phenolic
(mg GAE/L)
019.80 ± 0.45a2.18 ± 0.013.23 ± 0.36d29.51 ± 0.94d538.97 ± 23.45d
3014.00 ± 0.61b2.38 ± 0.0214.18 ± 0.55c41.50 ± 1.49c631.07 ± 15.79c
4012.85 ± 0.35c2.51 ± 0.0118.98 ± 1.88b52.74 ± 1.04b880.85 ± 33.08b
5011.80 ± 0.31d2.78 ± 0.1323.83 ± 2.85a56.61 ± 1.45a973.18 ± 8.89a

Note: Values in the table represent the mean of three replicates. In the same column, values with the same superscript letters are not significantly different at the 95% confidence level (p < 0.05).