An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Figure 1

Principal component analysis (PCA) of the analyzed vinegar samples using the assessed parameters as an input: phenols, flavonoids, IC₅₀, DPPH, and pH. TAC: total antioxidant capacity; TA : total acidity; EC : electrical conductivity; DI : diameters of the inhibition zones; MIC : minimum inhibitory concentration.