Biocomponent determination in vinegars with the help of 14C measured by liquid scintillation counting

This article presents a method of carbon extraction from vinegar used in preparation of liquid scintillation counting cocktails for measurements of low (14)C radioactivity. The presented method is relatively fast and can be used to produce liquid scintillation cocktails e.g., via benzene synthesis. In this work we present specific radiocarbon radioactivity determinations and based on them estimation of bio product content for five commercially available vinegars. All investigated vinegars are likely produced from plants in fermentation process.