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Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars
Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two important components of the flavors and health benefits of fruit vinegars. This study aimed to test the antioxidant activities, phenolic profiles, and organic acid contents of 23 fruit vinegars. The results found...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523695/ https://www.ncbi.nlm.nih.gov/pubmed/30934715 http://dx.doi.org/10.3390/antiox8040078 |
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author | Liu, Qing Tang, Guo-Yi Zhao, Cai-Ning Gan, Ren-You Li, Hua-Bin |
author_facet | Liu, Qing Tang, Guo-Yi Zhao, Cai-Ning Gan, Ren-You Li, Hua-Bin |
author_sort | Liu, Qing |
collection | PubMed |
description | Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two important components of the flavors and health benefits of fruit vinegars. This study aimed to test the antioxidant activities, phenolic profiles, and organic acid contents of 23 fruit vinegars. The results found that the 23 fruit vinegars varied in ferric-reducing antioxidant power (FRAP, 0.15–23.52 μmol Fe(II)/mL), Trolox equivalent antioxidant capacity (TEAC, 0.03–7.30 μmol Trolox/mL), total phenolic content (TPC, 29.64–3216.60 mg gallic acid equivalent/L), and total flavonoid content (TFC, 2.22–753.19 mg quercetin equivalent/L) values. Among the 23 fruit vinegars, the highest antioxidant activities were found in balsamic vinegar from Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti). In addition, polyphenols and organic acids might be responsible for the antioxidant activities of fruit vinegars. The most widely detected phenolic compounds in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, with tartaric acid, malic acid, lactic acid, citric acid, and succinic acid the most widely distributed organic acids. Overall, fruit vinegars are rich in polyphenols and organic acids and can be a good dietary source of antioxidants. |
format | Online Article Text |
id | pubmed-6523695 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-65236952019-06-03 Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars Liu, Qing Tang, Guo-Yi Zhao, Cai-Ning Gan, Ren-You Li, Hua-Bin Antioxidants (Basel) Article Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two important components of the flavors and health benefits of fruit vinegars. This study aimed to test the antioxidant activities, phenolic profiles, and organic acid contents of 23 fruit vinegars. The results found that the 23 fruit vinegars varied in ferric-reducing antioxidant power (FRAP, 0.15–23.52 μmol Fe(II)/mL), Trolox equivalent antioxidant capacity (TEAC, 0.03–7.30 μmol Trolox/mL), total phenolic content (TPC, 29.64–3216.60 mg gallic acid equivalent/L), and total flavonoid content (TFC, 2.22–753.19 mg quercetin equivalent/L) values. Among the 23 fruit vinegars, the highest antioxidant activities were found in balsamic vinegar from Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti). In addition, polyphenols and organic acids might be responsible for the antioxidant activities of fruit vinegars. The most widely detected phenolic compounds in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, with tartaric acid, malic acid, lactic acid, citric acid, and succinic acid the most widely distributed organic acids. Overall, fruit vinegars are rich in polyphenols and organic acids and can be a good dietary source of antioxidants. MDPI 2019-03-27 /pmc/articles/PMC6523695/ /pubmed/30934715 http://dx.doi.org/10.3390/antiox8040078 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Liu, Qing Tang, Guo-Yi Zhao, Cai-Ning Gan, Ren-You Li, Hua-Bin Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars |
title | Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars |
title_full | Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars |
title_fullStr | Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars |
title_full_unstemmed | Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars |
title_short | Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars |
title_sort | antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6523695/ https://www.ncbi.nlm.nih.gov/pubmed/30934715 http://dx.doi.org/10.3390/antiox8040078 |
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