Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars

Abstract

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.

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“…Furthermore, polyphenols were shown to interfere with the activity of the intracellular bacterial enzymes by inhibiting the formation of amino and carboxyl groups of proteins (44). This supports the ndings that polyphenols present in the acetic acid possess antimicrobial activity against a broad spectrum of microorganisms (48,49).…”

Antioxidant Activity of Polyphenolic Plant Extracts

“…Fruit vinegars containing polyphenolic antioxidants are also used widely in food industry as condiments [36]. Liu et al [37] assessed in 23 fruit vinegars their phenolic components by HPLC coupled with photometric diode array detector (HPLC-PDA), and their antioxidant activity in vitro. The most common polyphenols in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid [37].…”

“…Liu et al [37] assessed in 23 fruit vinegars their phenolic components by HPLC coupled with photometric diode array detector (HPLC-PDA), and their antioxidant activity in vitro. The most common polyphenols in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid [37]. Among the 23 tested vinegars, the most potent were balsamic vinegar of Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti) [37].…”

“…The most common polyphenols in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid [37]. Among the 23 tested vinegars, the most potent were balsamic vinegar of Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti) [37].…”

Pendugaan umur simpan sediaan bawang tunggal hitam dengan metode accelerated shelf-life testing (ASLT)

“…Peristiwa ini sama seperti pada kapasitas antioksidan. Senyawa fenolik dapat berfungsi sebagai antioksidan (Kähkönen et al, 1999;Rehman et al, 2011;Liu et al, 2019), karena senyawa tersebut memiliki sifat redox yang mereduksi radikal bebas, menetralisir prooksidan lainnya (Kappel et al, 2008), memindahkan elektron yang tidak berpasangan, dan mengkelat transisi logam (Afanas'ev et al, 1989). Pengggunaan air sebagai pelarut pada proses ekstraksi menyebabkan terakumulasinya senyawa fenolik dengan kepolaran yang sama dengan air.…”