Antioxidant activity and phenolic content of wine vinegars produced by two different techniques

Budak, Havva Nilgün; Güzel‐Seydim, Zeynep B.

doi:10.1002/jsfa.4047

Cited by 74 publications

(95 citation statements)

References 30 publications

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“…TEAC values of TGV and IGV samples were 11.82 mM and 10.44 mM, respectively. These findings were in concordance with previous studies [9,20]. Seeram et al [21] reported that TEAC and ORAC value of apple juice samples ranged between 2.5-6.2 µmol of TE/mL and 2.7-4.3 µmol/mL respectively.…”

Section: Resultssupporting

confidence: 92%

“…ORAC and TEAC levels of traditional wine vinegar were 10.50 µmol/mL TE and 13.50 mmol/L TEAC, while ORAC and TEAC levels of the industrial wine vinegar were 8.84 µmol/mL TE and 10.37 mmol/L TEAC [9]. In another study of traditional vinegar samples, the highest level of total phenolic and flavonoid compounds and the levels of anti-radical activity were obtained in grape vinegars [10].…”

mentioning

confidence: 87%

“…Budak and Guzel-Seydim [9] reported the antioxidant activity of traditional wine vinegar was higher than industrial wine vinegar. ORAC and TEAC levels of traditional wine vinegar were 10.50 µmol/mL TE and 13.50 mmol/L TEAC, while ORAC and TEAC levels of the industrial wine vinegar were 8.84 µmol/mL TE and 10.37 mmol/L TEAC [9].…”

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confidence: 97%

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Effects of Grape Wine and Apple Cider Vinegar on Oxidative and Antioxidative Status in High Cholesterol-Fed Rats

Seydim¹,

Güzel‐Seydim²,

Doğuç³

et al. 2016

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Background:Oxidative stress is the result of an imbalance between the rates of free radical production and elimination via endogenous antioxidant mechanisms such as antioxidant enzymes, which include glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT). There are mainly two vinegar production methods. The first is the surface method which is also known as the traditional method. The second method is known as the industrial method or submerged method which involves the use of a submerged culture with supplemented aeration.Objective: The aim of this study is to determine the effects of grape and apple cider vinegar consumption against oxidative stress in rats fed a high cholesterol diet.Methods: Fifty-four male, adult Wistar albino rats were included in this study. Rats were fed for 7 weeks by oral gavage as given in the experimental procedure. Rats were sacrificed at the end of the experiment and blood samples were collected. Catalase (CAT) activity, malondialdehyde level (MDA), glutathione peroxidase (GSH-Px) activity, superoxide dismutase (SOD) activity were analyzed. Grape and apple vinegar fermentation products prepared using both the surface culture method and submerged methods were prepared. The total antioxidant activity of vinegar samples were measured by Oxygen Radical Absorbance Capacity (ORAC) and 2,2'-azinobis (3-ethlybenzthiazoline)-6-sulfonic acid (ABTS) methods. Results: Levels of CAT, GSH-Px, SOD in high cholesterol diet group (CHCNT) were significantly decreased while MDA levels were significantly increased in control rats fed with the high-cholesterol diet (CHCNT) when compared to the Control group (CNT) (P<0.05). Levels of MDA, which is the end-product of lipid peroxidation, were significantly decreased in the apple cider vinegar administered groups when compared to the CHCNT (P<0.05). GSH-Px levels were significantly increased in rat groups, which were fed with the vinegars produced by traditional surface methods (P=0.03, P=0.001 respectively) as compared to the CHCNT. SOD levels of rat groups which were fed with all the vinegars were significantly increased as compared to CHCNT group (p<0.05). Conclusions:This study indicated that a high cholesterol diet increased lipid peroxidation and consumed the antioxidant enzymes. Although the impact of vinegars on antioxidant enzyme activity differs, the use of vinegar and especially vinegars produced by surface culture methods seem to have favorable effect in vivo.

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Section: Resultssupporting

confidence: 92%

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confidence: 87%

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Effects of Grape Wine and Apple Cider Vinegar on Oxidative and Antioxidative Status in High Cholesterol-Fed Rats

Seydim¹,

Güzel‐Seydim²,

Doğuç³

et al. 2016

FFHD

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“…Density and Brix values were significantly decreased during alcohol fermentation due to the conversion of sugar to ethanol (P<0.05). Budak and Güzel-Seydim (2010) explained that total solids and Brix of samples significantly decreased after maceration due to pressing, resettling and racking during grape wine production. Brix of Cashew apple wine was found to be 2.0% (Mohanty et al, 2006).…”

Section: Composition Analysismentioning

confidence: 99%

Antioxidant Activity and Phenolic Content of Apple Cider

Budak

Özçelik

Güzel‐Seydim

2015

Turkish JAF Sci.Tech.

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Fruit and vegetables are an important component of a healthy diet and the main antioxidant suppliers in the human diet. Consumption of foods derived from fruits and vegetables is also essential; fruit juices, ciders, wines, and vinegars also contain significant amounts of polyphenolic compounds. The aim of the study was to determine the effect maceration of antioxidant activity and phenolic content of apple cider. Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Samples were taken from fresh red apple juice, macerated samples and apple cider. Apple cider (maceration was applied) (CAM) had the highest total phenolic content, chlorogenic acid, ORAC and TEAC levels. Chlorogenic acid was the dominant phenolic substance in apple juice and cider samples and chlorogenic acid was increased with maceration process.

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“…Index of grapes, g Grapes structure index Grape composition index 95,31 17,98 7,32 Soluble dry substances, g/l 204,5 Total acidity of must, g/l H 2 SO 4 5,537 (Fig. 2).…”

Section: Uvological Indicesmentioning

confidence: 99%

Effect of Maceration Conditions on Chemical Composition and Colour Characteristics of Merlot Wines

Moldovan¹,

Mudura²,

Coldea³

et al. 2015

BUASVMCN-FST

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Due to their complex composition, Merlot cultivar red grapes were subjected to maceration-fermentation as an important stage for the natural pigments and aroma compounds extraction. The purpose of this paper was the assessment of three pre-fermentation maceration techniques in order to improve wine's characteristics. For the experiment were used Merlot cultivar red grapes. The grapes were removed from their clusters, crushed and then transferred to three maceration techniques: microwave maceration at 650 W for 15 minutes, thermal maceration by heating the grape grains at 70 ⁰C for 20 minutes and classical maceration for 7 days at 20 ⁰C. During the process of maceration and fermentation all the samples were monitored considering the yeast cell count and alcohol content. The wine samples were evaluated in terms of colour, by spectrophotometric method. The evaluation of technological index, the evolution of the yeast cells and the fermentation parameters from the three samples indicate that the most advantageous fermentation procedure was classical maceration-fermentation.

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Antioxidant activity and phenolic content of wine vinegars produced by two different techniques

Abstract: Results of this study showed that different production methods affected the functional constituents of wine vinegars.

Cited by 74 publications

References 30 publications

Effects of Grape Wine and Apple Cider Vinegar on Oxidative and Antioxidative Status in High Cholesterol-Fed Rats

Effects of Grape Wine and Apple Cider Vinegar on Oxidative and Antioxidative Status in High Cholesterol-Fed Rats

Antioxidant Activity and Phenolic Content of Apple Cider

Effect of Maceration Conditions on Chemical Composition and Colour Characteristics of Merlot Wines

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