Bioactive Components of Mother Vinegar

Aykın, Elif; Budak, Nilgün H.; Güzel‐Seydim, Zeynep B.

doi:10.1080/07315724.2014.896230

Cited by 26 publications

(8 citation statements)

References 43 publications

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“…The changes in antiradical activity depending on dilution of samples were similar to the results of the study conducted by Aydin and Gokisik (5). Many studies indicated that the antioxidant capacity of vinegar was highly correlated with their phenolic contents being affected by the raw materials and manufacturing processes (6,47). Similarly, a correlation was found between phenolic content and antiradical activity in this study.…”

Section: Discussionsupporting

confidence: 84%

Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegar

Kahraman

Tutun

Keyvan

et al. 2022

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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The present study aimed to investigate major volatile compounds, organic acid, phenolic and mineral contents, and antiradical and antimicrobial properties of home-made apple/grape vinegar. Grape vinegar showed higher total acidity, organic acid content, total phenolic content (TPC), antiradical activity and lower minimum 2 2 inhibitory concentration (MIC) values compared to apple vinegar. While acetic and tartaric acids were the most abundant organic acids in grape vinegar, acetic and succinic acids were the most abundant organic acids in apple vinegar. The most abundant phenolic compound was gallic acid in both grape and apple vinegar. A total of 18 and 9 volatile compounds were determined in grape vinegar samples and apple vinegar samples, respectively. The most abundant volatile compounds were acetic acid and acetoin in grape vinegar, acetic acid, ethyl acetate and 2,4,5-trimethyl-1,3-dioxolane in apple vinegar. K, Ca and Na were common minerals in both vinegar and more in the grape vinegar compared to apple vinegar. Although MIC value for grape vinegar was at 6.25% with minimum bactericidal concentration (MBC) values ranged from 6.25% to 12.50%, MIC value for apple vinegar was at 12.50% with MBC values ranged from 12.50% to 25.00% for all test bacteria. The antiradical and antibacterial activities of the vinegar samples were correlated with their TPC and organic acid contents.

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Section: Discussionsupporting

confidence: 84%

Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegar

Kahraman

Tutun

Keyvan

et al. 2022

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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“…Phenolic compounds in apple juice samples were determined according to the method of Kelen et al (2004) with modifications reported by Aykin et al (2014).…”

Section: Determination Of Phenolics By Hplcmentioning

confidence: 99%

Effects of Ozonation on Apple Juice Quality

Arı

Budak

Seydim

et al. 2020

International Journal of Fruit Science

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This study was aimed at the effects of ozonation and conventional pasteurization process on chemical properties, antioxidant activity, phenolic substances, and sugar composition of apple juice. Microbial and chemical properties analyses were carried out. Determination of phenolic substances and sugar profile analysis in apple juice samples was performed using High-Performance Liquid Chromatography; ORAC, TEAC, and total phenolics assays were also included. The ozone treatment of the apple juice was effective for both decreasing the total viable microorganisms and maintaining the quality characteristics of apple juice. The ozone treatment decreased total mesophilic bacteria in apple juice. The heat treatment resulted in a reduction of the chlorogenic acid content whereas ozone treatment had no significant effect. It has been determined that the application of ozonation in apple juice is equivalent to pasteurization.

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“…In contrast, grain vinegars contain only a small amount of gallic acid, catechins, and other phenolic compounds, which are high in fruit vinegars (Garcı́a Parrilla and others ; Andlauer and others ; Plessi and others ; Jeong and others ; Budak and Guzel‐Seydim ; Cerezo and others ). Apple vinegars contain large amounts of chlorogenic acid, which is present in the raw material (Andlauer and others ; Nakamura and others ; Li and others ; Aykın and others ). In addition, the fermentation process also affects the types and contents of polyphenols.…”

Section: The Sources Of Functional Ingredients In Vinegarsmentioning

confidence: 99%

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

Chen

Giudici

et al. 2016

Comp Rev Food Sci Food Safe

172

128

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Vinegars are one of only a few acidic condiments throughout the world. Vinegars can mainly be considered grain vinegars and fruit vinegars, according to the raw materials used. Both grain vinegars and fruit vinegars, which are fermented by traditional methods, possess a variety of physiological functions, such as antibacteria, anti-infection, antioxidation, blood glucose control, lipid metabolism regulation, weight loss, and anticancer activities. The antibacteria and anti-infection abilities of vinegars are mainly due to the presence of organic acids, polyphenols, and melanoidins. The polyphenols and melanoidins also provide the antioxidant abilities of vinegars, which are produced from the raw materials and fermentation processes, respectively. The blood glucose control, lipid metabolism regulation, and weight loss capabilities from vinegars are mainly due to acetic acid. Besides caffeoylsophorose (inhibits disaccharidase) and ligustrazine (improves blood circulation), other functional ingredients present in vinegars provide certain health benefits as well. Regarding anticancer activities, several grain vinegars strongly inhibit the growth of some cancer cells in vivo or in vitro, but related functional ingredients remain largely unknown, except tryptophol in Japanese black soybean vinegar. Considering the discovering of various functional ingredients and clarifying their mechanisms, some vinegars could be functional foods or even medicines, depending on a number of proofs that demonstrate these constituents can cure chronic diseases such as diabetes or cardiovascular problems.

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Bioactive Components of Mother Vinegar

Abstract: It was concluded that mother of vinegar produced by natural acetic acid bacteria contains significant bioactive substances.

Cited by 26 publications

References 43 publications

Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegar

Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegar

Effects of Ozonation on Apple Juice Quality

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

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