2018
DOI: 10.1111/1750-3841.14074
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Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes

Abstract: We had evaluated the in vitro and in vivo antioxidant activities and phenolic acid contents of oat and buckwheat vinegars, and further explored the dynamic changes of bound, esterified and free phenolic acid fractions during successive fermentation processes of oat and buckwheat vinegars. This study provided the theoretical guidance for obtaining minor grain vinegar with the optimal antioxidant activities through targeted modulation of fermentation processes.

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Cited by 15 publications
(12 citation statements)
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“…Fourteen kinds of anthocyanin compounds were identified in strawberry vinegar, which pelargonidin 3-glucoside and pelargonidin 3-rutinoside were predominant phenolic compounds [ 59 ]. Yu et al [ 60 ] found that ferulic acid, p-coumaric acid, protocatechuic acid, caffeic acid, vanillic acid and gallic acid were detected in oat and buckwheat vinegar, and contents of ferulic acid, p-coumaric acid, protocatechuic acid, caffeic acid and gallic acid were higher in oat vinegar than in buckwheat vinegar. Fruits and cereals are rich in phenolic compounds, which present in two forms: soluble-free and insoluble-bound.…”
Section: Resultsmentioning
confidence: 99%
“…Fourteen kinds of anthocyanin compounds were identified in strawberry vinegar, which pelargonidin 3-glucoside and pelargonidin 3-rutinoside were predominant phenolic compounds [ 59 ]. Yu et al [ 60 ] found that ferulic acid, p-coumaric acid, protocatechuic acid, caffeic acid, vanillic acid and gallic acid were detected in oat and buckwheat vinegar, and contents of ferulic acid, p-coumaric acid, protocatechuic acid, caffeic acid and gallic acid were higher in oat vinegar than in buckwheat vinegar. Fruits and cereals are rich in phenolic compounds, which present in two forms: soluble-free and insoluble-bound.…”
Section: Resultsmentioning
confidence: 99%
“…Furthermore, the different fermentation processes applied led to a dynamic migration and transformation of specific phenolic acids across bound, esterified, and free fractions in the two types of vinegar. These findings indicate that the AC could be improved by targeted regulation of the generation of these fractions during the production processes [60].…”
Section: Antioxidant Activity and Protection Against Oxidative Stress In Vitro And In Vivomentioning
confidence: 83%
“…The dynamic changes in AC and phenolic acid profiles of oat (OaV) and buckwheat vinegars (BuV) during different production stages were also evaluated and compared in vitro and in vivo [60]. The results show that both vinegars similarly attenuated the oxidative damage induced by D-galactose in mice serum and liver, in a non-dose dependent manner.…”
Section: Antioxidant Activity and Protection Against Oxidative Stress In Vitro And In Vivomentioning
confidence: 99%
“…Epidemiological studies have suggested an inverse relationship between long term intake of oats diet and incidence of CRC 3 . Herein, we found that AVNs extracts were effective against CRC cells and significantly reduced the tumor size without drastic side effects.…”
Section: Discussionmentioning
confidence: 99%
“…Oats ( Avena sativa L .) is a wholegrain cereal and an important edible crop, which contains several bioactive ingredients 3 . Epidemiological studies have reported that the long term consumption of oats positively affect the digestive health and minimize the risk of CRC 4 .…”
Section: Introductionmentioning
confidence: 99%