Comparison of characteristics in commercial fermented vinegars made with different ingredients

Abstract

The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3-to 100fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.

Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties

“…Commercial onion vinegar, pomegranate vinegar, and apple vinegar contained 61.64, 60.65, and 9.02 μg/mL, respectively. Na et al [ 24 ] reported that the total flavonoid contents of commercial persimmon vinegar, fig vinegar, brewing vinegar, rice vinegar, and apple vinegar samples were 194.85, 91.75, 86.05, 17.41, and 9.41 mg/kg, with apple vinegar showing similar results to those of this study. All vinegars, except for persimmon vinegar, were found to contain a lower flavonoid content than the onion vinegar produced in this study, demonstrating its high flavonoid content when compared to most other vinegars.…”

“…The polyphenol content in commercial onion vinegar, pomegranate vinegar, and apple vinegar was 446.80, 780.47 and 37.43 μg/mL, respectively, and the polyphenol content of onion vinegar developed in this study was 455.41 μg/mL, the second highest polyphenol concentration. Na et al [ 24 ] showed that total polyphenol content of commercial persimmon, fig, brewed, rice, and apple vinegar samples were 485.13, 320.94, 284.10, 83.86 and 41.97 mg/kg respectively. The total polyphenol content of the onion vinegar produced in this study was lower than that of persimmon vinegar.…”

Anti-Fatigue Effect of Prunus Mume Vinegar in High-Intensity Exercised Rats

“…PV contained lower amounts of free amino acids than garlic vinegar, which contained high amounts of the free amino acids (23.4 ppm), tyrosine (not detected), phenylalanine (313.9 ppm), histidine (4.6 ppm), lysine (460.3 ppm) and arginine (65.0 ppm). Na et al (2013) reported that the quality characteristics in fermented vinegars depend on different ingredients and are related to the higher amount of citric acid, succinic acid, malic acid, tyrosine and histidine, and lower amount of aspartic acid, phenylalanine, lysine and arginine, which were observed in PV compared with other fermented vinegars [22]. Overall, the results indicate that PV fermented with PJ fortified with pear extract contains a high amount of organic acids and various free amino acid contents.…”

Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar

“…Particularly, the TPC of CBV2 showed the highest value at 1.63 μg GAE/mL, which was 1.5-fold greater than that of MV. According to previous studies, the chemical content of the raw material used to prepare vinegar influences the TPC of the vinegar [ 21 , 22 ]. TPC was higher than our results; however, similar to our results, TPC of vinegar with immature Citrus unshiu showed higher value than that of vinegar with mature Citrus ushiu [ 21 ].…”

“…According to previous studies, the chemical content of the raw material used to prepare vinegar influences the TPC of the vinegar [ 21 , 22 ]. TPC was higher than our results; however, similar to our results, TPC of vinegar with immature Citrus unshiu showed higher value than that of vinegar with mature Citrus ushiu [ 21 ]. In this study, the high TPC value of CBVs increased with the addition of PMV.…”