Development of Functional Vinegar by Using Cucumbers

Abstract

This study was performed to develop functional vinegar by using cucumbers through two stages of fermentation. The alcohol content was maximized (7.8%) after 6-days of alcohol fermentation at 25 o C by adjusting the initial sugar concentration to 15 o Brix, and vinegar with an acidity of 5.8% was obtained after 12-days of acetic acid fermentation at 30 o C. The major sugars in the produced vinegar were glucose and fructose, which were present in concentrations of 3,067.26 and 395.73 mg%, respectively. The major organic acids were acetic acid and succinic acid, which were present in concentrations of 4,410.5 and 841.11 mg%, respectively. The total free amino acid content of the cucumber vinegar was 181.45 μg/mL and citrulline, valine, aspartic acid, asparagine, and ornithine were the major amino acids. The inorganic components included various alkaline elements, such as K, Ca, and Mg. In addition, experimental methods to assess the DPPH and ABTS + radical-scavenging ability, reducing power, and β-carotene bleaching activity showed that the cucumber vinegar had strong antioxidant properties. The total polyphenol content, which are the major components responsible for the antioxidant activities of the cucumber vinegar, was 40.14 mg/100 mL. The cucumber vinegar showed significantly higher hepatic aldehyde dehydrogenase activity when compared to the alcoholic control (negative) and the marketing drink (positive), resulting in decreased plasma acetaldehyde concentrations in rats. These results demonstrate that cucumber vinegar possesses antioxidant properties and holds great promise for use in preventing hangovers.

Comparison of Traditional and Commercial Vinegars Based on Metabolite Profiling and Antioxidant Activity

“…It is a traditional fermented food with a sour flavor and is widely used as an acidic seasoning, preservative, beverage, and dressing. It contains specific volatile and nonvolatile compounds, including organic acids, sugars, amino acids, and esters [10]. The health benefits of drinking vinegar are well known and include an immune modulation effect, resistance to cardiovascular disease, appetite suppression, improved digestion, decreased serum cholesterol and blood pressure [29], and reduced fasting blood glucose [11,17].…”

“…These organisms produce acetic acid, as well as various metabolic compounds that control the taste and flavor of vinegar [2]. However, differences in periods of fermentation, cost of production, and maintaining a constant quality have been issues between traditional and commercial vinegars [12,10].…”

“…The influence of industrialization in the 1970s created a sharp increase in productivity and consumption of cheap commercial vinegars, which were a major product on the market [10,31]. During the 1990s, traditional vinegars gained popularity by many customers because of increased recognition of diet and pursuit of health enhancement, showing that traditional vinegars were better than commercial vinegars [7].…”

Characterization of acetic acid fermentation of detoxified Rhus verniciflua vinegar produced by various yeast strains

“…미나리 식초의 acetic acid는 TCA 회로의 활성화를 도와 젖산분해를 촉진하고 aspartic acid는 피로 회복 효과를 갖는다고 보고하였다 (6). 무화과 식초는 γ-amino butyric acid(GABA) 함량이 높아 성인병 예방과 청소년기의 학습능력 증진 효과가 있으며, 오이식초는 혈장 acetaldehyde 농도를 낮추어 숙취 해소 효과가 있는 것으로 보고되었다 (7,8). 옻식초에 사용된 옻 은 수포, 가려움, 발진 등의 접촉성 피부염을 유발하는 우루 시올(urushiol) 성분을 가지고 있으나 당뇨병과 위장병 치료 를 위해 전통적으로 닭과 오리 등을 조리할 때 첨가하여 먹어왔다 (9).…”

Quality Characteristics and Antioxidant Activity of Vinegar Supplemented Added with Akebia quinata Fruit during Fermentation

“…에 대한 보호 효과(1), 인칼균을 첨가한 식초의 항산화 활성 (7), 오이 식초의 항산화 및 숙취 해소 효과 (8), 오미자 식초 에서 항균 활성 및 항산화 활성 (9), 그 외에도 복분자(10), 사과 (11), 토마토 (12), 오디 (13), 녹차 (14), 허브 (15) Fermentation period (day)…”