Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins

Abstract

Decoction, the characteristic heat-treatment procedure in Zhenjiang Aromatic Vinegar (ZAV) processing, was performed in laboratory to investigate its effect on the antioxidative activity (AA) of ZAV. Owing to the laboratory-scale decoction, DPPH radical scavenging activity, ORAC value and cellular antioxidant activity (CAA) of ZAV increased by 63, 24 and 54% of that of undecocted vinegar, respectively. Enzymatic assay and HPLC determination proved that phenolic content decreased after the decoction, while melanoidins, also with antioxidative activity and recently found in ZAV, were generated. Regardless of the fluctuation in AA of melanoidins during decoction, increased melanoidin content was responsible for the increase in AA of ZAV. At the end of the decoction, melanoidins accounted for 57.1 and 44.1% of the total AA of ZAV, according to DPPH and ORAC assay, respectively. Incorporation of phenolic compounds into melanoidins and degradation of melanoidins might both occur during decoction.

Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process

“…Liu et al. demonstrated that melanoidins accounted for 57.1% and 44.1% of the total antioxidant activity in Zhenjiang aromatic vinegar by 1,1‐diphenyl‐2‐picrylhydrazyl and oxygen radical absorbance capacity assays (Liu et al., ). In our previous study, we found that the antioxidant activities of SAV in smoking pei stage increased more obviously than that in the stages of alcoholic fermentation and acetic acid fermentation due to the increase of phenols and flavonoids (Xie et al., ).…”

Quantification of Fraglide-1, a New Functional Ingredient, in Vinegars

“…After leaching the process, a decoction process is conducted to pasteurize the vinegar before further storage. During this step, a series of reactions may occur like the Maillard reaction, decomposition, degradation and esterification 13,14,32 .…”

“…However, Fraglide-1 has not been determined in an aroma analysis of Kozu vinegar in the literature. It was shown that wheat husk can normally be used for Zhenjiang vinegar production 32 . The…”

Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica Sinensis Radix

“…Melanoidins were obtained as reported earlier (Bekedam et al ., ; Liu et al ., ), and after filtering through a Whatman no. 4 filter paper, 100 mL solution was thoroughly mixed with 40 mL ethanol and subjected to centrifugation.…”