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

Abstract

Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body. In this study, the contents of nutritional compositions including proteins, fats, carbohydrates, organic acids, and amino acids were determined in SAV samples. The antioxidant compounds and properties of SAV with different aging time were also evaluated. The results showed that the contents of proteins, crude fats, and carbohydrates in SAV were not changed with the aging time. Moreover, Alanine was the main component of amino acids in SAV, and the total contents of amino acids were increased with the aging time. Acetic acid and lactic acid were the predominant organic acids in SAV. The contents of acetic acid and lactic acid accounted for more than 90% of the total organic acids in SAV, which were increased during the aging process of 5 years. Furthermore, total phenols, flavonoids contents, and browning index in SAV were also increased during the aging time. These antioxidant compounds showed a high correlation with the antioxidant activities of SAV measured by ferric reducing antioxidant power and 2,2’‐azino‐bis(3‐ethylbenzthi azoline‐6‐sulfonic acid) assays. The contribution of polyphenolic fractions and high molecular weight melanoidins to total antioxidant activities was similar (about 49% and 48%, respectively). Our findings would provide new insights to further explore the development of new vinegar‐based functional foods. Practical Application The analysis of nutritional compositions, bioactive compounds, and antioxidant capacities in vinegars provides a theoretical basis for the function of SAV. It also provides references for further explore the development of new‐type functional and healthy vinegars.

Green Pepper (Piper nigrum L.) Extract Suppresses Oxidative Stress and LPS-Induced Inflammation via Regulation of JNK Signaling Pathways

“…The chlorophyll, flavonoid, and phenolic contents are closely associated with the antioxidant capacity of botanical extracts [30,31]. As expected, we observed a positive correlation between chlorophyll a and b, flavonoid, and phenolic contents and the DPPH and ABTS radical scavenging capacities of GPI and GPS (Tables 1 and 2).…”

“…The antioxidant and anti-inflammatory effects of natural materials are dependent on the flavonoid and phenolic components in the material [30,31]. Total flavonoid contents in the pepper extracts were measured using AlCl 3 with a colorimetric assay.…”

Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars

“…Some research has indicated that different grape varieties possess different phenolic contents and composition [30], and similarly apple varieties [31], depending on factors like cultivars, growing environments, and ripeness stage [17]. Factors, such as yeast strains [32], acetic acid bacteria, and production technology [33] within the fermentation processes, could also affect the phenolic profiles of fruit vinegars [4,34]. In addition, phenolic compounds have been widely explored for the abilities in preventing chronic diseases, including anti-cancer, anti-obesity, anti-aging and anti-diabetes activities [35].…”

The physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars [pdf]

“…When comparing the quality characteristics and chemical composition of the examined vinegars, a great diversity was observed in the obtained values. It is well known that various factors such as production methods, raw materials (grape, apple, pomegranate, rose petals), storage conditions, wood contact and aging period can affect the physicochemical composition and sensory properties of vinegars and contribute to the final quality of vinegars (Budak et al, 2010;Cruz et al, 2018;Ho et al, 2017;Xia et al, 2018). In Table 1, the physicochemical properties of 18 different examined vinegar samples are presented, while their organic acid and sugar contents are summarized in Table S1.…”

“…The main organic acid in vinegar is acetic acid, from which the unique flavor and aroma of vinegar originate, while tartaric acid, formic acid, lactic acid, citric acid, malic acid and succinic acid have also been detected (Aguiar et al, 2005;Sanarico et al, 2003). Previous studies have reported that there are several factors that can affect the physicochemical content and antioxidant activity of vinegar, such as the fermentation process, raw materials, storage conditions and aging period (Budak et al, 2010;Cruz et al, 2018;Ho et al, 2017;Xia et al, 2018).…”