Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility

Abstract

Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. Methods: A number of steps, starting from the fermentation of the fruit juices to the formation of the final vinegars, were studied from an industrial vinegar process. The effect of each of the vinegar processing steps on content of antioxidants, phenolic compounds and flavonoids was studied, by spectroscopic methods and by high-performance liquid chromatography (HPLC). Results: The major observation was that spectrophotometric methods indicate a strong loss of antioxidant phenolic compounds during the transition from fruit wine to fruit vinegar. A targeted HPLC analysis indicates that metabolites such as gallic acid are lost in later stages of the vinegar process. Conclusion: The major conclusion of this work is that major changes occur in phenolic compounds during vinegar making. An untargeted metabolite analysis should be used to reveal these changes in more detail. In addition, the effect of vinegar processing on bio-accessibility of phenolic compounds was investigated by mimicking the digestive tract in an in vitro set up. This study is meant to provide insight into the potential of vinegar as a source of health-related compounds from fruit.

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

“…Bakir et al. reported that the antioxidant activity of grape and apple vinegars in FRAP and ABTS assay ranged from 254 ± 8 mg TEAC/100 mL to 568 ± 76 mg TEAC/100 mL and 418 ± 49 mg TEAC/100 mL to 2561 ± 260 mg TEAC/100 mL, respectively (Bakir, Toydemir, Boyacioglu, Beekwilde, & Capanoglu, ). These differences of antioxidant activity values were mainly due to different raw materials and brewing techniques.…”

“…The antioxidant activity values of vinegar samples aged for 22 years in ABTS and FRAP assay were 6629.8 ± 185.4 mg VCEAC/100 mL and 3157.6 ± 148.8 mg VCEAC/100 mL, respectively, which were the highest in all vinegar samples (Tagliazucchi, Verzelloni, & Conte, 2010). Bakir et al reported that the antioxidant activity of grape and apple vinegars in FRAP and ABTS assay ranged from 254 ± 8 mg TEAC/100 mL to 568 ± 76 mg TEAC/100 mL and 418 ± 49 mg TEAC/100 mL to 2561 ± 260 mg TEAC/100 mL, respectively (Bakir, Toydemir, Boyacioglu, Beekwilde, & Capanoglu, 2016). These differences of antioxidant activity values were mainly due to different raw materials and brewing techniques.…”

Comparative study of submerged and surface culture acetification process for orange vinegar

“…obtained for wine vinegars that total relative area of phenolic compounds from submerged culture samples was lower than that found from surface ones, which generated vinegars with a more complex polyphenol matrix. This fact is probably due to the greater oxidation on submerged culture, which reduced the concentration of polyphenolic compounds . Hence, vinegars obtained by surface culture probably have a high antioxidant power, which can be related to the polyphenolic composition and therefore could present a higher nutritional value.…”

“…This fact is probably due to the greater oxidation on submerged culture, which reduced the concentration of polyphenolic compounds. 38 Hence, vinegars obtained by surface culture probably have a high antioxidant power, which can be related to the polyphenolic composition 39 and therefore could present a higher nutritional value. Further studies should be conducted in order to confirm this hypothesis.…”

Farklı Sirke Çeşitlerinin Mikroflorası, Biyoaktif Bileşenleri ve Sağlık Üzerine Etkileri

“…Üretimde kullanılan hammadde ve üretim yöntemine bağlı olarak sirkelerde duyusal özelliklerin yanı sıra toplam asitlik, toplam fenolik madde ve antioksidan aktivite değerleri de değişim göstermektedir [81,82,83,84]. Spontan alkol fermantasyonuyla üretilen sirkelerin, starter kültür inokülasyonuyla üretilen sirkelerden daha yüksek antioksidan aktiviteye sahip olduğu bildirilmektedir [83].…”