Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar

Abstract

Apple is one of the delicious fruit consumed by people. Apple cider vinegar was made through the traditional method and the changes occurred during the 8 week fermentation period were determined in this research. Total titratable acidity, pH, total soluble solids (°brix), total phenolic contents, Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays, phenolic contents were determined. Total phenolic substance, ORAC and TEAC values increased significantly weekly and reached the highest level in the 3 rd week. Total phenolic substance, ORAC and TEAC values of 3 rd week apple vinegar were determined as 1110.63 mg GAE L -1 , 10.92 mM and 21.11 µmol TE mL -1 , respectively. Apple vinegar samples had gallic acid, catechin, epicatechin, chlorogenic acid, and p-coumaric acid. The major phenolic substances in apple vinegar were gallic acid and chlorogenic acid. While gallic acid value of 3 rd and 4 th week apple vinegar were detected 11.91 and 23.69 mg L -1 , respectively; chlorogenic acid value of 4 th and 5 th week apple vinegar were found 46.36 and 49.71 mg L -1 . Antioxidant activity and phenolic substances values were not significant reduction during the acetic acid fermentation. In this study, the formation process of the functional and sensory properties of apple cider vinegar due to the change in the weekly antioxidant and bioactive component content of apple cider vinegar was emphasized.

Occurrences and changes in aroma‐associated volatile compound profiles and prominent bioactive compounds at different stages of persimmon vinegar production process

“…This result met the aim of the study to produce a product with higher bioactive compounds than the substance used. Furthermore, when the persimmon vinegar was examined according to some kinds of vinegar in the literature, the amounts of the gallic acid and the chlorogenic acid compounds of this vinegar were higher than apple cider vinegar (Budak, 2021; Kelebek et al, 2017), which is popular for its health benefits, grape vinegar (Budak & Guzel‐Seydim, 2010) and sour cherry vinegar (Özen et al, 2020), which was determined to have significant effects on health. Whereas, it has well been known that vinegar; such as apple cider, grape vinegar, sour cherry vinegar, has been rich in gallic acid, which has a protective effect against many degenerative diseases such as cardiovascular, gastrointestinal, neuropsychological, and metabolic (like obesity, diabetes mellitus, and hyperlipidemia) diseases, and also types of cancers and strains of pathogenic microorganisms (Kahkeshani et al, 2019), and chlorogenic acid, which have a protective effect against cardiovascular diseases with inhibition of LDL oxidation, in addition to many physiological functions, including antimutagenic, carcinogenic and antioxidant activities (Wicklund et al, 2020).…”

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

“…However, the subsequent acetic fermentation provided a significant increase (+20.1%) of total phenolic content in Khistawi date vinegar, reaching a peak value of 1453.4 mg GAE/L during 14 days of fermentation [33]. The increase in phenolic compounds in vinegar brewing, observed by several authors, could be due to two different reasons [85][86][87]. First, the acids produced during acetic fermentation could degrade the glucoside bonds of the phenolic compounds, leading to the liberation of compounds with different structure [33,88].…”

Antimicrobial activity of different kinds of traditional vinegar and its relationship with antioxidant properties

“…n.d.: not detected. Budak (2015) reported that TEAC and TPC values of pomegranate vinegar were between 16-20 µmol/ml and 1200-2200 mg GAE/L, respectively. Özen et al…”

“…Pomegranate (Punica granatum) has high antioxidant activity. This is attributed to its anthocyanins content such as delphinidin, cyanidine and pelargonidine, and ellagitannins (Budak, 2015). Sour cherry has rich bioactive content (e.g.…”