Antioxidant properties of traditional balsamic vinegar and boiled must model systems

Tagliazucchi, Davide; Verzelloni, Elena; Conte, Angela

doi:10.1007/s00217-007-0794-6

Cited by 54 publications

(67 citation statements)

References 40 publications

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“…These polymeric brown compounds formed in the last stage of the Maillard reaction were supposed to be involved in the color and flavor development of thermally-processed foods. They are present in food and beverages such as coffee, beer, traditional balsamic vinegar, cocoa and bread [177][178][179]. It seems that during coffee roasting phenolic compounds are involved in the Maillard reaction to partially form the brown, water soluble polymers known as coffee melanoidins.…”

Section: Other Anti-glycative Compoudsmentioning

confidence: 99%

Plant-Derived Agents with Anti-Glycation Activity

Odjakova¹,

Popova²,

Sharif³

et al. 2012

Glycosylation

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Section: Other Anti-glycative Compoudsmentioning

confidence: 99%

Plant-Derived Agents with Anti-Glycation Activity

Odjakova¹,

Popova²,

Sharif³

et al. 2012

Glycosylation

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“…Another class of antioxidants receiving attention in recent years is that of melanoidins, polymeric brown compounds formed in the last stage of the Maillard reaction and involved in the colour and flavour of thermally-treated food. They are present in food and beverages such as coffee, beer, traditional balsamic vinegar, cocoa and bread (Borrelli & Fogliano, 2005;Rufián-Henares & Morales, 2007;Tagliazucchi, Verzelloni, & Conte, 2008).…”

Section: Introductionmentioning

confidence: 99%

Antiglycative and antioxidative properties of coffee fractions

et al. 2011

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“…Traditional balsamic vinegar is a natural product prepared from grape must. It contains polyphenol compounds, which show antioxidant activity (Tagliazucchi et al, 2008). In Japan, two rice vinegars, i.e., Komesu and Kurosu are produced by a traditional static fermentation process.…”

Section: Introductionmentioning

confidence: 99%

Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model

Ghosh

Chakraborty

Chatterjee

et al. 2012

Braz. J. Chem. Eng.

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-Natural vinegar is one of the fermented products which has some potentiality with respect to a nutraceutical standpoint. The present study is an optimization of the fermentation conditions for palm juice vinegar production from palm juice (Borassus flabellifer) wine, this biochemical process being aided by Acetobacter aceti (NCIM 2251). The physical parameters of the fermentation conditions such as temperature, pH, and time were investigated by Response Surface Methodology (RSM) with 2 3 factorial central composite designs (CCD). The optimum pH, temperature and time were 5.5, 30 °C and 72 hrs for the highest yield of acetic acid (68.12 g / L). The quadratic model equation had a R 2 value of 0.992. RSM played an important role in elucidating the basic mechanisms in a complex situation, thus providing better process control by maximizing acetic acid production with the respective physical parameters. At the optimized conditions of temperature, pH and time and with the help of mathematical kinetic equations, the Monod specific growth rate ( μ max = 0.021 h -1 ), maximum Logistic specific growth rate ( μ ' max = 0.027 h -1 ) and various other kinetic parameters were calculated, which helped in validation of the experimental data. Therefore, the established kinetic models may be applied for the production of natural vinegar by fermentation of low cost palm juice.

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Antioxidant properties of traditional balsamic vinegar and boiled must model systems

Cited by 54 publications

References 40 publications

Plant-Derived Agents with Anti-Glycation Activity

Plant-Derived Agents with Anti-Glycation Activity

Antiglycative and antioxidative properties of coffee fractions

Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model

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