Bioactive Compounds in Cornelian Cherry Vinegars

Abstract

We analyzed the effect of Cornelian cherry varieties differing in fruit color (‘Yantaryi’—yellow fruits, ‘Koralovyi’—coral fruits, ‘Podolski’—red fruits) and the production method on the physicochemical and antioxidative properties of Cornelian cherry vinegars, and on their content of iridoids and polyphenols. Acetic fermentation was conducted by two methods: I) single-stage (spontaneous) acetic fermentation, without inoculation with microorganisms, and II) two-stage fermentation in which the first stage involved the use of Saccharomyces bayanus—Safspirit fruit yeast for alcoholic fermentation, and the second one included spontaneous acetic fermentation. Acetic acid, glycerol, individual iridoids, phenolic acids, flavonols, and anthocyanins were quantified by a high-performance liquid chromatography (HPLC) method. The antioxidative activity was determined based on the following tests: 2,2-Diphenyl-2-picryl-hydrazyl (DPPH•), 2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS•+), and ferric reducing antioxidant power (FRAP), while the total polyphenols content was determined using the Folin-Ciocialteu (F-C) reagent test. Both the Cornelian cherry variety and vinegar production method affected the antioxidative properties as well as concentrations of iridoids and polyphenols in the finished product. The concentration of total polyphenols (F-C) in vinegars ranged from 326.60 to 757.27 mg gallic acids equivalents (GAE)/100 mL vinegar, whereas the antioxidative activity assayed with the DPPH• and FRAP methods was the highest in the vinegars produced from the coral and red varieties of Cornelian cherry with the two-stage method. Loganic acid predominated among the identified iridoids, reaching a concentration of 185.07 mg loganic acid (LA)/100 mL in the vinegar produced in the two-stage fermentation from the coral-fruit variety. Caffeoylquinic acid derivatives were the main representatives among the identified phenolic compounds. The results of this study demonstrate Cornelian cherry vinegars to be rich sources of biologically-active iridoids and phenolic compounds with antioxidative properties.

Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

“…These values are similar to those reported by Kelebek et al (2017) for grape vinegars but lower than the values obtained by the same authors for apple vinegars. In addition, similar data were also recently obtained by Kawa-Rygielska et al (2018) in cherry vinegars by the application of ABTS method. RV7 vinegar sample presented the significantly highest values for total antioxidant capacity (3.93 and 1.90 mM TEAC, respectively for ABTS and DPPH method), while RV2 and RV3 samples showed the lowest values (2.59 and 3.16 mM TEAC, respectively for ABTS method, and 3.16 and 1.44 mM TEAC, respectively for DPPH method).…”

“…For total anthocyanins, the correlations varied from 0.62 to 0.83. These high correlation values between phenolic composition and total antioxidant capacity are according to previous works for different grape vinegars (Budak and Guzel-Seydin, 2010;Kelebek et al, 2017;Kawa-Rygielska et al, 2018). Regarding the correlation between no flavonoid phenols (which includes phenolic acids) and total antioxidant capacity, low correlation values were found (R 2 < 0.50 for both antioxidant methods).…”

“…In addition, the high variation of the individual anthocyanin values quantified could be also attributed to the different red wine anthocyanin composition used for vinegar production, to the pH value of the vinegar and also the vinegar production technology used. According to several authors (Natera et al, 2003;Ubeda et al, 2013;Kawa-Rygielska et al, 2018) vinegar polyphenolic composition depends most of all on the type of raw material, as well the production technology, namely, the fermentation and aging conditions.…”

“…Recently, Kawa-Rygielska et al (2018) found a highest concentration of biologically-active compounds in the vinegars obtained from different cherry cultivars, particularly from vinegars made with a red-fruit cherry variety.…”

Functional properties of Cornelian cherry (Cornus mas L.): a comprehensive review

“…Another interesting application is fruit vinegar production. Kawa-Rygielska et al manufactured vinegar from three different cultivars of Cornus mas and two different fermentation methods, which resulted in different total phenolic values and antioxidant activity [104]. They fermented pressed Cornelian cherry juices using either one-stage spontaneous fermentation at 25 °C, or a two-stage process: initial alcoholic fermentation by Saccharomyces bayanus and then spontaneous vinegar fermentation at 25 °C.…”