Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar

Abstract

Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evaluated during the brewing process of ZAV. In addition, the correlation between phenolic compound contents and antioxidant activities was investigated during the aging process (AP) of ZAV. The results showed that total acids, non-volatile acids, and amino nitrogen increased gradually during the brewing process. Reducing sugar decreased sharply at the early fermentation stage and then increased during the AP. Meanwhile, TPC, TFC, and TAA kept a very low level at the stage of alcohol fermentation (AF), and increased to the highest level at the sixth year of the AP. TAA has a high positive correlation with TPC and TFC during the brewing process of ZAV. In addition, the contents of p-hydroxybenzoic acid, vanillic acid, and catechin were higher than other phenolic compounds and reached the highest level at the sixth year of the AP, and were the main composition of phenolic compounds during the AP. Moreover, gallic acid, ferulic acid, and sinapic acid had the higher contribution at the early stage of the AP, and then declined to a lower level. Catechin, vanillic acid, and syringic acid had a higher contribution during the AP. These findings would be helpful in controlling the quality of vinegar and improving its functional properties.

Hepatoprotective Effect and Molecular Mechanisms of Hengshun Aromatic Vinegar on Non-Alcoholic Fatty Liver Disease

“…During the brewing process, aromatic vinegar produces many bioactive compounds, such as organic acids, amino acids and phenolic compounds, which play important roles in antioxidant activities (Zhang et al, 2019). In addition, polyphenols, flavonoids, and melanoidins were found in Hengshun aromatic vinegar, which play crucial roles in diseases prevention and contribute benefits to human health (Zhao et al, 2018;Duan et al, 2019). Studies have also showed that the alkylpyrazine named ligustrazine was found as a bioactive compound in Hengshun aromatic vinegar, which has the health effects such as reducing blood pressure, promoting blood circulation and removing stasis, improving coronary heart disease, thrombolytic therapy and liver protection (Xu et al, 2011b;Chen et al, 2019).…”

Health Promoting Properties of Cereal Vinegars

“…The changes in physicochemical properties, TPC, TFC, and AC of the traditional ZAV during its brewing process were also evaluated by Duan et al [ 31 ], and the correlation between the TPC and AC was investigated. The results show that total acids, non-volatile acids, and amino nitrogen increased during the brewing process, while TPC, TFC, and AC were kept at low levels during alcoholic fermentation and reached their highest levels at the 6th year of aging.…”

“…Catechin, vanillic acid, and syringic acid contributed more during the aging process. According to these findings, it was concluded that the quality and functional properties of ZAV could be controlled [ 31 ].…”

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

“…Ultraviolet-visible spectroscopy is generally employed to elucidate several functional groups and perform their quantifications based on its absorption or reflectance in the UV-vis range. The Folin-Ciocalteu approach is commonly used to determine the TPC concentration in different types of samples, such as in vinegar [51], raspberry [47], aloe vera [52], rice [53], and açai [10] among others.…”