Comparison of Traditional and Commercial Vinegars Based on Metabolite Profiling and Antioxidant Activity

Abstract

Metabolite profiles of seven commercial vinegars and two traditional vinegars were performed by gas chromatography time-of-flight mass spectrometry with multivariate statistical analysis. During alcohol fermentation, yeast, nuruk, and koji were used as sugars for nutrients and as fermentation substrates. Commercial and traditional vinegars were significantly separated in the principal component analysis and orthogonal partial least square discriminant analysis. Six sugars and sugar alcohols, three organic acids, and two other components were selected as different metabolites. Target analysis by ultra-performance liquid chromatography quadruple-time-of-flight mass spectrometry and liquid chromatographyion trap-mass spectrometry/mass spectrometry were used to detect several metabolites having antioxidant activity, such as cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside, and quercetin, which were mainly detected in Rural Korean Black raspberry vinegar (RKB). These metabolites contributed to the highest antioxidant activity measured in RKB among the nine vinegars. This study revealed that MS-based metabolite profiling was useful in helping to understand the metabolite differences between commercial and traditional vinegars and to evaluate the association between active compounds of vinegar and antioxidant activity.

Vinegar Production from Jabuticaba Fruits (Myrciaria jaboticaba) Using Immobilized Acetic Acid Bacteria

“…fi ve times compared with their initial values in the jabuticaba wine. These acids were also observed in commercial and traditional vinegars from Korea by Jang et al (57). The lactic, tartaric, butyric and propionic acid concentrations in the jabuticaba wine were negligible and remained negligible in the vinegar.…”

Metabolite Profiling Reveals the Effect of Dietary Rubus coreanus Vinegar on Ovariectomy-Induced Osteoporosis in a Rat Model

“…Several substrate materials used in the production of vinegar are known for their obvious health benefits [18,19]. One of the raw material substrates for vinegar production, Rubus coreanus (RC; Korean black raspberry, called bokbunja ) from the raspberry family, contains large amounts of anthocyanin, which has antioxidant effects [20]. Additionally, RC-containing products, such as juice, tea, wine and jam, have been reported to show antiviral [21], anticancer [22] and anti-obesity [23] effects.…”

Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine

“…In recent years, this method has been widely used in various food control, food genomics, and nutritional metabolomic applications (Christian et al, 2008;Khakimov, Bak, & Engelsen, 2014;Khakimov et al, 2016;Murgia, Scano, Cacciabue, Dessì, & Cabonia, 2019;Zeng et al, 2019). Furthermore, metabolomic studies based on gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) have also been widely used to discover differences between samples (Hao et al, 2018;Yu et al, 2015). Therefore, the GC-TOF-MS method might potentially be the most suitable choice for the primary analysis of black waxy rice wine, considering the integrity and reliability of this approach.…”