Influence of the Acetification Process on Phenolic Compounds

Andlauer, Wilfried; Stumpf, Claudia; Fürst, Peter

doi:10.1021/jf000010j

Cited by 70 publications

(47 citation statements)

References 22 publications

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“…Thus, according to these authors, a long maceration process during the first fermentation and the use of aging process in contact with wood, increase the phenolic content of red wine vinegars. However, it is important to note that acetic fermentation is associated with higher decrease in polyphenols than alcoholic fermentation, in particular anthocyanins (Andlauer et al, 2000;Ubeda et al, 2013;Ordoudi et al, 2014). In addition, the substrate selection for vinegars production is an important parameter to take into account the final phenolic content of fruit vinegars, including for the vinegars produced from red wines (Kelebek et al, 2017).…”

Section: General Chemical and Phenolic Compositionmentioning

confidence: 99%

See 1 more Smart Citation

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

Cruz¹,

Correia²,

Gonçalves³

et al. 2018

Ciência Téc. Vitiv.

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SUMMARYIn the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market. RESUMONos últimos anos tem ocorrido um aumento do consumo de vinagres de vinho em Portugal. Assim, o objetivo deste trabalho foi avaliar a composição fenólica e a capacidade antioxidante total de diversos vinagres de vinho tinto comercializados no mercado português. Vários parâmetros foram avaliados: composição fenólica geral, características cromáticas, antocianinas individuais e ácidos fenólicos por HPLC, e a capacidade antioxidante total por duas metodologias (DPPH e ABTS). Para os diferentes parâmetros analisados, as amostras de vinagres de vinho tinto estudadas diferiram significativamente. Vinagres com elevado conteúdo fenólico tenderam a ter baixos valores de luminosidade, mas elevados valores da componente vermelha da cor. Elevada diversidade de antocianinas foi detetada, com alguns dos vinagres a poderem ser significativamente distinguidos por apresentarem valores elevados de antocianinas comparativamente com os restantes, tal como foi detetado para a generalidade dos outros parâmetros fenólicos. A capacidade antioxidante total foi correlacionada positivamente com os diferentes parâmetros fenólicos. Finalmente, elevada capacidade antioxidante total foi detetada para a fração fenólica contendo antocianinas e proantocianidinas poliméricas. Os resultados obtidos confirmam que os vinagres de vinho tinto são boas fontes de compostos fenólicos e de antioxidantes. No entanto, existe uma grande diversidade de valores para os vários vinagres de vinho tinto comercializados no mercado português.

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Section: General Chemical and Phenolic Compositionmentioning

confidence: 99%

“…In the products derived from fruits and cereals, like vinegars, phenolic compounds are present (Andlauer et al, 2000;Verzelloni et al, 2007;Cerezo et al, 2008). Vinegars made from red wine could usually have higher content of phenolics.…”

Section: Introductionmentioning

confidence: 99%

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

Cruz¹,

Correia²,

Gonçalves³

et al. 2018

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

show abstract

“…As most high-quality vinegars are produced from white wine, phenolic acids and aldehydes are useful markers for the characterization of this type of vinegar. However, the anthocyanin compounds present in red wine vinegar have not yet been studied in depth (Andlauer, Stumpf, & Fürst, 2000).…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification

Cerezo

Cuevas

Winterhalter

et al. 2010

Food Research International

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“…Andlauer et al (2000) also recorded reductions of 40%, 13% and 8% in cider, white and red wines respectively, attributed to strong degradation or phenolic transformation during this stage. Different TP proportions recorded in each case were related to individual TP composition, such as polymeric phenols that are oxidized more slowly than monomeric ones.…”

Section: Total Phenolics (Tp)mentioning

confidence: 84%

Bioactive compounds and antioxidant activity analysis during orange vinegar production

et al. 2017

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Citrus fruits are significant sources of bioactive compounds, such as ascorbic acid, polyphenols and carotenoids, due to their antioxidant properties important for human nutrition. In addition, since oranges possess high sugar content (8-15%), making vinegars from alcoholic orange substrates, with functional characteristics is a possible development of novel products. The aim of this research work was to analyze changes in ascorbic acid, total phenolics, total carotenoids and antioxidant activity during orange vinegar processing. In order to analyze the influence of acetification and aging in these characteristics, samples were taken in three stages: orange alcoholic substrate for acetification (SNA), young orange vinegar or recently obtained (Vn0) and orange vinegar after six month-aging in bottles (Vn6). Statistically significant differences (p < 0.05) were found among bioactive compounds concentrations; antioxidant activity decreased along the process, but total phenolics and carotenoids remained constant during aging period (Vn0-Vn6). The highest reduction was recorded during the acetification stage, possibly due to components oxidation caused by continuous air flow to the system. A higher contribution (p < 0.05) to antioxidant activity was associated to ascorbic acid and phenolic compounds concentration.

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Influence of the Acetification Process on Phenolic Compounds

Cited by 70 publications

References 22 publications

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

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

Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification

Bioactive compounds and antioxidant activity analysis during orange vinegar production

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