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

Abstract

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.

The Total Content of Polyphenols and the Antioxidant Properties of several Berry Vinegars

“…The antioxidant capacity expressed by the ABTS assay determined in this study is similar to those reported by Arvaniti et al [3] for commercial and homemade Greek vinegars, by Cruz et al [8] for red wine vinegars and by Li et al [15] for apple vinegar, persimmon vinegar and kiwifruit vinegar. As seen in Table 3, the DPPH values increased from 17.81±1.91% to 31.35±2.77% for the vinegars obtained from raspberries, from 26.92±0.53% to 39.65±2.70% for the variants obtained from blackberries and from 36.41±1.11% to 49.90±2.12% for the variants obtained from blueberries.…”

The physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars [pdf]

“…When comparing the quality characteristics and chemical composition of the examined vinegars, a great diversity was observed in the obtained values. It is well known that various factors such as production methods, raw materials (grape, apple, pomegranate, rose petals), storage conditions, wood contact and aging period can affect the physicochemical composition and sensory properties of vinegars and contribute to the final quality of vinegars (Budak et al, 2010;Cruz et al, 2018;Ho et al, 2017;Xia et al, 2018). In Table 1, the physicochemical properties of 18 different examined vinegar samples are presented, while their organic acid and sugar contents are summarized in Table S1.…”

“…In a few recent studies, spectrophotometric and chromatographic techniques have been used to investigate the bioactive compounds, volatile composition and antioxidant capacity of different types of vinegar (Barnaba et al, 2015;Budak et al, 2010;Cruz et al, 2018;Kelebek et al, 2017;Ubeda et al, 2011;Yu et al, 2012). However, little data has been published so far, while a characterization of vinegars in the Greek market has not been extensively studied (Lalou et al, 2015;Sinanoglou et al, 2018) and a comparison of them with homemade vinegars has not been conducted.…”

“…The main organic acid in vinegar is acetic acid, from which the unique flavor and aroma of vinegar originate, while tartaric acid, formic acid, lactic acid, citric acid, malic acid and succinic acid have also been detected (Aguiar et al, 2005;Sanarico et al, 2003). Previous studies have reported that there are several factors that can affect the physicochemical content and antioxidant activity of vinegar, such as the fermentation process, raw materials, storage conditions and aging period (Budak et al, 2010;Cruz et al, 2018;Ho et al, 2017;Xia et al, 2018).…”

Grape vinegars – characteristics, properties and safety of use

“…Spośród kwasów fenolowych odnotowano również występowanie kwasu prokatechinowego, chlorogenowego, kawowego, syryngowego, p-kumarowego oraz hydroksycynamonowego. W badanych próbach kwas syrygenowy oraz kawowy były kwasami fenolowymi występującymi w największych ilościach (odpowiednio 5,17 mg/L oraz 3,43 mg/L) [99]. Badania I. Ozturk i wsp.…”