Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods

Gao, Yaping; Jo, Yunhee; Chung, Namhyeok; Gu, Song-Yi; Jeong, Yong-Jin; Kwon, Joong‐Ho

doi:10.3746/pnf.2017.22.1.30

Cited by 11 publications

(9 citation statements)

References 12 publications

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“…There are many physicochemical and bioactive compounds in vinegar, which are important parameters to monitor and control vinegar quality during the brewing process [14,15]. Total acids and pH are the key indicators to assess vinegar quality, which should be more than 6 °T and from 3.6 to 3.9 in Shanxi aged vinegar, respectively (GB/T19777-2013).…”

Section: Introductionmentioning

confidence: 99%

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

Duan¹,

Xia²,

Zhang³

et al. 2019

Molecules

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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.

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Section: Introductionmentioning

confidence: 99%

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

Duan¹,

Xia²,

Zhang³

et al. 2019

Molecules

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“…The active compounds identified in vinegar mainly include organic acids, polyphenols, melanoidins, ligustrazine, caffeoyl sophorose, and tryptophol [ 15 ]. Among them, researches reported that acetic acid played key roles in the regulation of lipid metabolism and weight loss due to inhibiting the fatty acid and lipid synthesis, increasing the oxygenolysis and secretion of lipids, increasing postprandial satiety, and increasing energy consumption [ 17 , 18 ]. However, in SV, we used schisandra fruits instead of common fruits; besides acetic acid, there are some other active components, such as total polysaccharides and schisandrin A, which make SV unique among other common fruit vinegars.…”

Section: Discussionmentioning

confidence: 99%

Schisandra Fruit Vinegar Lowers Lipid Profile in High‐Fat Diet Rats

Yuan

Sun

Gao

et al. 2020

Evidence-Based Complementary and Alternative Medicine

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Hyperlipidemia and its associated obesity, hepatic steatosis, and NAFLD are worldwide problems. However, there is no ideal pharmacological treatment for these. Therefore, the complementary therapies that are both natural and safe have been focused. Healthy foods, such as fruit vinegar, may be one of the best choices. In this study, we made a special medicinal fruit vinegar, Schisandra fruit vinegar (SV), and examined its lipid-lowering effects and the underlying mechanisms in a high-fat diet rat model. The results showed that SV significantly reduced the body weight, liver weight, liver index, the serum triglyceride (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), free fatty acid (FFA), aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA), increased the content of high-density lipoprotein cholesterol (HDL-C) and the activity of superoxide dismutase (SOD), upregulated the expressions of peroxisome proliferative activated receptor (PPAR-α), peroxisomal acyl-coenzyme A oxidase 1 (ACOX1), and carnitine palmitoyltransferase 1 (CPT1) proteins, increased the contents of key component of antioxidant defense NF-E2-related factor 2 (NRF2) and its downstream heme oxygenase-1 (HO-1) protein, and downregulated the expression of Kelch-like ECH-associated protein 1 (KEAP1). These results suggest that SV has weight loss and lipid-lowering effects in HFD rats, which may be related to its upregulation of the expressions of β-oxidation -elated PPAR-α, CPT1, and ACOX1 and the regulation of the expressions of antioxidant pathway-related KEAP1-NRF2-HO-1. Therefore, all these data provide an experimental basis for the development of SV as a functional beverage which is safe, effective, convenient, and inexpensive.

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“…In another study [ 58 ], the physicochemical properties of Fujian Yongchun aged vinegar (produced by submerged fermentation) and SAV (produced by solid-state fermentation) were compared with regard to the fermentation techniques and the aging periods applied (3–10 years). SAV presented higher pH, Brix, soluble solids, TPC, and AC values, but had lower total acidity and total organic acids content.…”

Section: Health Benefits Of Cereal Vinegarsmentioning

confidence: 99%

“…It was also observed that the aging time increased pH, TPC, and AC. Based on the physicochemical characteristics and AC results, it was concluded that solid-state fermentation and the aging process are good brewing practices for improved vinegar quality [ 58 ].…”

Section: Health Benefits Of Cereal Vinegarsmentioning

confidence: 99%

Health Promoting Properties of Cereal Vinegars

Kandylis

Bekatorou

Dimitrellou

et al. 2021

Foods

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Vinegar has been used for its health promoting properties since antiquity. Nowadays, these properties are investigated, scientifically documented, and highlighted. The health benefits of vinegar have been associated with the presence of a variety of bioactive components such as acetic acid and other organic acids, phenolic compounds, amino acids, carotenoids, phytosterols, vitamins, minerals, and alkaloids, etc. These components are known to induce responses in the human body, such as antioxidant, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and anti-inflammatory effects. The diversity and levels of bioactive components in vinegars depend on the raw material and the production method used. Cereal vinegars, which are more common in the Asia-Pacific region, are usually made from rice, although other cereals, such as millet, sorghum, barley, malt, wheat, corn, rye, oats, bran and chaff, are also used. A variety of bioactive components, such as organic acids, polyphenols, amino acids, vitamins, minerals, alkaloids, melanoidins, butenolides, and specific compounds such as γ-oryzanol, tetramethylpyrazine, γ-aminobutyric acid, etc., have been associated with the health properties of cereal vinegars. In this work, the bioactive components and the related health effects of cereal vinegars are reviewed, and the most recent scientific literature is presented and discussed.

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Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods

Cited by 11 publications

References 12 publications

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

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

Schisandra Fruit Vinegar Lowers Lipid Profile in High‐Fat Diet Rats

Health Promoting Properties of Cereal Vinegars

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