Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols

Alonso, A. M.; Castro, Remedios; Rodríguez, M. Carmen; Sánchez, Dominico Antonio Guillén; Barroso, Carmelo Garcı́a

doi:10.1016/j.foodres.2004.03.007

Cited by 106 publications

(79 citation statements)

References 8 publications

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“…The feed intake was not different among the HF groups, but the body weight gain was lower in the HF-apple and balsamic vinegar administered groups than in the HF group. Even though the feed intake in the sprit vinegar group was similar to those in the apple and balsamic vinegar groups, body weight gain was prevented by apple or balsamic vinegar administration, and this may have been due to the higher content of total polyphenols in the apple and balsamic vinegars [11,29]. Previous studies have shown that orally administering vinegar rich in polyphenolic compounds lowered body weight gain in experimental animals [21], and human subjects [19,49].…”

Section: Discussionmentioning

confidence: 85%

“…Vinegars prepared with fruits and cereals mainly have a higher content of polyphenolic compounds [10,11,13,28,29], which have been reported to prevent or treat obesity, inhibition of pancreatic lipase activity [39], hyperlipidemia, lipid peroxidation, inflammation, cancer, and hypertension [5,15,40,41,42]. Apple and apple products (vinegar, cider or juice) contain polyphenolic compounds such as chlorogenic acid, benzoic acid, caffeic acid, gallic acid, caftaric acid, syringic acid, coumaric acid, ferulic acid, catechin, epicatechin, tyrosol and vanillin [11].…”

Section: Discussionmentioning

confidence: 99%

“…Apple and apple products (vinegar, cider or juice) contain polyphenolic compounds such as chlorogenic acid, benzoic acid, caffeic acid, gallic acid, caftaric acid, syringic acid, coumaric acid, ferulic acid, catechin, epicatechin, tyrosol and vanillin [11]. Lemonbased products are rich in limonoids, coumarins, and flavonoid compounds such as naringin, neohesperidin, and hesperidin [13].…”

Section: Discussionmentioning

confidence: 99%

“…Vinegar fermented from fruit or cereal has a lower acidity than spirit vinegar or synthetic vinegar, but it has a pleasing taste and is high in nutritional and various physiologically active substances [5]. Natural fermented vinegars are rich in bioactive compounds such as phenolic compounds, flavonid compounds, carotenoids, phytosterols, amino acids, vitamin E, and vitamin C [5,[10][11][12][13][14][15]. The physiological activities of natural fermented vinegar have…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

Son¹,

Kim²,

Shin³

et al. 2017

JFNR

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This study aimed to compare the effects of spirit vinegar and four types of natural fermented vinegar products (apple vinegar, brown rice vinegar, lemon vinegar, and balsamic vinegar) on the differentiation of 3T3-L1 cells and obesity in rats fed a high-fat diet (HFD). Vinegar inhibited the accumulation of lipid droplets during the differentiation of 3T3-L1 cells. Body weight gains, visceral fat pad weights, serum leptin and triglyceride levels, and hepatic lipogenic enzyme mRNA levels were significantly decreased in the HF-vinegar administered groups compared with those in the HF group. Furthermore, oral administration of vinegars significantly reduced the occurrence of fatty liver deposits and steatosis, and inhibited the HF diet-induced increase in adipocyte size. The anti-obesity and lipid-lowering effects were slightly greater in the HF-natural fermented vinegar groups than in the HF-spirit vinegar group. Apple vinegar had the strongest anti-obesity effects in 3T3-L1 cells and obese rats compared with the other tested vinegars. These findings indicated that vinegar administration may have potential for improving some obesity-related parameters in 3T3-L1 cells and obese rats.

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Section: Discussionmentioning

confidence: 85%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

Son¹,

Kim²,

Shin³

et al. 2017

JFNR

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“…Total acidity (%) = a x 10 x 0.0300 (1) Where: "a" corresponds to the volume in mL of sodium hydroxide 0.5 N.…”

Section: Determination Of Total Aciditymentioning

confidence: 99%

FORMULATION AND PHYSICOCHEMICAL EVALUATION OF VINEGARS PRODUCED FROM MURTA (Ugni molinae TURCZ.) AND MAQUI (Aristotelia chilensis (Molina) Stunz) WITH BEES’ HONEY (Apis mellifera L.) AT LABORATORY SCALE

et al. 2014

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In this study, vinegar was formulated from mixtures of murta (Ugni molinae Turcz.) and maqui (Aristotelia chilensis (Molina) Stunz) with bees' honey (Apis mellifera L.) and its physicochemical characteristics were evaluated with the aim of adding value to these agricultural products and diversifying the supply of gourmet vinegars. Alcoholic fermentation was performed by preparing a must by dissolving honey at 21 °Brix with murta pulp and maqui juice in distilled water, which was enriched with ammonium sulphate and ammonium phosphate. The must was inoculated with Saccharomyces cerevisiae and incubated at 26 °C to facilitate the action of the yeast. The alcoholic drink was incubated at ambient temperature with Acetobacter aceti bacteria to induce acetic fermentation. The vinegar was clarifi ed, fi ltered and then stabilised in order to measure total, volatile and fi xed acidity, pH, ash and total polyphenols. The results indicated that the physicochemical and functional properties were acceptable and that vinegars made from murta and maqui with honey have market potential.

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Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue

Park,

Kim

2023

Cereal Chem

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Background and objectivesThis study aimed to prepare and use soy residue as a supplement to enhance the antioxidant activities of grain vinegar, which has relatively lower antioxidant activities than fruit vinegar. Brown rice vinegar (BRV) was supplemented with 30% soy residue (BROV3) and 50% soy residue (BROV5).FindingsAfter 3 days of alcohol fermentation, the BROVs had lower sugar contents (6.43–9.4 °Brix), alcohol contents (4.47%–7.5%), and pH (3.65–3.66) while higher acidity (0.75%) than BRV (12.47 °Brix, alcohol content 11%, pH 3.72, acidity 0.66%). During 10 days of acetic fermentation, the BROVs showed higher pH (3.23–3.38) and lower acidity (4.05%–4.35%) than BRV (pH 2.88, acidity 4.86%). As the soy residue content was increased, the contents of essential amino acids increased from 22.03 mg/L (BRV) to 515.27 mg/L (BROV5), but those of desirable volatile compounds decreased, and those of undesirable compounds increased. The polyphenolics, flavonoids, and isoflavone contents and DPPH and ABTS+ radical‐scavenging activities of the BROVs increased with increasing soy residue content.ConclusionsAlthough soy residue addition decreased certain desirable volatile compounds and increased certain undesirable ones, it improved the antioxidant activity and overall quality of brown rice vinegar.Significance and NoveltyThe potential of soy residue for enhancing vinegar functionality was confirmed.This article is protected by copyright. All rights reserved.

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Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols

Cited by 106 publications

References 8 publications

Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

FORMULATION AND PHYSICOCHEMICAL EVALUATION OF VINEGARS PRODUCED FROM MURTA (Ugni molinae TURCZ.) AND MAQUI (Aristotelia chilensis (Molina) Stunz) WITH BEES’ HONEY (Apis mellifera L.) AT LABORATORY SCALE

Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue

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