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

Mitsonis, Panagiotis; Siorokos, Ioannis; Dermishaj, Endrysa; Samaras, Yiannis

doi:10.17306/j.afs.2019.0669

Cited by 2 publications

(4 citation statements)

References 20 publications

(35 reference statements)

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“…A very good correlation was found between TPC and TAC values (Table 4); this aspect indicates that anthocyanin were not the only phenolic compounds in berry vinegars. Arvaniti et al [3] reported a similar positive correlation between the antioxidant capacity and the TPC values of apple vinegars with those indentified in our study for berry vinegars.…”

Section: The Antioxidant Capacity Of Vinegarsupporting

confidence: 92%

“…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.…”

Section: The Antioxidant Capacity Of Vinegarsupporting

confidence: 89%

“…Despite its broad utilization, the Folin-Ciocalteu method is significantly affected by various obstructing substances such as sugar, ascorbic acid, proteins and non-organic substances that could interact with the Folin-Ciocalteu reagent [3], [20]. It is important to specify that we have used for all variants the similar fermentation process, the only factors that could influence the TPC level were the berry variety, the percentage of berry juices and acetous bacteria of the substrates.…”

Section: Tpc Of Vinegar Variantsmentioning

confidence: 99%

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

Padureanu

Maier

Padureanu

et al. 2022

FWIAFE

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Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim of this research was the evaluation of the total polyphenol content (TPC), total anthocyanin content (TAC), and antioxidant properties (by ABTS and DPPH assay) of several vinegars produced by an acetous fermentation process, using substrates that contain berry (raspberries, blueberries, blackberries) juice (40%; 60%) inoculated with acetous bacteria (0.5%; 1%). Experimental results indicated that blueberry vinegar samples obtained using 0.5% acetous bacteria and 60% berry juices led to the highest mean values for TPC, TAC, and levels of antioxidant activity, but all these variants had significantly the lowest values of acetic acid content.

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Section: The Antioxidant Capacity Of Vinegarsupporting

confidence: 92%

Section: The Antioxidant Capacity Of Vinegarsupporting

confidence: 89%

Section: Tpc Of Vinegar Variantsmentioning

confidence: 99%

See 1 more Smart Citation

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

Padureanu

Maier

Padureanu

et al. 2022

FWIAFE

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“…This was associated with evaporation of water and diffusion of phenolics from barrel to vinegar. Phenolic contents and antioxidant capacities of eight commercial vinegars and 10 homemade vinegars were also examined in another study [25] and it was concluded that polyphenol content of the examined vinegar samples showed significant variations due to their raw materials and the production techniques. Total phenolic and total flavonoid contents of homemade red wine and red balsamic vinegars were considerably higher than other samples.…”

Section: Compositionmentioning

confidence: 99%

Authentication of Vinegars with Targeted and Non-targeted Methods

Cavdaroglu

Özen

2021

Food Reviews International

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There has been a growing interest in vinegar, especially after the increasing reports about its beneficial health effects. Bioactive compounds of vinegar are associated with its antimicrobial, antioxidant, antidiabetic, antitumor, and anti-obesity types of activities. Quality of vinegar is related with the authenticity of the product besides the amounts of bioactive compounds in its composition. Addition of cheaper substitutes to higher quality vinegars and false labeling are some common authentication problems for this product. There are various examples of the use of targeted and untargeted methods in authentication studies for vinegars. Specific constituents and properties of vinegars such as molecular isotope ratios and individual volatile compounds were used to detect adulteration with targeted methods. On the other hand, untargeted methods, mostly in the form of the application of spectroscopic techniques, such as infrared and fluorescence spectroscopy in combination with chemometrics, provide an overall measurement. This review mainly focuses on adulteration types and elaborates on different targeted and nontargeted methods used to authenticate vinegars.

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

Cited by 2 publications

References 20 publications

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

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

Authentication of Vinegars with Targeted and Non-targeted Methods

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