Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility

被引:49
作者
Bakir, Sena [1 ,2 ]
Toydemir, Gamze [3 ]
Boyacioglu, Dilek [1 ]
Beekwilder, Jules [4 ]
Capanoglu, Esra [1 ]
机构
[1] Istanbul Tech Univ, Dept Food Engn, Fac Chem & Met Engn, TR-34469 Istanbul, Turkey
[2] Recep Tayyip Erdogan Univ, Fac Engn, Dept Food Engn, TR-53100 Merkez, Rize, Turkey
[3] Okan Univ, Fac Engn & Architecture, Dept Food Engn, TR-34959 Istanbul, Turkey
[4] Wageningen UR, Plant Res Int, NL-6700 AA Wageningen, Netherlands
关键词
vinegar; apple; grape; antioxidant; polyphenol; PRUNUS-CERASUS L; BIOACTIVE COMPOUNDS; PHENOLIC-COMPOUNDS; POLYPHENOLS; WINES; ANTHOCYANINS; CAPACITY; JUICE; POWER;
D O I
10.3390/ijms17101658
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. Methods: A number of steps, starting from the fermentation of the fruit juices to the formation of the final vinegars, were studied from an industrial vinegar process. The effect of each of the vinegar processing steps on content of antioxidants, phenolic compounds and flavonoids was studied, by spectroscopic methods and by high-performance liquid chromatography (HPLC). Results: The major observation was that spectrophotometric methods indicate a strong loss of antioxidant phenolic compounds during the transition from fruit wine to fruit vinegar. A targeted HPLC analysis indicates that metabolites such as gallic acid are lost in later stages of the vinegar process. Conclusion: The major conclusion of this work is that major changes occur in phenolic compounds during vinegar making. An untargeted metabolite analysis should be used to reveal these changes in more detail. In addition, the effect of vinegar processing on bio-accessibility of phenolic compounds was investigated by mimicking the digestive tract in an in vitro set up. This study is meant to provide insight into the potential of vinegar as a source of health-related compounds from fruit.
引用
收藏
页数:12
相关论文
共 47 条
[1]   Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols [J].
Alonso, AM ;
Castro, R ;
Rodríguez, MC ;
Guillén, DA ;
Barroso, CG .
FOOD RESEARCH INTERNATIONAL, 2004, 37 (07) :715-721
[2]  
[Anonymous], 1995, FOOD PHENOLICS SOURC
[3]   Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine:: CUPRAC method [J].
Apak, R ;
Güçlu, K ;
Özyürek, M ;
Karademir, SE .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (26) :7970-7981
[4]   The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay [J].
Benzie, IFF ;
Strain, JJ .
ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) :70-76
[5]   Changes in antioxidant and metabolite profiles during production of tomato paste [J].
Capanoglu, Esra ;
Beekwilder, Jules ;
Boyacioglu, Dilek ;
Hall, Robert ;
De Vos, Ric .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (03) :964-973
[6]   Changes in polyphenol content during production of grape juice concentrate [J].
Capanoglu, Esra ;
de Vos, Ric C. H. ;
Hall, Robert D. ;
Boyacioglu, Dilek ;
Beekwilder, Jules .
FOOD CHEMISTRY, 2013, 139 (1-4) :521-526
[7]   Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with Fruits [J].
Cejudo Bastante, Maria Jesus ;
Duran Guerrero, Enrique ;
Castro Mejias, Remedios ;
Natera Marin, Ramon ;
Rodriguez Dodero, M. Carmen ;
Garcia Barroso, Carmelo .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (22) :11814-11820
[8]   Effect of wood on the phenolic profile and sensory properties of wine vinegars during ageing [J].
Cerezo, Ana B. ;
Tesfaye, Wendu ;
Soria-Diaz, M. E. ;
Jesus Torija, M. ;
Mateo, Estibaliz ;
Carmen Garcia-Parrilla, M. ;
Troncoso, Ana M. .
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2010, 23 (02) :175-184
[9]   Polyphenols and health: Moving beyond antioxidants [J].
Chiva-Blanch, Gemma ;
Visioli, Francesco .
JOURNAL OF BERRY RESEARCH, 2012, 2 (02) :63-71
[10]   Antioxidant properties of commercial grape juices and vinegars [J].
Dávalos, A ;
Bartolomé, B ;
Gómez-Cordovés, C .
FOOD CHEMISTRY, 2005, 93 (02) :325-330