Journal
APPLIED BIOLOGICAL CHEMISTRY
Volume 59, Issue 4, Pages 495-509Publisher
SPRINGER SINGAPORE PTE LTD
DOI: 10.1007/s13765-016-0185-4
Keywords
Antioxidant capacity; Lipid oxidation inhibition; Polyphenols; Radical scavenging capacity; Vinegar
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Funding
- Catholic University of Korea, Research Fund
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Thirty commercial vinegars were investigated in order to study the factors influencing antioxidant capacity. Total phenols and flavonoids, 1,1-diphenyl-2-picrylhydrazyl, and 2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity, nitrite scavenging capacity, reducing capacity, and lipid oxidation inhibition method were used. Factor and k-means cluster analysis partitioned the vinegars into three clusters according to antioxidant capacity. Traditional balsamic vinegar (TBV), balsamic vinegar, and tomato vinegar were grouped as cluster 2, which contained the highest antioxidant capacity. Especially, TBV exhibited the highest antioxidant capacity. In high-performance liquid chromatography analysis, cluster 2 also had a high content of polyphenols and 5-hydroxymethylfurfural. These compounds presented positive correlation with the antioxidant capacity. The results suggested that polyphenols and 5-hydroxymethylfurfural were important factors influencing the antioxidant capacity of vinegars.
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