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Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar
- Source :
- Molecules, Vol 24, Iss 20, p 3799 (2019), Molecules, Volume 24, Issue 20
- Publication Year :
- 2019
- Publisher :
- MDPI AG, 2019.
-
Abstract
- Zhenjiang aromatic vinegar (ZAV) is one of the famous Chinese vinegars, which contains various physicochemical and bioactive compositions. In the present study, physicochemical properties and total antioxidant activity were detected in ZAV samples. The correlation between of organic acids, amino acids, phenolic compounds, and the antioxidant activity of ZAV were explored. The results showed that contents of total acids, soluble solids, reducing sugar and total antioxidant activity in ZAV were increased with aging time, and those in ZAV-5 were the highest. Organic acids and amino acids exhibited weak antioxidant activity, while phenolic compounds had higher antioxidant ability. In addition, amino acids had synergistic effect on the antioxidant activity of phenolic compounds, whereas organic acids inhibited the antioxidant activity of phenolic compounds. Moreover, it was found that phenolic compounds including catechin, vanillic acid and syringic acid showed higher contribution rates to antioxidant activities of mixed phenolic compounds. In conclusion, these findings would provide references to control the antioxidant characteristic of vinegar through regulating the main compositions, and further improve the quality of vinegar production.
- Subjects :
- Antioxidant
030309 nutrition & dietetics
medicine.medical_treatment
antioxidant activity
Pharmaceutical Science
phenolic compounds
Antioxidants
Catechin
Article
Analytical Chemistry
lcsh:QD241-441
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Phenols
synergistic effect
lcsh:Organic chemistry
Soluble solids
Gallic Acid
organic acids
Drug Discovery
zhenjiang aromatic vinegar
medicine
Vanillic acid
Food science
Physical and Theoretical Chemistry
Acetic Acid
Vanillic Acid
chemistry.chemical_classification
amino acids
0303 health sciences
Organic Chemistry
Drug Synergism
04 agricultural and veterinary sciences
Syringic acid
040401 food science
Reducing sugar
Amino acid
Antioxidant capacity
chemistry
Chemistry (miscellaneous)
Molecular Medicine
Subjects
Details
- ISSN :
- 14203049
- Volume :
- 24
- Database :
- OpenAIRE
- Journal :
- Molecules
- Accession number :
- edsair.doi.dedup.....c63bf76eae09a398d459ed719fd10fa4