Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, 32260 Isparta, Turkey.
J Sci Food Agric. 2010 Sep;90(12):2021-6. doi: 10.1002/jsfa.4047.
The presence of phenolics in fruit, red wine and vinegar has positive health effects due to their significant antioxidant activity. The aim of the study was to determine the effects of two different vinegar production methods on antioxidant activity and phenolic level of vinegars derived from Ulugbey Karasi grapes. Traditional surface and industrial submerge methods were used to make vinegar. Samples were taken from fresh red grape juice, maceration, wine, traditional vinegar and industrial vinegar.
Total phenolic content of traditional and industrial vinegar samples were 2690 mg L(-1) and 2461 mg L(-1) GAE, respectively. ORAC values of traditional and industrial vinegar samples were 10.50 micromol mL(-1)and 8.84 micromol mL(-1) TE, respectively. Antioxidant activity values of traditional and industrial vinegars were 13.50 mmol L(-1) and 10.37 mmol L(-1) TEAC, respectively. Gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid were detected in grape juice, wine and vinegar samples. The content of catechin in industrial vinegar (27.50 mg L(-1)) was significantly higher than that of in traditional vinegar (13.76 mg L(-1)) (P < 0.05). Traditional vinegar had higher amounts of chlorogenic and syringic acids than the industrial vinegar (P > 0.05).
Results of this study showed that different production methods affected the functional constituents of wine vinegars.
水果、红酒和醋中酚类物质的存在因其显著的抗氧化活性对健康有积极影响。本研究旨在确定两种不同的醋生产方法对 Ulugbey Karasi 葡萄醋的抗氧化活性和酚类物质含量的影响。采用传统的表面和工业浸没法生产醋。从新鲜红葡萄汁、浸渍液、葡萄酒、传统醋和工业醋中取样。
传统醋和工业醋样品的总酚含量分别为 2690mg/L 和 2461mg/L GAE。传统醋和工业醋样品的 ORAC 值分别为 10.50μmoll/ml 和 8.84μmoll/ml TE。传统醋和工业醋的抗氧化活性值分别为 13.50mmol/L 和 10.37mmol/L TEAC。在葡萄汁、葡萄酒和醋样品中均检测到没食子酸、儿茶素、表儿茶素、绿原酸、咖啡酸、丁香酸、对香豆酸和阿魏酸。工业醋中儿茶素（27.50mg/L）的含量明显高于传统醋（13.76mg/L）（P<0.05）。传统醋中绿原酸和丁香酸的含量高于工业醋（P>0.05）。
本研究结果表明，不同的生产方法影响了葡萄酒醋的功能成分。
