Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, E-11510, Pol. Río San Pedro, Puerto Real, Cádiz, Spain.
J Agric Food Chem. 2010 Nov 24;58(22):11814-20. doi: 10.1021/jf1029493. Epub 2010 Oct 29.
Several experiments of maceration of a sherry wine vinegar with different fruits (orange, lemon, strawberry, grapefruit, and lime) have been carried out. After optimization (only peel, no heating and seven days as maximum time of maceration), parameters such as polyphenolic content, superoxide anion scavenging ability (related to antioxidant activity) and ascorbic acid content were determined in sherry wine vinegars macerated with two amounts of peel and for two maceration times (3 and 7 days). The analysis of variance pointed to a clear relationship (p<0.01) between type of fruit and amount of peel and polyphenolic content. The factor "time" was practically not significant for any polyphenol. Sherry wine vinegars macerated with different fruits exhibited higher superoxide anion scavenger ability, with the maximum values found for the vinegar macerated with lemon peel. The correlation analysis showed that the superoxide anion scavenger ability of the vinegars macerated, and thus their antioxidant activity, was highly correlated (p<0.01) with several polyphenols, especially with naringin, hesperidin, neohesperidin and gentisic acid and not with the ascorbic acid content.
已经进行了几种不同水果（橙、柠檬、草莓、葡萄柚和酸橙）浸渍雪利酒醋的实验。经过优化（仅果皮，不加热，浸渍时间最长为七天），测定了浸渍两种果皮量和两种浸渍时间（3 天和 7 天）的雪利酒醋的多酚含量、超氧阴离子清除能力（与抗氧化活性有关）和抗坏血酸含量。方差分析表明，水果类型和果皮量与多酚含量之间存在明显的关系（p<0.01）。对于任何一种多酚，“时间”因素实际上都不显著。用不同水果浸渍的雪利酒醋具有更高的超氧阴离子清除能力，其中用柠檬皮浸渍的醋的清除能力最大。相关分析表明，浸渍醋的超氧阴离子清除能力，因此它们的抗氧化活性，与几种多酚（尤其是柚皮苷、橙皮苷、新橙皮苷和龙胆酸）高度相关（p<0.01），而与抗坏血酸含量无关。
