Department of Food Engineering, Faculty of Engineering, Faculty of Medicine, Suleyman Demirel University, Isparta, Turkey.
J Agric Food Chem. 2011 Jun 22;59(12):6638-44. doi: 10.1021/jf104912h. Epub 2011 May 18.
Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Traditional surface and industrial submersion methods were then applied to make vinegar from apple ciders. Apple cider vinegar samples produced with inclusion of maceration in the surface method had the highest total phenolic content, chlorogenic acid, ORAC, and TEAC levels. Cholesterol and apple vinegar samples were administered using oral gavage to all groups of rats except the control group. Apple cider vinegars, regardless of the production method, decreased triglyceride and VLDL levels in all groups when compared to animals on high-cholesterol diets without vinegar supplementation. Apple cider vinegars increased total cholesterol and HDL and LDL cholesterol levels and decreased liver function tests when compared to animals on a high-cholesterol diet without vinegar supplementation. A high-cholesterol diet resulted in hepatic steatosis. VSBM and VSB groups significantly decreased steatosis.
采用传统的表面浸泡法和工业浸没法，利用添加或不添加浸渍的天然苹果 cider 制作醋。浸渍添加到表面法中的 cider 产生的苹果醋样品具有最高的总酚含量、绿原酸、ORAC 和 TEAC 水平。除对照组外，所有大鼠组均采用灌胃给予胆固醇和苹果醋样品。与未添加醋的高胆固醇饮食组相比，无论采用何种生产方法，苹果 cider 醋均能降低所有组的甘油三酯和 VLDL 水平。与未添加醋的高胆固醇饮食组相比，苹果 cider 醋增加了总胆固醇和高密度脂蛋白胆固醇和低密度脂蛋白胆固醇水平，并降低了肝功能测试。高胆固醇饮食导致肝脂肪变性。VSBM 和 VSB 组显著减少了肝脂肪变性。
