Ali Zeshan, Ma Haile, Rashid Muhammad Tayyab, Wali Asif, Younas Shoaib
School of Food and Nutrition Minhaj University Lahore Pakistan.
School of Food and Biological Engineering Jiangsu University Zhenjiang China.
Food Sci Nutr. 2019 Apr 29;7(6):1976-1985. doi: 10.1002/fsn3.1009. eCollection 2019 Jun.
Antioxidant activity, total phenolic content (TPC), total flavonoids, carotenoids, pH, and total titratable acidity of red and black date's vinegar were analyzed. The extraction method was designed and optimized for this purpose with respect to the variety and solvent concentrations along with the time of ultrasonication. The results showed that red dates' vinegar has significantly ( < 0.05) higher total phenols (3.38 ± 0.13 mg GAE/ml) and antioxidant activity as compared to black dates' vinegar, which had a higher amount of carotenoids (3.43 ± 0.11 mg/100 ml). Similarly, red dates' vinegar has more flavonoids as compared to commercially available Zhenjiang vinegar. In terms of physiochemical properties, both red and black date's vinegar were not significantly different ( > 0.05). Use of 50% and 80% methanol with 25 min of ultrasonication for extraction seemed more effective. The total phenols, flavonoids, antioxidant activity, carotenoids, and physiochemical analysis of the red and black date's vinegar indicated that vinegar from dates (red or black dates) is a competitive product in the marketplace.
分析了红枣醋和黑枣醋的抗氧化活性、总酚含量（TPC）、总黄酮、类胡萝卜素、pH值和总可滴定酸度。为此，针对品种、溶剂浓度以及超声处理时间设计并优化了提取方法。结果表明，与黑枣醋相比，红枣醋的总酚含量（3.38±0.13mg GAE/ml）和抗氧化活性显著更高（P<0.05），而黑枣醋的类胡萝卜素含量更高（3.43±0.11mg/100ml）。同样，与市售镇江醋相比，红枣醋的黄酮类化合物更多。在理化性质方面，红枣醋和黑枣醋没有显著差异（P>0.05）。使用50%和80%的甲醇并超声处理25分钟进行提取似乎更有效。红枣醋和黑枣醋的总酚、黄酮、抗氧化活性、类胡萝卜素以及理化分析表明，枣醋（红枣或黑枣）在市场上是一种有竞争力的产品。
