Kalemba-Drożdż Małgorzata, Kwiecień Inga, Szewczyk Agnieszka, Cierniak Agnieszka, Grzywacz-Kisielewska Agata
Department of Biochemistry, Faculty of Medicine and Health Sciences, Andrzej Frycz Modrzewski Krakow University, Gustaw Herling-Grudziński St. 1, 30-705 Krakow, Poland.
Department of Pharmaceutical Botany, Medical College, Jagiellonian University, Medyczna St. 9, 30-688 Krakow, Poland.
Antioxidants (Basel). 2020 Nov 13;9(11):1121. doi: 10.3390/antiox9111121.
Acetic fermentation is a method for processing plant material which has been known since antiquity. Balsamic and apple cider vinegars are investigated as antibacterial, anti-obesity, and anti-diabetic remedies. However, there is little information about vinegars fermented from aromatic herbs and edible plants. The aim of this study was to compare extracts used for culinary and medicinal purposes according to their composition, antioxidant power, and genoprotective properties. Fermented vinegars, acetic macerates, decoctions, and tinctures in 70% ethanol from raspberries, apple peels, rosehips, lavender, mint, and rose petals were prepared. Polyphenols, ascorbate, carotenoid concentrations, and antioxidant power were analyzed. The polyphenols were identified using HPLC (high-performance liquid chromatography). The genoprotective properties were measured using a comet assay on lymphocytes. Fermented vinegars were poorest in phytochemicals in comparison to tinctures, decoctions, or acetic macerates, although they contained the highest concentration of metal ions. The antioxidant abilities were correlated to the phenolic content of extract. None of the extracts induced DNA damages into lymphocytes. The rosehip and rose petal extracts revealed the highest genoprotective abilities, while mint and apple fermented vinegars and decoctions had the lowest. Fermented vinegars are not a rich source of phytochemicals and they show weak genoprotective abilities, but, in increasing demand for antioxidants, any form of phytochemical sources is an added-value in diet.
醋酸发酵是一种处理植物材料的方法，自古以来就为人所知。人们对香醋和苹果醋作为抗菌、抗肥胖和抗糖尿病药物进行了研究。然而，关于由芳香草本植物和可食用植物发酵而成的醋的信息却很少。本研究的目的是根据其成分、抗氧化能力和基因保护特性，比较用于烹饪和药用的提取物。制备了由覆盆子、苹果皮、玫瑰果、薰衣草、薄荷和玫瑰花瓣制成的发酵醋、醋酸浸剂、煎剂和70%乙醇酊剂。分析了多酚、抗坏血酸、类胡萝卜素浓度和抗氧化能力。使用高效液相色谱法（HPLC）鉴定多酚。使用淋巴细胞彗星试验测量基因保护特性。与酊剂、煎剂或醋酸浸剂相比，发酵醋中的植物化学物质含量最低，尽管它们含有最高浓度的金属离子。抗氧化能力与提取物中的酚类含量相关。没有一种提取物会导致淋巴细胞DNA损伤。玫瑰果和玫瑰花瓣提取物显示出最高的基因保护能力，而薄荷和苹果发酵醋及煎剂的基因保护能力最低。发酵醋不是植物化学物质的丰富来源，它们的基因保护能力较弱，但在对抗氧化剂的需求不断增加的情况下，任何形式的植物化学物质来源都是饮食中的一项附加值。
