Chochevska Maja, Jančovska Seniceva Elizabeta, Veličkovska Sanja Kostadinović, Naumova-Leţia Galaba, Mirčeski Valentin, Rocha João Miguel F, Esatbeyoglu Tuba
Faculty of Medical Science, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, North Macedonia.
Food and Veterinary Agency, III Makedonska Brigada No. 20, 1000 Skopje, North Macedonia.
Microorganisms. 2021 Sep 13;9(9):1946. doi: 10.3390/microorganisms9091946.
In the current study, the antioxidant activity of traditional homemade fruit vinegars (HMV) was estimated by measuring the rate of homogeneous redox reaction with 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical cation (ABTS) using cyclic voltammetry. The antioxidant capacity of six HMV produced using traditional methods and the physicochemical characterization were measured in different vinegar production steps throughout a double spontaneous fermentation process, i.e., without any addition of yeasts or acetic acid bacteria. Their antioxidant capacity was compared with seven fruit commercial vinegars (ComV). Furthermore, the antioxidant capacity was independently measured with the TEAC (Trolox equivalent antioxidant capacity) assay, aiming at correlating with the electrochemical experimental data. Obtained results from both methods, the electrochemical and TEAC assays, interestingly indicated that all HMV have at least 10 times higher antioxidant activity than ComV. Furthermore, the large range of values for antioxidant capacity in samples of commercial vinegars from apples attested the importance of the raw material quality and technological procedures. The positive correlation between total phenolic content and antioxidant capacity measured by the two type of assays indicated that rose hip homemade vinegar (HMV5) has the highest antioxidant capacity. In contrast, the lowest levels of phenolic compounds and antioxidant capacity were found in apple and persimmon homemade vinegars (HMV1 and HMV6, respectively) which indicated that the type of fruit is crucial towards the production of high-quality vinegars. In this way, the use of traditional processes for the production of fruit vinegars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health-promoting antioxidant capacities.
在当前研究中，通过循环伏安法测量与2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基（ABTS）的均相氧化还原反应速率，对传统自制水果醋（HMV）的抗氧化活性进行了评估。在整个双自发发酵过程中，即在不添加任何酵母或醋酸菌的情况下，对采用传统方法生产的六种HMV的抗氧化能力及其理化特性在不同的醋生产步骤中进行了测量。将它们的抗氧化能力与七种水果商业醋（ComV）进行了比较。此外，还通过TEAC（Trolox等效抗氧化能力）测定法独立测量了抗氧化能力，旨在与电化学实验数据相关联。电化学和TEAC测定法这两种方法得到的结果有趣地表明，所有HMV的抗氧化活性至少比ComV高10倍。此外，苹果商业醋样品中抗氧化能力的值范围很广，证明了原材料质量和工艺程序的重要性。两种测定法测得的总酚含量与抗氧化能力之间的正相关表明，玫瑰果自制醋（HMV5）具有最高的抗氧化能力。相比之下，苹果和柿子自制醋（分别为HMV1和HMV6）中的酚类化合物和抗氧化能力水平最低，这表明水果类型对于生产高品质醋至关重要。这样，事实证明采用传统工艺生产水果醋在生产差异化醋方面非常有前景，同时还能达到促进健康的高抗氧化能力水平。
