The Total Content of Polyphenols and the Antioxidant Properties of several Berry Vinegars

Q3 Agricultural and Biological Sciences

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Pub Date : 2022-06-28 DOI:10.31926/but.fwiafe.2022.15.64.1.11

C. Padureanu, A. Maier, V. Pădureanu, A. Nedelcu, M. Lupu, C. Bădărău

引用次数: 1

Abstract

Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim of this research was the evaluation of the total polyphenol content (TPC), total anthocyanin content (TAC), and antioxidant properties (by ABTS and DPPH assay) of several vinegars produced by an acetous fermentation process, using substrates that contain berry (raspberries, blueberries, blackberries) juice (40%; 60%) inoculated with acetous bacteria (0.5%; 1%). Experimental results indicated that blueberry vinegar samples obtained using 0.5% acetous bacteria and 60% berry juices led to the highest mean values for TPC, TAC, and levels of antioxidant activity, but all these variants had significantly the lowest values of acetic acid content.

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几种浆果醋中多酚总含量及抗氧化性能的研究

浆果是醋中天然香气和抗氧化剂的宝贵来源。本研究的目的是评价几种醋的总多酚含量(TPC)、总花青素含量(TAC)和抗氧化性能(通过ABTS和DPPH测定)，这些醋采用醋酸发酵工艺生产，底物含有浆果(覆盆子、蓝莓、黑莓)汁(40%;60%)接种醋酸菌(0.5%;1%)。实验结果表明，添加0.5%醋酸菌和60%莓汁的蓝莓醋的TPC、TAC和抗氧化活性平均值最高，但所有这些变体的乙酸含量均显著最低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量