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- Title
ANALYSIS OF POLYPHENOLS AND FLAVONOIDS, THE KEY INDEX FOR SHANXI EXTRA AGED VINEGAR, AND THEIR CORRELATION WITH ANTIOXIDANT CAPACITY.
- Authors
Zheng, Y.; Liu, X.; Yao, J.; Xie, X.; Shen, Y.; Wang, M.
- Abstract
Shanxi extra aged vinegar (SEAV), one of the famous Chinese traditional vinegars, is produced by traditional solid-state fermentation technology. It is not only special in taste and flavor but also possesses antioxidant capacity. Compounds of polyphenols and flavonoids that are key indexes for SEAV are considered highly correlated with the antioxidant capacity. However, the work about the variation of the antioxidant capacity and polyphenols and flavonoids content during aging was little captured. For this purpose, the polyphenols and flavonoids of 20 SEAV samples with different aging time, which are from 4 manufacturers, were analyzed. Results showed that the contents of polyphenols and flavonoids increased with the extension of aging time. The content of polyphenols were 1.95±0.55 mg/mL and 4.42±1.44 mg/mL, respectively, for samples aging 2-3 and 8 years. Those were 0.71±0.63 mg/mL and 3.08±1.25 mg/mL, respectively, for flavonoids. The antioxidant capacity of SEAV presented similar trend with that of polyphenols and flavonoids. Assays of ABTS indicated it increased from 4.93±3.12 mmoL/L for aging 2-3 years to 13.23±4.37 mmoL/L for aging 8 years. These values were 4.30±1.78 mmoL/L and 10.95±3.51 mmoL/L, respectively, when analyzed with FRAP assay. The antioxidant capacity is highly correlated with the contents of polyphenols and flavonoids. The correlation coefficients of antioxidant capacity of FRAP with polyphenols and flavonoids were 0.919 and 0.969, respectively. Those were 0.884 and 0.963 when detected with ABTS, while those were 0.107 and 0.395 with DPPH. Furthermore, 8 phenolic and flavonoids compounds, including ferulic acid, gallic acid, catechin, syringic acid, chlorogenic acid, caffeic acid, p-coumaric acid and rutin, were simultaneously detected with the method of HPLC. Concentrations of them, except rutin, increased with the extension of aging time. Thus, aging processes, an important stage for SEAV production, improved the antioxidant capacity. Polyphenols and flavonoids were the important contributors to antioxidant capacity, which accumulated during aging process.
- Subjects
POLYPHENOLS; FLAVONOIDS; VINEGAR industry
- Publication
Acetic Acid Bacteria, 2015, Vol 4, Issue 1S, p3
- ISSN
2240-2845
- Publication type
Article