Physicochemical and Antioxidant Properties of Commercial Vinegars with High Acidity

시판 고산도 식초의 이화학적 품질 및 항산화 특성

  • Jo, Deokjo (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Park, Eun-Joo (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Yeo, Soo-Hwan (Fermentation and Food Processing Division, Dept. of Agrofood Resources, NAAS, RDA) ;
  • Jeong, Yong-Jin (Dept. and Food Science and Technology, Keimyung University) ;
  • Kwon, Joong-Ho (School of Food Science and Biotechnology, Kyungpook National University)
  • 조덕조 (경북대학교 식품공학부) ;
  • 박은주 (경북대학교 식품공학부) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 정용진 (계명대학교 식품가공학과) ;
  • 권중호 (경북대학교 식품공학부)
  • Received : 2013.04.12
  • Accepted : 2013.05.27
  • Published : 2013.08.31


Various commercial vinegars of high-strength acidity (10% or more of total acidity) were investigated to compare their physicochemical and antioxidant properties. The total acidity of double-strength vinegars was relatively lower than triple-strength vinegars. Irrespective of the acidity, sugar and reducing sugar content ranged from $7.00{\sim}10.80^{\circ}Bx$ and 1.32~3,885.90 mg%, respectively. Free sugars were mainly composed of fructose and glucose, and were relatively high in double-strength vinegars. The content of acetic acid (a principal organic acid in vinegars) increased with acidity, but oxalic acid was not identified in commercial high-strength acidity vinegars. Double-strength vinegars using malt extracts were the highest in free amino acid content, showing 24 kinds of amino acids. The content of total phenolics and flavonoids was highest in apple vinegars of double-strength acidity, which affected the scavenging ability of DPPH and ABTS radicals. Overall, the quality of high-strength acidity vinegars was affected by its content and production methods, and double-strength acidity vinegar using apples showed the best antioxidant activities.


Supported by : 농촌진흥청


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