Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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In vitro Antioxidant Properties and Phenolic Composition of Korean Commercial Vinegars

  • Jeong, Chang-Ho (Division of Agriculture and Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Gwi-Nam (Division of Agriculture and Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Ji-Hye (Division of Agriculture and Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kwak, Ji-Hyun (Division of Agriculture and Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kang, Su-Tae (Department of Food Science and Biotechnology, Pukyong National University) ;
  • Choi, Sung-Gil (Division of Agriculture and Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Heo, Ho-Jin (Division of Agriculture and Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University)
  • Published : 2009.10.31
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Abstract

Total phenolics and antioxidant properties of various Korean commercial vinegars (apple vinegar, AV; blueberry vinegar, BV; grape vinegar, GV; lemon vinegar, LV; Opuntia ficus vinegar, OFV; persimmon vinegar, PV; Prunus mume vinegar, PMV; rice vinegar, RV) were investigated. The total phenolic contents of 8 vinegars were within the range of 54.18-491.02${\mu}g/mL$. The vinegars were also capable of scavenging 1,1-dipehnyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radicals in a manner dependent on concentration. The greatest reducing power was observed in PV relative to the other vinegars. The ferric reducing ability of plasma (FRAP) of PV, PMV, GV, and BV were 1.012, 0.969, 0.931, and 0.856 at a dose of 1 mL, respectively. Therefore, our study verified that the GV, PV, and PMV have powerful antioxidant activities which are correlated with its high level of phenolics, particularly gallic acid, and epigallocatechin.

Keywords

References

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