Details
| Original language | English |
|---|---|
| Article number | 1946 |
| Journal | Microorganisms |
| Volume | 9 |
| Issue number | 9 |
| Publication status | Published - 13 Sept 2021 |
Abstract
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 antioxi-dant 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) as-say, 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 antioxi-dant 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 vine-gars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health‐promoting antioxidant capacities.
Keywords
- Antioxidant activity, Cyclic voltammetry, Fruit vinegars, Trolox equivalent antioxidant capacity (TEAC) assay
ASJC Scopus subject areas
- Immunology and Microbiology(all)
- Microbiology
- Medicine(all)
- Microbiology (medical)
- Immunology and Microbiology(all)
- Virology
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In: Microorganisms, Vol. 9, No. 9, 1946, 13.09.2021.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Electrochemical determination of antioxidant capacity of traditional homemade fruit vinegars produced with double spontaneous fermentation
AU - Chochevska, Maja
AU - Seniceva, Elizabeta Jančovska
AU - Veličkovska, Sanja Kostadinović
AU - Naumova-Leţia, Galaba
AU - Mirčeski, Valentin
AU - Rocha, João Miguel F.
AU - Esatbeyoglu, Tuba
N1 - Funding: Research grant from University Academics and Scientist from Deutscher Akademischer Austausch Dienst (DAAD) is gratefully acknowledged. The publication of this article was funded by the Open Access Fund of Leibniz Universität Hannover.
PY - 2021/9/13
Y1 - 2021/9/13
N2 - 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 antioxi-dant 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) as-say, 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 antioxi-dant 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 vine-gars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health‐promoting antioxidant capacities.
AB - 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 antioxi-dant 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) as-say, 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 antioxi-dant 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 vine-gars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health‐promoting antioxidant capacities.
KW - Antioxidant activity
KW - Cyclic voltammetry
KW - Fruit vinegars
KW - Trolox equivalent antioxidant capacity (TEAC) assay
UR - http://www.scopus.com/inward/record.url?scp=85114732303&partnerID=8YFLogxK
U2 - 10.3390/microorganisms9091946
DO - 10.3390/microorganisms9091946
M3 - Article
VL - 9
JO - Microorganisms
JF - Microorganisms
SN - 2076-2607
IS - 9
M1 - 1946
ER -