PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2020 | 70 | 4 |

Tytuł artykułu

Use of principal component analysis and cluster Aanalysis for differentiation of traditionally-manufactured vinegars based on phenolic and volatile profiles, and antioxidant activity

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
This study aimed to characterize twelve vinegar samples produced by the traditional method with the use of whole fruits and without any preservatives in terms of their physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), phenolic compound profiles, antioxidant activity (DPPH• scavenging activity, FRAP, CUPRAC), and volatile compositions, as well as their abilities to delay oxidation in mayonnaise. Types of raw material significantly affected all of the above parameters (p<0.05). Gallic acid, protocatechuic acid, and caffeic acid were detected as the major phenolic acids in all vinegar samples. Among, flavonoids, rutin, and kaempferol were also identified. The major volatiles belonged to acetic acid esters and alcohol groups, and isoamyl acetate was determined in all vinegar samples at changing ratios. The high positive correlation coefficient (r>0.70) was determined between DPPH• scavenging activity of vinegars and induction period of accelerating oxidation based on the OXITEST of mayonnaises produced with these vinegars. Vinegar types significantly affected the oxidative stability of mayonnaise (p<0.05). Furthermore, it was demonstrated that vinegar samples could be clearly discriminated by principal component and cluster analyses. This study suggests that fruit type should be considered as a crucial factor in the production of vinegars affecting not only sensory properties but also their physicochemical and bioactive properties.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

70

Numer

4

Opis fizyczny

p.347-360,fig.,ref.

Twórcy

autor
  • Food Engineering Department, Yildiz Technical University, 34210, Esenler-Istanbul, Turkey
autor
  • Food Engineering Department, Yildiz Technical University, 34210, Esenler-Istanbul, Turkey
  • Food Engineering Department, Mus Alparslan University, 49100, Mus, Turkey
autor
  • Food Engineering Department, Yildiz Technical University, 34210, Esenler-Istanbul, Turkey
autor
  • Food Engineering Department, Yildiz Technical University, 34210, Esenler-Istanbul, Turkey

Bibliografia

  • 1. Apak, R., Güçlü, K., Özyürek, M., Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC Method. Journal of Agricultural and Food Chemistry, 52(26), 7970–7981. https://doi.org/10.1021/jf048741x
  • 2. Baena-Ruano, S., Santos-Dueñas, I.M., Mauricio, J.C., García-García, I. (2010). Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine. Journal of the Science of Food and Agriculture, 90(15), 2675–2681. https://doi.org/10.1002/jsfa.4139
  • 3. Bakir, S., Devecioglu, D., Kayacan, S., Toydemir, G., Karbancioglu-Guler, F., Capanoglu, E. (2017). Investigating the antioxidant and antimicrobial activities of different vinegars. European Food Research and Technology, 243(12), 2083–2094. https://doi.org/10.1007/s00217-017-2908-0
  • 4. Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
  • 5. Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
  • 6. Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K., Guzel-Seydim, Z.B. (2014). Functional properties of vinegar. Journal of Food Science, 79(5), R757–R764. https://doi.org/10.1111/1750-3841.12434
  • 7. Callejón, R.M., González, A.G., Troncoso, A.M., Morales, M.L. (2008). Optimization and validation of headspace sorptive extraction for the analysis of volatile compounds in wine vinegars. Journal of Chromatography A, 1204(1), 93–103. https://doi.org/10.1016/j.chroma.2008.07.064
  • 8. Chen, H., Chen, T., Giudici, P., Chen, F. (2016). Vinegar functions on health: Constituents, sources, and formation mechanisms. Comprehensive Reviews in Food Science and Food Safety, 15(6), 1124–1138. https://doi.org/10.1111/1541-4337.12228
  • 9. Chou, C.-H., Liu, C.-W., Yang, D.-J., Wu, Y.-H. S., Chen, Y.-C. (2015). Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo. Food Chemistry, 168, 63–69. https://doi.org/10.1016/j.foodchem.2014.07.035
  • 10. De Leonardis, A., Macciola, V., Iorizzo, M., Lombardi, S.J., Lopez, F., Marconi, E. (2018). Effective assay for olive vinegar production from olive oil mill wastewaters. Food Chemistry, 240, 437–440. https://doi.org/10.1016/j.foodchem.2017.07.159
  • 11. Ho, C.W., Lazim, A.M., Fazry, S., Zaki, U.K.H.H., Lim, S.J. (2017). Varieties, production, composition and health benefits of vinegars: A review. Food Chemistry, 221, 1621–1630. https://doi.org/10.1016/j.foodchem.2016.10.128
  • 12. Horiuchi, J.-I., Kanno, T., Kobayashi, M. (1999). New vinegar production from onions. Journal of Bioscience and Bioengineering, 88(1), 107–109. https://doi.org/10.1016/S1389-1723(99)80186-8
  • 13. Kelebek, H., Kadiroğlu, P., Demircan, N.B., Selli, S. (2017). Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential. Journal of the Institute of Brewing, 123(3), 407–416. https://doi.org/10.1002/jib.432
  • 14. Lee, J.-H., Cho, H.-D., Jeong, J.-H., Lee, M.-K., Jeong, Y.-K., Shim, K.-H., Seo, K.-I. (2013). New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model. Food Chemistry, 141(3), 3241–3249. https://doi.org/10.1016/j.foodchem.2013.05.126
  • 15. Leonés, A., Durán-Guerrero, E., Carbú, M., Cantoral, J. M., Barroso, C.G., Castro, R. (2019). Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process. LWT – Food Science and Technology, 100(June 2018), 314–321. https://doi.org/10.1016/j.lwt.2018.10.096
  • 16. Lopez-Huertas, E., Fonolla, J. (2017). Hydroxytyrosol supplementation increases vitamin C levels in vivo. A human volunteer trial. Redox Biology, 11, 384–389. https://doi.org/10.1016/j.redox.2016.12.014
  • 17. Mohamad, N.E., Keong Yeap, S., Beh, B.K., Romli, M.F., Yusof, H.M., Kristeen-Teo, Y. W., Sharifuddin, S.A., Long, K., Alitheen, N.B. (2018). Comparison of in vivo toxicity, antioxidant and immunomodulatory activities of coconut, nipah and pineapple juice vinegars. Journal of the Science of Food and Agriculture, 98(2), 534–540. https://doi.org/10.1002/jsfa.8491
  • 18. Nakamura, K., Ogasawara, Y., Endou, K., Fujimori, S., Koyama, M., Akano, H. (2010). Phenolic compounds responsible for the superoxide dismutase-like activity in high-brix apple vinegar. Journal of Agricultural and Food Chemistry, 58(18), 10124–10132. https://doi.org/10.1021/jf100054n
  • 19. Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M., Sagdic, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT – Food Science and Technology, 63(1), 144–151. https://doi.org/10.1016/j.lwt.2015.03.003
  • 20. Paraskevopoulou, D., Boskou, D., Paraskevopoulou, A. (2007). Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides. Food Chemistry, 101(3), 1197–1204. https://doi.org/10.1016/j.foodchem.2006.03.022
  • 21. Samad, A., Azlan, A., Ismail, A. (2016). Therapeutic effects of vinegar: a review. Current Opinion in Food Science, 8, 56–61. https://doi.org/10.1016/j.cofs.2016.03.001
  • 22. Shimoji, Y., Tamura, Y., Nakamura, Y., Nanda, K., Nishidai, S., Nishikawa, Y., Ishihara, N., Uenakai, K., Ohigashi, H. (2002). Isolation and identification of DPPH radical scavenging compounds in Kurosu (Japanese unpolished rice vinegar). Journal of Agricultural and Food Chemistry, 50(22), 6501–6503. https://doi.org/10.1021/jf020458f
  • 23. Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144 LP–158. http://www.ajevonline.org/content/16/3/144.abstract
  • 24. Ubeda, C., Callejón, R.M., Hidalgo, C., Torija, M.J., Troncoso, A.M., Morales, M.L. (2013). Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins. LWT – Food Science and Technology, 52(2), 139–145. https://doi.org/10.1016/j.lwt.2012.04.021
  • 25. Verzelloni, E., Tagliazucchi, D., Conte, A. (2007). Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chemistry, 105, 564–571. https://doi.org/10.1016/j.foodchem.2007.04.014
  • 26. Xie, X., Zheng, Y., Liu, X., Cheng, C., Zhang, X., Xia, T., Yu, S., Wang, M. (2017). Antioxidant activity of chinese shanxi aged vinegar and its correlation with polyphenols and flavonoids during the brewing process. Journal of Food Science, 82(10), 2479–2486. https://doi.org/10.1111/1750-3841.13914
  • 27. Yang, L., Liu, J., Wang, X., Wang, R., Ren, F., Zhang, Q., Shan, Y., Ding, S. (2019). Characterization of volatile component changes in jujube fruits during cold storage by using Headspace-Gas Chromatography-Ion Mobility spectrometry. Molecules (Basel, Switzerland), 24(21), 3904. https://doi.org/10.3390/molecules24213904
  • 28. Yu, X., Yang, M., Dong, J., Shen, R. (2018). Comparative analysis of the antioxidant vapacities and phenolic compounds of oat and buckwheat vinegars during production processes. Journal of Food Science, 83(3), 844–853. https://doi.org/10.1111/1750-3841.14074
  • 29. Yun, J.-H., Kim, Y.-J., Koh, K.-H. (2016). Investigation into factors influencing antioxidant capacity of vinegars. Applied Biological Chemistry, 59(4), 495–509. https://doi.org/10.1007/s13765-016-0185-4
  • 30. Zhishen, J., Mengcheng, T., Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555–559. https://doi.org/10.1016/S0308-8146(98)00102-2

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-86fbf93c-fe74-4e88-bea9-88217db3c6e7
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.