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. 2018 Nov 12;23(11):2949.
doi: 10.3390/molecules23112949.

Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process

Chaoya Zhao  1 , Ting Xia  2 , Peng Du  3 , Wenhui Duan  4 , Bo Zhang  5 , Jin Zhang  6 , Shenghu Zhu  7 , Yu Zheng  8 , Min Wang  9 , Yongjian Yu  10
Affiliations

Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process

Chaoya Zhao et al. Molecules. .

Abstract

Zhenjiang aromatic vinegar (ZAV) is one of the well-known fermented condiments in China, which is produced by solid-state fermentation. It can be classified into traditional Zhenjiang aromatic vinegar (TZAV) and industrial Zhenjiang aromatic vinegar (IZAV) because of different production methods. The purpose of the study was to evaluate the variations and differences on chemical compositions and antioxidant activities of TZAV and IZAV during the aging process. The proximate composition, organic acids content, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (TAA) and phenolic compounds composition of TZAV and IZAV were detected during the aging process. Organic acids contents, TPC, TFC, TAA and phenolic compounds contents in ZAV were increased during the aging process. Acetic acid, lactic acid and pyroglutamic acid in ZAV were major organic acids. With the extension of aging time, TZAV and IZAV had similar proximate compositions and organic acids content. The values of TPC, TFC and TAA were higher in TZAV than in IZAV when aging is more than 3 years. Rutin and p-coumaric acid were detected in TZAV but not in IZAV. In principal component analysis (PCA), TZAV and IZAV can be divided into two groups according to their phenolic compounds composition. These findings provide references for evaluating TZAV and IZAV on the basis of their characterizations.

Keywords: Zhenjiang aromatic vinegar; aging process; antioxidant activity; organic acid; phenolic compounds; proximate composition.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The production flow chart of traditional Zhenjiang aromatic vinegar (TZAV) and industrial Zhenjiang aromatic vinegar (IZAV).
Figure 2
Figure 2
High-performance liquid chromatography (HPLC) chromatograms (recorded at 278 nm) of IZAV (A) and TZAV (B) samples showing the major phenolic compounds. Numbers represent different phenolic compounds (1: P-hydroxybenzoic acid; 2: chlorogenic acid; 3: caffeic acid; 4: vanillic acid; 5: syringic acid; 6: catechin; 7: p-coumaric acid; 8: ferulic acid; 9: sinapic acid; 10: rutin).
Figure 3
Figure 3
Principal component analysis (PCA) biplot displayed associations between phenolic compositions and two kinds of ZAV samples. Blue triangles represent IZAV and yellow squares represent TZAV.
See this image and copyright information in PMC

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