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. 2019 Oct 22;24(20):3799.
doi: 10.3390/molecules24203799.

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Bo Zhang  1 , Ting Xia  2 , Wenhui Duan  3 , Zhujun Zhang  4 , Yu Li  5 , Bin Fang  6 , Menglei Xia  7 , Min Wang  8
Affiliations

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Bo Zhang et al. Molecules. .

Abstract

Zhenjiang aromatic vinegar (ZAV) is one of the famous Chinese vinegars, which contains various physicochemical and bioactive compositions. In the present study, physicochemical properties and total antioxidant activity were detected in ZAV samples. The correlation between of organic acids, amino acids, phenolic compounds, and the antioxidant activity of ZAV were explored. The results showed that contents of total acids, soluble solids, reducing sugar and total antioxidant activity in ZAV were increased with aging time, and those in ZAV-5 were the highest. Organic acids and amino acids exhibited weak antioxidant activity, while phenolic compounds had higher antioxidant ability. In addition, amino acids had synergistic effect on the antioxidant activity of phenolic compounds, whereas organic acids inhibited the antioxidant activity of phenolic compounds. Moreover, it was found that phenolic compounds including catechin, vanillic acid and syringic acid showed higher contribution rates to antioxidant activities of mixed phenolic compounds. In conclusion, these findings would provide references to control the antioxidant characteristic of vinegar through regulating the main compositions, and further improve the quality of vinegar production.

Keywords: Zhenjiang aromatic vinegar; amino acids; antioxidant activity; organic acids; phenolic compounds; synergistic effect.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Total antioxidant activity of Zhenjiang aromatic vinegar (ZAV) measured by three different assays. (A) DPPH assay, (B) ABTS assay, (C) FRAP assay. All data are expressed as mean ± S.D. (n = 6). * p < 0.05, ** p < 0.01, *** p < 0.001 vs. ZAV-5, n.s. indicates no significant difference.
Figure 2
Figure 2
Contribution rate of phenolic compounds in ZAV measured by three different assays.
See this image and copyright information in PMC

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