Influence of the acetification process on phenolic compounds.
Abstract
Little is known about the change of phenolic compounds and total phenolic content by the acetification process. The aim of this study was to assess the contents of selected phenolic compounds of cider and red and white wines in comparison to phenolic profiles in corresponding vinegars by using a new HPLC method for the simultaneous separation and quantification of polar phenolic acids and less polar flavonoids. Identifications were made by retention times and by means of mass spectra. Additionally, total phenolic contents of wines and vinegars were determined photometrically. The decrease in total phenol content by the acetification process was highest for cider vinegars (40%) and lower for red and white wine vinegars (13 and 8%, respectively). A decrease in the contents of individual phenolic compounds of vinegars from white white and ciders was not observed. In contrast, the contents of individual phenolic compounds in red wine vinegar decreased approximately 50%.
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The presence of polymeric polyphenols might explain the high content of total phenols because polymeric phenols are oxidized more slowly than monomeric phenols.
“the presence of polymeric polyphenols might explain the high content of total phenols as polymeric phenols are oxidized more slowly than monomeric phenols”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Andlauer et al. (2000)
The results of this study were in good agreement with Andlauer et al. (2000).
“The results obtained in this study were in good agreement with Andlauer et al. (2000)”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Andlauer et al. (2000)
The acetification process diminished the total phenols only by approximately 8%.
“the acetification process diminished the total phenols only by approximately 8%.”
From Physicochemical properties and antioxidant activity of banana vinegar produced using one-stage and two-stage fermentation (2019) · cites this paper as Andlauer et al. (2000)
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“The results obtained in this study were in good agreement with Andlauer et al. (2000) which demonstrated that the presence of polymeric polyphenols might explain the high content Table 2 Antioxidant activity and total phenolic content (mean±SD) of banana wine.”
Result
- Authors
- Andlauer, W., Stumpf, C., & Fürst, P.
- Affiliations
- University of Hohenheim (DE)
- Corresponding author
- Andlauer, Wilfried
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-07-26
- Volume
- 48
- Issue
- 8
- Pages
- 3533-3536
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1976156419
- Cited by
- 83
- References
- 0
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 8 · 2023: 7 · 2022: 9 · 2021: 8 · 2020: 1 · 2019: 2 · 2018: 2 · 2017: 3 · 2016: 4 · 2015: 6 · 2014: 3 · 2013: 1 · 2012: 3
- FWCI
- 3.54
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- acetification, vinegar, phenolic compounds, total phenolic content, apple cider vinegar, wine vinegar, phenolic acids, flavonoids, HPLC determination
- MeSH terms
- Acetates, Chromatography, High Pressure Liquid, Phenols, Wine, Acetic Acid
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