Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties
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For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 was selected as a vinegar producer. When the two-stage fermentation of onion vinegar was performed at 28 °C, the titratable acidity reached 4.80% at 24 h of fermentation. When semi-continuous fermentation proceeded to charge-discharge consisting of three cycles, the acetic acid content reached 4.35% at 48 h of fermentation. At this stage, the fermentation efficiency, acetic acid productivity, and specific product formation rate were 76.71%, 17.73 g/(L·d), and 20.58 g/(g·h), respectively. The process in this study significantly reduced the fermentation time and simplified the vinegar production process. The content of total flavonoids and total polyphenols in onion vinegar were 104.36 and 455.41 μg/mL, respectively. The antioxidant activities of onion vinegar in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS+) radical scavenging activity, and reducing power were 75.33%, 98.88%, and 1.28, respectively. The nitrite scavenging abilities of onion vinegar were 95.38 at pH 1.2. The onion vinegar produced in this study showed higher organoleptic acceptability than commercial onion vinegar.
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The total polyphenol content of the vinegars analyzed in this study was lower than those reported by other researchers.
“The total polyphenol content of the vinegars analyzed in this study was lower than those reported by other researchers.”
From Physicochemical Characteristics of Vinegar from Banana Peels and Commercial Vinegars before and after In Vitro Digestion (2021) · cites this paper as Lee et al. [35]
Section 2.4.2 reports that the onion vinegar produced in the source study had less total polyphenol than a previously reported persimmon vinegar. It also reports more than a previously reported bokbunja vinegar, so the source does not support a general claim that its vinegar had lower content than those reported by other researchers. It does not give the polyphenol values for the citing study’s vinegars. (LLM, conf=0.83)
Experimental — accuracy not yet measuredTreatment of 3T3-L1 cells with tomato vinegar decreased the triglycerides content by 45.71% as compared to cells untreated with tomato vinegar.
“In another study, the treatment of 3T3-L1 cells with tomato vinegar decreased the triglycerides content by 45.71% as compared to cells untreated with tomato vinegar.”
From Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality (2021) · cites this paper as [93]
Section 2.4, Quality Characteristics Analysis of Onion Vinegar (page unavailable), reports tests of onion vinegar and commercial vinegars, not triglycerides in 3T3-L1 cells. Searches for tomato vinegar, 3T3-L1 cells, and the 45.71% decrease found no passage addressing the claim. (LLM, conf=0.78)
Experimental — accuracy not yet measuredTomato vinegar suppressed lipid accumulation in 3T3-L1 cells and inhibited adipogenic differentiation, which involves reducing fat accumulation mass and hepatic steatosis.
“It suppressed lipid accumulation in 3T3-L1 cells and inhibited adipogenic differentiation, which involves reducing fat accumulation mass and hepatic steatosis [93].”
From Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality (2021) · cites this paper as [93]
The Results and Discussion section (2.4) reports antioxidant and other quality characteristics of onion vinegar, not effects of tomato vinegar on fat accumulation. Searches for 3T3-L1 cells, adipogenic differentiation, and hepatic steatosis found no passage in our copy addressing the claimed effects. The cited paper therefore cannot verify this claim. (LLM, conf=0.76)
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- Authors
- Lee, S., Lee, J.-A., Park, G.-G., Jang, J.-K., & Park, Y.-S.
- Affiliations
- Gachon University (KR)
- Chungkang College of Cultural Industries (KR)
- Corresponding author
- Park, Young-Seo
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2017-08-08
- Volume
- 22
- Issue
- 8
- Pages
- 1313
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC6152228
- OpenAlex
- W2742524262
- Cited by
- 36
- References
- 41
- Citations by year
- 2026: 3 · 2025: 2 · 2024: 7 · 2023: 7 · 2022: 5 · 2021: 3 · 2020: 2 · 2019: 6 · 2018: 1
- FWCI
- 2.77
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, other-oa)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Keywords
- semi-continuous fermentation, vinegar production, Acetobacter orientalis, Saccharomyces cerevisiae, two-stage fermentation, flavonoids, polyphenols, antioxidant activity, nitrite scavenging, organoleptic acceptability
- MeSH terms
- Ethanol, Antioxidants, Bacteria, Biphenyl Compounds, Fermentation, Flavonoids, Food Microbiology, Nitrites, Picrates, Saccharomyces cerevisiae, Bioreactors, Acetic Acid, Onions, Workflow, Polyphenols
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