Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar
Open accessAbstract
Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evaluated during the brewing process of ZAV. In addition, the correlation between phenolic compound contents and antioxidant activities was investigated during the aging process (AP) of ZAV. The results showed that total acids, non-volatile acids, and amino nitrogen increased gradually during the brewing process. Reducing sugar decreased sharply at the early fermentation stage and then increased during the AP. Meanwhile, TPC, TFC, and TAA kept a very low level at the stage of alcohol fermentation (AF), and increased to the highest level at the sixth year of the AP. TAA has a high positive correlation with TPC and TFC during the brewing process of ZAV. In addition, the contents of p-hydroxybenzoic acid, vanillic acid, and catechin were higher than other phenolic compounds and reached the highest level at the sixth year of the AP, and were the main composition of phenolic compounds during the AP. Moreover, gallic acid, ferulic acid, and sinapic acid had the higher contribution at the early stage of the AP, and then declined to a lower level. Catechin, vanillic acid, and syringic acid had a higher contribution during the AP. These findings would be helpful in controlling the quality of vinegar and improving its functional properties.
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Content of organic acids changes during vinegar production, with lowest during alcoholic fermentation and gradual increase maintained during acetic fermentation.
“The content of organic acids changed during the production process of vinegar, and it showed the lowest content of organic acids during alcoholic fermentation with a gradual increase which was maintained during the second phase (acetic fermentation) [46].”
From Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality (2021) · cites this paper as [46]
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- Authors
- Duan, W., Xia, T., Zhang, B., Li, S., Zhang, C., Zhao, C., Song, J., & Wang, M.
- Affiliations
- Tianjin University of Science and Technology (CN)
- Corresponding author
- Wang, Min
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2019-10-31
- Volume
- 24
- Issue
- 21
- Pages
- 3935
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC6864686
- OpenAlex
- W2982319367
- Cited by
- 40
- References
- 48
- Citations by year
- 2026: 3 · 2025: 7 · 2024: 4 · 2023: 9 · 2022: 4 · 2021: 7 · 2020: 6
- FWCI
- 3.28
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- National Natural Science Foundation of China (81600126)
- 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 › Food Science › Food and Agricultural Sciences
- Keywords
- aging materials, phenolic compounds, flavonoids, antioxidant capacity, total phenolic content, total flavonoid content, p-hydroxybenzoic acid, vanillic acid, catechins, gallic acid, ferulic acid, sinapic acid, syringic acid, reducing sugars, non-volatile acids, amino nitrogen, traditional fermented foods
- MeSH terms
- Antioxidants, Fermentation, Flavonoids, Odorants, Phenols, Acetic Acid, Chemical Phenomena, Phytochemicals
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