Evolution of the phenolic profile and antioxidant activity in vinegar during acetification: the case of raisin and wine vinegars
2009
Saru, M. L.
The protective effect on health of wine consumed in moderation has been widely studied in recent years. This has been attributed to the content in polyphenols and to the antioxidant activity of these compounds. The products derived from wine, such as vinegar, also contain polyphenols and could possess a certain antioxidant activity, similarly contributing to a protective effect for health. However, little is known about the changes of phenolic compounds and total phenolic content by the acetification process. In this study the evolution of TP, TF, A sub(AR) and P sub(R) within the fermentation process in the case of raisin and wine vinegar were determined spectrophotometrically. Acetification significantly decreased TP and TF during the first hours. Qualitative HPLC is in accordance with the spectrophotometric determinations and shows that both raisin and wine vinegars contain the same polyphenols in similar concentration. Further, Quantitative HPLC analyses performed on various commercial samples showed that ferrulic acid is present just in vinegars from Romania and quercetin glycoside is found only in Greek vinegars. These lead to the conclusion that polyphenols could be used to establish chemical fingerprinting of various vinegars therefore being a valuable tool to protect against fraud, adulteration and provide information about the differentiation by origin. Simple regression analysis was performed on the results obtained from the spectrophotometric determinations of the commercial vinegars. From these observations it can be concluded that the antioxidant power is closely correlated with TP (square R = 0.83) and TF (square R = 0.76).
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