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KMID : 1024420090130030221
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Food Engineering Progress
2009 Volume.13 No. 3 p.221 ~ p.225
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Antioxidant Activity of Vinegars Commercially Available in Korean Markets
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Lee Seon-Mi
Lee Jun-Soo
Choi Young-Min
Kim Young-Wha
Kim Dae-Jung
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Abstract
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The aim of this study was to determine the antioxidant compounds (polyphenolics and flavonoids) and to evaluate antioxidant activities using 2,2`-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity and reducing power in 19 vinegar samples. In general, antioxidant activities and antixoidant compounds in drinking vinegars were higher than those in seasoning vinegars. The highest polyphenolic content was found in balsamic vinegar (372.53 mg/100 mL) and also the highest flavonoid contents was in balsamic vinegar (114.40 mg/100 mL). Organic acid content in glacial acetic acid among 19 samples was found in highest amount. There was no relationships between antioxidant compounds/activities and organic acid content in vinegar samples. Therefore, it is assumed that antioxidant activity of vinegars is due to the polyphenolic and/or flavonoid contents of the vinegar samples.
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KEYWORD
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vinegar, antioxidant compound, antioxidant activity, organic acid
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