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KMID : 1134820130420081204
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 8 p.1204 ~ p.1210
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Physicochemical and Antioxidant Properties of Commercial Vinegars with High Acidity
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Jo Doek-Jo
Park Eun-Joo
Yeo Soo-Hwan
Jeong Yong-Jin
Kwon Joong-Ho
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Abstract
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Various commercial vinegars of high-strength acidity (10% or more of total acidity) were investigated to compare their physicochemical and antioxidant properties. The total acidity of double-strength vinegars was relatively lower than triple-strength vinegars. Irrespective of the acidity, sugar and reducing sugar content ranged from 7.00～10.80°Bx and 1.32～3,885.90 mg%, respectively. Free sugars were mainly composed of fructose and glucose, and were relatively high in double-strength vinegars. The content of acetic acid (a principal organic acid in vinegars) increased with acidity, but oxalic acid was not identified in commercial high-strength acidity vinegars. Double-strength vinegars using malt extracts were the highest in free amino acid content, showing 24 kinds of amino acids. The content of total phenolics and flavonoids was highest in apple vinegars of double-strength acidity, which affected the scavenging ability of DPPH and ABTS radicals. Overall, the quality of high-strength acidity vinegars was affected by its content and production methods, and double-strength acidity vinegar using apples showed the best antioxidant activities.
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KEYWORD
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commercial vinegar, high-strength acidity, organic acid, free amino acid, antioxidant activity
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