|
KMID : 1134820160450111685
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 11 p.1685 ~ p.1690
|
|
|
Comparison of Organic Acid Contents and Xanthine Oxidase Inhibitory Activities of Commercial Fruit Juices and Vinegars
|
|
Hwang Ji-Young
Pyo Young-Hee
|
|
|
Abstract
|
|
|
|
Xanthine oxidase (XO) inhibitors play an important role in the treatment of gout and many other diseases related to superoxide anion metabolism. In this study, four commercial fruit juices and three vinegars were evaluated for their inhibitory activity of XO (XOI), as well as contents of organic acids by HPLC with UV detection. Five different organic acids were detected in commercial samples: acetic acid and malic acid were the most prominent in vinegars and fruit juices, respectively. The vinegars showed high XOI activity (33.8∼64.9%) related to the great concentration of acetic acid (R2=0.7192). The presence of acetic acid in vinegar could be responsible for its XOI effect.
|
|
|
KEYWORD
|
|
|
xanthine oxidase inhibitor, organic acid, fruit juice, vinegar
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|