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KMID : 1007520090180051258
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Food Science and Biotechnology
2009 Volume.18 No. 5 p.1258 ~ p.1262
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In vitro Antioxidant Properties and Phenolic Composition of Korean Commercial Vinegars
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Jeong Chang-Ho
Choi Gwi-Nam
Kim Ji-Hye
Kwak Ji-Hyun
Kang Su-Tae
Choi Sung-Gil
Heo Ho-Jin
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Abstract
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Total phenolics and antioxidant properties of various Korean commercial vinegars (apple vinegar, AV; blueberry vinegar, BV; grape vinegar, GV; lemon vinegar, LV; Opuntia ficus vinegar, OFV; persimmon vinegar, PV; Prunus mume vinegar, PMV; rice vinegar, RV) were investigated. The total phenolic contents of 8 vinegars were within the range of 54.18- 491.02 μg/mL. The vinegars were also capable of scavenging 1,1-dipehnyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-3- ethylbenzothiazoline-6-sulphonic acid (ABTS) radicals in a manner dependent on concentration. The greatest reducing power was observed in PV relative to the other vinegars. The ferric reducing ability of plasma (FRAP) of PV, PMV, GV, and BV were 1.012, 0.969, 0.931, and 0.856 at a dose of 1 mL, respectively. Therefore, our study verified that the GV, PV, and PMV have powerful antioxidant activities which are correlated with its high level of phenolics, particularly gallic acid, and epigallocatechin.
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KEYWORD
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vinegar, total phenolic, antioxidant activity, gallic acid, epigallocatechin
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