ArticleMolecules (Basel, Switzerland)2018
Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 48 citations in OpenAlex.
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- Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice.Journal of food science and technology · 2024Article
- Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions.Foods (Basel, Switzerland) · 2023Article
- The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro.Molecules (Basel, Switzerland) · 2022Article
- Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities.NPJ science of food · 2022Article
- Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes.Frontiers in microbiology · 2022Review
- Excess DHA Induces Liver InjuryFrontiers in nutrition · 2022Article
- Polyphenols Extracted from Shanxi-Aged Vinegar Inhibit Inflammation in LPS-Induced RAW264.7 Macrophages and ICR Mice via the Suppression of MAPK/NF-κB Pathway Activation.Molecules (Basel, Switzerland) · 2021Article
- Health Promoting Properties of Cereal Vinegars.Foods (Basel, Switzerland) · 2021Review
- Hengshun Aromatic Vinegar Ameliorates Vascular Endothelial InjuryFrontiers in nutrition · 2021Article
- Hengshun Aromatic Vinegar Improves Glycolipid Metabolism in Type 2 Diabetes MellitusFrontiers in pharmacology · 2021Article
- Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications.Foods (Basel, Switzerland) · 2020Article
- Hepatoprotective Effect and Molecular Mechanisms of Hengshun Aromatic Vinegar on Non-Alcoholic Fatty Liver Disease.Frontiers in pharmacology · 2020Article
- Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar.Molecules (Basel, Switzerland) · 2019Article
- Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments.Journal of food science and technology · 2019Article
- Nanoparticles of biotite mica as KrishnaVajraAbhraka Bhasma: synthesis and characterization.Journal of Ayurveda and integrative medicineArticle
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
Abstract
Zhenjiang aromatic vinegar (ZAV) is one of the well-known fermented condiments in China, which is produced by solid-state fermentation. It can be classified into traditional Zhenjiang aromatic vinegar (TZAV) and industrial Zhenjiang aromatic vinegar (IZAV) because of different production methods. The purpose of the study was to evaluate the variations and differences on chemical compositions and antioxidant activities of TZAV and IZAV during the aging process. The proximate composition, organic acids content, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (TAA) and phenolic compounds composition of TZAV and IZAV were detected during the aging process. Organic acids contents, TPC, TFC, TAA and phenolic compounds contents in ZAV were increased during the aging process. Acetic acid, lactic acid and pyroglutamic acid in ZAV were major organic acids. With the extension of aging time, TZAV and IZAV had similar proximate compositions and organic acids content. The values of TPC, TFC and TAA were higher in TZAV than in IZAV when aging is more than 3 years. Rutin and p-coumaric acid were detected in TZAV but not in IZAV. In principal component analysis (PCA), TZAV and IZAV can be divided into two groups according to their phenolic compounds composition. These findings provide references for evaluating TZAV and IZAV on the basis of their characterizations.
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