ArticleMolecules (Basel, Switzerland)2019
Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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27 citing papers in PubMed, 91 citations in OpenAlex.
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- Antioxidant and longevity inducing properties of coconut water on human dermal fibroblasts.Heliyon · 2024Article
- Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar.Frontiers in microbiology · 2024Article
- Genistein Co-Amorphous Systems with Amino Acids: An Investigation into Enhanced Solubility and Biological Activity.Pharmaceutics · 2023Article
- Chemometrics-Driven Variability Evaluation of Phenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition ofAntioxidants (Basel, Switzerland) · 2023Article
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- High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher ReservedFoods (Basel, Switzerland) · 2023Article
- Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics.Current research in food science · 2023Article
- Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry.Molecules (Basel, Switzerland) · 2022Article
- Transcriptomic and Widely Targeted Metabolomic Approach Identified Diverse Group of Bioactive Compounds, Antiradical Activities, and Their Associated Genes in Six Sugarcane Varieties.Antioxidants (Basel, Switzerland) · 2022Article
- Fermentation and Storage Characteristics of "Fuji" Apple Juice UsingFrontiers in nutrition · 2022Article
- The Effects ofAntioxidants (Basel, Switzerland) · 2021Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Zhenjiang aromatic vinegar (ZAV) is one of the famous Chinese vinegars, which contains various physicochemical and bioactive compositions. In the present study, physicochemical properties and total antioxidant activity were detected in ZAV samples. The correlation between of organic acids, amino acids, phenolic compounds, and the antioxidant activity of ZAV were explored. The results showed that contents of total acids, soluble solids, reducing sugar and total antioxidant activity in ZAV were increased with aging time, and those in ZAV-5 were the highest. Organic acids and amino acids exhibited weak antioxidant activity, while phenolic compounds had higher antioxidant ability. In addition, amino acids had synergistic effect on the antioxidant activity of phenolic compounds, whereas organic acids inhibited the antioxidant activity of phenolic compounds. Moreover, it was found that phenolic compounds including catechin, vanillic acid and syringic acid showed higher contribution rates to antioxidant activities of mixed phenolic compounds. In conclusion, these findings would provide references to control the antioxidant characteristic of vinegar through regulating the main compositions, and further improve the quality of vinegar production.
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