This study developed a high-utility type of vinegar from concentrated apple juice by optimizing fermentation conditions and valuating antioxidant activities. In the alcohol fermentation process, the optimal conditions for maximum alcohol content were an initial sugar concentration of 13°Brix, a temp...
This study developed a high-utility type of vinegar from concentrated apple juice by optimizing fermentation conditions and valuating antioxidant activities. In the alcohol fermentation process, the optimal conditions for maximum alcohol content were an initial sugar concentration of 13°Brix, a temperature of 30oC, and 6 days of fermentation. The optimal conditions for acetic acid fermentation were a temperature of 26oC, and shaking at 200 rpm, and 8 days of fermentation with 6% alcohol and 1% initial acidity. The glucose, and fructose contents of the produced vinegar were 356.52, and 76.88 mg%, respectively. The free organic acids were acetic, succinic, lactic, malic, and oxalic acids. Total free amino acid content of the concentrated apple juice vinegar was 752.1 μg/mL, with L-Tyrosine as the major amino acid. The K, P, Na, Ca, and Mg contents were 920, 133.9, 91.82, 72.34 and 44.9 ppm, respectively. Total phenolic content of the concentrated apple juice vinegar was 25.9 mg/100 mL. Polyphenolic compounds, including chlorogenic acid, (-)-epicatechin, and phloridzin were isolated by HPLC analysis. The antioxidant activities of concentrated apple juice vinegar were 52.9% in DPPH assay and 73.6% in ABTS assay. Moreover, the β-carotene bleaching activity and reducing power results showed that the vinegar had strong antioxidant properties. Further, hydroxyl radical scavenging, Hydrogen peroxide scavenging, and SOD-like activities were approximately 42, 22 and 93%, respectively. These results suggest that concentrated apple juice vinegar has potential as functional food for enhancing health.
This study developed a high-utility type of vinegar from concentrated apple juice by optimizing fermentation conditions and valuating antioxidant activities. In the alcohol fermentation process, the optimal conditions for maximum alcohol content were an initial sugar concentration of 13°Brix, a temperature of 30oC, and 6 days of fermentation. The optimal conditions for acetic acid fermentation were a temperature of 26oC, and shaking at 200 rpm, and 8 days of fermentation with 6% alcohol and 1% initial acidity. The glucose, and fructose contents of the produced vinegar were 356.52, and 76.88 mg%, respectively. The free organic acids were acetic, succinic, lactic, malic, and oxalic acids. Total free amino acid content of the concentrated apple juice vinegar was 752.1 μg/mL, with L-Tyrosine as the major amino acid. The K, P, Na, Ca, and Mg contents were 920, 133.9, 91.82, 72.34 and 44.9 ppm, respectively. Total phenolic content of the concentrated apple juice vinegar was 25.9 mg/100 mL. Polyphenolic compounds, including chlorogenic acid, (-)-epicatechin, and phloridzin were isolated by HPLC analysis. The antioxidant activities of concentrated apple juice vinegar were 52.9% in DPPH assay and 73.6% in ABTS assay. Moreover, the β-carotene bleaching activity and reducing power results showed that the vinegar had strong antioxidant properties. Further, hydroxyl radical scavenging, Hydrogen peroxide scavenging, and SOD-like activities were approximately 42, 22 and 93%, respectively. These results suggest that concentrated apple juice vinegar has potential as functional food for enhancing health.
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