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Evaluation of Nutritional Compositions, Bioactive Compounds, and Antioxidant Activities of Shanxi Aged Vinegars During the Aging Process

Author:
Xia, Ting, Yao, Jiahui, Zhang, Jin, Duan, Wenhui, Zhang, Bo, Xie, Xiaolin, Xia, Menglei, Song, Jia, Zheng, Yu, Wang, Min
Source:
Journal of food science 2018 v.83 no.10 pp. 2638-2644
ISSN:
0022-1147
Subject:
acetic acid, alanine, antioxidant activity, antioxidants, bioactive compounds, brewing, carbohydrates, crude fat, flavonoids, functional foods, lactic acid, lipids, melanoidins, molecular weight, proteins, vinegars, China
Abstract:
Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body. In this study, the contents of nutritional compositions including proteins, fats, carbohydrates, organic acids, and amino acids were determined in SAV samples. The antioxidant compounds and properties of SAV with different aging time were also evaluated. The results showed that the contents of proteins, crude fats, and carbohydrates in SAV were not changed with the aging time. Moreover, Alanine was the main component of amino acids in SAV, and the total contents of amino acids were increased with the aging time. Acetic acid and lactic acid were the predominant organic acids in SAV. The contents of acetic acid and lactic acid accounted for more than 90% of the total organic acids in SAV, which were increased during the aging process of 5 years. Furthermore, total phenols, flavonoids contents, and browning index in SAV were also increased during the aging time. These antioxidant compounds showed a high correlation with the antioxidant activities of SAV measured by ferric reducing antioxidant power and 2,2’‐azino‐bis(3‐ethylbenzthi azoline‐6‐sulfonic acid) assays. The contribution of polyphenolic fractions and high molecular weight melanoidins to total antioxidant activities was similar (about 49% and 48%, respectively). Our findings would provide new insights to further explore the development of new vinegar‐based functional foods. PRACTICAL APPLICATION: The analysis of nutritional compositions, bioactive compounds, and antioxidant capacities in vinegars provides a theoretical basis for the function of SAV. It also provides references for further explore the development of new‐type functional and healthy vinegars.
Agid:
6158253