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Molecules 2018, 23(11), 2949; https://doi.org/10.3390/molecules23112949

Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process

1
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
2
Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212143, China
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this paper.
Received: 30 September 2018 / Revised: 9 November 2018 / Accepted: 9 November 2018 / Published: 12 November 2018
(This article belongs to the Special Issue Natural Products Used as Foods and Food Ingredients)
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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. View Full-Text
Keywords: Zhenjiang aromatic vinegar; aging process; proximate composition; organic acid; antioxidant activity; phenolic compounds Zhenjiang aromatic vinegar; aging process; proximate composition; organic acid; antioxidant activity; phenolic compounds
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Zhao, C.; Xia, T.; Du, P.; Duan, W.; Zhang, B.; Zhang, J.; Zhu, S.; Zheng, Y.; Wang, M.; Yu, Y. Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process. Molecules 2018, 23, 2949.

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