Abstract:

The in vitro antioxidant activity of polyphenolic extract from Shanxi aged vinegar was investigated using different antioxidant evaluation systems and compared with that of gallic acid and vitamin C. The results showed that the polyphenolic extract possessed antioxidant activity in a dosage-dependent manner which varied with the type of model systems. The reducing power and hydroxyl free radical scavenging activity of the samples under investigation were found to decrease in the following order: the polyphenolic extract ＞ gallic acid ＞ vitamin C. The decreasing order of superoxide anion radical scavenging activity among the samples was the polyphenolic extract ＞ vitamin C ＞gallic acid. The DPPH radial scavenging activity was in the decreasing order of gallic acid ＞ the polyphenolic extract ＞ vitamin C. The nitrite scavenging activity of the extract was poorer than that of vitamin C. The samples decreased in total antioxidant capacity (at the same concentration) in the order of gallic acid ＞ vitamin C ＞ the polyphenolic extract.

Key words: Shanxi aged vinegar, polyphenol, extract, antioxidant activity