Comparative Antioxidant Activity of Vinegar Produced from Different Grape Cultivars

doi:10.7506/spkx1002-6630-201305025

Abstract

Abstract: Four grape cultivars (Kyoho, Jingya, Fujiminori and Bellula) were used to produce fruit vinegar by submerged fermentation in the present study. The fermentation products (vinegar and wine mash) were determined for total antioxidant capacity, reducing power and DPPH radical scavenging capacity. Grape vinegar had strong antioxidant activity, but the antioxidant activity of grape vinegar and wine mash greatly varied with cultivar. The fermentation products produced from Fujiminori had the strongest antioxidant activity, whereas the antioxidant activity of the fermentation products produced from Bellula was the weakest. The antioxidant activity of grape vinegar were significantly correlated with the contents of total phenols or total flavonoids (P＜0.01).

Key words: grape vinegar, total antioxidant capacity, reducing power

CLC Number:

TS255.47

SUN Ying-ying1， LIU Jian-shu2，LI Zhi-xi1,*， ZHANG Qiang1. Comparative Antioxidant Activity of Vinegar Produced from Different Grape Cultivars[J]. FOOD SCIENCE, 2013, 34(5): 120-123.

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