Electrochemical determination of antioxidant capacity of traditional homemade fruit vinegars produced with double spontaneous fermentation

authored by

Maja Chochevska, Elizabeta Jančovska Seniceva, Sanja Kostadinović Veličkovska, Galaba Naumova-Leţia, Valentin Mirčeski, João Miguel F. Rocha, Tuba Esatbeyoglu

Abstract

In the current study, the antioxidant activity of traditional homemade fruit vinegars (HMV) was estimated by measuring the rate of homogeneous redox reaction with 2,2’‐azino‐bis‐3‐ ethylbenzothiazoline‐6‐sulfonic acid radical cation (ABTS

^•+) using cyclic voltammetry. The antioxi-dant capacity of six HMV produced using traditional methods and the physicochemical characterization were measured in different vinegar production steps throughout a double spontaneous fermentation process, i.e., without any addition of yeasts or acetic acid bacteria. Their antioxidant capacity was compared with seven fruit commercial vinegars (ComV). Furthermore, the antioxidant capacity was independently measured with the TEAC (Trolox equivalent antioxidant capacity) as-say, aiming at correlating with the electrochemical experimental data. Obtained results from both methods, the electrochemical and TEAC assays, interestingly indicated that all HMV have at least 10 times higher antioxidant activity than ComV. Furthermore, the large range of values for antioxi-dant capacity in samples of commercial vinegars from apples attested the importance of the raw material quality and technological procedures. The positive correlation between total phenolic content and antioxidant capacity measured by the two type of assays indicated that rose hip homemade vinegar (HMV5) has the highest antioxidant capacity. In contrast, the lowest levels of phenolic compounds and antioxidant capacity were found in apple and persimmon homemade vinegars (HMV1 and HMV6, respectively) which indicated that the type of fruit is crucial towards the production of high‐quality vinegars. In this way, the use of traditional processes for the production of fruit vine-gars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health‐promoting antioxidant capacities.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Goce Delcev University (UGD)
Food and Veterinary Agency
Babeş-Bolyai University (UBB)
Ss. Cyril and Methodius University
University of Lodz
Universidade do Porto

Type

Article

Journal

Microorganisms

Volume

ISSN

2076-2607

Publication date

13.09.2021

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Microbiology, Microbiology (medical), Virology

Electronic version(s)

https://doi.org/10.3390/microorganisms9091946 (Access: Open)