C. Padureanu, A. Maier, V. Pădureanu, A. Nedelcu, M. Lupu, C. Bădărău
{"title":"几种浆果醋中多酚总含量及抗氧化性能的研究","authors":"C. Padureanu, A. Maier, V. Pădureanu, A. Nedelcu, M. Lupu, C. Bădărău","doi":"10.31926/but.fwiafe.2022.15.64.1.11","DOIUrl":null,"url":null,"abstract":"Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim of this research was the evaluation of the \ntotal polyphenol content (TPC), total anthocyanin content (TAC), and antioxidant properties (by ABTS and DPPH assay) of several vinegars \nproduced by an acetous fermentation process, using substrates that contain berry (raspberries, blueberries, blackberries) juice (40%; 60%) inoculated with acetous bacteria (0.5%; 1%). Experimental results indicated that blueberry vinegar samples obtained using 0.5% acetous bacteria and 60% berry juices led to the highest mean values for TPC, TAC, and levels of antioxidant activity, but all these variants had significantly the lowest values of acetic acid content.","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"50 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"The Total Content of Polyphenols and the Antioxidant Properties of several Berry Vinegars\",\"authors\":\"C. Padureanu, A. Maier, V. Pădureanu, A. Nedelcu, M. Lupu, C. Bădărău\",\"doi\":\"10.31926/but.fwiafe.2022.15.64.1.11\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim of this research was the evaluation of the \\ntotal polyphenol content (TPC), total anthocyanin content (TAC), and antioxidant properties (by ABTS and DPPH assay) of several vinegars \\nproduced by an acetous fermentation process, using substrates that contain berry (raspberries, blueberries, blackberries) juice (40%; 60%) inoculated with acetous bacteria (0.5%; 1%). Experimental results indicated that blueberry vinegar samples obtained using 0.5% acetous bacteria and 60% berry juices led to the highest mean values for TPC, TAC, and levels of antioxidant activity, but all these variants had significantly the lowest values of acetic acid content.\",\"PeriodicalId\":38505,\"journal\":{\"name\":\"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering\",\"volume\":\"50 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-06-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31926/but.fwiafe.2022.15.64.1.11\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31926/but.fwiafe.2022.15.64.1.11","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
The Total Content of Polyphenols and the Antioxidant Properties of several Berry Vinegars
Berry fruits represent a valuable source of natural aroma and antioxidants for vinegars. The aim of this research was the evaluation of the
total polyphenol content (TPC), total anthocyanin content (TAC), and antioxidant properties (by ABTS and DPPH assay) of several vinegars
produced by an acetous fermentation process, using substrates that contain berry (raspberries, blueberries, blackberries) juice (40%; 60%) inoculated with acetous bacteria (0.5%; 1%). Experimental results indicated that blueberry vinegar samples obtained using 0.5% acetous bacteria and 60% berry juices led to the highest mean values for TPC, TAC, and levels of antioxidant activity, but all these variants had significantly the lowest values of acetic acid content.
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