On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars
Commercially available common and balsamic vinegars were examined, using a combination of spectrophotometric, chromatographic, colorimetric and spectroscopic methods. Total phenolic content, antioxidant activity, radical scavenging capacity, phenolic profile, colour parameters, Fourier Transform Inf...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-10-01
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| Series: | Antioxidants |
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| Online Access: | http://www.mdpi.com/2076-3921/7/10/139 |
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| author | Vassilia J. Sinanoglou Panagiotis Zoumpoulakis Charalambos Fotakis Nick Kalogeropoulos Aikaterini Sakellari Sotirios Karavoltsos Irini F. Strati |
| author_facet | Vassilia J. Sinanoglou Panagiotis Zoumpoulakis Charalambos Fotakis Nick Kalogeropoulos Aikaterini Sakellari Sotirios Karavoltsos Irini F. Strati |
| author_sort | Vassilia J. Sinanoglou |
| collection | DOAJ |
| description | Commercially available common and balsamic vinegars were examined, using a combination of spectrophotometric, chromatographic, colorimetric and spectroscopic methods. Total phenolic content, antioxidant activity, radical scavenging capacity, phenolic profile, colour parameters, Fourier Transform Infrared (FT-IR) absorbance spectra and Nuclear Magnetic Resonance (1H NMR) spectra were comparatively studied. The main scope was the assessment of vinegar antioxidant and metabolic profiles and the identification of the most appropriate features influencing their type and subtypes. Red grape balsamic vinegars exhibited the strongest antioxidant profile. High total phenolic content and radical scavenging-antioxidant activity of vinegars was strongly correlated with high hue-angle and colour density values and low lightness and a* values. FT-IR spectra analysis confirmed the presence of organic acids and carbohydrates and, in combination with Gas Chromatography-Mass Spectrometry (GC-MS), the occurrence of phenolic compounds. NMR spectroscopy enabled the identification of 27 characteristic metabolites in each type of vinegar. The combination of all applied techniques provides critical information on compositional differences among the vinegars and could serve as an application tool for similar fermentation products. |
| first_indexed | 2024-03-12T05:28:49Z |
| format | Article |
| id | doaj.art-8df23c9cca6a414882dc9c5681edffd3 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T05:28:49Z |
| publishDate | 2018-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-8df23c9cca6a414882dc9c5681edffd32023-09-03T07:03:45ZengMDPI AGAntioxidants2076-39212018-10-0171013910.3390/antiox7100139antiox7100139On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic VinegarsVassilia J. Sinanoglou0Panagiotis Zoumpoulakis1Charalambos Fotakis2Nick Kalogeropoulos3Aikaterini Sakellari4Sotirios Karavoltsos5Irini F. Strati6Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, GreeceInstitute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, GreeceInstitute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, GreeceDepartment of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, Eleftheriou Venizelou 70, 17676 Kallithea, GreeceLaboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, GreeceLaboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, GreeceLaboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, GreeceCommercially available common and balsamic vinegars were examined, using a combination of spectrophotometric, chromatographic, colorimetric and spectroscopic methods. Total phenolic content, antioxidant activity, radical scavenging capacity, phenolic profile, colour parameters, Fourier Transform Infrared (FT-IR) absorbance spectra and Nuclear Magnetic Resonance (1H NMR) spectra were comparatively studied. The main scope was the assessment of vinegar antioxidant and metabolic profiles and the identification of the most appropriate features influencing their type and subtypes. Red grape balsamic vinegars exhibited the strongest antioxidant profile. High total phenolic content and radical scavenging-antioxidant activity of vinegars was strongly correlated with high hue-angle and colour density values and low lightness and a* values. FT-IR spectra analysis confirmed the presence of organic acids and carbohydrates and, in combination with Gas Chromatography-Mass Spectrometry (GC-MS), the occurrence of phenolic compounds. NMR spectroscopy enabled the identification of 27 characteristic metabolites in each type of vinegar. The combination of all applied techniques provides critical information on compositional differences among the vinegars and could serve as an application tool for similar fermentation products.http://www.mdpi.com/2076-3921/7/10/139vinegarsphenolics’ profileantiradical and antioxidant activitycolourGC-MSFT-IR and NMR spectroscopyprincipal component analysis |
| spellingShingle | Vassilia J. Sinanoglou Panagiotis Zoumpoulakis Charalambos Fotakis Nick Kalogeropoulos Aikaterini Sakellari Sotirios Karavoltsos Irini F. Strati On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars Antioxidants vinegars phenolics’ profile antiradical and antioxidant activity colour GC-MS FT-IR and NMR spectroscopy principal component analysis |
| title | On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars |
| title_full | On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars |
| title_fullStr | On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars |
| title_full_unstemmed | On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars |
| title_short | On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars |
| title_sort | on the characterization and correlation of compositional antioxidant and colour profile of common and balsamic vinegars |
| topic | vinegars phenolics’ profile antiradical and antioxidant activity colour GC-MS FT-IR and NMR spectroscopy principal component analysis |
| url | http://www.mdpi.com/2076-3921/7/10/139 |
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