Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity

Journal of Food Science and Technology
Eduardo CoelhoLucília Domingues

Abstract

Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four fruit vinegars (orange, mango, cherry and banana), were produced and characterized, with total acidities of 5.3 ± 0.3% for orange, 5.6 ± 0.2% for mango, 4.9 ± 0.4% for cherry and 5.4 ± 0.4% for banana. Acetification showed impact on aroma volatiles, mainly related to oxidative reactions. Minor volatiles associated with varietal aroma were identified, monoterpenic alcohols in orange vinegar, esters in banana vinegar, C13-norisoprenoids in cherry vinegar and lactones in mango vinegar, indicating fruit vinegars differentiated sensory quality. Total antioxidant activity analysis by FRAP, revealed fruit vinegars potential to preserve and deliver fruit functional properties. Antioxidant activity of fruit vinegars, expressed as equivalents of Fe2SO4, was of 11.0 ± 1.67 mmol L-1 for orange, 4.8 ± 0.5 mmol L-1 for mango, 18.6 ± 2.33 mmol L-1 for cherry and 3.7 ± 0.3 mmol L-1 for banana. Therefore, fruit vinegars presented antioxidant activity close to the reported f...Continue Reading

References

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Citations

Feb 7, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Eduardo CoelhoJosé M Oliveira
May 19, 2020·Food Science and Biotechnology·Chun-Feng JiaBo-Lin Zhang
Oct 3, 2020·Journal of the Science of Food and Agriculture·Marina ChanivetRemedios Castro
Nov 5, 2020·Journal of the Science of Food and Agriculture·Glenda A da Rocha NevesMárcio Caliari
May 1, 2021·Foods·Luz María Luzón-QuintanaEnrique Durán-Guerrero

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