Antioxidant activity and phenolic content of wine vinegars produced by two different techniques


Budak H. N. , Guzel-Seydim Z. B.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.90, no.12, pp.2021-2026, 2010 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 90 Issue: 12
  • Publication Date: 2010
  • Doi Number: 10.1002/jsfa.4047
  • Title of Journal : JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Page Numbers: pp.2021-2026
  • Keywords: wine vinegar, traditional vinegar, ABTS, ORAC, phenolics, catechin, CAPACITY, RED, DISEASE

Abstract

BACKGROUND: The presence of phenolics in fruit, red wine and vinegar has positive health effects due to their significant antioxidant activity. The aim of the study was to determine the effects of two different vinegar production methods on antioxidant activity and phenolic level of vinegars derived from Ulugbey Karasi grapes. Traditional surface and industrial submerge methods were used to make vinegar. Samples were taken from fresh red grape juice, maceration, wine, traditional vinegar and industrial vinegar.