Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation

Cocevska, Maja and Jancovska Seniceva, Elizabeta and Kostadinovic Velickovska, Sanja and Naumova-Letia, Galaba and Mirceski, Valentin and Rocha, João and Esatbeyoglu, Tuba (2021) Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation. Microorganisms. ISSN 2076-2607

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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 antioxidant 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) assay, 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 com‐
pounds 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 vinegars proved to be very promising in terms of producing differentiated vinegars and, concomitantly,
reaching high levels of health‐promoting antioxidant capacities.

Item Type:	Article
Impact Factor Value:	4.128
Subjects:	Natural sciences > Chemical sciences
Divisions:	Faculty of Agriculture
Depositing User:	Sanja Kostadinovik
Date Deposited:	14 Sep 2021 09:39
Last Modified:	14 Sep 2021 09:39
URI:	https://eprints.ugd.edu.mk/id/eprint/28453

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