Bioactive Compounds in Cornelian Cherry Vinegars.

Joanna Kawa-Rygielska,Narcyz Piórecki,Alicja Kucharska,Kinga Adamenko

doi:10.3390/molecules23020379

Abstract

We analyzed the effect of Cornelian cherry varieties differing in fruit color (‘Yantaryi’—yellow fruits, ‘Koralovyi’—coral fruits, ‘Podolski’—red fruits) and the production method on the physicochemical and antioxidative properties of Cornelian cherry vinegars, and on their content of iridoids and polyphenols. Acetic fermentation was conducted by two methods: I) single-stage (spontaneous) acetic fermentation, without inoculation with microorganisms, and II) two-stage fermentation in which the first stage involved the use of Saccharomyces bayanus—Safspirit fruit yeast for alcoholic fermentation, and the second one included spontaneous acetic fermentation. Acetic acid, glycerol, individual iridoids, phenolic acids, flavonols, and anthocyanins were quantified by a high-performance liquid chromatography (HPLC) method. The antioxidative activity was determined based on the following tests: 2,2-Diphenyl-2-picryl-hydrazyl (DPPH•), 2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS•+), and ferric reducing antioxidant power (FRAP), while the total polyphenols content was determined using the Folin-Ciocialteu (F-C) reagent test. Both the Cornelian cherry variety and vinegar production method affected the antioxidative properties as well as concentrations of iridoids and polyphenols in the finished product. The concentration of total polyphenols (F-C) in vinegars ranged from 326.60 to 757.27 mg gallic acids equivalents (GAE)/100 mL vinegar, whereas the antioxidative activity assayed with the DPPH• and FRAP methods was the highest in the vinegars produced from the coral and red varieties of Cornelian cherry with the two-stage method. Loganic acid predominated among the identified iridoids, reaching a concentration of 185.07 mg loganic acid (LA)/100 mL in the vinegar produced in the two-stage fermentation from the coral-fruit variety. Caffeoylquinic acid derivatives were the main representatives among the identified phenolic compounds. The results of this study demonstrate Cornelian cherry vinegars to be rich sources of biologically-active iridoids and phenolic compounds with antioxidative properties.

Highlights

Vinegar is a popular food product manufactured in a two-stage fermentation process from a variety of raw materials, mostly including fruits
Loganic acid predominated among the identified iridoids, reaching a concentration of 185.07 mg loganic acid (LA)/100 mL in the vinegar produced in the two-stage fermentation from the coral-fruit variety
−R)Cornelian was determined on changes in Dynamics of the alcoholic fermentation process juices from cherry fruitsbased of different

Summary

Introduction

Vinegar is a popular food product manufactured in a two-stage fermentation process from a variety of raw materials, mostly including fruits. Many studies conducted so far have addressed fruit vinegar production via fermentation of juices from: apples, strawberries or pomegranates, and from other untypical raw materials, like: Korean black raspberry or Litchi Chinensis fruit tree [1,2,3,4]. Ample investigations have demonstrated fruit vinegars to possess strong antioxidative properties and, thereby, to serve protective functions against adverse effects of pathogenic enteral flora, to exhibit. The strong antioxidative effect of vinegars is due to their bioactive compounds including: carotenoids, phytosterols and phenolic compounds [10,11] represented by, among others, flavonoids, tannins, anthocyanins or 2018, phenolic [12].

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Discussion

Conclusion