Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities

Hengye Chen,Youxiang Zhou,Yanchun Shao,Fusheng Chen

doi:10.1080/10942912.2015.1075216

Abstract

Shanxi aged vinegar (SAV) is the most famous one among the four typical famous vinegars in China, which is produced by spontaneous solid-state fermentation using sorghum, bran, and millet chaff and Daqu. In this study, free phenolic acids (FPAs) species and changes during SAV aging, and the synergistic antioxidant activities between FPAs was investigated. The results revealed that eight FPAs, including protocatechuic acid, p-hydroxybenzoic acid, salicylic acid, dihydro sinapic acid, p-coumaric acid, sinapic acid, dihydro ferulic acid, and ferulic acid, stably existed during SAV 0–5 year aging periods, whereas during the aging time evaporation of water and FPAs combining with melanoidins made prediction of precise FPAs contents difficult. With regard to FPAs synergistic antioxidant activities, it was observed that the FPAs antioxidative interrelations were antagonism in antiradical activity experiments. And, only a few groups of FPAs mixtures showed antagonism in reduction experiments.

Highlights

Vinegar is used as acid condiment in almost all countries of the world.[1]
The results showed that the Total Free Phenolic Acids (TFPAs) contents in Shanxi aged vinegar (SAV) increased year-by-year except 2-year-old vinegar and its contents in 5-year-old SAV reached up to 980 ± 11 μg gallic acid/g
Research demonstrated that the raw material of SAV like sorghum, bran, barley, and pea have a certain amount of bound phenolic acids and a small quantity of free phenolic acids (FPAs).[29,30,31,32]

Summary

Introduction

Vinegar is used as acid condiment in almost all countries of the world.[1] In China, it has been produced and consumed for more than 3000 years and every region has its own local vinegar.[2] Shanxi aged vinegar (SAV) is having the top position among four traditional famous vinegars of China including Zhenjiang aromatic vinegar, Sichuan bran vinegar, and Fujian Monascus vinegar and itself.[3,4] SAV is made from sorghum, bran, millet chaff, and Daqu (starter culture, made from barley and pea by spontaneous fermentation), leading it to contain abundant organic acids, amino acids, and free phenolic acids (FPAs).[5,6,7] During SAV brewing (Fig. 1), a long-term aging is 1184 CHEN ET AL Shanxi aged vinegar (SAV) is having the top position among four traditional famous vinegars of China including Zhenjiang aromatic vinegar, Sichuan bran vinegar, and Fujian Monascus vinegar and itself.[3,4] SAV is made from sorghum, bran, millet chaff, and Daqu (starter culture, made from barley and pea by spontaneous fermentation), leading it to contain abundant organic acids, amino acids, and free phenolic acids (FPAs).[5,6,7] During SAV brewing (Fig. 1), a long-term aging is 1184 CHEN ET AL.

Methods

Results

Conclusion