Production and characteristics of high quality vinegar from Cornus officinalis produced by a two-stage fermentative process

Abstract

A high quality vinegar was produced from fresh Cornus officinalis fruits using a two-step fermentative process (ethanol fermentation for 15 days, followed by acetic fermentation for 7 days). The total acid percentage and total polyphenol concentration were 4.86% and 1584 mg/L, respecively. The morroniside and Loganin, as essential components of Cornus officinalis, have been well preserved in the vinegar, the concentration reached 1139.5 g/mL and 779.34 g/mL, respectively. Furthermore, the free radical-scavenging capability of C. officinalis vinegar was higher than that of other commercially available vinegars, such as Cider vinegars, Persimmon vinegar and Red wine vinegar. The results of 2,2-diphenyl-1-picryl-hydrazyl, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), and hydroxyl free radical assays revealed that the free radical-scavenging rates were 88.46%, 53.96%, and 51.43%, respectively. Compared to the control, the proportions of Clostridia and Firmicutes in the intestinal tracts of mice treated with C. officinalis vinegar decreased significantly, whereas that of Bacteroidetes markedly increased. In summary, our results indicate that C. officinalis vinegar has promising health benefits, and every effort should be made to commercialize this product.