Determination of Antioxidant Activities of Volatile Extracts from Shanxi Aged Vinegar during Production
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Abstract:
The volatile extracts of Shanxi aged vinegar (SAV) from alcoholic fermentation, acetic acid fermentation, and thermal processing were determined, and their antioxidant activities were investigated by DPPH assay, aldehyde/carboxylic acid assay, and cellular assay. The results of DPPH assays showed that SAV volatile extracts exhibited high and dose-depended antioxidant activity. The highest antioxidant activity was obtained at the beginning of acetic acid fermentation, followed by that measured at the end of thermal processing. The aldehyde/carboxylic acid assay also demonstrated relatively high and dose-depended antioxidant activity in SAV volatile extracts, with the highest antioxidant activity observed at the end of thermal processing. The levels of reactive oxygen species increased during the cellular assay, indicating that SAV volatile extracts became pro-oxidant in HepG2 cells. These results suggested that SAV volatile extracts showed strong in vitro antioxidant activities, but minimal in vivo antioxidant activities.
