Changes in major antioxidant compounds during aging of traditional balsamic vinegar

Journal of Food Biochemistry

Volumn 34, Issue 1, 2010, Pages 152-171

  Verzelloni, Elena ^a   Tagliazucchi, Davide ^b   Conte, Angela ^b  

^a UNIVERSITY OF PISA   (Italy)

^b UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

TULIP BREAKING VIRUS;

EID: 77449153176     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2009.00271.x     Document Type: Article

References (44)

1. Andlauer W, Stumpf C, Furst P. Influence of the acetification process on phenolic compounds. J. Agric. Food Chem. 2000, 48:3533-3536.
2. Antolovich M, Prenzler PD, Patsalides E, Mc Donald S, Robards K. Methods for testing antioxidant activity. Analyst 2002, 127:183-198.
3. Antonelli A, Chinnici F, Masino F. Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach. Food Chem. 2004, 88:63-68.
4. Benzie IFF, Strain JJ. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol. 1999, 299:15-27.
5. Block G, Patterson B, Subar A. Fruit, vegetables and cancer prevention: A review of the epidemiological evidence. Nutr. Cancer 1992, 18:1-29.
6. Bozkurt H, Gogus F, Eren S. Nonenzymic browning reactions in boiled grape juice and its models during storage. Food Chem. 1999, 64:89-93.
7. Cheynier V. Polyphenols in food are more complex than often thought. Am. J. Clin. Nutr. 2005, 81:223S-229S.
8. Cocchi M, Durante C, Grandi M, Lambertini P, Manzini D, Marchetti A. Simultaneous determination of sugars and organic acids in aged vinegars and chemometric analysis. Talanta 2006, 69:1166-1175.
9. Cocchi M, Lambertini P, Manzini D, Marchetti A, Ulrici A. Determination of carboxylic acids in vinegars and in aceto balsamico tradizionale di Modena by HPLC and GC methods. J. Agric. Food Chem. 2002, 50:5255-5261.
10. Conte A, Pellegrini S, Tagliazucchi D. Synergistic protection of PC12 cells from β-amyloid toxicity by resveratrol and catechin. Brain Res. Bull. 2003, 62:29-38.
11. Davalos A, Bartolome' B, Gomez-Cordoves C. Antioxidant properties of commercial grape juices and vinegars. Food Chem. 2005, 93:325-330.
12. Del Signore A. Chemometric analysis and volatile compounds of traditional balsamic vinegar from. Modena. J. Food Eng. 2001, 50:77-90.
13. Dell'agli M, Busciala' A, Bosisio E. Vascular effects of wine polyphenols. Cardiovasc. Res. 2004, 63:593-602.
14. Eichner K, Karel M. The influence of water content and water activity on the sugar-amino browning reaction in model system under various conditions. J. Agric. Food Chem. 1972, 20:218-223.
15. Es-Safi NE, Cheynier V, Moutounet M. Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of antocyanins and their implication in food color change. J. Agric. Food Chem. 2000, 48:5946-5954.
16. Es-Safi NE, Cheynier V, Moutounet M. Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods. J. Agric. Food Chem. 2002, 50:5571-5585.
17. Es-Safi NE, Le Guernevé C, Fulcrand H, Cheynier V, Moutounet M. New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid. J. Agric. Food Chem. 1999, 47:5211-5217.
18. Garcia-Parrilla MC, Leon Camacho M, Heredia FJ, Troncoso AM. Separation and identification of phenolic acids in wine vinegars by HPLC. Food Chem. 1994, 50:313-315.
19. Gey KF. The antioxidant hypothesis of cardiovascular disease: Epidemiology and mechanisms. Biochem. Soc. Trans. 1990, 18:1041-1045.
20. Gillman MW, Cupples LA, Gagnon D, Posner BM, Ellison RC, Castelli WP, Wolf PA. Protective effect of fruits and vegetables on development of stroke in men. JAMA 1995, 273:1113-1117.
21. Giudici P, Rinaldi G. A theoretical model to predict the age of traditional balsamic vinegar. J. Food Eng. 2007, 82:121-127.
22. Hagerman AE, Butler LG. Protein precipitation method for the quantitative determination of tannins. J. Agric. Food Chem. 1978, 26:809-812.
23. Halliwell B, Zhao K, Whiteman M. The gastrointestinal tract: A major site of antioxidant action? Free Radic. Res. 2000, 33:819-830.
24. Kuroda Y, Hara Y. Antimutagenic and anticarcinogenic activity of tea polyphenols. Mutat. Res. 1999, 436:69-97.
25. Lee KW, Kim YJ, Lee HJ, Lee CY. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J. Agric. Food Chem. 2003, 51:7292-7295.
26. Ma YT, Cheung PCK. Spectrophotometric determination of phenolic compounds by enzymatic and chemical methods - A comparison of structure-activity relationship. J. Agric. Food Chem. 2007, 55:4222-4228.
27. Masino F, Chinnici F, Bendini A, Montevecchi G, Antonelli A. A study on relationship among chemical, physical, and qualitative assessment in traditional balsamic vinegar. Food Chem. 2008, 106:90-95.
28. Masino F, Chinnici F, Franchini GC, Ulrici A, Antonelli A. A study of the relationship among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques. Food Chem. 2005, 92:673-679.
29. Muratore G, Licciardello F, Restuccia C, Puglisi ML, Giudici P. Role of different factors affecting the formation of 5-hydroxymethyl-2-furanocarboxaldehyde in heated grape must. J. Agric. Food Chem. 2006, 54:860-863.
30. Oszmianski J, Ramos T, Bourzeix M. Fractionation of phenolic compounds in red wine. Am. J. Enol. Vitic. 1988, 39:259-262.
31. Piva A, Di Mattia C, Neri L, Dimitri G, Chiarini M, Sacchetti G. Heat-induced chemical, physical and functional changes during grape must cooking. Food Chem. 2008, 106:1057-1065.
32. Plessi M, Bertelli D, Miglietta F. Extraction and identification by GC-MS of phenolic acids in traditional balsamic vinegar from Modena. J. Food Comp. Anal. 2006, 19:49-54.
33. Plessi M, Monzani A, Coppini D. Determination of the monosaccharide and alcohol content of balsamic and other vinegars by enzymatic methods. Agric. Biol. Chem. 1988, 52:25-30.
34. Prior RL, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 2005, 53:4290-4302.
35. Puech JL. Characteristics of oak wood and biochemical aspects of Armagnac aging. Am. J. Enol. Vitic. 1984, 35:77-81.
36. Puech JL. Extraction of phenolic compounds from oak wood in model solutions and evolution of aromatic aldehydes in wines aged in oak barrels. Am. J. Enol. Vitic. 1987, 38:236-238.
37. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans CA. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 1999, 26:1231-1237.
38. Subbaramaiah K, Chung WJ, Michaluart P, Telang N, Tanabe T, Inoue H, Jang M, Pezzuto JM, Dannenberg AJ. Resveratrol inhibits cyclooxygenase-2 transcription and activity in phorbol ester-treated human mammary epithelial cells. J. Biol. Chem. 1998, 273:21875-21882.
39. Tagliazucchi D, Verzelloni E, Conte A. Antioxidant properties of traditional balsamic vinegar and boiled must model systems. Eur. Food Res. Technol. 2008, 227:835-843.
40. Theobald A, Muller A, Anklam E. Determination of 5-hydroxymethylfurfural in vinegar samples by HPLC. J. Agric. Food Chem. 1998, 46:1850-1854.
41. Verzelloni E, Tagliazucchi D, Conte A. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem. 2007, 105:564-571.
42. Vidal S, Cartalade D, Souquet JM, Fulcrand H, Cheynier V. Changes in proanthocyanidin chain length in winelike model solutions. J. Agric. Food Chem. 2002, 50:2261-2266.
43. Visioli F, Borsani L, Galli C. Diet and prevention of coronary disease: The potential role of phytochemicals. Cardiovasc. Res. 2000, 47:419-425.
44. Zeppa G, Giordano M, Gerbi V, Meglioli G. Characterisation of volatile compounds in three acetification batteries used for the production of aceto balsamico tradizionale di Reggio Emilia. Ital. J. Food Sci. 2002, 3:247-266.