Comparison of traditional and commercial vinegars based on metabolite profiling and antioxidant activity

Journal of Microbiology and Biotechnology

Volumn 25, Issue 2, 2015, Pages 217-226

  Jang, Yu Kyung ^a   Lee, Mee Youn ^a   Kim, Hyang Yeon ^a   Lee, Sarah ^a   Yeo, Soo Hwan ^b   Baek, Seong Yeol ^b   Lee, Choong Hwan ^a  

^a Konkuk University   (South Korea)

^b National Institute of Animal Science   (South Korea)

Author keywords

Antioxidant activity; Commercial vinegar; Mass spectrometry; Metabolite profiling; Traditional vinegar

Indexed keywords

CHEMICAL COMPOUND; CYANIDIN 3 RUTINOSIDE; CYANIDIN 3 XYLOSYLRUTINOSIDE; FLAVONOID; POLYPHENOL; QUERCETIN; UNCLASSIFIED DRUG; VINEGAR; ACETIC ACID; ANTHOCYANIN; ANTIOXIDANT; CYANIDIN 3-RUTINOSIDE; CYANIDIN 3-XYLOSYLRUTINOSIDE;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; GAS CHROMATOGRAPHY; METABOLITE; MOLECULAR WEIGHT; PH MEASUREMENT; RASPBERRY; TANDEM MASS SPECTROMETRY; TIME OF FLIGHT MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; CHEMISTRY; COMPARATIVE STUDY; DRIED YEAST; FERMENTATION; MASS FRAGMENTOGRAPHY; METABOLISM; METABOLOMICS; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES;

RUBUS OCCIDENTALIS;

ACETIC ACID; ANTHOCYANINS; ANTIOXIDANTS; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; METABOLOMICS; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; QUERCETIN; YEAST, DRIED;

EID: 84923228817     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1408.08021     Document Type: Article

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