Brazilian vinegars biochemical characterization / Caracterização bioquimica dos vinagres brasileiros

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

Vinegar, which can be made from starch or prepared from fermentable raw material, is a widely consumed acid seasoning and contents vitamins, minerals and others nutrients. There is a historical evidence from vinegar medicinal uses due to such physiological functions as digestive, appetite stimulating, exhaustion recovering effects, improve blood fluidity and antimicrobial effects. Since vinegar present a low consume per capta and no nutricional effects recognized in Brazil, there is an interest in study this product in order improve and standardize the production in Brazil. This project was interested in antioxidant activity, total phenolic content, organic acids profile and DPPH radical scavenging properties from brazilian vinegars. The organic acid profile from each sample was determined and can be an important control quality tool to related industries. The analysis suggest that the total phenolic content affect the antioxidative and radical scavenging properties from vinegars. This is proved in the experiment using wood lices to conserve and aging ethanol vinegar

ASSUNTO(S)

vinagre - composição atividade antioxidante organic acids acidos organicos total phenolics antioxidant activity vinegar fenois totais

ACESSO AO ARTIGO

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