Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube Vinegar
The growing interest in functional foods has led to a heightened focus on the bioactive properties of different types of vinegar, including jujube vinegar, which has traditionally been valued for its health benefits. This study provides a comparative analysis of the chemical composition and bioactiv...
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MDPI AG
2025-06-01
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| author | Ana-Maria Stoenescu Florin Stănică |
| author_facet | Ana-Maria Stoenescu Florin Stănică |
| author_sort | Ana-Maria Stoenescu |
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| description | The growing interest in functional foods has led to a heightened focus on the bioactive properties of different types of vinegar, including jujube vinegar, which has traditionally been valued for its health benefits. This study provides a comparative analysis of the chemical composition and bioactive properties of homemade and commercial jujube vinegar, particularly emphasizing their phenolic profiles and antioxidant activities. Both vinegar samples were analyzed for their physico-chemical properties, phenolic compounds content, and organic acids using high-performance liquid chromatography coupled with mass spectrometry. The results indicated that homemade jujube vinegar contained significantly higher levels of key bioactive compounds, including protocatechuic aldehyde > syringaldehyde > vanillic acid > caffeic acid > gallic acid > protocatechuic acid > chlorogenic acid > <i>p</i>-coumaric and quercetin, compared to the commercial vinegar. Such compounds are widely acknowledged for their antioxidant capacity, anti-inflammatory effects, and overall contributions to human health. The findings suggest that traditional production methods, raw material selection, and fermentation conditions enhance the nutritional potential of jujube vinegar. |
| format | Article |
| id | doaj-art-80ae0d9f06f6413fa9bb52ec5664e5c8 |
| institution | Kabale University |
| issn | 2306-5710 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Beverages |
| spelling | doaj-art-80ae0d9f06f6413fa9bb52ec5664e5c82025-08-20T03:26:17ZengMDPI AGBeverages2306-57102025-06-011138310.3390/beverages11030083Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube VinegarAna-Maria Stoenescu0Florin Stănică1Department of Horticulture and Food Science, Faculty of Horticulture, University of Craiova, Str. A.I. Cuza, 13, 200585 Craiova, RomaniaFaculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Blvd. Mărăști, 59, 011464 Bucharest, RomaniaThe growing interest in functional foods has led to a heightened focus on the bioactive properties of different types of vinegar, including jujube vinegar, which has traditionally been valued for its health benefits. This study provides a comparative analysis of the chemical composition and bioactive properties of homemade and commercial jujube vinegar, particularly emphasizing their phenolic profiles and antioxidant activities. Both vinegar samples were analyzed for their physico-chemical properties, phenolic compounds content, and organic acids using high-performance liquid chromatography coupled with mass spectrometry. The results indicated that homemade jujube vinegar contained significantly higher levels of key bioactive compounds, including protocatechuic aldehyde > syringaldehyde > vanillic acid > caffeic acid > gallic acid > protocatechuic acid > chlorogenic acid > <i>p</i>-coumaric and quercetin, compared to the commercial vinegar. Such compounds are widely acknowledged for their antioxidant capacity, anti-inflammatory effects, and overall contributions to human health. The findings suggest that traditional production methods, raw material selection, and fermentation conditions enhance the nutritional potential of jujube vinegar.https://www.mdpi.com/2306-5710/11/3/83jujube vinegarphenolic compoundsorganic acidsantioxidant activity |
| spellingShingle | Ana-Maria Stoenescu Florin Stănică Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube Vinegar Beverages jujube vinegar phenolic compounds organic acids antioxidant activity |
| title | Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube Vinegar |
| title_full | Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube Vinegar |
| title_fullStr | Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube Vinegar |
| title_full_unstemmed | Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube Vinegar |
| title_short | Comparative Characterization of Phenolic Profile and Antioxidant Activity in Homemade and Commercial Jujube Vinegar |
| title_sort | comparative characterization of phenolic profile and antioxidant activity in homemade and commercial jujube vinegar |
| topic | jujube vinegar phenolic compounds organic acids antioxidant activity |
| url | https://www.mdpi.com/2306-5710/11/3/83 |
| work_keys_str_mv | AT anamariastoenescu comparativecharacterizationofphenolicprofileandantioxidantactivityinhomemadeandcommercialjujubevinegar AT florinstanica comparativecharacterizationofphenolicprofileandantioxidantactivityinhomemadeandcommercialjujubevinegar |