A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar
Wine vinegar, valued for its ancient origins and culinary versatility, has garnered scientific interest due to its complex composition and potential health benefits. This study aims to explore the nutritional and bioactive properties of different wine vinegars, focusing on their amino acid content,...
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MDPI AG
2024-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/21/3384 |
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| author | Catarina Marques Elisete Correia Alfredo Aires Lia-Tânia Dinis Alice Vilela |
| author_facet | Catarina Marques Elisete Correia Alfredo Aires Lia-Tânia Dinis Alice Vilela |
| author_sort | Catarina Marques |
| collection | DOAJ |
| description | Wine vinegar, valued for its ancient origins and culinary versatility, has garnered scientific interest due to its complex composition and potential health benefits. This study aims to explore the nutritional and bioactive properties of different wine vinegars, focusing on their amino acid content, particularly tryptophan-derived molecules such as serotonin and melatonin. White wine vinegar, red wine vinegar, port wine vinegar, and balsamic vinegar from the Douro and Rioja regions were analyzed using high-performance liquid chromatography and solid-phase extraction (HPLC-SPE). The study examined the amino acid profiles and the presence of serotonin and melatonin across the samples. The analysis revealed the presence of significant bioactive amino acids, including arginine (found in sample 059 at 61.21 mmol/L), alanine (in a concentration of 30.33 mmol/L in sample 209), and threonine (sample 336 presented the highest concentration—71.47 mmol/L), which have been linked to cardiovascular health, immune system support, and mucosal regulation. The amino acid content varied among the vinegar types, with slower acetification and prolonged aging reducing their concentrations. Tryptophan was mainly found in sample 059 (30.54 mmol/L). These findings, with their potential to influence the scientific community’s understanding of the health-promoting properties of wine vinegar, particularly its amino acid content and the potential influence of production processes on bioactive molecules, are of great interest. |
| format | Article |
| id | doaj-art-d7d5416af3244f168e1d6688bca51d64 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-d7d5416af3244f168e1d6688bca51d642025-08-20T02:49:56ZengMDPI AGFoods2304-81582024-10-011321338410.3390/foods13213384A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine VinegarCatarina Marques0Elisete Correia1Alfredo Aires2Lia-Tânia Dinis3Alice Vilela4CITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences and Inov4Agro, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalCenter for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Trás-os-Montes and Alto Douro, Apt. 1013, 5001-801 Vila Real, PortugalCITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences and Inov4Agro, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalCITAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences and Inov4Agro, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalCQ-VR, Chemistry Research Center, Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalWine vinegar, valued for its ancient origins and culinary versatility, has garnered scientific interest due to its complex composition and potential health benefits. This study aims to explore the nutritional and bioactive properties of different wine vinegars, focusing on their amino acid content, particularly tryptophan-derived molecules such as serotonin and melatonin. White wine vinegar, red wine vinegar, port wine vinegar, and balsamic vinegar from the Douro and Rioja regions were analyzed using high-performance liquid chromatography and solid-phase extraction (HPLC-SPE). The study examined the amino acid profiles and the presence of serotonin and melatonin across the samples. The analysis revealed the presence of significant bioactive amino acids, including arginine (found in sample 059 at 61.21 mmol/L), alanine (in a concentration of 30.33 mmol/L in sample 209), and threonine (sample 336 presented the highest concentration—71.47 mmol/L), which have been linked to cardiovascular health, immune system support, and mucosal regulation. The amino acid content varied among the vinegar types, with slower acetification and prolonged aging reducing their concentrations. Tryptophan was mainly found in sample 059 (30.54 mmol/L). These findings, with their potential to influence the scientific community’s understanding of the health-promoting properties of wine vinegar, particularly its amino acid content and the potential influence of production processes on bioactive molecules, are of great interest.https://www.mdpi.com/2304-8158/13/21/3384HPLC-SPEamino acidstryptophanwine vinegarhealth-promoting effectPCA |
| spellingShingle | Catarina Marques Elisete Correia Alfredo Aires Lia-Tânia Dinis Alice Vilela A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar Foods HPLC-SPE amino acids tryptophan wine vinegar health-promoting effect PCA |
| title | A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar |
| title_full | A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar |
| title_fullStr | A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar |
| title_full_unstemmed | A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar |
| title_short | A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar |
| title_sort | comprehensive study on the amino acids and tryptophan derived molecules in iberian wine vinegar |
| topic | HPLC-SPE amino acids tryptophan wine vinegar health-promoting effect PCA |
| url | https://www.mdpi.com/2304-8158/13/21/3384 |
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