On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars
Vassilia J. Sinanoglou,
Panagiotis Zoumpoulakis,
Charalambos Fotakis,
Nick Kalogeropoulos,
Aikaterini Sakellari,
Sotirios Karavoltsos,
Irini F. Strati
Affiliations
Vassilia J. Sinanoglou
Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
Panagiotis Zoumpoulakis
Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
Charalambos Fotakis
Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
Nick Kalogeropoulos
Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, Eleftheriou Venizelou 70, 17676 Kallithea, Greece
Aikaterini Sakellari
Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, Greece
Sotirios Karavoltsos
Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15784 Athens, Greece
Irini F. Strati
Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
Commercially available common and balsamic vinegars were examined, using a combination of spectrophotometric, chromatographic, colorimetric and spectroscopic methods. Total phenolic content, antioxidant activity, radical scavenging capacity, phenolic profile, colour parameters, Fourier Transform Infrared (FT-IR) absorbance spectra and Nuclear Magnetic Resonance (1H NMR) spectra were comparatively studied. The main scope was the assessment of vinegar antioxidant and metabolic profiles and the identification of the most appropriate features influencing their type and subtypes. Red grape balsamic vinegars exhibited the strongest antioxidant profile. High total phenolic content and radical scavenging-antioxidant activity of vinegars was strongly correlated with high hue-angle and colour density values and low lightness and a* values. FT-IR spectra analysis confirmed the presence of organic acids and carbohydrates and, in combination with Gas Chromatography-Mass Spectrometry (GC-MS), the occurrence of phenolic compounds. NMR spectroscopy enabled the identification of 27 characteristic metabolites in each type of vinegar. The combination of all applied techniques provides critical information on compositional differences among the vinegars and could serve as an application tool for similar fermentation products.
