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Physicochemical properties, antioxidant activity and inhibition ofα‐glucosidase of a novel fermented pepper ( C apsiccum annuum L .) leaves‐based vinegar
Author(s) -
Song YoungRan,
Shin NamSik,
Baik SangHo
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12573
Subject(s) - food science , chemistry , wine , fermentation , dpph , antioxidant , pepper , lactic acid , acetic acid , phenol , biochemistry , bacteria , organic chemistry , biology , genetics
Summary The aim of this study was to utilise by‐product pepper leaves for vinegar production due to its nutritional value. Changes in physicochemical and functional properties in four main process from raw material (leaves) to lactic acid (juice), alcohol (wine) and acetic acid (vinegar) fermentations were evaluated and compared. Their nutritional compositions were significantly different and particularly the wine and vinegar had higher total phenol content and their expanded diversity than the juice and then leaves ( P < 0.05). Difference in values for phenolic compound was highly correlated with their α‐glucosidase inhibitory ( AGI ) and antioxidant capacities in DPPH and superoxide radical scavenging and reducing power assays ( r = 0.919–0.981); vinegar ≥ wine > juice > leaves. Especially, AGI activity was greatly enhanced depending on fermentation steps beyond expectation. Thus, these data confirm that pepper leaves is a good functional source and the vinegar fermentation improved the functionality in stages.