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Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from M odena and R eggio E milia by conventional chemical assays
Author(s) -
Greco Emanuela,
Cervellati Rinaldo,
Litterio Maria Luisa
Publication year - 2013
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/j.1365-2621.2012.03166.x
Subject(s) - antioxidant , antioxidant capacity , food science , chemistry , biochemistry
Summary Antioxidant capacity of a number of balsamic vinegar ( BV ) and traditional balsamic ( TBV ) vinegars from the districts of M odena and R eggio E milia (Italy) have been assessed using two chemical assays, the B riggs– R auscher oscillating reaction method and the T rolox equivalent antioxidant capacity ( TEAC ) method. The total reducing power was also evaluated using the F olin– C iocalteu reagent. The results show that the antioxidant parameters of TBV are significantly better than those of the BV , in agreement with the different manufacturing procedures and product ageing. A good correlation was found between the methods used. Suggestion for an approximate evaluation of ageing based on antioxidant parameters values is also given.