title: Comparison of traditional and commercial vinegars based on metabolite profiling and antioxidant activity.
abstract: Metabolite profiles of seven commercial vinegars and two traditional vinegars were performed by gas chromatography time-of-flight mass spectrometry with multivariate statistical analysis. During alcohol fermentation, yeast, nuruk, and koji were used as sugars for nutrients and as fermentation substrates. Commercial and traditional vinegars were significantly separated in the principal component analysis and orthogonal partial least square discriminant analysis. Six sugars and sugar alcohols, three organic acids, and two other components were selected as different metabolites. Target analysis by ultra-performance liquid chromatography quadruple-time-of-flight mass spectrometry and liquid chromatographyion trap-mass spectrometry/mass spectrometry were used to detect several metabolites having antioxidant activity, such as cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside, and quercetin, which were mainly detected in Rural Korean Black raspberry vinegar (RKB). These metabolites contributed to the highest antioxidant activity measured in RKB among the nine vinegars. This study revealed that MS-based metabolite profiling was useful in helping to understand the metabolite differences between commercial and traditional vinegars and to evaluate the association between active compounds of vinegar and antioxidant activity.
authors.affiliation: Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Yu Kyung
authors.initials: YK
authors.lastname: Jang
authors.forename: Mee Youn
authors.initials: MY
authors.lastname: Lee
authors.forename: Hyang Yeon
authors.initials: HY
authors.lastname: Kim
authors.forename: Sarah
authors.initials: S
authors.lastname: Lee
authors.forename: Soo Hwan
authors.initials: SH
authors.lastname: Yeo
authors.forename: Seong Yeol
authors.initials: SY
authors.lastname: Baek
authors.forename: Choong Hwan
authors.initials: CH
authors.lastname: Lee
mesh_terms: D019342:Acetic Acid / Q000032:analysis* / Q000737:chemistry*; D000872:Anthocyanins / Q000378:metabolism; D000975:Antioxidants / Q000378:metabolism; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D055432:Metabolomics; D015999:Multivariate Analysis; D025341:Principal Component Analysis; D011794:Quercetin / Q000378:metabolism; D015002:Yeast, Dried / Q000378:metabolism
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; C529385:cyanidin 3-xylosylrutinoside; D011794:Quercetin; C428983:cyanidin 3-rutinoside; D019342:Acetic Acid