Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality

Molecules

Christophe Hano¹  Hamza Mechchate²  Meryem Bakour³  Hassan Laaroussi³  Asmae El Ghouizi³  Badiaa Lyoussi³  Ilham El Arabi³  Driss Ousaaid³  Raffaele Conte⁴ 

[1] Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, University of Orleans, CEDEX 2, 45067 Orléans, France;Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, P.O. Box 55, FI-00014 Helsinki, Finland;Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco;Research Institute on Terrestrial Ecosystems (IRET)—CNR, Via Pietro Castellino 111, 80131 Naples, Italy;

关键词: fruits vinegar;    bioactive compounds;    quality characteristics;    biological properties;    vinegar production;   

DOI  :  10.3390/molecules27010222

来源: DOAJ

【 摘 要 】

The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies. It contains a cocktail of bioactive ingredients including polyphenolic acids, organic acids, tetramethylperazine, and melanoidins. Acetic acid is the most abundant organic acid and chlorogenic acid is the major phenol in apple vinegar. The administration of fruits vinegar could prevent diabetes, hypercholesterolemia, oxidative stress, cancer, and boost immunity as well as provide a remarkable antioxidant ability. The production techniques influence the quality of vinegar, and consequently, its health benefits.

【 授权许可】

Unknown