Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar

ABSTRACT

Various raw materials are used to produce vinegars that contain functional compounds associated with disease prevention. We evaluated changes in functional compounds during tomato vinegar production and superoxide dismutase-like activity of tomato vinegar. Tomato vinegar contained abundant anti-hypertensive compounds, e.g., γ-aminobutyric acid and potassium derived from tomatoes and acetic acid and pyroglutamic acid produced during fermentation. It had stronger superoxide dismutase-like activity than commercial vinegars because of tomato-derived superoxide dismutase-like compounds, including phenolic acids, flavonoids, and glutathione. These data indicate that tomato vinegar is a candidate dietary supplement with potential preventive effects against cardiovascular diseases due to its anti-hypertensive and superoxide dismutase-like compounds.

KEYWORDS:

• Tomato vinegar
• Fermentation processes
• Anti-hypertensive and superoxide dismutase-like compounds
• Functional food
• Superoxide dismutase-like activity