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International Journal of Food Properties Volume 19, 2016 - Issue 6
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Articles

Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities

Hengye ChenKey Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China;College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. ChinaView further author information
,
Youxiang ZhouInstitute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, Hubei Province, P. R. ChinaView further author information
,
Yanchun ShaoKey Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China;College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. ChinaView further author information
&
Fusheng ChenKey Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. China;College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province, P. R. ChinaCorrespondence[email protected]
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Pages 1183-1193 | Received 31 Mar 2015, Accepted 19 Jul 2015, Published online: 19 Feb 2016

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Wenxiu Wang, Qianyun Ma, Fan Zhang, Yiwei Tang, Jie Wang & Jianfeng Sun. (2023) Changes in bioactive and volatile aroma compounds in vinegar fermented in a rotary drum bioreactor. Journal of Food Composition and Analysis 121, pages 105345.
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Ling Dong, Chi Zhao, Fengju Zhang, YingLun Ma, Chuan Song, Petri Penttinen, Suyi Zhang & Zhihua Li. (2022) Metabolic characterization of different-aged Monascus vinegars via HS-SPME-GC-MS and CIL LC-MS approach. LWT 172, pages 114169.
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Nilgün Özdemir & Nilgün H. Budak. (2022) Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period. Food Bioscience 50, pages 102062.
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Maged E. Mohamed, Nora Tawfeek, Samar S. Elbaramawi, Mahmoud H. Elbatreek & Eman Fikry. (2022) Agathis robusta Bark Extract Protects from Renal Ischemia-Reperfusion Injury: Phytochemical, In Silico and In Vivo Studies. Pharmaceuticals 15:10, pages 1270.
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Jia Song, Huirui Qiu, Peng Du, Fangming Mou, Zhiqiang Nie, Yu Zheng & Min Wang. (2022) Polyphenols extracted from Shanxi‐aged vinegar exert hypolipidemic effects on OA‐induced HepG2 cells via the PPARα‐LXRα‐ABCA1 pathway. Journal of Food Biochemistry 46:2.
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Sankuan Xie, Jia Song, Bingqian Fan, Xuan Li, Yingqi Li, Fangming Mou, Yu Zheng & Min Wang. (2021) Elucidation and Regulation of Polyphenols in the Smoking Process of Shanxi Aged Vinegar. Foods 10:7, pages 1518.
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Panagiotis Kandylis, Argyro Bekatorou, Dimitra Dimitrellou, Iris Plioni & Kanella Giannopoulou. (2021) Health Promoting Properties of Cereal Vinegars. Foods 10:2, pages 344.
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Dalia I. Hamdan, Riham A. El-Shiekh, May A. El-Sayed, Heba M. A. Khalil, Mohamed R. Mousa, Amal A. Al-Gendy & Assem M. El-Shazly. (2020) Phytochemical characterization and anti-inflammatory potential of Egyptian Murcott mandarin cultivar waste (stem, leaves and peel). Food & Function 11:9, pages 8214-8236.
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Xiang-Long Zhang, Yu Zheng, Meng-Lei Xia, Ya-Nan Wu, Xiao-Jing Liu, San-Kuan Xie, Yan-Fang Wu & Min Wang. (2020) Knowledge Domain and Emerging Trends in Vinegar Research: A Bibliometric Review of the Literature from WoSCC. Foods 9:2, pages 166.
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Hengye Chen, Shuo Wang, Haiyan Fu, Fusheng Chen, Lei Zhang, Wei Lan, Jian Yang, Xiaolong Yang & Yuanbin She. (2020) A colorimetric sensor array for recognition of 32 Chinese traditional cereal vinegars based on “turn-off/on” fluorescence of acid-sensitive quantum dots. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 227, pages 117683.
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Ting Xia, Bo Zhang, Wenhui Duan, Jin Zhang & Min Wang. (2020) Nutrients and bioactive components from vinegar: A fermented and functional food. Journal of Functional Foods 64, pages 103681.
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Wenhui Duan, Ting Xia, Bo Zhang, Shaopeng Li, Chenwei Zhang, Chaoya Zhao, Jia Song & Min Wang. (2019) Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar. Molecules 24:21, pages 3935.
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Bo Zhang, Ting Xia, Wenhui Duan, Zhujun Zhang, Yu Li, Bin Fang, Menglei Xia & Min Wang. (2019) Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar. Molecules 24:20, pages 3799.
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Tian-Qin Peng, Xiao-Li Yin, Weiqing Sun, Baomiao Ding, Li-An Ma & Hui-Wen Gu. (2019) Developing an Excitation-Emission Matrix Fluorescence Spectroscopy Method Coupled with Multi-way Classification Algorithms for the Identification of the Adulteration of Shanxi Aged Vinegars. Food Analytical Methods 12:10, pages 2306-2313.
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Xiao Yu, Mei Yang, Jilin Dong & Ruiling Shen. (2018) Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes. Journal of Food Science 83:3, pages 844-853.
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Xiaolin Xie, Yu Zheng, Xian Liu, Cheng Cheng, Xianglong Zhang, Ting Xia, Songfeng Yu & Min Wang. (2017) Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process. Journal of Food Science 82:10, pages 2479-2486.
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Ting Xia, Jiahui Yao, Jin Zhang, Yu Zheng, Jia Song & Min Wang. (2017) Protective effects of Shanxi aged vinegar against hydrogen peroxide-induced oxidative damage in LO2 cells through Nrf2-mediated antioxidant responses. RSC Advances 7:28, pages 17377-17386.
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Hengye Chen, Tao Chen, Paolo Giudici & Fusheng Chen. (2016) Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms. Comprehensive Reviews in Food Science and Food Safety 15:6, pages 1124-1138.
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Jingjing Liang, Jianchun Xie, Li Hou, Mengyao Zhao, Jian Zhao, Jie Cheng, Shi Wang & Bao-Guo Sun. (2016) Aroma Constituents in Shanxi Aged Vinegar before and after Aging. Journal of Agricultural and Food Chemistry 64:40, pages 7597-7605.
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Chunli Sun, Hongbo Tan, Yuhao Zhang & Hongcheng Zhang. (2016) Phenolics and abscisic acid identified in acacia honey comparing different SPE cartridges coupled with HPLC-PDA. Journal of Food Composition and Analysis 53, pages 91-101.
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