Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from Modena and Reggio Emilia by conventional chemical assays

作者：Greco Emanuela^*; Cervellati Rinaldo; Litterio Maria Luisa

来源：International Journal of Food Science and Technology, 2013, 48(1): 114-120.

DOI：10.1111/j.1365-2621.2012.03166.x

• Antioxidant capacity
• balsamic vinegar
• conventional analytical methods
• reducing power
• traditional balsamic vinegar

Antioxidant capacity of a number of balsamic vinegar (BV) and traditional balsamic (TBV) vinegars from the districts of Modena and Reggio Emilia (Italy) have been assessed using two chemical assays, the BriggsRauscher oscillating reaction method and the Trolox equivalent antioxidant capacity (TEAC) method. The total reducing power was also evaluated using the FolinCiocalteu 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.

• 出版日期2013-1