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http://dx.doi.org/10.3839/jabc.2009.030

Evaluation and Comparison of Antioxidant Activities of Nineteen Commercial Carbonated Vinegar Liquors  

Kim, Sung-Phil (Department of Molecular Science and Technology, Ajou University)
Nam, Seok-Hyun (Department of Biological Science, Ajou University)
Publication Information
Journal of Applied Biological Chemistry / v.52, no.4, 2009 , pp. 174-179 More about this Journal
Abstract
Biological functionality of nineteen commercially available carbonated vinegar liquors including wood vinegar liquor (WVL), bamboo vinegar liquor (BVL) and chaff vinegar liquor (CVL) were evaluated, focusing mainly on electron donating ability to DPPH radical, reducing power against ferricyanide ($Fe^{3+}$), blockading ability to linoleic acid autoxidation and NO production from LPS-stimulated RAW264.7 cells plus cytotoxicity to RAW264.7 cells. The results showed that crude carbonated vinegar liquors, regardless of their source materials, have high capacity of antioxidation such as electron donating ability, reducing power, blockading ability to lipid peroxidation and NO production, as well as cell cytotoxicity. Refined carbonated vinegar liquors for skin care or bath showed significantly low cell cytotoxicity, however, overall antioxidant potencies were also low. Especially, these carbonated vinegar liquors revealed low levels of inhibition for NO production deeply involved in inflammation. Among nineteen carbonated vinegar liquors examined, chaff vinegar liquor was observed to be the most potent carbonated vinegar liquor with high antioxidant activities together with low cytotoxicity to mammalian cells.
Keywords
antioxidation; carbonated vinegar liquor; cytotoxicity; functionality;
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