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http://dx.doi.org/10.3746/jkfn.2016.45.11.1685

Comparison of Organic Acid Contents and Xanthine Oxidase Inhibitory Activities of Commercial Fruit Juices and Vinegars  

Hwang, Ji-Young (Department of Food and Nutrition, Sungshin Women's University)
Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.11, 2016 , pp. 1685-1690 More about this Journal
Abstract
Xanthine oxidase (XO) inhibitors play an important role in the treatment of gout and many other diseases related to superoxide anion metabolism. In this study, four commercial fruit juices and three vinegars were evaluated for their inhibitory activity of XO (XOI), as well as contents of organic acids by HPLC with UV detection. Five different organic acids were detected in commercial samples: acetic acid and malic acid were the most prominent in vinegars and fruit juices, respectively. The vinegars showed high XOI activity (33.8~64.9%) related to the great concentration of acetic acid ($R^2=0.7192$). The presence of acetic acid in vinegar could be responsible for its XOI effect.
Keywords
xanthine oxidase inhibitor; organic acid; fruit juice; vinegar;
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Times Cited By KSCI : 2  (Citation Analysis)
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