The contribution of high molecular weight melanoidins to the overall antioxidant activity of traditional balsamic vinegar has been determined. High molecular weight melanoidins are gradually synthesized and accumulated during traditional balsamic vinegar ageing contributing significantly to the browning of the vinegar. The increase in antioxidant activity of traditional balsamic vinegar during ageing is largely due to the formation of high molecular weight melanoidins and only in lower lesser part to the concentration of polyphenols deriving from the grape or to the formation of low molecular weight Maillard reaction or caramelisation products during must cooking and vinegar ageing. During ageing, low molecular weight compounds are progressively incorporated into the melanoidins skeleton and may contribute significantly to the antioxidant activity of high molecular weight melanoidins. Among these compounds, it has been shown that antioxidant phenolic compounds are progressively incorporated into the melanoidins skeleton during traditional balsamic vinegar ageing.

Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during ageing / Tagliazucchi, Davide; Verzelloni, Elena; Conte, Angela. - In: JOURNAL OF FOOD BIOCHEMISTRY. - ISSN 0145-8884. - STAMPA. - 34:(2010), pp. 1061-1078. [10.1111/j.1745-4514.2010.00349.x]

Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during ageing

TAGLIAZUCCHI, Davide;VERZELLONI, Elena;CONTE, Angela
2010

Abstract

The contribution of high molecular weight melanoidins to the overall antioxidant activity of traditional balsamic vinegar has been determined. High molecular weight melanoidins are gradually synthesized and accumulated during traditional balsamic vinegar ageing contributing significantly to the browning of the vinegar. The increase in antioxidant activity of traditional balsamic vinegar during ageing is largely due to the formation of high molecular weight melanoidins and only in lower lesser part to the concentration of polyphenols deriving from the grape or to the formation of low molecular weight Maillard reaction or caramelisation products during must cooking and vinegar ageing. During ageing, low molecular weight compounds are progressively incorporated into the melanoidins skeleton and may contribute significantly to the antioxidant activity of high molecular weight melanoidins. Among these compounds, it has been shown that antioxidant phenolic compounds are progressively incorporated into the melanoidins skeleton during traditional balsamic vinegar ageing.
34
1061
1078
Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during ageing / Tagliazucchi, Davide; Verzelloni, Elena; Conte, Angela. - In: JOURNAL OF FOOD BIOCHEMISTRY. - ISSN 0145-8884. - STAMPA. - 34:(2010), pp. 1061-1078. [10.1111/j.1745-4514.2010.00349.x]
Tagliazucchi, Davide; Verzelloni, Elena; Conte, Angela
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/613208
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 39
  • ???jsp.display-item.citation.isi??? 29
social impact