PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480

BACKGROUND: Vaccinium meridionale presents fruits with a high content of phenolic compounds and anthocyanins and therefore a high antioxidant capacity. OBJECTIVE: The aim was the production of vinegar from three treatments of berries alcohol beverage, to evaluate its antioxidant and cytotoxic ac...

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Autores principales:	Isabel Cristina Zapata Vahos, Susana Ochoa Agudelo, Andres Felipe Alzate Arbelaez, Arley David Zapata Zapata, Benjamin Alberto Rojano
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2020
Materias:	acetic fermentation anthocyanins antiproliferative activity polyphenols Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/5d6238b13a734c94b499a6f7164bd3cb
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spelling	oai:doaj.org-article:5d6238b13a734c94b499a6f7164bd3cb2021-12-02T17:56:04ZPRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW48010.17533/udea.vitae.v26n3a020121-40042145-2660https://doaj.org/article/5d6238b13a734c94b499a6f7164bd3cb2020-05-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/338135https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 BACKGROUND: Vaccinium meridionale presents fruits with a high content of phenolic compounds and anthocyanins and therefore a high antioxidant capacity. OBJECTIVE: The aim was the production of vinegar from three treatments of berries alcohol beverage, to evaluate its antioxidant and cytotoxic activity. METHODS: Vinegars were prepared by acetic fermentation from alcoholic beverages of Andean berries by three treatments: mechanical maceration, heating, and mixing. The titratable acidity and acetic acid content were evaluated in the vinegar; antioxidant potential (DPPH, FRAP, and ORAC); content of antioxidant metabolites (total polyphenols, total anthocyanins, and phenolic hydroxycinnamic acids) were evaluated in the juice, alcoholic beverages, and vinegar; the antiproliferative capacity in colon cancer cell SW480 was determined in vinegar. RESULTS: Alcoholic beverages presented the main antioxidant activity. However, after the acetic fermentation, it was observed a fall in the antioxidant potential in all techniques evaluated in three treatments. The vinegar obtained by heated and mixed treatments were presented the highest values in antioxidant activity, phenols, and anthocyanins. Antiproliferative activity inhibitions of vinegars in cell viability were 6.2% (20 μg/mL) and 22.5% (200 μg/mL). CONCLUSIONS: Production of acetic acid is independent of the treatment. The antioxidant activity is favored in alcoholic beverages with the treatment of hot maceration. Andean berry CAL vinegar has antiproliferative activity, inhibiting a colon carcinoma SW480 line although in a low amount compared with reports in the literature. Isabel Cristina Zapata VahosSusana Ochoa AgudeloAndres Felipe Alzate ArbelaezArley David Zapata ZapataBenjamin Alberto RojanoUniversidad de Antioquiaarticleacetic fermentationanthocyaninsantiproliferative activitypolyphenolsFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 26, Iss 3 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	acetic fermentation anthocyanins antiproliferative activity polyphenols Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	acetic fermentation anthocyanins antiproliferative activity polyphenols Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Isabel Cristina Zapata Vahos Susana Ochoa Agudelo Andres Felipe Alzate Arbelaez Arley David Zapata Zapata Benjamin Alberto Rojano PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480
description	BACKGROUND: Vaccinium meridionale presents fruits with a high content of phenolic compounds and anthocyanins and therefore a high antioxidant capacity. OBJECTIVE: The aim was the production of vinegar from three treatments of berries alcohol beverage, to evaluate its antioxidant and cytotoxic activity. METHODS: Vinegars were prepared by acetic fermentation from alcoholic beverages of Andean berries by three treatments: mechanical maceration, heating, and mixing. The titratable acidity and acetic acid content were evaluated in the vinegar; antioxidant potential (DPPH, FRAP, and ORAC); content of antioxidant metabolites (total polyphenols, total anthocyanins, and phenolic hydroxycinnamic acids) were evaluated in the juice, alcoholic beverages, and vinegar; the antiproliferative capacity in colon cancer cell SW480 was determined in vinegar. RESULTS: Alcoholic beverages presented the main antioxidant activity. However, after the acetic fermentation, it was observed a fall in the antioxidant potential in all techniques evaluated in three treatments. The vinegar obtained by heated and mixed treatments were presented the highest values in antioxidant activity, phenols, and anthocyanins. Antiproliferative activity inhibitions of vinegars in cell viability were 6.2% (20 μg/mL) and 22.5% (200 μg/mL). CONCLUSIONS: Production of acetic acid is independent of the treatment. The antioxidant activity is favored in alcoholic beverages with the treatment of hot maceration. Andean berry CAL vinegar has antiproliferative activity, inhibiting a colon carcinoma SW480 line although in a low amount compared with reports in the literature.
format	article
author	Isabel Cristina Zapata Vahos Susana Ochoa Agudelo Andres Felipe Alzate Arbelaez Arley David Zapata Zapata Benjamin Alberto Rojano
author_facet	Isabel Cristina Zapata Vahos Susana Ochoa Agudelo Andres Felipe Alzate Arbelaez Arley David Zapata Zapata Benjamin Alberto Rojano
author_sort	Isabel Cristina Zapata Vahos
title	PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480
title_short	PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480
title_full	PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480
title_fullStr	PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480
title_full_unstemmed	PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480
title_sort	production of vinegar from an alcoholic 1 beverage of 2 andean berry (vaccinium meridionale sw), measurement of 3 antioxidant activity and evaluation of cytotoxic effect on 4 colon cancer cells sw480
publisher	Universidad de Antioquia
publishDate	2020
url	https://doaj.org/article/5d6238b13a734c94b499a6f7164bd3cb
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PRODUCTION OF VINEGAR FROM AN ALCOHOLIC 1 BEVERAGE OF 2 ANDEAN BERRY (Vaccinium meridionale SW), MEASUREMENT OF 3 ANTIOXIDANT ACTIVITY AND EVALUATION OF CYTOTOXIC EFFECT ON 4 COLON CANCER CELLS SW480

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