Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis
In order to determine good jujube varieties for the production of vinegar, databases of soluble solids, total acid, transmittance, color, total phenols, total flavonoids, antioxidant properties and volatile flavor components were constructed for jujube vinegars made from four different varieties, Ru...
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-019.pdf |
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| author | QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang |
| author_facet | QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang |
| author_sort | QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang |
| collection | DOAJ |
| description | In order to determine good jujube varieties for the production of vinegar, databases of soluble solids, total acid, transmittance, color, total phenols, total flavonoids, antioxidant properties and volatile flavor components were constructed for jujube vinegars made from four different varieties, Ruoqiang grey jujube from Xinjiang, Zanhuang jujube from Hebei, Tanzao jujube from Shanxi, and Tongxin round jujube from Ningxia. By comparing quality indexes and combining the results of principal component analysis (PCA) and sensory evaluation, it was concluded that Tanzao jujube vinegar was significantly superior to the other three jujube vinegars in terms of total acid content, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radical scavenging capacity, hydroxyl radical scavenging capacity, and volatile flavor components, and scored highest in both PCA and sensory evaluation. Therefore, Tanzao jujube was the most suitable raw material for jujube vinegar production. The results of this research provide a reference for raw material selection for and nutritional quality optimization of jujube vinegar. |
| format | Article |
| id | doaj-art-7972e9bfc43f4aaf83d970783471dc39 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-7972e9bfc43f4aaf83d970783471dc392025-02-05T09:08:01ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452417017710.7506/spkx1002-6630-20240423-211Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component AnalysisQI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang0(1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Hubei Province Key Laboratory of Fruit &Vegetable Processing &Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Chongqing Changqinghe Industrial Development Co. Ltd., Chongqing 400030, China)In order to determine good jujube varieties for the production of vinegar, databases of soluble solids, total acid, transmittance, color, total phenols, total flavonoids, antioxidant properties and volatile flavor components were constructed for jujube vinegars made from four different varieties, Ruoqiang grey jujube from Xinjiang, Zanhuang jujube from Hebei, Tanzao jujube from Shanxi, and Tongxin round jujube from Ningxia. By comparing quality indexes and combining the results of principal component analysis (PCA) and sensory evaluation, it was concluded that Tanzao jujube vinegar was significantly superior to the other three jujube vinegars in terms of total acid content, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radical scavenging capacity, hydroxyl radical scavenging capacity, and volatile flavor components, and scored highest in both PCA and sensory evaluation. Therefore, Tanzao jujube was the most suitable raw material for jujube vinegar production. The results of this research provide a reference for raw material selection for and nutritional quality optimization of jujube vinegar.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-019.pdfjujube variety; fruit vinegar; antioxidant; flavor; quality; principal component analysis |
| spellingShingle | QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis Shipin Kexue jujube variety; fruit vinegar; antioxidant; flavor; quality; principal component analysis |
| title | Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis |
| title_full | Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis |
| title_fullStr | Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis |
| title_full_unstemmed | Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis |
| title_short | Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis |
| title_sort | comprehensive quality evaluation of red jujube vinegars made from different varieties based on principal component analysis |
| topic | jujube variety; fruit vinegar; antioxidant; flavor; quality; principal component analysis |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-019.pdf |
| work_keys_str_mv | AT qitingtingzhangzhifengyangxinyuzhangruoshizhangshuyingrenjingnanfangang comprehensivequalityevaluationofredjujubevinegarsmadefromdifferentvarietiesbasedonprincipalcomponentanalysis |