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Descripción
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| This study examines palm vinegar fermentation and applies response surface methodology to determine an optimal composition of palm vinegar fermentation media. Two major independent variables (carbon and nitrogen source) were evaluated for their individual and interactive effect on vinegar production. The highest yield of acetic acid concentration, 70.97 g/L, was obtained through an optimal media composition of glucose, sucrose and glycerol at a ratio of 12:15:2 g/L. When combined with optimal nitrogen sources (diammonium hydrogen phosphate and urea at a ratio of 3:1 g/L), the resulting palm vinegar contained vitamins B3 and B5, ascorbic acid and folic acid in significantly higher quantities than raw palm juice. Concentrations of trace elements such as Cu, Zn and Na were also increased through vinegar fermentation relative to palm wine. Furthermore, investigation of the antioxidant activity of the fermented palm vinegar with the free radical scavenging assay method showed protection of DNA from damage generally induced by hydrogen peroxide radicals. Copyright © 2014 The Institute of Brewing & Distilling | |
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Internacional
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Si |
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JCR del ISI
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Si |
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Título de la revista
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Journal of Institute of Brewing |
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ISSN
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2050-0416 |
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Factor de impacto JCR
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0,83 |
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Información de impacto
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Volumen
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DOI
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10.1002/jib.153 |
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Número de revista
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120 |
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Desde la página
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550 |
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Hasta la página
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558 |
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Mes
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SEPTIEMBRE |
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Ranking
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IF 0.83 |