Physicochemical properties, antioxidant activity and inhibition of α-glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves-based vinegar
Article first published online: 15 MAY 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
How to Cite
Song, Y.-R., Shin, N.-S. and Baik, S.-H. (2014), Physicochemical properties, antioxidant activity and inhibition of α-glucosidase of a novel fermented pepper (Capsiccum annuum L.) leaves-based vinegar. International Journal of Food Science & Technology. doi: 10.1111/ijfs.12573
- Article first published online: 15 MAY 2014
- Manuscript Accepted: 8 APR 2014
- Manuscript Received: 18 FEB 2014
- Sunchang Country (high value-added) Food Technology Development Program
- Ministry for Food, Agriculture
- Forestry and Fisheries, Korea. Grant Number: 311036–3
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Figure S1. Overall procedure for preparing the Wongi-1 pepper (Capsicum annuum) leaves vinegar.
Figure S2. Changes in α-glucosidase inhibitory activities for overall vinegar fermentation: Wongi-1 pepper leaves (white bars), the fermented juice (straight pattern bars), the fermented wine (checkered bars) and the fermented vinegar (dotted bar) extracts. Values with different letters are significantly different (P < 0.05).
Figure S3. ANOVA analysis of the total polyphenol content (a) at 100 mg mL−1 and antioxidant (b-d) and α-glucosidase inhibiting (e) activities at 50 mg mL−1 of Wongi-1 pepper leaves (WPL), the fermented juice (WPLJ), the fermented wine (WPLW) and the fermented vinegar (WPLV). Error bars represent the 95% confidence intervals for means.
Table S1. General compositions and fermentation profile during overall vinegar fermentation.
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