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Inhibition of Low Density Lipoprotein Oxidation and Angiotensin Converting Enzyme in vitro by Functional Fruit Vinegar Beverages

Journal: Journal of Food Processing & Beverages (Vol.1, No. 2)

Publication Date:

Authors : ; ;

Page : 1-4

Keywords : Antioxidants; ACE inhibition; LDL oxidation; Acetic acid; Hypertension; Fruit vinegar beverages;

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Fruit vinegar beverages have been becoming popular as a part of the healthy diet. The current study investigated the antioxidant and invitro low density lipoprotein (LDL) oxidation inhibition and angiotensin converting enzyme (ACE) properties of four different fruit vinegar beverages: apple, blueberry, cranberry and tomato at 5, 10, and 15 mg acetic acid equivalents/g concentrations. Blueberry vinegar beverage showed the highest antioxidant capacity regardless the acetic acid concentration. Over 50% LDL oxidation inhibition in vitro was observed for cranberry (mean ± SD) (68 ± 1.7%) and blueberry (85 ± 1.5%) vinegar beverages at the three acetic acid concentrations. Both cranberry (92 ± 0.2%) and blueberry (60 ± 0.7%) vinegar beverages had higher levels of ACE inhibition in vitro at 15 mg acetic acid equivalents/g concentration. Comparatively, tomato vinegar beverage showed lower antioxidant and ACE inhibition properties in vitro. Thus, findings of the current study suggest that functional beverages, such as fruit vinegar beverages, could be an alternative to drugs in controlling hypertension and hypercholesterolemia upon the confirmation of the results, using an animal model in vivo.

Last modified: 2015-06-23 15:52:54