This study aimed to explore the dynamic changes in the antioxidant activities and phenolic acid profiles of oat and buckwheat vinegars during different production stages. The results showed that both oat and buckwheat vinegar products comparably attenuated D-galactose-induced oxidative damage in mice serum and liver, indicating no obvious dose dependence within the tested concentrations. However, oat vinegar product revealed more favorable in vitro antioxidant activities than those in buckwheat vinegar product as evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging abilities. Moreover, the alcoholic fermentation, acetic acid fermentation and fumigating induced successive increase in DPPH radical scavenging abilities and phenolic acid contents of the fermentation substrates of oat and buckwheat vinegars. Importantly, the different fermentation processes of oat and buckwheat vinegars were accompanied by the dynamic migration and transformation of specific phenolic acids across bound, esterified and free fractions. Thus, the antioxidant activities of oat and buckwheat vinegars could be improved through targeted modulation of the generation of specific phenolic acid fractions during production processes. PRACTICAL APPLICATION We had evaluated the in vitro and in vivo antioxidant activities and phenolic acid contents of oat and buckwheat vinegars, and further explored the dynamic changes of bound, esterified and free phenolic acid fractions during successive fermentation processes of oat and buckwheat vinegars. This study provided the theoretical guidance for obtaining minor grain vinegar with the optimal antioxidant activities through targeted modulation of fermentation processes.

中文翻译：

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燕麦和荞麦醋生产过程中抗氧化能力和酚类物质的比较分析

本研究旨在探讨燕麦和荞麦醋在不同生产阶段的抗氧化活性和酚酸谱的动态变化。结果表明，燕麦和荞麦醋产品在小鼠血清和肝脏中均能相当地减弱 D-半乳糖诱导的氧化损伤，表明在测试浓度内没有明显的剂量依赖性。然而，根据 2,2-Diphenyl-1-picrylhydrazyl (DPPH) 自由基清除能力评估，燕麦醋产品显示出比荞麦醋产品更有利的体外抗氧化活性。此外，酒精发酵、乙酸发酵和熏蒸导致燕麦和荞麦醋发酵底物的DPPH自由基清除能力和酚酸含量连续增加。重要的，燕麦和荞麦醋的不同发酵过程伴随着特定酚酸在结合、酯化和游离部分的动态迁移和转化。因此，燕麦和荞麦醋的抗氧化活性可以通过有针对性地调节生产过程中特定酚酸组分的产生来提高。实际应用 我们评估了燕麦和荞麦醋的体外和体内抗氧化活性和酚酸含量，并进一步探索了燕麦和荞麦醋连续发酵过程中结合、酯化和游离酚酸部分的动态变化。