Chemical Characterization Of Commercial Balsamic Vinegar Glaze |
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| Institution: | 1. Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy;2. Department of Life Sciences, University of Modena e Reggio Emilia, Via Amendola, 2, 42122 Reggio Emilia, Italy;1. Istituto Zooprofilattico Sperimentale della Sicilia “A. Mirri”, Via Gino Marinuzzi 3, 90129 Palermo, Italy;2. Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Via Università 4, 41121 Modena, Italy;3. Department of Biomedical and Biotechnological Sciences, School of Medicine, University of Catania, via Santa Sofia 89, 95123 Catania, Italy;4. Service de Chirurgie Digestive et Cancérologique, Hôpital Lariboisière, Unitè INSERM U965 / CART, Paris 7 Diderot, 75010 Paris, France;1. Univ Franche – Comté, F-25000 Besançon, France;2. EA481 Neurosciences Intégratives et Cliniques/Pôle Chimie Analytique Bioanalytique et Physique (PCABP), F-25000 Besançon, France;3. CHRU Besançon, Pôle Pharmaceutique, F-25000 Besançon, France;1. Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Escuela Politécnica Superior De Orihuela (EPSO), Universidad Miguel Hernández De Elche (UMH), Carretera De Beniel, Km 3.2, Orihuela, 03312, Spain;2. Departamento Biología Aplicada-Instituto De Bioingeniería, Universidad Miguel Hernández De Elche (UMH), Avenida De La Universidad, s/n, Elche, Alicante, 03202, Spain;3. Pego Natura P.L. Calle Maestro Berenguer, 63 -B, Pego, Alicante, Alicante, 03780, Spain;4. Departamento Del Arroz, Instituto Valenciano De Investigaciones Agrarias (IVIA), Ronda Del País Valencià, 36, Sueca, Valencia, 46410, Spain;5. Departamento Tecnología Agroalimentaria, Grupo Industrialización De Productos De Origen Animal (IPOA), EPSO, UMH, Carretera De Beniel, Km 3.2, Orihuela, 03312, Spain;6. Departamento Economía Agroambiental, EPSO, UMH Carretera De Beniel, Km 3.2, Orihuela, Alicante, 03312, Spain;1. Escuela Nacional de Ciencias Biológicas-IPN, Departamento de Biofísica, Prol. Carpio y Plan de Ayala, s/n. Col. Santo Tomás, Apartado Postal 42-186, México, D.F. C.P. 11340, Mexico;2. y Departamento de Microbiología, Prol. Carpio y Plan de Ayala, s/n. Col. Santo Tomás, Apartado Postal 42-186, México, D.F. C.P. 11340, Mexico;3. Unidad Profesional Interdisciplinaria de Biotecnologìa-IPN, Prol. Carpio y Plan de Ayala, s/n. Col. Santo Tomás, Apartado Postal 42-186, México, D.F. C.P. 11340, Mexico;1. Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;2. Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-933, Lublin, Poland;3. Lithuanian University of Health Sciences, Tilzes 18, 47181 Kaunas, Lithuania;4. Department of Toxicology and Environmental Protection, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland |
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| Abstract: | The present study reports the chemical characterization of commercial balsamic vinegar glaze (BVG), a side product of the world-famous Aceto Balsamico di Modena (ABM). BVG, originally a homemade sweet and sour sauce, is now produced on an industrial scale and is gaining a growing success. The determination of total titratable acidity, dry matter, ash, metals, sugars, phenolic acids and furfurals is reported for BVG samples of different batches and years of production. Principal component analysis (PCA) and ANOVA test were applied to evaluate the experimental data. The results showed that the chemical characteristics of the product are almost unchanged in the investigated years and well reflect the characteristics of the ABM. Moreover, it was found that potentially harmful species, namely furfural compounds and heavy metals, were at a lower concentration than that of homologous products. In particular, the concentration of heavy metals, such as Cu, Zn and Pb, suggests that a preventive demetallization of the BVG starting raw materials occurs. |
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| Keywords: | balsamic vinegar reduction balsamic vinegar glaze phenolic acids metal content glucose fructose furfurals |
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