Antioxidant activity detection of buckwheat vinegar by DPPH· method

Antioxidant activity of buckwheat vinegar and its intermediate products was studied by DPPH· method and the results were compared with TBHQ. It was showed that buckwheat vinegar had significant antioxidant activity on DPPH· which was mainly caused not by acetic acid but by something else in the vinegar. The intermediate products during buckwheat vinegar fermentation had different antioxidant capacities sorted as: buckwheat vinegar buckwheat sugar decomposition buckwheat liquefaction TBHQ buckwheat yeast hydrolyzate.