Physiochemical Characteristics and Antioxidant Properties of Red Rice (Tubtim Chum Phae) Vinegar with a Two-Step Fermentation Process
DOI:
https://doi.org/10.48048/tis.2026.11157Keywords:
Rice vinegar, Tubtim Chum Phae rice, Rice fermentation, Functional foodAbstract
This study aimed to develop a functional fermented vinegar using Tubtim Chum Phae rice, a red rice hybrid of white Jasmine and Sangyod Phatthalung rice, known for its high antioxidant activity, phenolic content (4,661.05 mg/100 g), and flavonoid content (2,989.21 mg/100 g). Three mixed-culture fermentation formulas, comprising Amylomyces rouxii TISTR 3182 and Saccharomyces cerevisiae TISTR 5013 at ratios of 1:1, 2:1 and 3:1 (g/mL), were used to ferment the rice over 15 days for alcohol production. Acetobacter aceti was added to vinegar production for 7 days. The resulting vinegar showed a pH at 3.03, an alcohol content of 4.1% and an acetic acid concentration of 6.03 g/L. Notably, it exhibited strong antioxidant activity, with DPPH and FRAP values of 46.80 μg TE/mL and 164.50 μg Fe(II)/mL, respectively. The total phenolic content was 187.54 μg GAE/mL, flavonoid content was 87.10 μg RE/mL and total anthocyanin content was 4.10 g/L. Comprehensive profiling revealed the presence of various organic acids and volatile compounds, including acetic acid, ethyl acetate, lactic acid, benzyl alcohol and phenyl ethanol, which contribute to the vinegar’s characteristic aroma and flavor. These findings, which highlight the presence of bioactive components, underscore the potential of Tubtim Chum Phae rice vinegar as a natural product with significant nutritional and antioxidant benefits.
HIGHLIGHTS
- Development of functional vinegar using Tubtim Chum Phae red rice through a 2-step fermentation involving Amylomyces rouxii, Saccharomyces cerevisiae and Acetobacter aceti.
- Formula 1 (Fungus:Yeast = 1:1) exhibited the highest antioxidant activities (DPPH = 55.44 µg TE/mL, FRAP = 174.54 µg FeSO4/mL) and bioactive contents (TPC = 219.47 µg GAE/mL, TFC = 99.77 µg RE/mL).
- Comprehensive profiling of organic acids and volatiles revealed acetic, lactic, citric and succinic acids, and key aroma compounds like ethyl acetate and phenyl ethanol.
- Controlled microbial fermentation enhanced the release and biosynthesis of phenolic acids (e.g., gallic acid) and flavonoids (e.g., rutin).
- This study provides a sustainable model for value-added vinegar production using Thai pigmented rice with significant nutritional and sensory quality.
GRAPHICAL ABSTRACT
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