{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T22:36:58Z","timestamp":1773009418000,"version":"3.50.1"},"reference-count":39,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2026,2,8]],"date-time":"2026-02-08T00:00:00Z","timestamp":1770508800000},"content-version":"vor","delay-in-days":7,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,2]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The abilities of food products to quench superoxide (O\n                      <jats:sub>2<\/jats:sub>\n                      <jats:sup>\u2022\u2212<\/jats:sup>\n                      ) and the hydroxyl radical (\n                      <jats:sup>\u2022<\/jats:sup>\n                      OH) and to directly reduce stable nitroxyl radicals were assessed in the present study using electron paramagnetic resonance (EPR)\u2010based methods. The antioxidant functions of vinegar samples, including 1\u2010 and 2\u2010year\u2010fermented black vinegar, were also examined. The abilities of the vinegar products to quench O\n                      <jats:sub>2<\/jats:sub>\n                      <jats:sup>\u2022\u2212<\/jats:sup>\n                      were in the order of 2\u2010year\u2010fermented black vinegar \u2248 1\u2010year\u2010fermented black vinegar &gt; standard vinegar. Standard vinegar, 1\u2010year\u2010fermented black vinegar, and 2\u2010year\u2010fermented black vinegar did not reduce the stable nitroxyl radical. Apple\u2010flavored black vinegar, containing 300\u00a0mg\/100\u00a0g of ascorbic acid, directly reduced the stable nitroxyl radical. The\n                      <jats:sup>\u2022<\/jats:sup>\n                      OH\u2010quenching ability of 2\u2010year\u2010fermented black vinegar was slightly stronger than that of 1\u2010year\u2010fermented and standard vinegars.\n                      <jats:sup>\u2022<\/jats:sup>\n                      OH\u2010quenching ability appeared to be due to the sugars and\/or proteins present in sample vinegars, particularly apple\u2010flavored black vinegar, which had a high carbohydrate content. Adding vinegar to the reaction mixture enhanced the reduction of TEMPOL in the presence of GSH at a hyperthermal temperature. The enhancement of the reduction of TEMPOL was in the order of apple\u2010flavored black vinegar &gt;&gt; 2\u2010year\u2010fermented black vinegar &gt; 1\u2010year\u2010fermented black vinegar &gt; standard vinegar. The reduction of TEMPOL was attributed to the quenching of H\n                      <jats:sub>2<\/jats:sub>\n                      O\n                      <jats:sub>2<\/jats:sub>\n                      , except for apple\u2010flavored black vinegar, which directly reduced TEMPOL. Collectively, the present results suggest that fermentation increases the antioxidant ability of vinegar. The combination of EPR methods described herein is feasible for visualizing the antioxidant activities of food samples.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70902","type":"journal-article","created":{"date-parts":[[2026,2,8]],"date-time":"2026-02-08T12:19:24Z","timestamp":1770553164000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Assessment of Antioxidant Functions of Food Using Electron Paramagnetic Resonance Spectrometry: Verification Using Vinegar Samples"],"prefix":"10.1111","volume":"91","author":[{"given":"Megumi","family":"Ueno","sequence":"first","affiliation":[{"name":"Quantitative RedOx Sensing Group, Department of Radiation Regulatory Science Research, Institute of Radiological Science National Institutes for Quantum Science and Technology (QST) Chiba Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Minako","family":"Nyui","sequence":"additional","affiliation":[{"name":"Quantitative RedOx Sensing Group, Department of Radiation Regulatory Science Research, Institute of Radiological Science National Institutes for Quantum Science and Technology (QST) Chiba Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8151-4067","authenticated-orcid":false,"given":"Ken\u2010ichiro","family":"Matsumoto","sequence":"additional","affiliation":[{"name":"Quantitative RedOx Sensing Group, Department of Radiation Regulatory Science Research, Institute of Radiological Science National Institutes for Quantum Science and Technology (QST) Chiba Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ikuo","family":"Nakanishi","sequence":"additional","affiliation":[{"name":"Quantum RedOx Chemistry Team, Quantum Life Spin Group, Institute for Quantum Life Science (iQLS) QST Chiba Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hiroshi","family":"Abe","sequence":"additional","affiliation":[{"name":"Department of Maxillofacial Radiology, Field of Oncology Kagoshima University Graduate School of Medical and Dental Sciences  Kagoshima Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hiroko P.","family":"Indo","sequence":"additional","affiliation":[{"name":"Department of Maxillofacial Radiology, Field of Oncology Kagoshima University Graduate School of Medical and Dental Sciences  Kagoshima Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Akira","family":"Fujii","sequence":"additional","affiliation":[{"name":"Sakamoto Kurozu Inc.  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