Vinegar production from Thai rice varieties with emphasis on the biological properties of Sangyod rice vinegar

Vinegar production from Thai rice varieties with emphasis on the biological properties of Sangyod rice vinegar | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Vinegar production from Thai rice varieties with emphasis on the biological properties of Sangyod rice vinegar Kukiat Tudpor, Sani Jirasatid, Kanchayanis Srinukoon, Narakorn Srisuk This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7050140/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 12 You are reading this latest preprint version Abstract Vinegar is rich in bioactive compounds and is recognized for its potential health benefits, including metabolic regulation and weight management. This study aimed to develop vinegar from three organic Thai rice varieties and further evaluate the bioactive compounds and associated biological properties. Vinegars were produced from Sangyod and Hom Nil pigmented rice varieties, as well as white Jasmine rice. During a 14-day alcoholic fermentation, all rice wines achieved ethanol concentrations exceeding 10% (v/v) within 5 days. Subsequently, high titratable acidity (expressed as acetic acid) were obtained in Jasmine (5.47% w/v) and Sangyod (5.40% w/v) rice vinegars after 14 days of acetic acid fermentation, along with low levels of turbidity (9.84 and 9.38 NTU, respectively). Sensory evaluation indicated that Sangyod rice vinegar (6.80) had a slightly higher overall acceptability score compared to Jasmine rice vinegar (6.23). Based on these results, Sangyod rice vinegar was selected for further investigation. It demonstrated notable antioxidant activity, with 46.23% DPPH inhibition, likely attributable to its phenolic content (154.76 mg GAE/g) and vitamin E (0.21 mg/100 g). In addition, it exhibited significant in vitro inhibitory effects on α-glucosidase (IC 50 of 14.08 mg/mL) and lipase (IC 50 of 9.08 mg/mL), although anti-inflammatory and α-amylase inhibitory activities were not detected. These findings suggest that Sangyod rice vinegar has potential as a functional food with antioxidant, antiglycemic, and anti-lipase properties, offering various health benefits. Sangyod rice vinegar fermentation antioxidant activity α-glucosidase inhibition lipase inhibition Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 25 Aug, 2025 Reviews received at journal 22 Aug, 2025 Reviews received at journal 22 Aug, 2025 Reviews received at journal 06 Aug, 2025 Reviewers agreed at journal 03 Aug, 2025 Reviewers agreed at journal 31 Jul, 2025 Reviewers agreed at journal 30 Jul, 2025 Reviewers agreed at journal 29 Jul, 2025 Reviewers invited by journal 29 Jul, 2025 Editor assigned by journal 26 Jul, 2025 Submission checks completed at journal 14 Jul, 2025 First submitted to journal 14 Jul, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7050140","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":492931868,"identity":"bfb3b523-b44b-4b1b-a1d0-9988be0839f5","order_by":0,"name":"Kukiat Tudpor","email":"","orcid":"","institution":"Mahasarakham University","correspondingAuthor":false,"prefix":"","firstName":"Kukiat","middleName":"","lastName":"Tudpor","suffix":""},{"id":492931869,"identity":"814d6f54-4fce-4d68-b940-4ec4bd4cf480","order_by":1,"name":"Sani Jirasatid","email":"","orcid":"","institution":"Burapha University","correspondingAuthor":false,"prefix":"","firstName":"Sani","middleName":"","lastName":"Jirasatid","suffix":""},{"id":492931870,"identity":"7c1cc4bd-0f58-4f70-a96b-b1f1d2626303","order_by":2,"name":"Kanchayanis Srinukoon","email":"","orcid":"","institution":"Rajabhat Rajanagarindra University","correspondingAuthor":false,"prefix":"","firstName":"Kanchayanis","middleName":"","lastName":"Srinukoon","suffix":""},{"id":492931871,"identity":"0fbf7eee-5f0c-4e0e-aca9-535c5c9a40cc","order_by":3,"name":"Narakorn Srisuk","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABCElEQVRIiWNgGAWjYJACxgYo48AHBgYePoQED2EtB2cAlbHBxdmI0MIMUkNQizn72YcfZ1Tcy2PgP/vwsG2OnQwbA++zzzwMdvIM8r0HsGmx7Ek3ltxwpriYQSLd4HDutmSgw9iNZ/MwJBs2sPElYNNicCCNQfJhW0JigwQbA1ALM1ALGzPQhcwJQIcZYNVy/hnzT7AW/mMMhy231cO01OPWciONTXIjSAtDGsNhxm2HYVoO49HyjM1yxpmExDaJNIaDvduO87AxszEzzjE4btjGloPDYWnMN3sqEhL7+Y8xf/i5rdqen72NmeFNRbU8P/MZrFrgABEdzGCjkEVGwSgYBaNgFJAKACdMS6KRL7eqAAAAAElFTkSuQmCC","orcid":"","institution":"Rajabhat Rajanagarindra University","correspondingAuthor":true,"prefix":"","firstName":"Narakorn","middleName":"","lastName":"Srisuk","suffix":""}],"badges":[],"createdAt":"2025-07-05 03:08:15","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-7050140/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7050140/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":87989047,"identity":"e06088a6-5ebf-4d6b-ac50-b4bb1d4dde34","added_by":"auto","created_at":"2025-07-31 08:02:15","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":801151,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript1.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7050140/v1_covered_0b59b9b1-7fbc-4270-9aff-2cb4a3e59e0f.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Vinegar production from Thai rice varieties with emphasis on the biological properties of Sangyod rice vinegar","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"Sangyod rice vinegar, fermentation, antioxidant activity, α-glucosidase inhibition, lipase inhibition","lastPublishedDoi":"10.21203/rs.3.rs-7050140/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7050140/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eVinegar is rich in bioactive compounds and is recognized for its potential health benefits, including metabolic regulation and weight management. This study aimed to develop vinegar from three organic Thai rice varieties and further evaluate the bioactive compounds and associated biological properties. Vinegars were produced from Sangyod and Hom Nil pigmented rice varieties, as well as white Jasmine rice. During a 14-day alcoholic fermentation, all rice wines achieved ethanol concentrations exceeding 10% (v/v) within 5 days. Subsequently, high titratable acidity (expressed as acetic acid) were obtained in Jasmine (5.47% w/v) and Sangyod (5.40% w/v) rice vinegars after 14 days of acetic acid fermentation, along with low levels of turbidity (9.84 and 9.38 NTU, respectively). Sensory evaluation indicated that Sangyod rice vinegar (6.80) had a slightly higher overall acceptability score compared to Jasmine rice vinegar (6.23). Based on these results, Sangyod rice vinegar was selected for further investigation. 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