Fig. 6: Graphical illustration of the isolation, characterization, and antioxidant activities detection for vinegar nanoparticles.
From: Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities
Briefly, the vinegar was centrifuged at 5,000 g for 15 min to remove the precipitates. The supernatant was then injected into the gel-chromatography column (1.0 cm × 13.0 cm) coupled with DLS and UV detection. Subsequently, three fractions were observed in the chromatogram. The colloidal properties, chemical composition, and representative TEM image of fractions were determined. At last, the effects of the major fractions on the cellular redox status and viability of peritoneal macrophages from SD mice were explored.
