Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar

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dc.authoridYINANC, Abdullah/0000-0002-8144-8266
dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.authorscopusid57202897863
dc.authorscopusid24483063300
dc.authorscopusid56497061100
dc.authorscopusid36174078500
dc.authorscopusid57194470624
dc.authorwosidYINANC, Abdullah/I-7843-2016
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorErdal, Berna
dc.contributor.authorBozgeyik, Esra
dc.contributor.authorLevent, Okan
dc.contributor.authorYinanç, Abdullah
dc.date.accessioned2023-04-20T08:04:11Z
dc.date.available2023-04-20T08:04:11Z
dc.date.issued2022
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.departmentFakülteler, Tıp Fakültesi, Temel Tıp Bilimleri Bölümü, Tıbbi Mikrobiyoloji Ana Bilim Dalı
dc.description.abstractSustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion (Allium cepa) is a plant with rich bioactive properties, which is well known for its use in the field of gastronomy. In this study, for sustainable gastronomy, vinegar production was carried out using the traditional method and different methods using purple onion waste collected from restaurant businesses. At the same time, ultrasound technology was used to improve the nutritional properties of the vinegar, and some properties were compared with thermally pasteurized and untreated vinegar. The bioactive components of purple onion vinegar were enriched by ultrasound using response surface methodology (RSM). The maximum optimization result for the bioactive components was achieved at 58.2 amplitude and 6.4 min. The antihypertensive and antidiabetic effects of ultrasound-treated purple onion vinegar (UT-POV) were enhanced. The most commonly detected polyphenols, such as gallic acid, catechin, protocatechuic acid and hydroxybenzoic acid, increased with ultrasound treatment. K and Zn minerals were enriched in the UT-POV sample. UT-POV has less effect on volatile compounds than thermally pasteurized purple onion vinegar (P-POV). Our results show that UT-POV significantly impairs the proliferation of HGC-27 cells. Purple onion vinegar has strong anticancer and antimicrobial effects. Purple onion vinegar treated with ultrasound was evaluated positively for sustainable gastronomy.
dc.identifier.doi10.1016/j.ijgfs.2022.100574
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85135689692
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2022.100574
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10993
dc.identifier.volume29
dc.identifier.wosWOS:000844340000003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYıkmış, Seydi
dc.institutionauthorErdal, Berna
dc.institutionauthorYinanç, Abdullah
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectSustainable Gastronomy
dc.subjectWaste
dc.subjectOnion
dc.subjectVinegar
dc.subjectUltrasound
dc.subjectHigh-Intensity Ultrasound
dc.subjectAllium-Cepa
dc.subjectAntioxidant Activity
dc.subjectAscorbic-Acid
dc.subjectPhenolics
dc.subjectProfiles
dc.titleEvaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
dc.typeArticle

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