Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic-Antihypertensive Effects, Bioactive Compounds, and Minerals

Basit Öğe Kaydı
dc.authoridTOKATLI DEMIROK, NAZAN/0000-0003-1936-9337
dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.contributor.authorDemirok, Nazan Tokatli
dc.contributor.authorYikmis, Seydi
dc.date.accessioned2024-10-29T17:59:21Z
dc.date.available2024-10-29T17:59:21Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesien_US
dc.description.abstractWatermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics and total flavonoids), mineral composition, phenolic compounds, alpha-glucosidase inhibition %, ACE inhibition %, of optimized, and alpha-amylase inhibition % during 24 months of storage of optimized watermelon vinegar. Optimized antidiabetic and antihypertensive activity was achieved at 6.7 min and 69% amplitude. The optimization of gallic acid was the dominant phenolic in the optimized ultrasound-treated watermelon vinegar (UT-WV) and showed a significant decrease during the 24 months of storage. The lycopene content of the UT-WV concentrate was 8.36 mg/100 mL, 8.30 mg/100 mL, 7.66 mg/100 mL, and 7.35 mg/100 mL after 0, 6, 2, and 24 months of storage, respectively. The levels of ACE inhibitory activity, alpha-glucosidase inhibitory activity, and alpha-amylase inhibitory activity decreased significantly (p < 0.05) after 24 months of storage. K, with values of 201.03 +/- 28.31, was the main mineral in the UT-WV. Therefore, the bioactive components and the antidiabetic and antihypertensive properties of the UT-WV produced by conventional fermentation were necessary. Therefore, further experimental studies are necessary for a better understanding of the possible and potential health effects of watermelon vinegar.en_US
dc.identifier.doi10.3390/fermentation10030133
dc.identifier.issn2311-5637
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85188830921en_US
dc.identifier.urihttps://doi.org/10.3390/fermentation10030133
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14710
dc.identifier.volume10en_US
dc.identifier.wosWOS:001191913900001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFermentation-Baselen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectfermented foodsen_US
dc.subjectwatermelon vinegaren_US
dc.subjectantioxidant activitiesen_US
dc.subjectnon-thermal technologiesen_US
dc.titleOptimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic-Antihypertensive Effects, Bioactive Compounds, and Mineralsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu