Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure

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dc.authorscopusid56685922800
dc.contributor.authorTokatlı Demirok, Nazan
dc.date.accessioned2023-04-20T08:05:59Z
dc.date.available2023-04-20T08:05:59Z
dc.date.issued2022
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractThis research was aimed with the objective of investigation the effects of sonication treatment on quality characteristics of mallow vinegar such as organic acids, sugar, amino acids, minerals, bioactive compounds, and microstructure. For the enhancement of bioactive components in mallow vinegar (Malva saylvestris L.), the response surface methodology (RSM) was employed using the central composite design to determine the combined effects of sonication treatment on the maximization of contents in vinegar. The maximum optimization results for the bioactive components were obtained at 8 minutes and 50.9 amplitude. As a result of sonication treatment, increases were detected in bioactive components compared to the control mallow vinegar sample, while decreases were detected in the mallow vinegar samples treated with thermal pasteurization. A statistically significant increase was observed in phenolics (protocatechuic acid, catechin), amino acids (threonine, proline, lysine, glutamic acid, alanine, arginine, aspartic acid), minerals (Na, Zn) were found in mallow vinegar sonicated compared to control. It is the first study concerning the impact of sonication and thermal pasteurization on the minerals, sugars, organic acids, and amino acids of mallow vinegar, so further experimental work is required to understand the precise phenomena. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
dc.identifier.doi10.1590/fst.67122
dc.identifier.issn0101-2061
dc.identifier.scopus2-s2.0-85138755175
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/fst.67122
dc.identifier.urihttps://hdl.handle.net/20.500.11776/11155
dc.identifier.volume42
dc.identifier.wosWOS:000870079300020
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorTokatlı Demirok, Nazan
dc.language.isoen
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
dc.relation.ispartofFood Science and Technology (Brazil)
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectbioactive compounds
dc.subjectmallow vinegar
dc.subjectnon thermal technology
dc.subjectresponse surface methodology
dc.subjectsonication
dc.titleSonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure
dc.typeArticle

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