Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

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dc.authoridLEVENT, OKAN/0000-0003-0415-0308
dc.authoridYikmis, Seydi/0000-0001-8694-0658
dc.authoridTOKATLI DEMIROK, NAZAN/0000-0003-1936-9337
dc.authorscopusid24483063300
dc.authorscopusid57202897863
dc.authorscopusid57188550085
dc.authorscopusid56497061100
dc.authorscopusid36174078500
dc.contributor.authorErdal, Berna
dc.contributor.authorYıkmış, Seydi
dc.contributor.authorDemirok, Nazan Tokatlı
dc.contributor.authorBozgeyik, Esra
dc.contributor.authorLevent, Okan
dc.date.accessioned2023-04-20T08:01:14Z
dc.date.available2023-04-20T08:01:14Z
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.abstractSimple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ultrasound treatment enriched 11 phenolic compounds (gallic acid, protocatechuic acid, hydroxybenzoic acid, vanillic acid, p-coumaric acid, rutin, ferulic acid, o-coumaric acid, neohesperidin, quercetin, trans-cinnamic). Ultrasound showed different effects on free amino acids and volatile profiles. In general, ultrasound showed more positive results than thermal pasteurization. Six important minerals (Ca, Fe, K, Mg, Mn, and Zn) were detected in gilaburu vinegar, and ultrasound treatment increased the Fe content. Gilaburu vinegar, prepared by different methods, had potential antibacterial and anti-cancer activity. Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29-31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 mu g/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 mu g/kg) and UT-GV (1244.10 mu g/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.
dc.identifier.doi10.3390/biology11060926
dc.identifier.issn2079-7737
dc.identifier.issue6en_US
dc.identifier.pmid35741447
dc.identifier.scopus2-s2.0-85132769885
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/biology11060926
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10815
dc.identifier.volume11
dc.identifier.wosWOS:000818290400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorErdal, Berna
dc.institutionauthorYıkmış, Seydi
dc.institutionauthorTokatlı Demirok, Nazan
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofBiology-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectGilaburu
dc.subjectVinegar
dc.subjectAntimicrobial
dc.subjectPolyphenols
dc.subjectAmino Acid
dc.subjectUltrasound
dc.subjectHigh-Intensity Ultrasound
dc.subjectAscorbic-Acid
dc.subjectAntioxidant Activity
dc.subjectStrawberry Juice
dc.subjectQuality
dc.subjectSonication
dc.subjectPhenolics
dc.subjectMulberry
dc.titleEffects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties
dc.typeArticle

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