Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances

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dc.authorscopusid57202897863
dc.contributor.authorYıkmış, Seydi
dc.date.accessioned2022-05-11T14:48:45Z
dc.date.available2022-05-11T14:48:45Z
dc.date.issued2019
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractIn this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 50%, 60%, 70%, and 80%); in addition, a 26 kHz frequency was applied to the samples. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC)), and color values were evaluated for the optimization of process conditions. At the same time, the differences between commercial apple vinegar (CV), pasteurized Uruset apple vinegar (PV), and a control (C) of untreated apple vinegar were investigated. Ultrasound treatment of Uruset apple vinegar was more successful for the enrichment of bioactive substances than the other samples. At the end of the study, the maximal optimization values for Uruset apple vinegar were 7.4 min and 62.2 amplitude. At the end of optimization, CUPRAC (0.69 mg TEAC/mL), DPPH (0.49 mg TEAC/mL), total flavonoid content (46.95 mg CE/L), and total phenolic content (124.25 mg GAE/L) were determined. As a result, ultrasound technology was successfully used for Uruset apple vinegar production. © 2019 by the author. Licensee MDPI, Basel, Switzerland.
dc.identifier.doi10.3390/foods8030107
dc.identifier.issn2304-8158
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85085962524
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods8030107
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10681
dc.identifier.volume8
dc.indekslendigikaynakScopus
dc.institutionauthorYıkmış, Seydi
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectResponse surface methodology
dc.subjectTotal flavonoid content
dc.subjectTotal phenolic content
dc.subjectUltrasound
dc.subjectUruset apple
dc.titleOptimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances
dc.typeArticle

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