Farklı Hammaddelerden Üretilen Sirkelerin Bazı Fizikokimyasal ve Fonksiyonel Özellikleri
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Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Namik Kemal
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In order to examine the effect of raw material, which directly affects the composition and quality of vinegar in the production, some physicochemical properties and bioactive components of vinegars produced from different raw materials (Honey, Grape, Pomegranate, Apple and Hawthorn ), which are sold in the market, were examined and their compliance with TS 1880 EN 13188 standard was investigated. Total dry matter, ash, pH, total acidity, volatile acidity, non- volatile acidity, total sugar, SO2, density, alcohol, total antioxidant activity and total phenolic components of the samples from vinegars produced from different raw materials were determined. Total dry matter, ash and pH of the samples were between 0.65-6.48 %, 0.098-1.937 % and 2.68-3.31, respectively. Total acidity was determined in the range of 0.870-6.185% (acetic acid), volatile acidity 0.869-6.069%, non-volatile acidity 0.0006-0.1221%, total amount of sugar 0.288-288.2 g L-1, SO2 amount 12.8-70.4 mg L-1, density 1.0089-1.0617 g cm(3-1) and alcohol were determined between 0.1-0.6%. The lowest total phenolic content was determined as 73.52 mg GAE L-1 in the honey vinegar while it was the highest in the pomegranate vinegar as 1885.71 mg GAE Antioxidant capacity values, another bioactive component in vinegar, were analyzed by DPPH method and EC50 values were determined to be in the range of 5.83-538.7 mu l mL(-1). The highest antioxidant capacity was found as 5.83 mu l mL(-1) in pomegranate vinegar (N3), while the lowest antioxidant capacity was determined as 538.7 mu l mL(-1) (B4) in honey vinegar. As a consequence of the results obtained, it was observed that the composition of the vinegar varied widely depending on the raw material from which the vinegar was produced and the quality of the vinegar increases according to the density of the bioactive components coming from the raw material. In particular, bioactive components positively influence the effects of vinegar on health. However, although vinegars had different advantages in terms of bioactive components, it was found that some components of vinegars did not comply with the standards set by law. Since it does not show much deterioration due to its acetic acid content, vinegar is not emphasized much in terms of imitation and adulteration. Adding acetic acid from outside or diluting acetic acid are among the most common tricks in vinegars. Therefore, determination of vinegar composition and control of compliance with the relevant legislation is very important in order to distinguish natural and artificial vinegar.
Açıklama
Anahtar Kelimeler
Vinegar, Physicochemical properties, Total phenolic content, Antioxidant activity, DPPH, Antioxidant Properties, Wine Vinegars
Kaynak
Journal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
18
Sayı
1
