Farklı Hammaddelerden Üretilen Sirkelerin Bazı Fizikokimyasal ve Fonksiyonel Özellikleri

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dc.authorid0000-0002-9119-5979
dc.authorscopusid35434572300
dc.authorscopusid57204819940
dc.authorscopusid57221817403
dc.authorscopusid6602223026
dc.authorwosidAltan Kamer, Deniz Damla/ABB-3276-2021
dc.contributor.authorBozdemir, Merve
dc.contributor.authorKamer, Deniz Damla Altan
dc.contributor.authorAkgül, Gönül
dc.contributor.authorGümüş, Tuncay
dc.date.accessioned2022-05-11T14:15:34Z
dc.date.available2022-05-11T14:15:34Z
dc.date.issued2021
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Şarköy Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractIn 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.
dc.identifier.doi10.33462/jotaf.698475
dc.identifier.endpage44
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85100312884
dc.identifier.scopusqualityQ3
dc.identifier.startpage32
dc.identifier.urihttps://doi.org/10.33462/jotaf.698475
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5971
dc.identifier.volume18
dc.identifier.wosWOS:000615120600004
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorBozdemir, Merve
dc.institutionauthorKamer, D. Damla Altan
dc.institutionauthorAkgül, Gönül
dc.institutionauthorGümuş, Tuncay
dc.language.isotr
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectVinegar
dc.subjectPhysicochemical properties
dc.subjectTotal phenolic content
dc.subjectAntioxidant activity
dc.subjectDPPH
dc.subjectAntioxidant Properties
dc.subjectWine Vinegars
dc.titleFarklı Hammaddelerden Üretilen Sirkelerin Bazı Fizikokimyasal ve Fonksiyonel Özellikleri
dc.title.alternativeSome Physicochemical and Functional Properties of Vinegar Produced From Different Raw Materials
dc.typeArticle

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