İran Mazafati Hurmasından (Phoenix dactylifera L.) Geleneksel Yöntemle Üretilen Sirkenin Fizikokimyasal ve Duyusal Kalite Özellikleri

Öz

Bu çalışmada İran mazafati hurmasından (Phoenix dactylifera L.) geleneksel yöntemle üretilen sirkenin bazı fiziksel, kimyasal ve duyusal kalite özelliklerinin belirlenmesi araştırılmıştır. Araştırma sonunda; briks (°Briks), yoğunluk (g/cm3) ve renk (L*, a*, b*) değerleri sırasıyla 3.63±0.07, 1.014±0.05, L* (27.50±0.87), a* (1.58±0.29) ve b* (1.61±0.17) olarak tespit edilmiştir. Ayrıca iletkenlik değerleri ortalama 4.92±0.04 μS/cm, pH 3.44±0.05, toplam asitlik 11.88±0.12 g/L olarak belirlenmiştir. Örneklerin toplam antioksidan ve toplam fenolik madde değerleri ise sırasıyla 103.42±6.43 μg troloks eşdeğeri (TE)/mL ve 231.37±44.44 mg gallik asit eşdeğeri (GAE)/L olarak tespit edilmiştir. Buna karşın altı aylık depolama sonucunda numunelerin hiçbirisinde alkol varlığı tespit edilememiştir. Hurma sirkesi örneklerinin mineral madde içerikleri sırasıyla K (163.25±0.67 ppm), P (39.43±0.50 ppm), Na (31.68±0.08 ppm) ve Ca (9.63±0.18 ppm) olarak belirlenmiştir. Panelistlerce örneklerin duyusal analiz skorları ise; renk (6.75±0.35), aroma (5.25±0.41), koku (3.75±0.27), görünüş (6.75±0.15) ve genel beğeni (6.45±0.52) olarak verilmiştir. Geleneksel yöntemle üretilen hurma sirkesinin bileşimindeki karotenoidler, fitosteroller, B grubu vitaminler ve fosforun insan sağlığı açısından son derece yararlı bileşenler olduğu bilinmektedir. Ayrıca hurma sirkesi içerdiği biyoaktif bileşenler sayesinde çeşitli hastalıkların (kolesterolü düşürmesi, antioksidan özelliği, kanser, diyabet ve kardiyovasküler hastalıklar) önlemesi için faydalı olabileceği düşünülmektedir.

Anahtar Kelimeler

• Hurma,Sirke,Fermantasyon,Fitesteroller,Fosfor

Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.)

Abstract

In this study, some physical, chemical and sensory quality properties of vinegar produced from Iranian mazafati date (Phoenix dactylifera L.) by conventional method were investigated. At the end of the study, brix (°Brix), density (g/cm3) and color (L*, a*, b*) values were determined to be 3.63±0.07, 1.014±0.05, L* (27.50±0.87), a* (1.58±0.29) and b* (1.61±0.17), respectively. Furthermore, it was determined that the mean conductivity value was 4.92±0.04 μS/cm, pH was 3.44±0.05 and total acidity was 11.88±0.12 g/L. The total antioxidant and total phenolic content values of the samples were determined to be 103.42±6.43 μg trolox equivalent (TE)/mL and 231.37±44.44 mg gallic acid equivalent (GAE)/L, respectively. Nevertheless, the presence of alcohol was not detected in any of the samples after six months of storage. The mineral material contents of date vinegar samples were determined as K (163.25±0.67 ppm), P (39.43±0.50 ppm), Na (31.68±0.08 ppm) and Ca (9.63±0.18 ppm), respectively. The sensory analysis scores of the samples were given by the panelists as follows: color (6.75±0.35), aroma (5.25±0.41), odor (3.75±0.27), appearance (6.75±0.15) and general appreciation (6.45±0.52). Carotenoids, phytosterols, B-group vitamins, and phosphorus in the composition of date vinegar produced by conventional method are known to be extremely useful components for human health. Furthermore, it is considered that date vinegar can be useful for the prevention of various diseases (cholesterol-lowering, antioxidant properties, cancer, diabetes and cardiovascular diseases) due to bioactive components it contains.

Keywords

• Date,Vinegar,Fermentation,Phytosterols,Phosphorus

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