Year 2020, Volume , Issue 19, Pages 429 - 434 2020-08-31

İran Mazafati Hurmasından (Phoenix dactylifera L.) Geleneksel Yöntemle Üretilen Sirkenin Fizikokimyasal ve Duyusal Kalite Özellikleri
Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.)

Gökhan AKARCA [1] , Oktay TOMAR [2] , Abdullah ÇAĞLAR [3] , Ömer İSTEK [4]


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.
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.
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Primary Language en
Subjects Engineering
Journal Section Articles
Authors

Orcid: 0000-0002-5055-2722
Author: Gökhan AKARCA (Primary Author)
Institution: AFYON KOCATEPE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ
Country: Turkey


Orcid: 0000-0001-5761-7157
Author: Oktay TOMAR
Institution: KOCAELİ ÜNİVERSİTESİ, ZİRAAT VE DOĞA BİLİMLERİ FAKÜLTESİ
Country: Turkey


Orcid: 0000-0002-9716-8795
Author: Abdullah ÇAĞLAR
Institution: KOCAELİ ÜNİVERSİTESİ, ZİRAAT VE DOĞA BİLİMLERİ FAKÜLTESİ
Country: Turkey


Orcid: 0000-0003-2195-1166
Author: Ömer İSTEK
Institution: AFYON KOCATEPE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Country: Turkey


Thanks This research was presented as an oral presentation at the 5th International Eurasian Congress on Natural Nutrition, Healthy Life & Sport, Ankara, NATURAL 2019.
Dates

Publication Date : August 31, 2020

APA Akarca, G , Tomar, O , Çağlar, A , İstek, Ö . (2020). Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.) . Avrupa Bilim ve Teknoloji Dergisi , (19) , 429-434 . DOI: 10.31590/ejosat.715708