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

Year 2020, Issue: 19, 429 - 434, 31.08.2020
https://doi.org/10.31590/ejosat.715708

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.

Thanks

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

References

  • Aadil, R. M. (2015). A potential of ultrasound on minerals, microorganisms, phenolic compounds and colouring pigments of grapefruit juice. Int. J. Food Sci. Tech, 50, 1144-1150.
  • Al-Harrasi, A., Rehman, N. U., Hussain, J., Khan, A. L., Al-Rawahi, A. & Gilani, S. A. (2014). Nutritional assessment and antioxidant analysis of 22 date palm (Phoenix dactylifera L.) varieties growing in sultanate of oman. Asian Pac. J. Trop. Med, 7(1), 591-598.
  • Anonymous. (1990). Recuel des Methodes Internationales D’Analyse des Vins et des Mouts, Office International de labak Vigne et du Vin, Paris, 368s.
  • AOAC. (2000a). Official methods of analysis of the (17th ed.). 930.35 (d) Vinegars. Washington: Association of Official Analytical Chemists.
  • AOAC. (2000b). Official methods of analysis of the (17th ed.). 985.19. Washington: Association of Official Analytical Chemists.
  • AOAC. (2016a). Official methods of analysis (20th ed.). 930.15. Washington, DC: Association of Analytical Chemists.
  • AOAC. (2016b). Official methods of analysis of the (20th ed.). 981.12. Washington: Association of Official Analytical Chemists.
  • Bakir, S., Toydemir, G. Boyacioglu, D., Beekwilder, J. & Capanoglu, E. (2016). Fruit antioxidants during vinegar processing: changes in content and in vitro bio-accessibility. Int. J. Mol. Sci, 17(10), 1658.
  • Bayram, M., Kaya, C., Yucel, E. E., Er, B., Gulmez, E. & Terzioglu, E. (2018). Some quality properties of rice vinegar and various commercial vinegar samples. Akademic Food Journal, 16(3), 293-300.
  • Bertoncelj, J., Dobersek, U., Jamnik, M. & Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem, 105(2), 822-828.
  • Budak, H. N. (2010). A research on compositional and functional propertıes of vinegars produced from apple and grape. Ph.D. Thesis. Suleyman Demirel University, Graduate School of Natural and Applied Sciences, Isparta, Turkey.
  • Chao, C. C. T. & Krueger, R. R. (2007). The date palm (Phoenix dactylifera L.): Overview of biology uses and cultivation. Hortscience, 42(5), 1077-1082.
  • Dabija, A. & Hatnean, C. A. (2014). Study concerning the quality of apple vinegar obtained through classical method. J. Agroaliment. Processes Technol, 20(4), 304-310.
  • Garcia-Garcia, I., Cantero-Moreno, D., Jimenez-Ot, C., Baena-Ruano, S., Jımenez-Hornero, J., Santos-Duenas, I., Bonilla-Venceslada, J. & Barja, F. (2006). Estimating the mean acetification rate via on-line monitored changes in ethanol during a semicontinuous vinegar production cycle. J. Food Eng, 80(2), 460-464.
  • Hafzan, Y., Saw, J. W. & Fadzilah, I. (2017). Physicochemical properties, total phenolic content, and antioxidant capacity of homemade and commercial date (Phoenix dactylifera L.) vinegar. Int. Food Res. J, 24(6), 2557-2562.
  • Haroun, M. I. (2006). Determination of phenolic and flavonoid profiles of some floral and honeydew honeys produced in Turkey. Ph.D. Thesis. Ankara University, Graduate School of Natural and Applied Sciences, Ankara, Turkey.
  • Hazzouri, K. M., Flowers, J. M., Visser, H. J., Khierallah, H. S., Rosas, U., Pham, G. M., Meyer R. S., Johansen, C. K., Fresquez, Z. A., Masmoudi, K., Haider, N., El Kadri, N. Idaghdour, Y., Malek, J. A., Thirkhill, D., Markhand, G. S., Krueger, R. R., Zaid, A. & Purugganan, M. D. (2015). Whole genome re-sequencing of date palms yields insights into diversification of a fruit tree crop. Nat. Commun, 6, 8824.
  • Kadas, Z. (2011). Determination of bioactive properties and metabolic effects of hawthorn vinegar. M.Sc. Thesis. Bolu Abant İzzet Baysal University, Graduate School of Natural and Applied Sciences, Bolu, Turkey.
  • Siddeeg, A., Zeng, X. A., Rahaman, A., Manzoor, M. F., Ahmed, Z. & Ammar, A. F. (2019). Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments. J. Food Sci. Technol, 56(9), 4380-4389.
  • Taslipinar, E. S. (2018). Effect of vinegar production process on bioactivity of some traditional fruits. M.Sc. Thesis. Yildiz Technical University, Graduate School of Natural and Applied Sciences, İstanbul, Turkey.
  • Treck, J. & Teuber, M. (2002). Genetic and restriction analysis of the 16S-23S rDNA internal transcriped spacer regions of the acetic acid bacteria. FEMS Microbiol. Lett, 208, 69-75.
  • Unal, E. (2007). A study on vinegar production from Dimrit grape by different methods. M.Sc. Thesis. Çukurova University, Graduate School of Natural and Applied Sciences, Adana, Turkey.
  • Voss, D. H. (1992). Relating colorimeter measurement of plant color to the royal horticultural society colour chart. Hortscience, 27(12), 1256-1260.
  • Zakaria, F. & Mokhtar, S. I. (2014). Comparisons of the proximate values, mineral elements and heavy metals contents in three local fruits vinegars with the apple cider vinegar. International Conference on Food Innovation, Penang, Malaysia.

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

Year 2020, Issue: 19, 429 - 434, 31.08.2020
https://doi.org/10.31590/ejosat.715708

Abstract

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.

References

  • Aadil, R. M. (2015). A potential of ultrasound on minerals, microorganisms, phenolic compounds and colouring pigments of grapefruit juice. Int. J. Food Sci. Tech, 50, 1144-1150.
  • Al-Harrasi, A., Rehman, N. U., Hussain, J., Khan, A. L., Al-Rawahi, A. & Gilani, S. A. (2014). Nutritional assessment and antioxidant analysis of 22 date palm (Phoenix dactylifera L.) varieties growing in sultanate of oman. Asian Pac. J. Trop. Med, 7(1), 591-598.
  • Anonymous. (1990). Recuel des Methodes Internationales D’Analyse des Vins et des Mouts, Office International de labak Vigne et du Vin, Paris, 368s.
  • AOAC. (2000a). Official methods of analysis of the (17th ed.). 930.35 (d) Vinegars. Washington: Association of Official Analytical Chemists.
  • AOAC. (2000b). Official methods of analysis of the (17th ed.). 985.19. Washington: Association of Official Analytical Chemists.
  • AOAC. (2016a). Official methods of analysis (20th ed.). 930.15. Washington, DC: Association of Analytical Chemists.
  • AOAC. (2016b). Official methods of analysis of the (20th ed.). 981.12. Washington: Association of Official Analytical Chemists.
  • Bakir, S., Toydemir, G. Boyacioglu, D., Beekwilder, J. & Capanoglu, E. (2016). Fruit antioxidants during vinegar processing: changes in content and in vitro bio-accessibility. Int. J. Mol. Sci, 17(10), 1658.
  • Bayram, M., Kaya, C., Yucel, E. E., Er, B., Gulmez, E. & Terzioglu, E. (2018). Some quality properties of rice vinegar and various commercial vinegar samples. Akademic Food Journal, 16(3), 293-300.
  • Bertoncelj, J., Dobersek, U., Jamnik, M. & Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem, 105(2), 822-828.
  • Budak, H. N. (2010). A research on compositional and functional propertıes of vinegars produced from apple and grape. Ph.D. Thesis. Suleyman Demirel University, Graduate School of Natural and Applied Sciences, Isparta, Turkey.
  • Chao, C. C. T. & Krueger, R. R. (2007). The date palm (Phoenix dactylifera L.): Overview of biology uses and cultivation. Hortscience, 42(5), 1077-1082.
  • Dabija, A. & Hatnean, C. A. (2014). Study concerning the quality of apple vinegar obtained through classical method. J. Agroaliment. Processes Technol, 20(4), 304-310.
  • Garcia-Garcia, I., Cantero-Moreno, D., Jimenez-Ot, C., Baena-Ruano, S., Jımenez-Hornero, J., Santos-Duenas, I., Bonilla-Venceslada, J. & Barja, F. (2006). Estimating the mean acetification rate via on-line monitored changes in ethanol during a semicontinuous vinegar production cycle. J. Food Eng, 80(2), 460-464.
  • Hafzan, Y., Saw, J. W. & Fadzilah, I. (2017). Physicochemical properties, total phenolic content, and antioxidant capacity of homemade and commercial date (Phoenix dactylifera L.) vinegar. Int. Food Res. J, 24(6), 2557-2562.
  • Haroun, M. I. (2006). Determination of phenolic and flavonoid profiles of some floral and honeydew honeys produced in Turkey. Ph.D. Thesis. Ankara University, Graduate School of Natural and Applied Sciences, Ankara, Turkey.
  • Hazzouri, K. M., Flowers, J. M., Visser, H. J., Khierallah, H. S., Rosas, U., Pham, G. M., Meyer R. S., Johansen, C. K., Fresquez, Z. A., Masmoudi, K., Haider, N., El Kadri, N. Idaghdour, Y., Malek, J. A., Thirkhill, D., Markhand, G. S., Krueger, R. R., Zaid, A. & Purugganan, M. D. (2015). Whole genome re-sequencing of date palms yields insights into diversification of a fruit tree crop. Nat. Commun, 6, 8824.
  • Kadas, Z. (2011). Determination of bioactive properties and metabolic effects of hawthorn vinegar. M.Sc. Thesis. Bolu Abant İzzet Baysal University, Graduate School of Natural and Applied Sciences, Bolu, Turkey.
  • Siddeeg, A., Zeng, X. A., Rahaman, A., Manzoor, M. F., Ahmed, Z. & Ammar, A. F. (2019). Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments. J. Food Sci. Technol, 56(9), 4380-4389.
  • Taslipinar, E. S. (2018). Effect of vinegar production process on bioactivity of some traditional fruits. M.Sc. Thesis. Yildiz Technical University, Graduate School of Natural and Applied Sciences, İstanbul, Turkey.
  • Treck, J. & Teuber, M. (2002). Genetic and restriction analysis of the 16S-23S rDNA internal transcriped spacer regions of the acetic acid bacteria. FEMS Microbiol. Lett, 208, 69-75.
  • Unal, E. (2007). A study on vinegar production from Dimrit grape by different methods. M.Sc. Thesis. Çukurova University, Graduate School of Natural and Applied Sciences, Adana, Turkey.
  • Voss, D. H. (1992). Relating colorimeter measurement of plant color to the royal horticultural society colour chart. Hortscience, 27(12), 1256-1260.
  • Zakaria, F. & Mokhtar, S. I. (2014). Comparisons of the proximate values, mineral elements and heavy metals contents in three local fruits vinegars with the apple cider vinegar. International Conference on Food Innovation, Penang, Malaysia.
There are 24 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Gökhan Akarca 0000-0002-5055-2722

Oktay Tomar 0000-0001-5761-7157

Abdullah Çağlar 0000-0002-9716-8795

Ömer İstek 0000-0003-2195-1166

Publication Date August 31, 2020
Published in Issue Year 2020 Issue: 19

Cite

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. https://doi.org/10.31590/ejosat.715708