KARA HAVUÇ SİRKESİ ÜRETİMİ SIRASINDA FERMANTASYON İŞLEMLERİNİN FENOLİK İÇERİĞİ VE ANTİOKSİDAN AKTİVİTESİ ÜZERİNE ETKİSİ

Abstract

Kara havuç ve kara havuç türevi ürünler, sağlık üzerine olumlu etkili biyoaktif bileşenleri içermeleri nedeniyle, son yıllarda büyük popülerlik kazanmıştır. Bu nedenle, bu çalışmada, besin değeri yüksek bir gıda ürünü elde etmek amacıyla kara havuç suyu konsantresinden (BCJC) elde edilen kara havuç suyunun (BCJ) sirke üretiminde kullanılması üzerinde durulmuştır. Bu çalışmada, Saccharomyces cerevisiae ile gerçekleştirilen alkol fermantasyonunun ve dört farklı sirke starteri (üzüm, elma, alkol sirkesi ve üzüm ve elma sirkesi karışımı) ile başlatılan asetik asit fermantasyonunun, kara havuç suyunun pH, toplam asitlik, kuru madde, indirgen şeker, toplam fenolik madde, antioksidan aktivite değeri gibi bazı fizikokimyasal özellikleri üzerine etkisi incelenmiştir. Elde edilen sonuçlar (ağırlık/hacim bazında (mg/L)), kara havuç suyunun (BCJ) kara havuç şarabına (BCW) işlenmesinin toplam fenolik içeriklerinde yalnızca %4'lük bir azalmaya yol açtığını göstermiştir. Ayrıca, kara havuç sirkesinde (BCV), asetifikasyon işlemine bağlı olarak, toplam fenolik içeriğinde %21-32'lik bir azalmanın daha olduğu belirlenmiştir. Sirke üretim süreci boyunca antioksidan aktivite için de benzer bir azalma eğilimi belirlenmiştir. Dört farklı sirke starteri ile üretilen sirke örneklerinin toplam fenolik içerikleri arasındaki fark istatistiksel olarak önemsiz olduğundan (P > 0.05), farklı sirke starterleri ile inokülasyonun toplam fenolik madde miktarını etkilemediği sonucuna varılmıştır. Genel olarak, bu çalışmada üretilen kara havuç şarabı (BCW) ve kara havuç sirkesi (BCV), inokulum türünden bağımsız olarak, ticari muadillerine (C-BCW ve C-BCV) kıyasla daha iyi biyoaktif özellikler göstermiştir. Sonuç olarak, nutrasötik bileşenlerinin önemli bir miktarı korunarak kara havuçtan başarılı bir şekilde sirke üretimi gerçekleştirilmiştir.

Keywords

• Kara havuç
• Sirke
• Toplam fenolik madde
• Antioksidan aktivite

EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR

Abstract

Black carrots and black carrot-derived products have gained great popularity in recent years due to their significant content of health-promoting bioactive compounds. Therefore, this study focuses on the production of vinegar from black carrot juice (BCJ) derived from black carrot juice concentrate (BCJC), to attain a food product with nutritional added value. In this study, the effect of alcoholic fermentation by Saccharomyces cerevisiae and acetic acid fermentation by four different vinegar starters (grape, apple, alcohol vinegar, and the mixture of grape and apple vinegar) on some physicochemical properties (pH, total acidity, total dry matter, reducing sugar, total phenolics, and antioxidant activity) of BCJ was investigated. The results obtained indicated that processing the BCJ into black carrot wine (BCW) led to an overall reduction of only 4% in total phenolic contents, and a further decrease of 21-32% in total phenolic content was observed in black carrot vinegars (BCVs) due to the acetification process, on a weight-to-volume basis (mg/L). A similar decreasing trend was also determined for the antioxidant activity throughout the vinegar production process. Total phenolic content was not affected by inoculation with any of the seed vinegars since the difference between the total phenolic contents with respect to the four different vinegar starters was statistically insignificant (P > 0.05). In general, the BCW and BCVs (regardless of the type of inoculum) produced in this study exhibited better bioactive properties compared to their commercial counterparts (C-BCW and C-BCV). In conclusion, vinegar was successfully produced from black carrot by retaining a considerable amount of its nutraceutical components

Keywords

• Black carrot
• Vinegar
• total phenolic content
• antioxidant activity

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