Effects of hydrosols from thyme, lavender and medicinal mint on gilaburu fermentation and gilaburu juice

Year 2024, Volume: 28 Issue: 1, 146 - 164, 25.03.2024

Fahriye Yeşilbaş , Melike Şeyma Kahraman , Şuheda Akbaş , Serap Berktaş , Mustafa Çam

https://doi.org/10.29050/harranziraat.1340763

Abstract

Fermented gilaburu juice is a traditional fermented beverage produced by natural fermentation of gilaburu fruit (Viburnum opulus L.) with lactic acid bacteria. The distinctive astringent and bitter taste of the fruit, which limits its fresh consumption, can be reduced after applications such as fermentation and heat treatment. However, it is not possible to completely remove the astringent and bitter taste that may affect the sensory character of the fruit and the product to be obtained and limit its consumption. In this study, fermentation was carried out with hydrosol, which is the waste product of hydrodistillation, in order to reduce the astringent and bitter taste of gilaburu fruit and to obtain bioactive and sensory improved gilaburu juice. For this purpose, thyme, lavender and piperita hydrosols were added to the gilaburu fermentation medium at ratios of 20%, 40%, 60%, 80% and 100% (v/v) and fermentation was carried out by traditional method for 4 months. During fermentation, fermented gilaburu juices and hydrosols were collected and sensory analyses were carried out by determining pH, acidity, colour, turbidity, phenolic matter, flavonoid matter, hydrolysed tannin, anthocyanin and antioxidant activity values of the samples. It was determined that gilaburu juice samples fermented with hydrosol had significantly (p<0.05) higher antioxidant activity value (19-30 mg TE 100 ml-1) than the control group. In addition, it was determined that the sensory perception of astringency in gilaburu juice samples fermented with hydrosol was less than the control group. With this study, both the distillation waste product was utilised and new alternative fermented beverages were obtained by adding bioactive substances that may come from this product to the fermented product.

Keywords

Gilaburu, hydrosol, hydrodistillation, fermentation, by product

Project Number

1919B012203455

Kekik, lavanta ve tıbbi naneden elde edilen hidrosollerin gilaburu fermantasyonu ve gilaburu suyuna etkileri

Abstract

Gilaburu suyu gilaburu meyvesinin (Viburnum opulus L.) laktik asit bakterileri ile doğal olarak fermantasyonu sonucu üretilen geleneksel bir fermente içecektir. Meyvenin taze olarak tüketimini sınırlayan kendine özgü buruk ve acımsı tadı fermantasyon, ısıl işlem gibi uygulamalar sonrası azaltılabilmektedir. Ancak meyve ve bundan elde edilen gilaburu suyunun duyusal karakterini etkileyip tüketimini sınırlandıran buruk ve acı tadın tamamen uzaklaştırılması mümkün olmamaktadır. Bu çalışmada gilaburu meyvesinin buruk ve acı tadını azaltmak ve biyoaktif ve duyusal özellikleri geliştirilmiş gilaburu suyu elde etmek amacıyla hidrodistilasyon atık ürünü olan hidrosol kullanılarak fermantasyon gerçekleştirilmiştir. Bu amaçla, kekik, lavanta ve tıbbi nane hidrosolleri %20, %40, %60, %80 ve %100 (v/v) oranlarında gilaburu fermantasyonu ortamına dahil edilerek 4 ay süre ile geleneksel yöntemle fermantasyon gerçekleştirilmiştir. Fermantasyon boyunca fermente gilaburu suları ve fermantasyon ortamındaki hidrosoller toplanarak örneklerin pH, asitlik, renk, bulanıklık, fenolik madde, flavonoid madde, hidrolize tanen, antosiyanin ve antioksidan aktivite değerleri belirlenerek duyusal analizleri gerçekleştirilmiştir. Hidrosol ile fermente edilen gilaburu suyu örneklerinin kontrol grubuna göre anlamlı olarak (p<0.05) daha yüksek antioksidan aktivite değerine (19-30 mg TE 100 ml-1) sahip olduğu belirlenmiştir. Bununla birlikte, hidrosol ile fermente edilen gilaburu suyu örneklerinde burukluğun duyusal olarak kontrol grubuna göre daha az algılandığı belirlenmiştir. Bu çalışma ile hem uçucu yağ eldesinden kalan bir atık ürünü değerlendirilmiş hem de son ürün biyoaktif özelliklerinde gelişmeler sağlanmıştır.

Keywords

Gilaburu, Hidrosol, Hidrodistilasyon, Fermantasyon, Atık ürün

Supporting Institution

TÜBİTAK 2209-A

Project Number

1919B012203455

Thanks

Bu çalışma TÜBİTAK 2209-A lisans araştırma projeleri kapsamında 1919B012203455 kodlu proje ile desteklenmiştir.

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