Bu çalışmada 15 farklı meyveden (kuşburnu, armut, incir, yabani armut, elma, erik, alıç (sarı ve kırmızı), nar, üzüm (cimin, kardinal), şeftali, kızılcık, ayva ve muşmula) geleneksel yöntemle sirke üretilmiştir. Sirkelerin toplam fenolik, toplam flavonoid ve toplam monomerik antosiyanin içerikleri ile antioksidan kapasitelerinin belirlenmesi amaçlanmıştır. Sonuç olarak kuşburnu sirkesinin fenolik, flavonoid içeriklerinin ve her 3 yöntemde (TEAC, FRAP ve DPPH) antioksidan kapasitesinin diğer sirkelere kıyasla oldukça yüksek olduğu, ayrıca ahlat ve alıç sirkelerinin fenolik ve flavonoid bileşikler bakımından oldukça zengin olduğu ve bu sirkelerin çok yüksek antioksidan kapasiteye sahip olduğu sonucuna varılmıştır. Çalışma sonuçları, doğal yapısı nedeniyle kullanımı ve tüketimi sınırlı olan kuşburnu, ahlat, alıç, kızılcık, ayva ve muşmula gibi meyvelerden sağlıklı, aromatik ve katma değeri yüksek alternatif bir ürün olan sirke üretilerek alternatif bir tüketim yöntemi sağlanabileceğini ortaya koymuştur.
Gümüşhane University Scientific Research Projects Coordination Department
20.B0433.02.01
We thank the Gümüşhane University Scientific Research Projects Coordination Department for financial support of this manuscript. This work was supported by Gümüşhane University Scientific Research Projects Coordination Department (Project Number: 20.B0433.02.01).
In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar). It was aimed to determine the total phenolic, total flavonoid and total monomeric anthocyanin contents and antioxidant capacities of vinegars. As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars. In addition, wild pear and hawthorn vinegars were very rich in phenolic and flavonoid compounds and these vinegars had very high antioxidant capacity. The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.
20.B0433.02.01
Primary Language | English |
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Subjects | Food Engineering |
Journal Section | Research Articles |
Authors | |
Project Number | 20.B0433.02.01 |
Early Pub Date | May 31, 2024 |
Publication Date | July 15, 2024 |
Submission Date | February 23, 2024 |
Acceptance Date | May 10, 2024 |
Published in Issue | Year 2024 Volume: 13 Issue: 3 |