Comparison of traditional Zivzik pomegranate vinegar against commercial pomegranate vinegar: antioxidant activity and chemical composition

Year 2022, Volume: 11 Issue: 3, 178 - 185, 29.09.2022

Abdulkerim Aybek , Ebru Akkemik

https://doi.org/10.46810/tdfd.1112619

Abstract

The vinegar, which is known to be very beneficial for health, also changes its usage potential and chemical properties according to the raw material it is obtained from. In this study, Zivzik pomegranate Vinegar produced with the traditional methods from Zivzik pomegranate varieties was compared with commercial pomegranate vinegar in terms of physicochemical properties, total phenolic, total flavonoid, and total anthocyanin content, organic acid, sugar, and phenolic acid composition by HPLC, elemental analysis by ICP-OES and antioxidant properties. As a result of the study, Zivzik pomegranate vinegar was found to be more antioxidant than commercial vinegar. In both vinegar samples, K is the dominant element. Similarly, acetic acid is the dominant organic acid detected in both types of vinegar. While chlorogenic acid was the dominant phenolic compound in commercial pomegranate vinegar, it was determined that gallic acid was dominant in Zivzik pomegranate vinegar. As a result, while it was determined that the origin and variety of the raw material had a direct effect on the product quality obtained, it was concluded that the vinegar obtained by traditional methods was more beneficial in terms of health than commercial vinegar.

Keywords

Chlorogenic acid, Gallic acid, HPLC, ICP-OES, Potassium, Zivzik Pomegranate vinegar

Thanks

We thank the Science and Technology Application and Research Center for their contribution.

References

• [1]. Yetiman AE. Identification of acetic acid bacteria in vinegar microflora by molecular techniques. Graduate School of Natural and Applied Sciences, Kayseri: University of Erciyes; 2012.
• [2]. Turkey National Standard-TSE, Vinegar-product made from liquids of agricultural origin - definitions, requirements, marking (Vol. TS 1880 EN 13188/D1:2016), Ankara. 2016.
• [3]. Muller MF. Gençlik ve Sağlık Iksiri Sirke. Dharma Yayınları, Istanbul, 2009.
• [4]. Abe K, Kushibiki T, Matsue H, Furukawa K.I, Motomura S. Generation of Antitumor Active Neutral Medium-Sized α-Glycan in Apple Vinegar Fermentation. Bioscience, Biotechnology and Biochemistry. 2007;71(9):2124-2129.
• [5]. Kadaş Z. Determination of bioactive properties and metabolic effects of hawthorn vinegar. Graduate School of Natural and Applied Sciences, Bolu: University of Abant İzzet Baysal; 2011.
• [6]. Johnston CS, Quagliano S, White S. Vinegar ingestion at mealtime reduced fasting blood glucose concentrations in healthy adults at risk for type 2 diabetes. Journal of Functional Foods, 2013;5(4):2007-2011.
• [7]. Samanidou VF, Antoniou CV, Papadoyannis IN. Gradient Rf-Hplc Determination of Free Phenolic Acids in Wines and Wine Vinegar Samples After Spe, With Photodiode Array Identification. Journal of Liquid Chromatography & Related Technologies, 2001;24 (14):2161–2176.
• [8]. Unal E. A study on vinegar production from Dimrit grape by different methods. Graduate School of Natural and Applied Sciences, Adana: Çukurova University; 2007.
• [9]. Öztürk S. A research on the production of vinegar from black carrot. Graduate School of Natural and Applied Sciences, Ankara: Ankara University; 2015.
• [10].Marangoz FI. Effect on bioactive compounds and antioxidant properties of mulberry fruit of vinegar product processing. Graduate School of Natural and Applied Sciences, Çanakkale: Çanakkale Onsekiz Mart University; 2016.
• [11]. Sakanaka S, Ishihara Y. Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical scavenging assays and on lipid oxidation in tuna homogenates. Food Chemistry, 2008;107 (2):739-744.
• [12]. Nishidai S, Nakamura Y, Torikai K, Yamamoto M, Ishihara N. et al., Kurosu, a traditional vinegar produced from unpolished rice. Suppresses lipid peroxidation in vitro and in Mouse ski. Bioscience Biotechnology and Biochemistry, 2000;64 (9):1909-1914.
• [13]. Anonymous, https://s3.amazonaws.com/gourmet-living/Balsamic+Vinegar+FAQ.pdf Last Accessed: 30 June 2019.
• [14].Kharchoufi S, Gomez J, Lasanta C, Castro R, Sainz F. et al., Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition. Journal of the Science of Food and Agriculture, 2018;98(12):4749-4758.
• [15].Morales ML, Tesyafe W, Garcia-Parrilla MC, Casas JA, Troncoso AM. Sherry wine vinegar: Physicochemical changes during the acetification process. Journal of the Science in Food and Agriculture, 2001;81:611-619.
• [16].Budak N, Güzel-Seydim ZB. Sirke üretimi ve bazı fonksiyonel özellikleri. Gıda Teknolojisi, 2010;14(11):85-88.
• [17]. Bekar T. The Effects of Grape Growing on Quality Wine, Turkish Journal of Agricultural and Natural Sciences, 2016;3(4):255–264.
• [18]. Kelebek H. Researches on the phenolic compounds? profile of öküzgözü, bogazkere and kalecik karasi cultivars grown in different regions and their wines. Graduate School of Natural and Applied Sciences, Adana: Çukurova University; 2009.
• [19]. Godara NR, Godara RK. Assesment of New Germplast of Pomegranate at Hisar. Haryana Journal of Horticultural Sciences. 1991; 20 (3-4):197-202.
• [20]. Ordoudi SA, Mantzouridou F, Daftsiou E, Malo C, Hatzidimitriou E. et. al., Pomegranate juice functional constituents after alcoholic and acetic acid fermentation. Journal of Functional Foods, 2014;(8): 161-168.
• [21]. Budak HN. Antioxidant activity and phenolic contents Pomegranate vinegar, Agro FOOD Industry Hi Tech. 2015;26(5):68-72.
• [22]. Şengül H. Functional vinegar production from güvem (Prunus spinosa) fruit. Graduate School of Natural and Applied Sciences, Tekirdağ: Namik Kemal University; 2017.
• [23].Cemeroğlu B. Gıda Analizleri, Genişletilmiş 2. Baskı. Gıda Teknolojisi Derneği Yayınları, No:34 Bizim Grup Basımevi. Ankara, 2010.
• [24].Ibrahim MZ. Physicochemical and microbiological properties of industrial and traditional homemade vinegar. Graduate School of Natural and Applied Sciences, Kahramanmaras: Kahramanmaras Sutcu Imam University; 2019.
• [25].Akbaş M, Cabaroğlu T. A Research on The Determination of Compositions of Grape Vinegars Produced in Turkey and Their Conformity to Food Legislation. Gida. 2009;35(3):183-188.
• [26]. Şengün IY, Kılıç G. Microflora, Bioactive Components and Health Effects of Various Kinds of Vinegars. Akademik Gıda 2019;17(1):89-101.
• [27]. Fuleki T, Francis F. Quantitative methods for anthocyanins. Journal of Food Science, 1968;33:72-83.
• [28]. Park YS, Jung ST, Kang SG, Heo BK, Arancibia-Avila P. et. al., Antioxidants and proteins in ethylene-treated kiwifruits. Food Chemistry, 2008;107(2):193-206.
• [29]. Dörtkardeş M. Determination of antioxidant capacities of Salvia Hasankeyfensis Dirmenci, Celep & O.Güner, Stachys Mardinensis (Post) R.R. Mill, Ferulago Bernardii L.Tomkovich & M.Pimenov ve Hymenocrater Bituminosus Fisch. & C.A.Mey. Graduate School of Natural and Applied Sciences, Siirt: Siirt University; 2019.
• [30]. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. American Journal of Enology and Viticulture, 1965;16:144-158.
• [31]. Slinkard K, Singleton VL. Total Phenol Analyses: Automationand Comparison with Manual Methods, American Journal of Enologyand Viticulture, 1977;28:49-55.
• [32]. Tormo M, Izco JM. Alternative reversed-phase high-performance liquid chromatography method to analyse organic acids in dairy products, Journal of Chromatography A, 2004;1033:305–310.
• [33]. Akkemik E, Aybek A, Felek I. Effects of Cefan Melon (Cucumıs Melo L.) Seed Extracts on Human Erythrocyte Carbonıc Anhydrase I-II Enzymes, Applied Ecology and Environmental Research, 2019;17(6):14699-14713.
• [34]. Turkey National Standard-TSE, TS 13359, Honey-Fructose, glucose, sucrose, turanose and maltose content determination - High performance liquid chromatography (hplc) method, Ankara, 2008.
• [35]. Anonymous http://www.onlinecas.com/Berghof/mWS3/Micro-onde%20MWS2/applications%20MWS2/AR_MWS-2_Food-Pharma-Cosmetics_140405.pdf 14.07.20-15:30
• [36]. Anonymous https://www.perkinelmer.com/PDFs/downloads/ATL_BarnesFoodAtomicSpec.pdf 14.07.20-15:32 [37]. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature, 1958;29:1199-1200.
• [38]. Benzie IFF, Strain JJ. Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry, 1996;239:70-76.
• [39]. Benzie IFF, Szeto YT. Total antioxidant capacity of teas by the ferric reducing/antioxidant power (FRAP) assay. Journal of Agricultural and Food Chemistry, 1999;47:633–636.
• [40]. Apak R, Güçlü K, Demirata B, Özyürek M, Çelik S.E. et al., Comparative evaluation of varius total antioxidant capacity assays applied to phenolic compounds with the cuprac assay. Molecules, 2007;12:1496-1547.
• [41]. Vardin H, Karaaslan M, Yılmaz F, İzol G, Cesur Ö. et al., Zivzik ve Görümlü Narlarının Özelliklerinin ve Katma Değerli Ürünlere İşlenebilirliğinin Belirlenmesi Projesi. Şanlıurfa. 2012.
• [42]. Turker I. Sirke Teknolojisi ve Teknikte Laktik Asit Fermantasyonları. Ankara Üniversitesi Basımevi, Ankara. 1963.
• [43]. Özkaya H, Şahin E, Türker İ, Gıda Bilimi ve Teknolojisi, Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ders Kitabı, Ankara, 1991.
• [44]. Saxena AK, Manan J.K, Berry SK. Pomegranades; postharvest Technology, Chemistry and Processing. Indian Food Packer. 1987;41(4):43-60.