Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method
Öz
In this study, some physical, chemical and sensory properties of vinegar produced from hawthorn (Crataegus tanacetifolia) by conventional method were investigated. According to the results of the analyses performed, dry matter, pH, total acidity, ash and conductivity values were determined to be 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L and 1.36±0.08 μS/cm, respectively. As a result of the alcohol analysis performed after 9 months of storage, no alcohol was detected in the samples. Furthermore, total antioxidant activity and total phenolic content in vinegar samples were determined to be 86.23±8.12 μg trolox equivalent (TE)/mL and 751.11±15.71 mg gallic acid equivalent (GAE)/L, respectively. In hawthorn vinegar samples, it was determined that the brix value was 2.24±0.07, density was 1.018±0.02 g/cm3, mean color values; L* values were 27.80±0.51; a* values were 1.33±0.04 and b* values were -0.30±0.13. 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P, 0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn were found in hawthorn vinegar, which is rich in mineral content. According to the sensory analysis results, it was determined that the color scores of vinegar samples were 7.20±0.28, the aroma value was 6.25±0.32, the odor value was 6.75±0.37, the appearance value was 6.25±0.22, and the general appreciation value was 7.25±0.53.
Anahtar Kelimeler
Hawthorn (Crataegus tanacetifolia) Hawthorn vinegar Antioxidant activity Phenolic content
Teşekkür
This research was presented as an oral presentation at the 5th International Eurasian Congress on Natural Nutrition, Healthy Life & Sport, Ankara, NATURAL 2019.
Kaynakça
- Aktan, N. & Kalkan, H. (2011). Vinegar Technology III. Print, Sidas Media, İzmir, Turkey.
- Anonymous. (1979). DIN, 6174, Farbmetrische Bestimmung van Farbab Standen bei Körperfarben nach der. CIELAB Formol. Beuth Vertrieb GmbH., Berlin 30, Köln 1, 1.
- AOAC. (1990). Association of Official Analytical Chemists, Official Methods of Analysis, 13th edition. AOAC, Washington DC.
- AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
- Bahorun, T., Trotin, F., Pommery, J., Vasseur, J. & Pinkas, M. (1994). Antioxidant activities of Crataegus monogyna extracts. Planta Med, 60, 323-328.
- Baytop, T. (1984). Treatment with plants in Turkey. İstanbul University, Faculty of Pharmacy, İstanbul, Turkey.
- Bilginer, H. (2018). Determination of some microbiological properties of the vinegars produced by traditional methods, the isolation and molecular identification of acetic acid bacteria in the microbiota. M.Sc. Thesis. Atatürk University, Graduate School of Natural and Applied Sciences, Erzurum, Turkey.
- 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.
- Caliskan, O., Gunduz, K., Serce, S., Toplu, Ci., Kamiloglu, O., Sengul, M. & Ercisli, S. (2012). Phytochemical characterization of several howthorn (Crataegus spp.) species sampled from the Eastern Mediterranean region of Turkey. Pharmacogn. Mag, 8,16–21.
- Chang, Q., Zuo, Z., Harrison, F. & Chow, M. S. S. (2002). Hawtorn. J. Clin. Pharmacol, 42, 605-612.
- Charoenkiatkul, S., Thiyajai, P. & Judprasong, K. (2016). Nutrients and bioactive compounds in popular and indigenous durian (Durio zibethinus Murr.). Food Chem, 193, 181-187.
- Chu S. C. & Chen C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem, 98, 502–507.
- Cullum, A. (2003). Increasing fruit and vegetable consumption: The 5 A DAY 604 programme. Nutr. Bull, 28(2), 159-163.
- Ergezen, M. K. (1999). Study of pharmarmacognosy on Crataegus tanacetifolia (lam.) pers. Ph.D. Thesis. İstanbul University, Graduate School of Health Sciences, İstanbul, Turkey.
- FAO, WHO. (2000). Proposed Draft Revised Ragional Standart for Vinegar, Codex Alimentarius Commission, Rome.
- Fu, L., Xie, H. L., Ferro & M. D. (2013). Rapid multi-element analysis of Chinese vinegar by sector field inductively coupled plasma mass spectrometry. Eur. Food Res. Technol, 237(5), 795-800.
- Gaby, A. R. (2006). The natural pharmacy: complete A–Z reference to alternative treatments for common health conditions. Crown Publishing Group, New York, USD.
- Gerbi, V., Zeppa, G., Beltramo, R., Carnacini, A. & Antonelli, A. (1998). Characterization of white vinegars of different sources with artificial neural networks, J. Sci. Food Agric, 78, 415-425.
- 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.
- Kadas, Z., Evrendilek, G. A. & Heper, G. (2014). The metabolic effects of hawthorn vinegar in patients with high cardiovascular risk group. J. Food and Nutr. Res, 2(9), 539-545.
- Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M. & Sagdic, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT-Food Sci. Technol, 63(1), 144-151.
- Ozcan, M., Haciseferogullari, H., Marakoglu, T. & Arslan, D. (2005). Hawthorn (Crataegus spp.) fruit: some physical and chemical properties. J. Food Eng, 69, 409-413.
- Petkov, V. (1979). Plants and hypotensive, antiatheromatous and coronarodilatating action. Am. J. Chin. Med, 7, 197-236.
- Plessi, M. (2003). Vinegar. In B. Caballero (Ed.), Encyclopedia of food sciences and nutrition (2nd ed.). (pp. 5996-6004). Oxford: Academic Press.
- Rigelsky, J. M. & Sweet, B. V. (2002). Hawthorn: pharmacology and therapeutic uses. Am. J. Health-Syst. Ph, 59, 417-422.
- Salman, J. D. & Shamar, J. M. (2013). Determination of some heavy metals in different vinegar samples applied in folk medicine by flame atomic absorption. Spectrophotometry, 19(80), 623-634.
- Soleas, G. J., Grass, L., Josephy, P. D., Goldberg, D. M. & Diamandis, E. P. (2002). A comparison of the anticarcinogenic properties of four red wine polyphenols. Clin. Biochem, 35, 119-124.
- Tan, S. C. (2003). Vinegar Fermentation. M.Sc. Thesis. Louisiana State University, School of Nutrition and Food Sciences, Lafayette, ABD.
- 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.
- Verzelloni, E., Tagliazucchi, D. & Conte, A. (2007). Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem, 10, 564-571.
- Voss, D. H. (1992). Relating colorimeter measurement of plant color to the royal horticultural society colour chart. Hortscience, 27(12), 1256-1260.
Geleneksel Fermantasyon Yöntemiyle Üretilen Sarı Alıç Meyve (Crataegus tanacetifolia) Sirkesinin Fizikokimyasal ve Duyusal Kalite Özellikleri
Öz
Bu çalışmada geleneksel yöntemle alıçtan (Crataegus tanacetifolia) üretilen sirkenin bazı fiziksel, kimyasal ve duyusal özellikleri araştırılmıştır. Yapılan analiz sonuçlarına göre; kuru madde, pH, toplam asitlik, kül, iletkenlik değerleri sırasıyla 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L, 1.36±0.08 μS/cm olarak belirlenmiştir. 9 aylık depolama sonrasında yapılan alkol analizi sonucunda örneklerde alkol tespit edilmemiştir. Ayrıca sirke örneklerinde toplam antioksidan aktivite ve toplam fenolik madde miktarı sırasıyla 86.23±8.12 μg troloks eşdeğeri (TE)/mL ve 751.11±15.71 mg gallik asit eşdeğeri (GAE)/L olarak belirlenmiştir. Alıç sirkesi örneklerinde; briks değeri 2.24±0.07, yoğunluk (g/cm3) 1.018±0.02, ortalama renk değerleri; L* değerleri 27.80±0.51; a* değerleri 1.33±0.04 ve b* değerleri -0.30±0.13 olarak saptanmıştır. Mineral içeriği bakımından zengin olan alıç sirkesinde; 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P, 0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn belirlenmiştir. Duyusal analiz sonuçlarına göre ise sirke örneklerinin renk skorları 7.20±0.28, aroma değeri 6.25±0.32, koku değeri 6.75±0.37, görünüş değeri 6.25±0.22, genel beğeni değeri 7.25±0.53 olarak tespit edilmiştir.
Anahtar Kelimeler
Alıç (Crataegus tanacetifolia) Alıç sirkesi Antioksidan aktivite Fenolik içerik
Kaynakça
- Aktan, N. & Kalkan, H. (2011). Vinegar Technology III. Print, Sidas Media, İzmir, Turkey.
- Anonymous. (1979). DIN, 6174, Farbmetrische Bestimmung van Farbab Standen bei Körperfarben nach der. CIELAB Formol. Beuth Vertrieb GmbH., Berlin 30, Köln 1, 1.
- AOAC. (1990). Association of Official Analytical Chemists, Official Methods of Analysis, 13th edition. AOAC, Washington DC.
- AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
- Bahorun, T., Trotin, F., Pommery, J., Vasseur, J. & Pinkas, M. (1994). Antioxidant activities of Crataegus monogyna extracts. Planta Med, 60, 323-328.
- Baytop, T. (1984). Treatment with plants in Turkey. İstanbul University, Faculty of Pharmacy, İstanbul, Turkey.
- Bilginer, H. (2018). Determination of some microbiological properties of the vinegars produced by traditional methods, the isolation and molecular identification of acetic acid bacteria in the microbiota. M.Sc. Thesis. Atatürk University, Graduate School of Natural and Applied Sciences, Erzurum, Turkey.
- 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.
- Caliskan, O., Gunduz, K., Serce, S., Toplu, Ci., Kamiloglu, O., Sengul, M. & Ercisli, S. (2012). Phytochemical characterization of several howthorn (Crataegus spp.) species sampled from the Eastern Mediterranean region of Turkey. Pharmacogn. Mag, 8,16–21.
- Chang, Q., Zuo, Z., Harrison, F. & Chow, M. S. S. (2002). Hawtorn. J. Clin. Pharmacol, 42, 605-612.
- Charoenkiatkul, S., Thiyajai, P. & Judprasong, K. (2016). Nutrients and bioactive compounds in popular and indigenous durian (Durio zibethinus Murr.). Food Chem, 193, 181-187.
- Chu S. C. & Chen C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem, 98, 502–507.
- Cullum, A. (2003). Increasing fruit and vegetable consumption: The 5 A DAY 604 programme. Nutr. Bull, 28(2), 159-163.
- Ergezen, M. K. (1999). Study of pharmarmacognosy on Crataegus tanacetifolia (lam.) pers. Ph.D. Thesis. İstanbul University, Graduate School of Health Sciences, İstanbul, Turkey.
- FAO, WHO. (2000). Proposed Draft Revised Ragional Standart for Vinegar, Codex Alimentarius Commission, Rome.
- Fu, L., Xie, H. L., Ferro & M. D. (2013). Rapid multi-element analysis of Chinese vinegar by sector field inductively coupled plasma mass spectrometry. Eur. Food Res. Technol, 237(5), 795-800.
- Gaby, A. R. (2006). The natural pharmacy: complete A–Z reference to alternative treatments for common health conditions. Crown Publishing Group, New York, USD.
- Gerbi, V., Zeppa, G., Beltramo, R., Carnacini, A. & Antonelli, A. (1998). Characterization of white vinegars of different sources with artificial neural networks, J. Sci. Food Agric, 78, 415-425.
- 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.
- Kadas, Z., Evrendilek, G. A. & Heper, G. (2014). The metabolic effects of hawthorn vinegar in patients with high cardiovascular risk group. J. Food and Nutr. Res, 2(9), 539-545.
- Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M. & Sagdic, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT-Food Sci. Technol, 63(1), 144-151.
- Ozcan, M., Haciseferogullari, H., Marakoglu, T. & Arslan, D. (2005). Hawthorn (Crataegus spp.) fruit: some physical and chemical properties. J. Food Eng, 69, 409-413.
- Petkov, V. (1979). Plants and hypotensive, antiatheromatous and coronarodilatating action. Am. J. Chin. Med, 7, 197-236.
- Plessi, M. (2003). Vinegar. In B. Caballero (Ed.), Encyclopedia of food sciences and nutrition (2nd ed.). (pp. 5996-6004). Oxford: Academic Press.
- Rigelsky, J. M. & Sweet, B. V. (2002). Hawthorn: pharmacology and therapeutic uses. Am. J. Health-Syst. Ph, 59, 417-422.
- Salman, J. D. & Shamar, J. M. (2013). Determination of some heavy metals in different vinegar samples applied in folk medicine by flame atomic absorption. Spectrophotometry, 19(80), 623-634.
- Soleas, G. J., Grass, L., Josephy, P. D., Goldberg, D. M. & Diamandis, E. P. (2002). A comparison of the anticarcinogenic properties of four red wine polyphenols. Clin. Biochem, 35, 119-124.
- Tan, S. C. (2003). Vinegar Fermentation. M.Sc. Thesis. Louisiana State University, School of Nutrition and Food Sciences, Lafayette, ABD.
- 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.
- Verzelloni, E., Tagliazucchi, D. & Conte, A. (2007). Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem, 10, 564-571.
- Voss, D. H. (1992). Relating colorimeter measurement of plant color to the royal horticultural society colour chart. Hortscience, 27(12), 1256-1260.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Mühendislik |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 31 Ağustos 2020 |
| Yayımlandığı Sayı | Yıl 2020 Sayı: 19 |
