Ev Yapımı Elma ve Üzüm Sirkelerinin Kimyasal, Antibakteriyel ve Antiradikal Özelliklerinin Araştırılması

Abstract

Bu çalışma, ev yapımı elma ve üzüm sirkelerinin başlıca uçucu bileşikleri, organik asit, fenolik ve mineral içerikleri ile antiradikal ve antimikrobiyal özelliklerini araştırmayı amaçlamıştır. Üzüm sirkesinin elma sirkesine göre daha yüksek toplam asitlik, organik asit içeriği, toplam fenolik içerik (TPC) ve antiradikal aktiviteye sahip olduğu, aynı zamanda daha düşük minimum inhibitör konsantrasyon (MIC) değerleri gösterdiği tespit edildi. Üzüm sirkesinde asetik ve tartarik asitler en çok bulunan organik asitti. Elma sirkesinde ise en çok bulunan organik asitler asetik ve süksinik asitlerdi. Her iki sirke çeşidinde de en fazla bulunan fenolik bileşik gallik asitti. Üzüm ve elma sirkelerinin sırasıyla 18 ve 9 adet uçucu bileşik içerdiği belirlendi. Üzüm sirkesinde asetik asit ve asetoin en çok bulunan uçucu bileşikler iken; asetik asit, etil asetat, 2,4,5-trimetil-1,3-dioksolan elma sirkesinde en fazla bulunan uçucu bileşiklerdi. K, Ca ve Na, her iki sirkede en yaygın bulunan mineraller iken; üzüm sirkesinde elma sirkesine kıyasla daha fazla oranda bulundukları tespit edildi. Üzüm sirkesinde test edilen bakterilere karşı MIC değerlerinin % 6.25 olduğu, Minimum bakterisidal konsantrasyon (MBC) değerlerinin % 6.25 ile % 12.50 arasında değiştiği görüldü. Elma sirkesinin test edilen bakterilere karşı MIC değerleri % 12.50 olduğu, MBC değerlerinin ise tüm test bakterileri için % 12.50 ile % 25.00 arasında değiştiği görüldü. Sonuç olarak sirkelerin sahip olduğu antiradikal ve antibakteriyel aktivitelerinin, TPC, organik asit içerikleri ile ilişkili olduğunu düşünülmektedir.

Keywords

• Antibakteriyel
• Antioksidan
• Elma
• Sirke
• Üzüm

Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegar

Abstract

The present study aimed to investigate major volatile compounds, organic acid, phenolic and mineral contents, and antiradical and antimicrobial properties of home-made apple/grape vinegar. Grape vinegar showed higher total acidity, organic acid content, total phenolic content (TPC), antiradical activity and lower minimum inhibitory concentration (MIC) values compared to apple vinegar. While acetic and tartaric acids were the most abundant organic acids in grape vinegar, acetic and succinic acids were the most abundant organic acids in apple vinegar. The most abundant phenolic compound was gallic acid in both grape and apple vinegar. A total of 18 and 9 volatile compounds were determined in grape vinegar samples and apple vinegar samples, respectively. The most abundant volatile compounds were acetic acid and acetoin in grape vinegar, acetic acid, ethyl acetate and 2,4,5-trimethyl-1,3-dioxolane in apple vinegar. K, Ca and Na were common minerals in both vinegar and more in the grape vinegar compared to apple vinegar. Although MIC value for grape vinegar was at 6.25% with minimum bactericidal concentration (MBC) values ranged from 6.25% to 12.50%, MIC value for apple vinegar was at 12.50% with MBC values ranged from 12.50% to 25.00% for all test bacteria. The antiradical and antibacterial activities of the vinegar samples were correlated with their TPC and organic acid contents.

Keywords

• Antibacterial
• Antioxidant
• Apple
• Grape
• Vinegar

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