Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods

Abstract

This study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy (UV/Fourier transform infrared) and rheology technique. These absorbance peak values are associated with organic acids and phenolic compounds were determined as an important parameter in the quality evaluation of vinegars. It was determined that the flow curves of all vinegars are compatible with the non-Newtonian flow, which is the behaviour of thickening (dilatant) fluids. From the obtained results, it was thought that the antioxidant and anti-bacterial effect of yellow hawthorn vinegar would be higher due to its higher acetic acid and phenolic compound content compared to the others.

Keywords

• Keywords: Vinegar
• UV spectra
• FTIR spectra
• Acetic acid
• Organic acids
• Phenolic compounds
• Rheology
• Non-newtonian flow
• Dilatant fluids

Ev Yapımı Sirkelerde Kalitenin Spektroskopi ve Reoloji Yöntemleriyle Belirlenmesi

Abstract

Bu çalışma, çift mayalanma (etil alkol ve akabinde asetik asit mayalanması) yöntemi ile üretilen ev yapımı organik sirkelerin (elma, kırmızı alıç ve sarı alıç) kalitesinin spektroskopi (UV/Fourier dönüşümü kızılötesi) ve reoloji tekniği ile belirlenmesine odaklanmıştır. UV spektrumları 190-600 nm dalga boyu aralığında incelenen ev yapımı sirkelerin sırasıyla 190-240 nm ve 250-300 nm dalga boyu aralıklarında asetik asit ve fenolik bileşik konsantrasyonlarından kaynaklanan iki tepe (pik) değerine sahip olduğu belirlendi. Organik asitler ve fenolik bileşiklerle ilişkili bu absorbans tepe değerleri, sirkelerin kalite değerlendirmesinde önemli bir parametre olarak saptandı. Organik asitlerin maruz kaldığı kuantum hapsetme etkisinin salım süresi üzerinde etkili olduğu için sirkelerin kalitesini belirleyen yasak enerji boşluklarını etkilediği öngörüldü. Numunelerin akış davranışını belirleyen viskozite değerleri 10-3 ile 102 s-1 kayma hızı aralığında kaydedildi. Tüm sirkelerin akış eğrilerinin, kıvamlaştırıcı (dilatant) akışkanların davranışı olan Newton olmayan akışla uyumlu olduğu belirlendi. Oda sıcaklığında 4200 cm-1 ile 400 cm-1 dalga sayısı aralığında FTIR spektrumları alınan sirkelerin spektral parmak izlerinden tüm örneklerin asetik asit ve su karışımı içerdiği doğrulandı. Elde edilen sonuçlardan sarı alıç sirkesinin daha yüksek asetik asit ve fenolik bileşik içeriği nedeniyle antioksidan ve anti bakteriyel etkisinin diğerlerine göre daha yüksek olacağı öngörüldü. Ayrıca ev yapımı sirkelerin, her türlü gıda analizi yapılmış endüstriyel (ticari) sirkelere benzer nitelikte olduğu sonucuna varıldı.

Keywords

• Sirke
• UV spektrum
• FTIR spektrum
• Asetik asit
• Organik asitler
• Fenolik bileşikler
• Reoloji
• Newton olmayan akış
• Genişleyen akışkanlar

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