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KARA HAVUÇ SİRKESİ ÜRETİMİ SIRASINDA FERMANTASYON İŞLEMLERİNİN FENOLİK İÇERİĞİ VE ANTİOKSİDAN AKTİVİTESİ ÜZERİNE ETKİSİ

Yıl 2023, Cilt: 48 Sayı: 1, 25 - 37, 15.02.2023
https://doi.org/10.15237/gida.GD22099

Öz

Kara havuç ve kara havuç türevi ürünler, sağlık üzerine olumlu etkili biyoaktif bileşenleri içermeleri nedeniyle, son yıllarda büyük popülerlik kazanmıştır. Bu nedenle, bu çalışmada, besin değeri yüksek bir gıda ürünü elde etmek amacıyla kara havuç suyu konsantresinden (BCJC) elde edilen kara havuç suyunun (BCJ) sirke üretiminde kullanılması üzerinde durulmuştır. Bu çalışmada, Saccharomyces cerevisiae ile gerçekleştirilen alkol fermantasyonunun ve dört farklı sirke starteri (üzüm, elma, alkol sirkesi ve üzüm ve elma sirkesi karışımı) ile başlatılan asetik asit fermantasyonunun, kara havuç suyunun pH, toplam asitlik, kuru madde, indirgen şeker, toplam fenolik madde, antioksidan aktivite değeri gibi bazı fizikokimyasal özellikleri üzerine etkisi incelenmiştir. Elde edilen sonuçlar (ağırlık/hacim bazında (mg/L)), kara havuç suyunun (BCJ) kara havuç şarabına (BCW) işlenmesinin toplam fenolik içeriklerinde yalnızca %4'lük bir azalmaya yol açtığını göstermiştir. Ayrıca, kara havuç sirkesinde (BCV), asetifikasyon işlemine bağlı olarak, toplam fenolik içeriğinde %21-32'lik bir azalmanın daha olduğu belirlenmiştir. Sirke üretim süreci boyunca antioksidan aktivite için de benzer bir azalma eğilimi belirlenmiştir. Dört farklı sirke starteri ile üretilen sirke örneklerinin toplam fenolik içerikleri arasındaki fark istatistiksel olarak önemsiz olduğundan (P > 0.05), farklı sirke starterleri ile inokülasyonun toplam fenolik madde miktarını etkilemediği sonucuna varılmıştır. Genel olarak, bu çalışmada üretilen kara havuç şarabı (BCW) ve kara havuç sirkesi (BCV), inokulum türünden bağımsız olarak, ticari muadillerine (C-BCW ve C-BCV) kıyasla daha iyi biyoaktif özellikler göstermiştir. Sonuç olarak, nutrasötik bileşenlerinin önemli bir miktarı korunarak kara havuçtan başarılı bir şekilde sirke üretimi gerçekleştirilmiştir.

Kaynakça

  • Adams, M.R., Moss, M.O. (2008). Food Microbiology. The Royal Society of Chemistry, Cambridge, pp. 310-369.
  • Agirman, B., Erten, H. (2018). The ınfluence of various chloride salts to reduce sodium content on the quality parameters of şalgam (shalgam): a traditional Turkish beverage based on black carrot. Journal of Food Quality, Volume 2018, Article ID 3292185, 11 pages.
  • Akbaş, M. (2008). Ülkemizde üretilen üzüm sirkelerinin bileşimleri ve gıda mevzuatına uygunlukları üzerine bir araştırma. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Adana, 58 s. [in Turkish].
  • Aktan, N., Kalkan Yıldırım, H. (2011). Sirke Teknolojisi. Sidas Medya, İzmir, 83 s. [in Turkish].
  • Alagöz Kabakcı, S., Türkyılmaz, M., Özkan, M. (2022). Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage. Journal of the Science of Food and Agriculture, 102: 2563-2574.
  • Alasalvar, C., Grigor, J.M., Zhang, D., Quantrick, P. C. and Shadidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry, 49: 1410-1416.
  • Algarra, M., Fernandes, A., Mateus, N., de Freitas, V.B., Joaquim C.G. Esteves da Silva, J.C.G.E., Casado, J. (2014). Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. Journal of Food Composition and Analysis, 33: 71-76.
  • Bağder Elmacı, S., Özçelik, F., Tokatlı, M., Çakır, İ. (2014). Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey. Antonie van Leeuwenhoek, 105: 835-847.
  • Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Capanoglu, E. (2016). Fruit antioxidants during vinegar processing: changes in content and in vitro bio-accessibility. International Journal of Molecular Sciences, 17, 1658, pages 1-12.
  • Baysal, T., Demirdöven, A., Ergün, A.R. (2013). Kara havuç suyu üretiminde elektroplazmoliz ve mikrodalga uygulamalarının verim ve kalite özellikleri üzerine etkileri. GIDA, 38(5): 291-298. [in Turkish].
  • Budak, N.H. (2017). Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars. Journal of Food Science and Technology, 54(1):62-70.
  • Davies, C.V., Gerard, L.M., Ferreyra, M.M., Schvab, M.C., Solda, C.A. (2017). Bioactive compounds and antioxidant activity analysis during orange vinegar production. Food Science and Technology, Campinas, 37(3): 449-455.
  • Dereli, U. (2010). Siyah havuç suyu konsantresi üretimi ve depolanması sürecinde fenolik maddelerdeki değişimler ve bu değişimlerin antioksidan aktivite ile ilişkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Ankara, 69 s. [in Turkish].
  • Dereli, U., Türkyılmaz, M., Yemiş, O., Özkan, M. (2015). Effects of clarification and pasteurization on the phenolics, antioxidant capacity, color density and polymeric color of black carrot (Daucus Carota L.) juice. Journal of Food Biochemistry, 39: 528-537.
  • Ekinci, F.Y., Baser, G.M., Özcan, E., Güçlü Üstündağ, Ö., Korachi, M., Sofu, A., Blumberg, J.B., Oliver Chen, C.Y. (2016). Characterization of chemical, biological, and antiproliferativeproperties of fermented black carrot juice, shalgam. European Food Research and Technology, 242:1355-1368.
  • Erten, H., Tanguler, H., Canbaş, A. (2008). A traditional Turkish lactic acid fermented beverage: shalgam (salgam). Food Reviews International, 24: 352-359.
  • Forouchi, E., Gunn, D.J. (1983). Some effects of metal ions on the estimation of reducing sugars in biological media. Biotechnology and Bioengineering, 25: 1905-1911.
  • Gerbi, V., Zeppa, G., Beltramo, R., Carnacini, A. and Antonelli, A. (1998). Characterisation of White vinegars of different sources with artificial neural networks. Journal of the Science of Food and Agriculture, 78(3): 417-422.
  • Hornedo-Ortega, R., Álvarez-Fernández, M.A., Cerezo, A.B., Garcia-Garcia, I., Troncoso, A.M., Garcia-Parrilla, M.C. (2017). Journal of Food Science, 82(2): 364-372.
  • Hutkins, R.W. (2019). Microbiology and Technology of Fermented Foods. 2nd Edition, Blackwell Publishing, IFT Press, Iowa, pp. 460-484.
  • Kamiloglu, S., Camp, J.V., Capanoglu, E. (2018). Black carrot polyphenols: effect of processing, storage and digestion-an overview. Phytochemistry Reviews, 17: 379-395.
  • Kandylis, P. (2020). Innovative vinegar products. In: Advances in Vinegar Production, Bekatorou, A. (chief ed.), CRC Press, Taylor & Francis Group, Boca Raton, pp. 265-298.
  • Khandare, V., Walia, S., Singh, M., Kaur, C. (2011). Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Food and Bioproducts Processing, 89:482-486.
  • Kharchoufi, S., Gomez, J., Lasanta, C., Castro, R., Sainz, F., Hamdia, M. (2018). Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition. Journal of the Science of Food and Agriculture, 98: 4749-4758.
  • Kırca, A., Özkan, M., Cemeroğlu, B. (2007). Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry, 101, 212-218.
  • Kocher, G.S., Pooja, Brar, A., Dhillon, T.S. (2016). Fermentative production of alcoholic beverage from black carrot. Agricultural Research Journal, 53 (1): 138-140.
  • Kong, C.T., Ho, C.W., Ling, J.W.A., Lazım, A., Fazry, S., Lim, S.J. (2018). Chemical changes and optimisation of acetous fermentation time and mother of vinegar concentration in the production of vinegar-like fermented papaya beverage. Sains Malaysiana, 47(9): 2017-2026.
  • Koyama, M., Ogasawara, Y., Endou, K., Akano, H., Nakajima, T., Aoyama, T., Nakamura, K. (2017). Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar. International Journal of Food Properties, 20(4): 888-898.
  • Mas, A., Torija, M.J., García-Parrilla, M.C., Troncoso, A.M. (2014). Acetic acid bacteria and the production and quality of wine vinegar. The Scientific World Journal, Volume 2014, Article ID 394671, 6 pages.
  • Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Sonklanakarin Journal of Science and Technology, 26(2): 211-219.
  • Ordoudi, S.A., Mantzouridou, F., Daftsiou, E., Malo, C., Hatzidimitriou, E., Nenadis, N., Tsimidou, M.Z. (2014). Pomegranate juice functional constituents after alcoholic and acetic acid fermentation. Journal of Functional Foods, 8: 161-168.
  • Özkan, M. (2009). Siyah havuç suyu konsantresi üretimi ve depolanması sürecinde fenolik maddeler ve antosiyaninlerdeki değişimler ve bu değişimlerin antioksidan aktivite ile ilişkisi. Ankara Üniversitesi Bilimsel Araştırma Projesi, Ankara, 107s. [in Turkish].
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-153.
  • Su, M.S., Chien, P.J. (2007). Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chemistry, 104: 182-187.
  • Suzme, S., Boyacioglu, D., Toydemir, G., Capanoglu, E. (2014). Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots. International Journal of Food Science and Technology, 49, 819-829.
  • Tang, H., Song, J., Luo, L. (2020). Vinegar Production in China. In: Advances in Vinegar Production, Bekatorou, A. (chief ed.), CRC Press, Taylor & Francis Group, Boca Raton, pp. 171-208.
  • Toktaş, B., Bildik, F., Özçelik, B. (2018). Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production. Journal of the Science of Food and Agriculture, 98: 3066-3075.
  • Turker, N. Aksay, S., Ekiz, H.I. (2004). Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam. Journal of Agricultural and Food Chemistry, 52 (12): 3807-3813.
  • Türkyılmaz, M., Yemiş, O., Özkan, M. (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry, 134: 1052-1058.
  • Ubeda, C., Callejón, R.M., Hidalgo, C., Torija, M.J., Troncoso, A.M., Morales, M.L. (2013). Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins. LWT - Food Science and Technology, 52: 139-145.
  • Ünal, E. (2007). Dimrit üzümünden değişik yöntemlerle sirke üretimi üzerinde bir araştırma. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Adana, 60 s.

EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR

Yıl 2023, Cilt: 48 Sayı: 1, 25 - 37, 15.02.2023
https://doi.org/10.15237/gida.GD22099

Öz

Black carrots and black carrot-derived products have gained great popularity in recent years due to their significant content of health-promoting bioactive compounds. Therefore, this study focuses on the production of vinegar from black carrot juice (BCJ) derived from black carrot juice concentrate (BCJC), to attain a food product with nutritional added value. In this study, the effect of alcoholic fermentation by Saccharomyces cerevisiae and acetic acid fermentation by four different vinegar starters (grape, apple, alcohol vinegar, and the mixture of grape and apple vinegar) on some physicochemical properties (pH, total acidity, total dry matter, reducing sugar, total phenolics, and antioxidant activity) of BCJ was investigated. The results obtained indicated that processing the BCJ into black carrot wine (BCW) led to an overall reduction of only 4% in total phenolic contents, and a further decrease of 21-32% in total phenolic content was observed in black carrot vinegars (BCVs) due to the acetification process, on a weight-to-volume basis (mg/L). A similar decreasing trend was also determined for the antioxidant activity throughout the vinegar production process. Total phenolic content was not affected by inoculation with any of the seed vinegars since the difference between the total phenolic contents with respect to the four different vinegar starters was statistically insignificant (P > 0.05). In general, the BCW and BCVs (regardless of the type of inoculum) produced in this study exhibited better bioactive properties compared to their commercial counterparts (C-BCW and C-BCV). In conclusion, vinegar was successfully produced from black carrot by retaining a considerable amount of its nutraceutical components

Kaynakça

  • Adams, M.R., Moss, M.O. (2008). Food Microbiology. The Royal Society of Chemistry, Cambridge, pp. 310-369.
  • Agirman, B., Erten, H. (2018). The ınfluence of various chloride salts to reduce sodium content on the quality parameters of şalgam (shalgam): a traditional Turkish beverage based on black carrot. Journal of Food Quality, Volume 2018, Article ID 3292185, 11 pages.
  • Akbaş, M. (2008). Ülkemizde üretilen üzüm sirkelerinin bileşimleri ve gıda mevzuatına uygunlukları üzerine bir araştırma. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Adana, 58 s. [in Turkish].
  • Aktan, N., Kalkan Yıldırım, H. (2011). Sirke Teknolojisi. Sidas Medya, İzmir, 83 s. [in Turkish].
  • Alagöz Kabakcı, S., Türkyılmaz, M., Özkan, M. (2022). Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage. Journal of the Science of Food and Agriculture, 102: 2563-2574.
  • Alasalvar, C., Grigor, J.M., Zhang, D., Quantrick, P. C. and Shadidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry, 49: 1410-1416.
  • Algarra, M., Fernandes, A., Mateus, N., de Freitas, V.B., Joaquim C.G. Esteves da Silva, J.C.G.E., Casado, J. (2014). Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. Journal of Food Composition and Analysis, 33: 71-76.
  • Bağder Elmacı, S., Özçelik, F., Tokatlı, M., Çakır, İ. (2014). Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey. Antonie van Leeuwenhoek, 105: 835-847.
  • Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Capanoglu, E. (2016). Fruit antioxidants during vinegar processing: changes in content and in vitro bio-accessibility. International Journal of Molecular Sciences, 17, 1658, pages 1-12.
  • Baysal, T., Demirdöven, A., Ergün, A.R. (2013). Kara havuç suyu üretiminde elektroplazmoliz ve mikrodalga uygulamalarının verim ve kalite özellikleri üzerine etkileri. GIDA, 38(5): 291-298. [in Turkish].
  • Budak, N.H. (2017). Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars. Journal of Food Science and Technology, 54(1):62-70.
  • Davies, C.V., Gerard, L.M., Ferreyra, M.M., Schvab, M.C., Solda, C.A. (2017). Bioactive compounds and antioxidant activity analysis during orange vinegar production. Food Science and Technology, Campinas, 37(3): 449-455.
  • Dereli, U. (2010). Siyah havuç suyu konsantresi üretimi ve depolanması sürecinde fenolik maddelerdeki değişimler ve bu değişimlerin antioksidan aktivite ile ilişkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Ankara, 69 s. [in Turkish].
  • Dereli, U., Türkyılmaz, M., Yemiş, O., Özkan, M. (2015). Effects of clarification and pasteurization on the phenolics, antioxidant capacity, color density and polymeric color of black carrot (Daucus Carota L.) juice. Journal of Food Biochemistry, 39: 528-537.
  • Ekinci, F.Y., Baser, G.M., Özcan, E., Güçlü Üstündağ, Ö., Korachi, M., Sofu, A., Blumberg, J.B., Oliver Chen, C.Y. (2016). Characterization of chemical, biological, and antiproliferativeproperties of fermented black carrot juice, shalgam. European Food Research and Technology, 242:1355-1368.
  • Erten, H., Tanguler, H., Canbaş, A. (2008). A traditional Turkish lactic acid fermented beverage: shalgam (salgam). Food Reviews International, 24: 352-359.
  • Forouchi, E., Gunn, D.J. (1983). Some effects of metal ions on the estimation of reducing sugars in biological media. Biotechnology and Bioengineering, 25: 1905-1911.
  • Gerbi, V., Zeppa, G., Beltramo, R., Carnacini, A. and Antonelli, A. (1998). Characterisation of White vinegars of different sources with artificial neural networks. Journal of the Science of Food and Agriculture, 78(3): 417-422.
  • Hornedo-Ortega, R., Álvarez-Fernández, M.A., Cerezo, A.B., Garcia-Garcia, I., Troncoso, A.M., Garcia-Parrilla, M.C. (2017). Journal of Food Science, 82(2): 364-372.
  • Hutkins, R.W. (2019). Microbiology and Technology of Fermented Foods. 2nd Edition, Blackwell Publishing, IFT Press, Iowa, pp. 460-484.
  • Kamiloglu, S., Camp, J.V., Capanoglu, E. (2018). Black carrot polyphenols: effect of processing, storage and digestion-an overview. Phytochemistry Reviews, 17: 379-395.
  • Kandylis, P. (2020). Innovative vinegar products. In: Advances in Vinegar Production, Bekatorou, A. (chief ed.), CRC Press, Taylor & Francis Group, Boca Raton, pp. 265-298.
  • Khandare, V., Walia, S., Singh, M., Kaur, C. (2011). Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Food and Bioproducts Processing, 89:482-486.
  • Kharchoufi, S., Gomez, J., Lasanta, C., Castro, R., Sainz, F., Hamdia, M. (2018). Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition. Journal of the Science of Food and Agriculture, 98: 4749-4758.
  • Kırca, A., Özkan, M., Cemeroğlu, B. (2007). Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry, 101, 212-218.
  • Kocher, G.S., Pooja, Brar, A., Dhillon, T.S. (2016). Fermentative production of alcoholic beverage from black carrot. Agricultural Research Journal, 53 (1): 138-140.
  • Kong, C.T., Ho, C.W., Ling, J.W.A., Lazım, A., Fazry, S., Lim, S.J. (2018). Chemical changes and optimisation of acetous fermentation time and mother of vinegar concentration in the production of vinegar-like fermented papaya beverage. Sains Malaysiana, 47(9): 2017-2026.
  • Koyama, M., Ogasawara, Y., Endou, K., Akano, H., Nakajima, T., Aoyama, T., Nakamura, K. (2017). Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar. International Journal of Food Properties, 20(4): 888-898.
  • Mas, A., Torija, M.J., García-Parrilla, M.C., Troncoso, A.M. (2014). Acetic acid bacteria and the production and quality of wine vinegar. The Scientific World Journal, Volume 2014, Article ID 394671, 6 pages.
  • Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Sonklanakarin Journal of Science and Technology, 26(2): 211-219.
  • Ordoudi, S.A., Mantzouridou, F., Daftsiou, E., Malo, C., Hatzidimitriou, E., Nenadis, N., Tsimidou, M.Z. (2014). Pomegranate juice functional constituents after alcoholic and acetic acid fermentation. Journal of Functional Foods, 8: 161-168.
  • Özkan, M. (2009). Siyah havuç suyu konsantresi üretimi ve depolanması sürecinde fenolik maddeler ve antosiyaninlerdeki değişimler ve bu değişimlerin antioksidan aktivite ile ilişkisi. Ankara Üniversitesi Bilimsel Araştırma Projesi, Ankara, 107s. [in Turkish].
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-153.
  • Su, M.S., Chien, P.J. (2007). Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chemistry, 104: 182-187.
  • Suzme, S., Boyacioglu, D., Toydemir, G., Capanoglu, E. (2014). Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots. International Journal of Food Science and Technology, 49, 819-829.
  • Tang, H., Song, J., Luo, L. (2020). Vinegar Production in China. In: Advances in Vinegar Production, Bekatorou, A. (chief ed.), CRC Press, Taylor & Francis Group, Boca Raton, pp. 171-208.
  • Toktaş, B., Bildik, F., Özçelik, B. (2018). Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production. Journal of the Science of Food and Agriculture, 98: 3066-3075.
  • Turker, N. Aksay, S., Ekiz, H.I. (2004). Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam. Journal of Agricultural and Food Chemistry, 52 (12): 3807-3813.
  • Türkyılmaz, M., Yemiş, O., Özkan, M. (2012). Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food Chemistry, 134: 1052-1058.
  • Ubeda, C., Callejón, R.M., Hidalgo, C., Torija, M.J., Troncoso, A.M., Morales, M.L. (2013). Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins. LWT - Food Science and Technology, 52: 139-145.
  • Ünal, E. (2007). Dimrit üzümünden değişik yöntemlerle sirke üretimi üzerinde bir araştırma. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Adana, 60 s.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Süeda Öztürk 0000-0002-3533-8111

Simel Bağder Elmacı 0000-0002-0506-8931

Filiz Özçelik 0000-0002-8991-4057

Erken Görünüm Tarihi 20 Aralık 2022
Yayımlanma Tarihi 15 Şubat 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 48 Sayı: 1

Kaynak Göster

APA Öztürk, S., Bağder Elmacı, S., & Özçelik, F. (2023). EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR. Gıda, 48(1), 25-37. https://doi.org/10.15237/gida.GD22099
AMA Öztürk S, Bağder Elmacı S, Özçelik F. EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR. GIDA. Şubat 2023;48(1):25-37. doi:10.15237/gida.GD22099
Chicago Öztürk, Süeda, Simel Bağder Elmacı, ve Filiz Özçelik. “EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR”. Gıda 48, sy. 1 (Şubat 2023): 25-37. https://doi.org/10.15237/gida.GD22099.
EndNote Öztürk S, Bağder Elmacı S, Özçelik F (01 Şubat 2023) EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR. Gıda 48 1 25–37.
IEEE S. Öztürk, S. Bağder Elmacı, ve F. Özçelik, “EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR”, GIDA, c. 48, sy. 1, ss. 25–37, 2023, doi: 10.15237/gida.GD22099.
ISNAD Öztürk, Süeda vd. “EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR”. Gıda 48/1 (Şubat 2023), 25-37. https://doi.org/10.15237/gida.GD22099.
JAMA Öztürk S, Bağder Elmacı S, Özçelik F. EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR. GIDA. 2023;48:25–37.
MLA Öztürk, Süeda vd. “EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR”. Gıda, c. 48, sy. 1, 2023, ss. 25-37, doi:10.15237/gida.GD22099.
Vancouver Öztürk S, Bağder Elmacı S, Özçelik F. EFFECT OF FERMENTATION PROCESSES ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY DURING PRODUCTION OF BLACK CARROT VINEGAR. GIDA. 2023;48(1):25-37.

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