Araştırma Makalesi
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Yıl 2021, Cilt 38, Sayı 1, 39 - 45, 01.06.2021
https://doi.org/10.16882/hortis.882469

Öz

Kaynakça

  • AOAC, (1992). Association of Official Analytical Chemists. Official Methods of Analysis, 15th ed.; AOAC: Washington, DC.
  • 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, 17:1-12.
  • Boyer, J., & Liu, R.H. (2004). Apple phytochemicals and their health benefits. Journal of Nutrition, 12:3-5.
  • Brandolini, V., Fiore, C., Maietti, A., Tedeschi, P., & Romano, P. (2007). Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence. World Journal of Microbiology and Biotechnology, 23:581–586.
  • Budak, H.N. (2010). A research on compositional and functıonal properties of vinegars produced from apple and grape. PhD Thesis, Suleyman Demirel University, Isparta, Turkey.
  • Budak, H.N., Kumbul-Doguç, D., Savaş, C.M., Seydim, A.C., Kök-Taş, T., Ciriş, I.M., & Güzel-Seydim, Z.B. (2011). Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. Journal of Agricultural and Food Chemistry, 59:6638–44.
  • Budak, H.N., Aykin, E., Seydim, A.C., Greene, A.K., & Guzel-Seydim, Z.B. (2014). Functional properties of vinegar. Journal of Food Science, 79:757-764.
  • Budak, H.N., Özçelik, F., & Guzel-Seydim, Z.B. (2015). Antioxidant activity and phenolic content of apple cider. Turkish Journal of Agriculture - Food Science and Technology 3:356-360.
  • Caponio, F., Alloggio, V., & Gomes, T. (1999). Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 63:203-209.
  • Crozier, A., Jaganath, I.B., & Clifford, M.N. (2009). Dietary phenolics: chemistry, bioavailability and effects on health. Dietary phenolics: chemistry, bioavailability and effects on health. Natural Product Reports, 26: 1001-1043.
  • Davalos, A., Bartolome, B., & Gomez-Cordoves, C. (2005). Antioxidant properties of commercial grape juices and vinegars. Food Chemistry, 93:325–330.
  • Du, G., Zhu, Y., Wang, X., Zhang, J., Tian, C., Liu, L., Meng, Y., & Guo, Y. (2019). Phenolic composition of apple products and by-products based on cold pressing technology. Journal of Food Science and Technology, 56:1389–1397.
  • Francini, A., & Sebastiani, L. (2013). Phenolic compounds in apple (Malus x domestica Borkh.):Compounds characterization and stability during postharvest and after processing. Antioxidants, 2:181-193.
  • Ganesan, K., & Xu, B. (2017). A critical review on polyphenols and health benefits of black soybeans. Nutrients. 9: 455.
  • Guillamon, J.M. & Mas, A. (2011). Chapter 9; Acetic acid bacteria in Molecular Wine Microbiology, Pages 227-255, Academic Press, ISBN: 978-0-12-375021-1.
  • Halliwell, B. (2007). Dietary polyphenols: good, bad, or indifferent for your health? Cardiovascular Research, 73: 341–347.
  • Johnston, C.S., & Gaas, C.A. (2006). Vinegar: medicinal uses and antiglycemic effect. Medscape General Medicine, 8(2):61.
  • Kasai, H., Fukada, S., Yamaizumi, Z., Sugie, S., & Mori, H. (2000). Action of chlorogenic acid in vegetables and fruits as an inhibitor of 8-hydroxydeoxyguanosine formation in vitro and in a rat carcinogenesis model. Food Chemical Toxicology, 38:467–471.
  • Laranjinha, J.A., Almeida, L.M., & Madeira, V.M. (1994). Reactivity of dietary phenolic acids with peroxyl radicals: antioxidant activity upon low density lipoprotein peroxidation. Biochemical Pharmacology, 48:487–494.
  • Ley, J., Gossele, F. & Swings, J. (1984). Genus I Acetobacter, in Bergey’s Manual of Systematic Bacteriology, vol. 1, pp. 268–274, Williams & Wilkens, Baltimore, Md, USA.
  • Liu, R.H., Eberhardt, M.V., & Lee, C.Y. (2001). Antioxidant and antiproliferative activites of selected New York apple cultivars. N Y Fruit Q, 9:15-17.
  • Liu, Q., Tang, GY, Zhao, C.N., Gan, R.Y., & Li, H.B., (2019). Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars. Antioxidants, 8(4):78.
  • Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jimenez, L. (2004). Polyphenols - Food sources and bioavailability. The American Journal of Clinical Nutrition 79: 727–747.
  • 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, 394671:1-6.
  • Özdemir, N., Kök Taş, T., & Güzel-Seydim, Z.B. (2015). Effect of Gluconacetobacter spp. on kefir grains and kefir quality. Food Science and Biotechnology, 24:99-106.
  • Podsedek, A., Wilska-Jeska, J., Anders, B. & Markowski, J. (2000). Compositional characterisation of some apple varieties. European Food Research and Technology, 210:268-272.
  • Rababah, T.M., Ereifej, K.I., & Howard, L. (2005). Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. Journal of Agricultural and Food Chemistry, 53:4444-4447.
  • Sadler, G.D., & Murphy, P.A. (2010).pH and titratable acidity. Nielsen, S. S. (Ed.). Food analysis. (pp. 219-238). Boston: Springer.
  • Seeram, N., Adams, L., & Henning, S. (2005). In vitro antiproliferative apoptotic and antioxidant activities of punicalagins, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice. Journal of Nutritional Biochemistry, 16:360–367.
  • Singleton, V.L., Orthofer, R., & Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods Enzymology, 299:152-178.
  • SPSS, (2010). Brief Guide. SPSS Inc., Version 13.0, Chicago, USA.
  • Tan, S.C. (2005). Vinegar fermentation. Master of Science thesis, Louisiana State University, Department of Food Science, Baton Rouge. 101 p.
  • Treck, J., & Teuber, M. (2002) Genetic and Restriction Analysis of the 16S-23S rDNA Internal Transcriped Spacer Regions of the Acetic acid bacteria. FEMS Microbiology Letters, 208:69-75.
  • TSE, (2016). Vinegar - Product-recipes, features and markings obtained from liquids of agricultural origin. TS 1880 EN 13188 D1, Turkish Standardization Institute, Ankara, Turkey.
  • Ubeda, C., Hidalgo, C., Torija, M.J., Mas, A., Troncoso, A.M., & Morales, M.L. (2011). Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. LWT- Food Science and Technology, 44:1591-1596.
  • Volz, R.K., & McGhie, T.K. (2011). Genetic variability in apple fruit polyphenol composition in Malus x domestica and Malus sieversii germplasm grown in New Zealand. Journal of Agricultural and Food Chemistry, 59:11509–11521.
  • Yetiman, A. (2012). Identification of acetic acid bacteria in vinegar microflora by molecular techniques. MSc Thesis, Erciyes University, Kayseri, Türkiye (in Turkish). Wolfe, K., Wu, X., & Liu, R.H. (2003). Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry, 51:609-614.
  • Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., & Prior, R.L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry, 52:4026-37.

Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar

Yıl 2021, Cilt 38, Sayı 1, 39 - 45, 01.06.2021
https://doi.org/10.16882/hortis.882469

Öz

Apple is one of the delicious fruit consumed by people. Apple cider vinegar was made through the traditional method and the changes occurred during the 8 week fermentation period were determined in this research. Total titratable acidity, pH, total soluble solids (°brix), total phenolic contents, Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays, phenolic contents were determined. Total phenolic substance, ORAC and TEAC values increased significantly weekly and reached the highest level in the 3rd week. Total phenolic substance, ORAC and TEAC values of 3rd week apple vinegar were determined as 1110.63 mg GAE L-1, 10.92 mM and 21.11 µmol TE mL-1, respectively. Apple vinegar samples had gallic acid, catechin, epicatechin, chlorogenic acid, and p-coumaric acid. The major phenolic substances in apple vinegar were gallic acid and chlorogenic acid. While gallic acid value of 3rd and 4th week apple vinegar were detected 11.91 and 23.69 mg L-1, respectively; chlorogenic acid value of 4th and 5th week apple vinegar were found 46.36 and 49.71 mg L-1. Antioxidant activity and phenolic substances values were not significant reduction during the acetic acid fermentation. In this study, the formation process of the functional and sensory properties of apple cider vinegar due to the change in the weekly antioxidant and bioactive component content of apple cider vinegar was emphasized.

Kaynakça

  • AOAC, (1992). Association of Official Analytical Chemists. Official Methods of Analysis, 15th ed.; AOAC: Washington, DC.
  • 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, 17:1-12.
  • Boyer, J., & Liu, R.H. (2004). Apple phytochemicals and their health benefits. Journal of Nutrition, 12:3-5.
  • Brandolini, V., Fiore, C., Maietti, A., Tedeschi, P., & Romano, P. (2007). Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence. World Journal of Microbiology and Biotechnology, 23:581–586.
  • Budak, H.N. (2010). A research on compositional and functıonal properties of vinegars produced from apple and grape. PhD Thesis, Suleyman Demirel University, Isparta, Turkey.
  • Budak, H.N., Kumbul-Doguç, D., Savaş, C.M., Seydim, A.C., Kök-Taş, T., Ciriş, I.M., & Güzel-Seydim, Z.B. (2011). Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. Journal of Agricultural and Food Chemistry, 59:6638–44.
  • Budak, H.N., Aykin, E., Seydim, A.C., Greene, A.K., & Guzel-Seydim, Z.B. (2014). Functional properties of vinegar. Journal of Food Science, 79:757-764.
  • Budak, H.N., Özçelik, F., & Guzel-Seydim, Z.B. (2015). Antioxidant activity and phenolic content of apple cider. Turkish Journal of Agriculture - Food Science and Technology 3:356-360.
  • Caponio, F., Alloggio, V., & Gomes, T. (1999). Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 63:203-209.
  • Crozier, A., Jaganath, I.B., & Clifford, M.N. (2009). Dietary phenolics: chemistry, bioavailability and effects on health. Dietary phenolics: chemistry, bioavailability and effects on health. Natural Product Reports, 26: 1001-1043.
  • Davalos, A., Bartolome, B., & Gomez-Cordoves, C. (2005). Antioxidant properties of commercial grape juices and vinegars. Food Chemistry, 93:325–330.
  • Du, G., Zhu, Y., Wang, X., Zhang, J., Tian, C., Liu, L., Meng, Y., & Guo, Y. (2019). Phenolic composition of apple products and by-products based on cold pressing technology. Journal of Food Science and Technology, 56:1389–1397.
  • Francini, A., & Sebastiani, L. (2013). Phenolic compounds in apple (Malus x domestica Borkh.):Compounds characterization and stability during postharvest and after processing. Antioxidants, 2:181-193.
  • Ganesan, K., & Xu, B. (2017). A critical review on polyphenols and health benefits of black soybeans. Nutrients. 9: 455.
  • Guillamon, J.M. & Mas, A. (2011). Chapter 9; Acetic acid bacteria in Molecular Wine Microbiology, Pages 227-255, Academic Press, ISBN: 978-0-12-375021-1.
  • Halliwell, B. (2007). Dietary polyphenols: good, bad, or indifferent for your health? Cardiovascular Research, 73: 341–347.
  • Johnston, C.S., & Gaas, C.A. (2006). Vinegar: medicinal uses and antiglycemic effect. Medscape General Medicine, 8(2):61.
  • Kasai, H., Fukada, S., Yamaizumi, Z., Sugie, S., & Mori, H. (2000). Action of chlorogenic acid in vegetables and fruits as an inhibitor of 8-hydroxydeoxyguanosine formation in vitro and in a rat carcinogenesis model. Food Chemical Toxicology, 38:467–471.
  • Laranjinha, J.A., Almeida, L.M., & Madeira, V.M. (1994). Reactivity of dietary phenolic acids with peroxyl radicals: antioxidant activity upon low density lipoprotein peroxidation. Biochemical Pharmacology, 48:487–494.
  • Ley, J., Gossele, F. & Swings, J. (1984). Genus I Acetobacter, in Bergey’s Manual of Systematic Bacteriology, vol. 1, pp. 268–274, Williams & Wilkens, Baltimore, Md, USA.
  • Liu, R.H., Eberhardt, M.V., & Lee, C.Y. (2001). Antioxidant and antiproliferative activites of selected New York apple cultivars. N Y Fruit Q, 9:15-17.
  • Liu, Q., Tang, GY, Zhao, C.N., Gan, R.Y., & Li, H.B., (2019). Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars. Antioxidants, 8(4):78.
  • Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jimenez, L. (2004). Polyphenols - Food sources and bioavailability. The American Journal of Clinical Nutrition 79: 727–747.
  • 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, 394671:1-6.
  • Özdemir, N., Kök Taş, T., & Güzel-Seydim, Z.B. (2015). Effect of Gluconacetobacter spp. on kefir grains and kefir quality. Food Science and Biotechnology, 24:99-106.
  • Podsedek, A., Wilska-Jeska, J., Anders, B. & Markowski, J. (2000). Compositional characterisation of some apple varieties. European Food Research and Technology, 210:268-272.
  • Rababah, T.M., Ereifej, K.I., & Howard, L. (2005). Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. Journal of Agricultural and Food Chemistry, 53:4444-4447.
  • Sadler, G.D., & Murphy, P.A. (2010).pH and titratable acidity. Nielsen, S. S. (Ed.). Food analysis. (pp. 219-238). Boston: Springer.
  • Seeram, N., Adams, L., & Henning, S. (2005). In vitro antiproliferative apoptotic and antioxidant activities of punicalagins, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice. Journal of Nutritional Biochemistry, 16:360–367.
  • Singleton, V.L., Orthofer, R., & Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods Enzymology, 299:152-178.
  • SPSS, (2010). Brief Guide. SPSS Inc., Version 13.0, Chicago, USA.
  • Tan, S.C. (2005). Vinegar fermentation. Master of Science thesis, Louisiana State University, Department of Food Science, Baton Rouge. 101 p.
  • Treck, J., & Teuber, M. (2002) Genetic and Restriction Analysis of the 16S-23S rDNA Internal Transcriped Spacer Regions of the Acetic acid bacteria. FEMS Microbiology Letters, 208:69-75.
  • TSE, (2016). Vinegar - Product-recipes, features and markings obtained from liquids of agricultural origin. TS 1880 EN 13188 D1, Turkish Standardization Institute, Ankara, Turkey.
  • Ubeda, C., Hidalgo, C., Torija, M.J., Mas, A., Troncoso, A.M., & Morales, M.L. (2011). Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. LWT- Food Science and Technology, 44:1591-1596.
  • Volz, R.K., & McGhie, T.K. (2011). Genetic variability in apple fruit polyphenol composition in Malus x domestica and Malus sieversii germplasm grown in New Zealand. Journal of Agricultural and Food Chemistry, 59:11509–11521.
  • Yetiman, A. (2012). Identification of acetic acid bacteria in vinegar microflora by molecular techniques. MSc Thesis, Erciyes University, Kayseri, Türkiye (in Turkish). Wolfe, K., Wu, X., & Liu, R.H. (2003). Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry, 51:609-614.
  • Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., & Prior, R.L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry, 52:4026-37.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik, Ziraat
Bölüm Araştırma Makalesi
Yazarlar

Havva Nilgün BUDAK Bu kişi benim
Isparta University of Applied Science
0000-0003-2494-6370
Türkiye

Yayımlanma Tarihi 1 Haziran 2021
Yayınlandığı Sayı Yıl 2021, Cilt 38, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { hortis882469, journal = {Horticultural Studies}, issn = {2717-882X}, address = {Demircikara Mahallesi, Paşa Kavakları Cd. No:11, 07100 Muratpaşa, Antalya, Turkey}, publisher = {ANTALYA BATI AKDENİZ TARIMSAL ARAŞTIRMA ENSTİTÜSÜ}, year = {2021}, volume = {38}, pages = {39 - 45}, doi = {10.16882/hortis.882469}, title = {Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar}, key = {cite}, author = {Budak, Havva Nilgün} }
APA Budak, H. N. (2021). Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar . Horticultural Studies , 38 (1) , 39-45 . DOI: 10.16882/hortis.882469
MLA Budak, H. N. "Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar" . Horticultural Studies 38 (2021 ): 39-45 <https://dergipark.org.tr/tr/pub/hortis/issue/58350/882469>
Chicago Budak, H. N. "Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar". Horticultural Studies 38 (2021 ): 39-45
RIS TY - JOUR T1 - Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar AU - Havva Nilgün Budak Y1 - 2021 PY - 2021 N1 - doi: 10.16882/hortis.882469 DO - 10.16882/hortis.882469 T2 - Horticultural Studies JF - Journal JO - JOR SP - 39 EP - 45 VL - 38 IS - 1 SN - 2717-882X- M3 - doi: 10.16882/hortis.882469 UR - https://doi.org/10.16882/hortis.882469 Y2 - 2021 ER -
EndNote %0 Horticultural Studies Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar %A Havva Nilgün Budak %T Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar %D 2021 %J Horticultural Studies %P 2717-882X- %V 38 %N 1 %R doi: 10.16882/hortis.882469 %U 10.16882/hortis.882469
ISNAD Budak, Havva Nilgün . "Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar". Horticultural Studies 38 / 1 (Haziran 2021): 39-45 . https://doi.org/10.16882/hortis.882469
AMA Budak H. N. Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar. HortiS. 2021; 38(1): 39-45.
Vancouver Budak H. N. Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar. Horticultural Studies. 2021; 38(1): 39-45.
IEEE H. N. Budak , "Alteration of Antioxidant Activity and Total Phenolic Content during the Eight-Week Fermentation of Apple Cider Vinegar", Horticultural Studies, c. 38, sayı. 1, ss. 39-45, Haz. 2021, doi:10.16882/hortis.882469