Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2024Vinegar production from different cherry laurel fruits and investigation of some of their physicochemical properties; [Essigherstellung aus verschiedenen Kirschlorbeerfrüchten und Untersuchung einiger ihrer physikochemischen Eigenschaften]
Baltaci, Cemalettin; Yilmaz, Kubra; Ozturk, Seyda; Karpuz, Omer
In this study, seven types of traditional cherry laurel fruit vinegars (CLFV) belonging to three different species were produced. Vinegars, including those produced during the study and supplied from the market, were analyzed for total acidity, volatile acidity and non-volatile acidity, pH, ash, oxidation number, iodine number, ester, mineral substan-ce, alcohol, total solids, and total sugar-free solids. Analyses and the ranges of the results that were found in vinegar samples were as: Acidity percentage (as acetic acid) 1.68–4.13 %, volatile acidity (as acetic acid) 5.70–18.27 g/L, non-volatile acidity (as tartaric acid) 3.31–36.10 g/L, alcohol percentage 0.01–0.48, pH 2.24–3.57, total sugar 6.54–283.56 g/L, total solids 22.01–486.56 g/L, total sugar-free solids 14.11–217.73 g/L, ash 0.22–3.84 g/L, ester 16.80–61.14, oxidation number 389.60–394.05 and iodine number 35.20–386.88. For the color analysis, the values were found to be between 10.91 and 25.79 for L*, 5.15 and 15.08 for a*, between –4.83 and 8.72 for b*, between 3.54 and 16.83 for E*. Based on their physicochemical properties, the vinegars numbered N4, N5, N6, N8, and N9 are considered suitable for vinegar production compared to the samples numbered N7 and N10. The raw material contents of N7 and N10 vinegars differ from the others and inhibit the development of acidity. Additionally, it has been determined that the physicochemical properties of N4, N5, N6, N8, and N9 vinegar samples are superior to those of apple and grape vinegars. According to the study re-sult, cherry laurel fruits (CLF) are suitable for natural vinegar production under optimum conditions, and further field studies should be carried out to apply these findings at the industrial level.
- MakaleYalnız künye2023Bioactive properties of vinegars produced from prunus laurocerasus L. varieties
Yilmaz, Kubra; Baltaci, Cemalettin; Ozturk, Seyda; Karpuz, Omer
BACKGROUND: Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF. OBJECTIVE: This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market. METHODS: Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPH (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTS + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied. RESULTS: This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits. CONCLUSIONS: High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale.