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- 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.
- MakaleAçık Erişim2024Characterization of cellulose produced by bacteria isolated from different vinegars
Güzel, Melih
Traditional vinegars are naturally produced from sugar- or starch-containing raw materials, through alcoholic fermentation followed by acetic fermentation. Fermentation is a spontaneous and complex process involving interactions between various microorganisms. In this study, we produced vinegar using traditional methods from six fruits: rosehip, pear, fig, wild pear, apple, and plum. Bacteria that produce bacterial cellulose (BC) were isolated from these vinegars and identified. In addition, we investigated the properties of BC produced from these bacteria. The strains isolated from vinegars were identified as Gluconobacter oxydans strain MG2022, Acetobacter tropicalis strain MG2022, Acetobacter fabarum strain MG2022, Komagataeibacter saccharivorans strain MG2022, K. saccharivorans strain EG2022, and Acetobacter lovaniensis strain OD2022. In total, 0.83–2.04 g/L BC was produced and the bacterial strain isolated from pear vinegar yielded the most BC. BC produced by the bacterial strain isolated from wild pear vinegar had the highest thermal stability and crystallinity (87.44 %). Overall, this study shows that different fruits contain different BC-producing bacteria in their natural flora and vinegars obtained from fruits can be used in BC production. Also, different BC-producing bacteria can be isolated from different vinegars, and BC produced by these bacteria might have different properties.
- MakaleAçık Erişim2024Physicochemical properties of chestnut honey vinegars enriched with pollen and propolis, and their analyses of mineral, colour, and antioxidant activity
Kobya, H.N.; Baltaci, C.; Karpuz, O.
Honey vinegar is little known in Turkey, while pollen- or propolis-added honey vinegar is yet to be found. Therefore, the objectives of the present work were to produce chestnut honey vinegar enriched with pollen and propolis, and to analyse their physicochemical compositions, mineral contents, colours, and antioxidant activities. Eleven different honey vinegars were produced using various methods. There were significant increases in the total antioxidant activity of both pollen- and propolis-enriched vinegars, with 73 and 56% increases, respectively, compared to plain honey vinegar, and these increases were more than twice that of grape vinegar. The ferric-reducing activity and phenolic content of vinegar enriched with propolis increased by 43 and 52%, respectively, compared to plain honey vinegar, and more than threefold compared to grape vinegar. Principal component analysis revealed a strong positive correlation among all antioxidant tests and the most significant components, including antioxidant capacity, total phenolic content, and total flavonoid content. The colour difference was determined as follows: 5 < total colour difference (∆E*ab). All vinegar samples exhibited highly variable physicochemical properties. High amounts of Na, K, Mg, and Ca were also detected. Vinegar samples containing pollen and propolis are suitable under the Turkish Food Codex legislation. The findings of the present work would encourage the production of honey vinegar enriched with pollen and propolis, as well as increase attention to honey vinegar.
- 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.
- Yüksek Lisans TeziAçık Erişim2018Polen, propolis ve nohut ilavesiyle üretilen organik kestane balı sirkelerinin fiziksel, kimyasal ve biyoaktif bileşenlerinin tespiti
Havva Nur Kobya
Bu çalışma, Organik kestane balına farklı oranlarda ekmek mayası, propolis, polen, elma sirkesi, nohut ilave edilerek yüzey kültür yöntemi ile üretilen 11 çeşit bal sirkesinin bazı fiziksel, kimyasal ve biyoaktif özelliklerinin belirlenmesi ve standartlara uygunluğunun belirlenmesi amacıyla yapılmıştır. Ayrıca biyoaktif özellikler açısından da elma ve üzüm sirkeleri ile karşılaştırılmıştır. Bu amaçla 110 g organik kestane balı içeren kavanozların briksi su ile % 15 olacak şekilde toplam 11 adet örnek hazırlanmıştır. Polen ve propolis örneklere başlangıçta ve sonradan (etil alkol fermantasyonu tamamlandıktan sonra) olmak üzere iki şekilde ilave edilmiştir. Örnekler S1 ( sade kestane balı) S2 (15 g propolis ), S3 (15 gr polen), S4 (10 gr ekmek mayası), S5 ( 110 mL elma sirkesi), S6 ( 15 g nohut ve polen), S7 ( 15 g nohut ve propolis), S8 ( 15 g nohut ve sonradan polen), S9 ( 15 g nohut ve sonradan propolis ), S10 ( 15 g sonradan polen ), S11 (15 g sonradan propolis) organik bal sirkesi üretmek üzere hazırlandı. Hazırlanan tüm numuneler 28-30 °C 'de etüve konulularak onbeş günde bir asitlik artışı takip edildi. Beklenen asitlik değerine ulaşılmasına yakın alkol analizi yapılarak % 0.50 altında alkol kaldığında fermantasyon bitirildi. Sirkeleşme 4-14 haftada tamamlandı ve analiz yapılıncaya kadar buzdolabında 4°C'de saklandı. Örneklerde fiziksel (renk), kimyasal (kül, alkol, pH, toplam asit, şeker, uçar ve uçar olmayan asit, kurumadde, iyot sayısı, oksidasyon sayısı, serbest mineral asit, ester) ve biyoaktif özellik olarakta antioksidan ve toplam fenolik madde miktarına bakılmıştır. Elde edilen sonuçlara göre, örneklerin renk değerleri L* 21.70-33.96, a* 3.63-10.21 ve b* 0.80-9.28 olarak ölçülmüştür. Toplam asitlik değerleri asetik asit cinsinden 4.09±0.03-4.55±0.07 g/L, kül 0.05±0.08-0.89±0.03 g/mL, alkol 0.06±0.00-0.34±0.13g/mL ve pH değerleri ise 2.35±0.01-3.41±0.09 arasında belirlenmiştir. Biyoaktif özellik olarak ise bal sirkelerinde; antioksidan kapasite 61.65±1.28-305.93±6.18 mg AAE/L ve toplam fenolik madde içeriği 43.78±1.68-182.86±0.01 mg GAE /L olarak bulunmuştur. Üretilen sirke örneklerinde toplam asit miktarı en fazla elma sirkeli kestane balı sirkesinde (S5), antioksidan değeri ise en fazla sonradan polen ilave edilen kestane balı sirkesinde ( S10) bulunmuştur. Antioksidan bakımından üzüm (55.11±0.27) ve elma (48.12±0.39) sirkeleri ile karşılaştırıldığında en yüksek değer sonradan polenli kestane balı sirkesinde (S10) bulunmuştur. Sonuç olarak üretilen tüm örneklerin sirkelerde önemli bir kalite kriteri olan asitlk açısından Türk Gıda Kodeksi mevzuatına uygun olduğu, fenolik madde içeriği zengin ve yüksek antioksidan kapasiteye sahip olduğu tespit edilmiştir.