Physicochemical and Sensory Quality Properties of Yellow Hawthorn Fruit (Crataegus tanacetifolia) Vinegar Produced by Traditional Fermentation Method

Yıl 2020, Sayı: 19, 176 - 181, 31.08.2020

Oktay Tomar , Abdullah Çağlar , Gökhan Akarca , Hülya Vatansever

https://doi.org/10.31590/ejosat.715699

Cited By: 4

Öz

In this study, some physical, chemical and sensory properties of vinegar produced from hawthorn (Crataegus tanacetifolia) by conventional method were investigated. According to the results of the analyses performed, dry matter, pH, total acidity, ash and conductivity values were determined to be 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L and 1.36±0.08 μS/cm, respectively. As a result of the alcohol analysis performed after 9 months of storage, no alcohol was detected in the samples. Furthermore, total antioxidant activity and total phenolic content in vinegar samples were determined to be 86.23±8.12 μg trolox equivalent (TE)/mL and 751.11±15.71 mg gallic acid equivalent (GAE)/L, respectively. In hawthorn vinegar samples, it was determined that the brix value was 2.24±0.07, density was 1.018±0.02 g/cm3, mean color values; L* values were 27.80±0.51; a* values were 1.33±0.04 and b* values were -0.30±0.13. 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P, 0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn were found in hawthorn vinegar, which is rich in mineral content. According to the sensory analysis results, it was determined that the color scores of vinegar samples were 7.20±0.28, the aroma value was 6.25±0.32, the odor value was 6.75±0.37, the appearance value was 6.25±0.22, and the general appreciation value was 7.25±0.53.

Anahtar Kelimeler

Hawthorn (Crataegus tanacetifolia), Hawthorn vinegar, Antioxidant activity, Phenolic content

Teşekkür

This research was presented as an oral presentation at the 5th International Eurasian Congress on Natural Nutrition, Healthy Life & Sport, Ankara, NATURAL 2019.

Geleneksel Fermantasyon Yöntemiyle Üretilen Sarı Alıç Meyve (Crataegus tanacetifolia) Sirkesinin Fizikokimyasal ve Duyusal Kalite Özellikleri

Öz

Bu çalışmada geleneksel yöntemle alıçtan (Crataegus tanacetifolia) üretilen sirkenin bazı fiziksel, kimyasal ve duyusal özellikleri araştırılmıştır. Yapılan analiz sonuçlarına göre; kuru madde, pH, toplam asitlik, kül, iletkenlik değerleri sırasıyla 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L, 1.36±0.08 μS/cm olarak belirlenmiştir. 9 aylık depolama sonrasında yapılan alkol analizi sonucunda örneklerde alkol tespit edilmemiştir. Ayrıca sirke örneklerinde toplam antioksidan aktivite ve toplam fenolik madde miktarı sırasıyla 86.23±8.12 μg troloks eşdeğeri (TE)/mL ve 751.11±15.71 mg gallik asit eşdeğeri (GAE)/L olarak belirlenmiştir. Alıç sirkesi örneklerinde; briks değeri 2.24±0.07, yoğunluk (g/cm3) 1.018±0.02, ortalama renk değerleri; L* değerleri 27.80±0.51; a* değerleri 1.33±0.04 ve b* değerleri -0.30±0.13 olarak saptanmıştır. Mineral içeriği bakımından zengin olan alıç sirkesinde; 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P, 0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn belirlenmiştir. Duyusal analiz sonuçlarına göre ise sirke örneklerinin renk skorları 7.20±0.28, aroma değeri 6.25±0.32, koku değeri 6.75±0.37, görünüş değeri 6.25±0.22, genel beğeni değeri 7.25±0.53 olarak tespit edilmiştir.

Anahtar Kelimeler

Alıç (Crataegus tanacetifolia), Alıç sirkesi, Antioksidan aktivite, Fenolik içerik

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