Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method

EKMEKÇİ, Elif; akarca, gokhan; ÇAĞLAR, Abdullah; tomar, oktay

doi:10.31590/ejosat.715704

Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method

Abdullah ÇAĞLAR, (Kocaeli Üniversitesi, Ziraat ve Doğa Bilimleri Fakültesi, Kocaeli, Türkiye)

Gökhan AKARCA, (Kocatepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Afyonkarahisar, Türkiye)

Oktay TOMAR, (Kocaeli Üniversitesi, Ziraat ve Doğa Bilimleri Fakültesi, Kocaeli, Türkiye)

Elif EKMEKÇİ (Kocatepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Afyonkarahisar, Türkiye)

Avrupa Bilim ve Teknoloji Dergisi

3 0

Yıl: 2020 Cilt: 0 Sayı: 18 Sayfa Aralığı: 952 - 957 Metin Dili: İngilizce DOI: 10.31590/ejosat.715704 İndeks Tarihi: 13-10-2020

Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method

Öz:

In this study, chemical, physical and sensory quality properties of vinegar produced from cactus fruit (Opuntia ficus-inidica L.) byconventional method were investigated. At the end of the study, it was determined that dry matter values were 1.13±0.11%, totalacidity was 16.15±0.21 g/L, pH was 3.06±0.04 and conductivity was 1.90±0.09 μS/cm. The total phenolic and antioxidant values ofthe samples were determined to be 731.11±39.28 mg gallic acid equivalent (GAE)/L and 49.71±4.85 μg trolox equivalent (TE)/mL,respectively. Density, brix, and color (L*, a*, b*) values were determined to be 1.023±0.11 g/cm3, 1.28±0.09 °Brix, L* (28.98±0.56),a* (2.23±0.41) and b* (-1.60±0.36), respectively. Nevertheless, the presence of alcohol was not detected in any of the samples afternine months of storage. The mineral material contents of cactus vinegar samples were determined as Na (38.48±0.07 ppm), Mg(15.35±0.91 ppm), K (354.46±2.91 ppm), Ca (14.11±0.83 ppm), P (20.4±0.16 ppm), Fe (0.19±0.00 ppm), B (0.36±0.00 ppm), Mn(0.32±0.00 ppm), Zn (0.10±0.00 ppm), Al (0.14±0.00 ppm), Cu (0.01±0.00 ppm), Sn (7.17±0.06 ppb). The sensory analysis scores ofthe samples were given by the panelists as follows: appearance (6.01±0.42), odor (7.25±0.81), aroma (6.75±0.23), color (5.75±0.45)and general appreciation (6.85±0.53). The results obtained were compared with apple cider vinegar which is the most consumed typeof vinegar all over the world. Based on the results, cactus vinegar produced from cactus fruit by conventional method can beconsidered as a new type of vinegar, which is functional and useful for human health.

Anahtar Kelime:

Geleneksel Yöntemle Üretilen Kaktüs Meyve (Opuntia ficus-indica L.) Sirkesinin Bazı Fizikokimyasal ve Duyusal Özellikleri

Öz:

Yapılan bu çalışmada kaktüs meyvesinden (Opuntia ficus-inidica L.) geleneksel yöntemle üretilen sirkenin bazı kimyasal, fiziksel ve duyusal kalite özelliklerinin belirlenmesi araştırılmıştır. Araştırma sonunda; kuru madde değerleri 1.13±0.11%, toplam asitlik 16.15±0.21 g/L, pH 3.06±0.04, iletkenlik 1.90±0.09 μS/cm olarak belirlenmiştir. Örneklerin toplam fenolik ve toplam antioksidan değerleri ise sırasıyla 731.11±39.28 mg gallik asit eşdeğeri (GAE)/L ve 49.71±4.85 μg troloks eşdeğeri (TE)/mL olarak tespit edilmiştir. Yoğunluk, brix ve renk (L*, a*, b*) değerleri sırasıyla 1.023±0.11 g/cm3 , 1.28±0.09 °Brix, L*(28.98±0.56), a* (2.23±0.41) ve b* (-1.60±0.36) olarak tespit edilmiştir. Buna karşın dokuz aylık depolama sonucunda numunelerin hiçbirisinde alkol varlığı tespit edilememiştir. Kaktüs sirkesi örneklerinin mineral madde içerikleri Na (38.48±0.07 ppm), Mg (15.35±0.91 ppm), K (354.46±2.91 ppm), Ca (14.11±0.83 ppm), P (20.4±0.16 ppm), Fe (0.19±0.00 ppm), B (0.36±0.00 ppm), Mn (0.32±0.00 ppm), Zn (0.10±0.00 ppm), Al (0.14±0.00 ppm), Cu (0.01±0.00 ppm), Sn (7.17±0.06 ppb) olarak belirlenmiştir. Panelistlerce örneklerin duyusal analiz skorları ise; görünüş (6.01±0.42), koku (7.25±0.81), aroma (6.75±0.23), renk (5.75±0.45) ve genel beğeni (6.85±0.53) olarak verilmiştir. Elde edilen sonuçlar tüm Dünyada en fazla tüketilen sirke türü olan elma sirkesi ile kıyaslanmıştır. Sonuçlar ışığında kaktüs meyvesinden geleneksel yollarla üretilen kaktüs sirkesi fonksiyonel özellikte ve insan sağlığına faydalı yeni bir sirke çeşidi olarak değerlendirilebilir.

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

Akbas, M. & Cabaroglu, T. (2010). A research on the determination of compositions of grape vinegars produced in Turkey and their conformity to food legislation. Journal of Food, 35(3), 183-188.
Alak, G. D. (2015). Some physical, chemical properties of the honey vinegar and the honey. M.Sc. Thesis. Pamukkale University, Graduate School of Natural and Applied Sciences, Denizli, Turkey.
Alonso, A. M., Guillen, D. A., Barroso, C. G., Puertas, B. & Garcia, A. (2002). Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. J. Agric. Food Chem, 50(21), 5832-5836.
Altug T. & Elmaci, Y. (2005). Sensory Evaluation in Foods. Meta Printing, İzmir, Turkey.
AOAC. (1992). Association of Official Analytical Chemists, Official Methods of Analysis, 15th edition. AOAC, Washington DC.
AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
Aykin, E. (2013). Determination of bioactive compounds in mothers of vinegar produced from different vinegars. M.Sc. Thesis. Suleyman Demirel University, Graduate School of Natural and Applied Sciences, Isparta, Turkey.
Budak, H. N. (2010). A Research on compositional and functional propertıes of vinegars produced from apple and grape. Ph.D. Thesis. Suleyman Demirel University, Graduate School of Natural and Applied Sciences, Isparta, Turkey.
Budak, N. H., Kumbul Doguc, D., Savas, C. M., Seydim, A. C., Kok Tas, T., Ciris, M. I. & Guzel-Seydim, Z. B. (2011). Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. J. Agric. Food Chem, 59(12), 6638-6644.
Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K. & Guzel‐Seydim, Z. B. (2014). Functional properties of vinegar. J. Food Sci, 79(5), 757-764.
Caligiani, A., Acquotti, D., Palla, G. & Bocchi, V. (2007). Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy. Anal. Chim. Acta, 585(1), 110-119.
Cemeroglu, B. (2007). Food Analysis, Food Technology Publications, No:34, Ankara, Turkey.
Chou, C. H., Liu, C. W., Yang, D. J., Wu, Y. H. & Chen, Y. C. (2015). Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo. Food Chem, 168, 63-69.
Chu, S. C. & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem, 98(3), 502-507.
Conte, A., Pellegrini, S. & Tagliazucchi, D. (2003). Synergistic protection of PC12 cells from b-amyloid toxicity by resveratrol and catechin. Brain Res. Bull, 62, 29-38.
Dabija, A. & Hatnean, C. A. (2014). Study concerning the quality of apple vinegar obtained through classical method. J. Agroaliment. Processes Technol, 20(4), 304-310.
Gerbi, V., Zeppa, G., Beltramo, R., Carnacini, A. & Antonelli, A. (1998). Characterisation of white vinegars of different sources with artificial neural networks. J. Sci. Food Agr, 78(3), 417-422.
Ginestra, G., Parker, M. L., Bennett, R. N., Robertson, J., Mandalari, G., Narbad, A. & Waldron, K. W. (2009). Anatomical, chemical, and biochemical characterization of cladodes from prickly pear [Opuntia ficus-indica (L.) Mill.]. J. Agric. Food Chem, 57(21), 10323-10330.
Hill, L. L., Woodruff, L. H., Foote, J. C. & Barreto-Alcoba, M. (2005). Esophageal injury by apple cider vinegar tablets and subsequent evaluation of products. J. Am. Diet. Assoc, 105(7), 1141-1144.
Ho, C. W., Lazim, A. M., Fazry, S., Zaki, U. K. H. H. & Lim, S. J. (2017). Varieties, production, composition and health benefits of vinegars: A review. Food Chem, 221, 1621-1630.
Jorhem, L. (1993). Determination of metals in foodstuffs by atomic absorption spectrophotometry after dry ashing: NMKL interlaboratory study of lead, cadmium, zinc, copper, iron, chromium, and nickel. J. AOAC Int, 76(4), 798-813.
Kadas, Z. (2011). Determination of bioactive properties and metabolic effects of hawthorn vinegar. M.Sc. Thesis. Bolu Abant İzzet Baysal University, Graduate School of Natural and Applied Sciences, Bolu, Turkey.
Kapukaya, K. S. (2017). Determination of flame atomic absorption spectroscopy of metals of Cu, Cd, Fe, Mg, Na and Zn found in apple and grape vinegar. M.Sc. Thesis. Kahramanmaraş Sütçü İmam University, Graduate School of Natural and Applied Sciences. Kahramanmaraş, Turkey.
Kaur, M., Kaur, A. & Sharma, R. (2012). Pharmacological actions of opuntia ficus indica: A review. J. Appl. Pharm. Sci, 2(7), 15-18.
Ninfali, P., Mea, G., Giorgini, S., Rocchi, M. & Bacchiocca, M. (2005). Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Br. J. Nutr, 93(2), 257-266.
Osada, K., Suzuki, T., Karakami, Y., Senda, M., Kasai, A., Sami, M., Ohta, Y., Kanda, T. & Ikeda, M. (2006). Dose-dependent hypocholesterolemic actions of dietary apple phenol in rats fed cholesterol. Lipids, 41, 133-139.
Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M. & Sagdic, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT-Food Sci. Technol, 63(1), 144-151.
Pinsirodom, P., Rungcharoen, J. & Liumminful, A. (2008). Quality of commercial winevinegars evaluated on the basis of total polyphenol content and antioxidant properties. As. J. Food Ag-Ind, 1(4), 232-241.
Plessi, M. (2003). Vinegar. In B. Caballero (Ed.), Encyclopedia of food sciences and nutrition (2nd ed.). (pp. 5996-6004). Oxford: Academic Press.
Salbe, A. D., Johnston, C. S., Buyukbese, M. A., Tsitouras, P. D. & Harman, S. M. (2009). Vinegar lacks antiglycemic action on enteral carbohydrate absorption in human subjects. Nutr. Res, 29(12), 846-849.
Samanidou, V. F., Antonıou, C. V. & Papadoyannıs, I. N. (2001). Gradient RP-HPLC determination of free phenolic acids in wines and wine vinegar samples after spe, with photodiode array identification. J. Liq. Chromatogr. R. T, 24(14), 2161-2176.
Tan, S. C. (2003). Vinegar Fermentation. M.Sc. Thesis. Louisiana State University, School of Nutrition and Food Sciences, Lafayette, ABD.
Tesfaye, W., Morales, M. L., Garcia-Parrilla, M. C. & Troncoso, A. M. (2002). Wine vinegar: technology, authenticity and quality evaluation. Trends Food Sci Tech, 13(1), 12-21.
TS. (2003). Vinegar Product Recipes, Features and Marking from Liquids of Agricultural Origin, TS 1880 EN 13188, Turkish Standards Institute, Ankara, Turkey.
Verzelloni, E., Tagliazucchi, D. & Conte, A. (2007). Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem, 105(2), 564-571.
Vignon, M. R., Heux, L., Malainine, M. E. & Mahrouz, M. (2004). Arabinan–cellulose composite in opuntia ficus-indica prickly pear spines. Carbohydr. Res, 339(1), 123-131.
Visioli, F., Borsani, L. & Galli, C. (2000). Diet and prevention of coronary disease: the potential role of phytochemicals. Cardiovasc. Res, 47: 419-425.
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. J. Agric. Food Chem, 52(12), 4026-4037.

APA	ÇAĞLAR A, akarca g, tomar o, EKMEKÇİ E (2020). Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. , 952 - 957. 10.31590/ejosat.715704
Chicago	ÇAĞLAR Abdullah,akarca gokhan,tomar oktay,EKMEKÇİ Elif Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. (2020): 952 - 957. 10.31590/ejosat.715704
MLA	ÇAĞLAR Abdullah,akarca gokhan,tomar oktay,EKMEKÇİ Elif Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. , 2020, ss.952 - 957. 10.31590/ejosat.715704
AMA	ÇAĞLAR A,akarca g,tomar o,EKMEKÇİ E Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. . 2020; 952 - 957. 10.31590/ejosat.715704
Vancouver	ÇAĞLAR A,akarca g,tomar o,EKMEKÇİ E Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. . 2020; 952 - 957. 10.31590/ejosat.715704
IEEE	ÇAĞLAR A,akarca g,tomar o,EKMEKÇİ E "Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method." , ss.952 - 957, 2020. 10.31590/ejosat.715704
ISNAD	ÇAĞLAR, Abdullah vd. "Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method". (2020), 952-957. https://doi.org/10.31590/ejosat.715704

APA	ÇAĞLAR A, akarca g, tomar o, EKMEKÇİ E (2020). Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. Avrupa Bilim ve Teknoloji Dergisi, 0(18), 952 - 957. 10.31590/ejosat.715704
Chicago	ÇAĞLAR Abdullah,akarca gokhan,tomar oktay,EKMEKÇİ Elif Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. Avrupa Bilim ve Teknoloji Dergisi 0, no.18 (2020): 952 - 957. 10.31590/ejosat.715704
MLA	ÇAĞLAR Abdullah,akarca gokhan,tomar oktay,EKMEKÇİ Elif Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. Avrupa Bilim ve Teknoloji Dergisi, vol.0, no.18, 2020, ss.952 - 957. 10.31590/ejosat.715704
AMA	ÇAĞLAR A,akarca g,tomar o,EKMEKÇİ E Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. Avrupa Bilim ve Teknoloji Dergisi. 2020; 0(18): 952 - 957. 10.31590/ejosat.715704
Vancouver	ÇAĞLAR A,akarca g,tomar o,EKMEKÇİ E Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. Avrupa Bilim ve Teknoloji Dergisi. 2020; 0(18): 952 - 957. 10.31590/ejosat.715704
IEEE	ÇAĞLAR A,akarca g,tomar o,EKMEKÇİ E "Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method." Avrupa Bilim ve Teknoloji Dergisi, 0, ss.952 - 957, 2020. 10.31590/ejosat.715704
ISNAD	ÇAĞLAR, Abdullah vd. "Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method". Avrupa Bilim ve Teknoloji Dergisi 18 (2020), 952-957. https://doi.org/10.31590/ejosat.715704