Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.)
Yıl: 2020 Cilt: 0 Sayı: 19 Sayfa Aralığı: 429 - 434 Metin Dili: İngilizce DOI: 10.31590/ejosat.715708 İndeks Tarihi: 14-10-2020
Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.)
Öz: In this study, some physical, chemical and sensory quality properties of vinegar produced from Iranian mazafati date (Phoenixdactylifera L.) by conventional method were investigated. At the end of the study, brix (°Brix), density (g/cm3) and color (L*, a*, b*)values were determined to be 3.63±0.07, 1.014±0.05, L* (27.50±0.87), a* (1.58±0.29) and b* (1.61±0.17), respectively. Furthermore,it was determined that the mean conductivity value was 4.92±0.04 μS/cm, pH was 3.44±0.05 and total acidity was 11.88±0.12 g/L.The total antioxidant and total phenolic content values of the samples were determined to be 103.42±6.43 μg trolox equivalent(TE)/mL and 231.37±44.44 mg gallic acid equivalent (GAE)/L, respectively. Nevertheless, the presence of alcohol was not detected inany of the samples after six months of storage. The mineral material contents of date vinegar samples were determined as K(163.25±0.67 ppm), P (39.43±0.50 ppm), Na (31.68±0.08 ppm) and Ca (9.63±0.18 ppm), respectively. The sensory analysis scores ofthe samples were given by the panelists as follows: color (6.75±0.35), aroma (5.25±0.41), odor (3.75±0.27), appearance (6.75±0.15)and general appreciation (6.45±0.52). Carotenoids, phytosterols, B-group vitamins, and phosphorus in the composition of date vinegarproduced by conventional method are known to be extremely useful components for human health. Furthermore, it is considered thatdate vinegar can be useful for the prevention of various diseases (cholesterol-lowering, antioxidant properties, cancer, diabetes andcardiovascular diseases) due to bioactive components it contains.
Anahtar Kelime: İran Mazafati Hurmasından (Phoenix dactylifera L.) Geleneksel Yöntemle Üretilen Sirkenin Fizikokimyasal ve Duyusal Kalite Özellikleri
Öz: Bu çalışmada İran mazafati hurmasından (Phoenix dactylifera L.) geleneksel yöntemle üretilen sirkenin bazı fiziksel, kimyasal ve duyusal kalite özelliklerinin belirlenmesi araştırılmıştır. Araştırma sonunda; briks (°Briks), yoğunluk (g/cm3) ve renk (L*, a*, b*) değerleri sırasıyla 3.63±0.07, 1.014±0.05, L* (27.50±0.87), a* (1.58±0.29) ve b* (1.61±0.17) olarak tespit edilmiştir. Ayrıca iletkenlik değerleri ortalama 4.92±0.04 μS/cm, pH 3.44±0.05, toplam asitlik 11.88±0.12 g/L olarak belirlenmiştir. Örneklerin toplam antioksidan ve toplam fenolik madde değerleri ise sırasıyla 103.42±6.43 μg troloks eşdeğeri (TE)/mL ve 231.37±44.44 mg gallik asit eşdeğeri (GAE)/L olarak tespit edilmiştir. Buna karşın altı aylık depolama sonucunda numunelerin hiçbirisinde alkol varlığı tespit edilememiştir. Hurma sirkesi örneklerinin mineral madde içerikleri sırasıyla K (163.25±0.67 ppm), P (39.43±0.50 ppm), Na (31.68±0.08 ppm) ve Ca (9.63±0.18 ppm) olarak belirlenmiştir. Panelistlerce örneklerin duyusal analiz skorları ise; renk (6.75±0.35), aroma (5.25±0.41), koku (3.75±0.27), görünüş (6.75±0.15) ve genel beğeni (6.45±0.52) olarak verilmiştir. Geleneksel yöntemle üretilen hurma sirkesinin bileşimindeki karotenoidler, fitosteroller, B grubu vitaminler ve fosforun insan sağlığı açısından son derece yararlı bileşenler olduğu bilinmektedir. Ayrıca hurma sirkesi içerdiği biyoaktif bileşenler sayesinde çeşitli hastalıkların (kolesterolü düşürmesi, antioksidan özelliği, kanser, diyabet ve kardiyovasküler hastalıklar) önlemesi için faydalı olabileceği düşünülmektedir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | akarca g, tomar o, ÇAĞLAR A, İSTEK Ö (2020). Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). , 429 - 434. 10.31590/ejosat.715708 |
| Chicago | akarca gokhan,tomar oktay,ÇAĞLAR Abdullah,İSTEK ÖMER Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). (2020): 429 - 434. 10.31590/ejosat.715708 |
| MLA | akarca gokhan,tomar oktay,ÇAĞLAR Abdullah,İSTEK ÖMER Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). , 2020, ss.429 - 434. 10.31590/ejosat.715708 |
| AMA | akarca g,tomar o,ÇAĞLAR A,İSTEK Ö Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). . 2020; 429 - 434. 10.31590/ejosat.715708 |
| Vancouver | akarca g,tomar o,ÇAĞLAR A,İSTEK Ö Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). . 2020; 429 - 434. 10.31590/ejosat.715708 |
| IEEE | akarca g,tomar o,ÇAĞLAR A,İSTEK Ö "Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.)." , ss.429 - 434, 2020. 10.31590/ejosat.715708 |
| ISNAD | akarca, gokhan vd. "Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.)". (2020), 429-434. https://doi.org/10.31590/ejosat.715708 |
| APA | akarca g, tomar o, ÇAĞLAR A, İSTEK Ö (2020). Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). Avrupa Bilim ve Teknoloji Dergisi, 0(19), 429 - 434. 10.31590/ejosat.715708 |
| Chicago | akarca gokhan,tomar oktay,ÇAĞLAR Abdullah,İSTEK ÖMER Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). Avrupa Bilim ve Teknoloji Dergisi 0, no.19 (2020): 429 - 434. 10.31590/ejosat.715708 |
| MLA | akarca gokhan,tomar oktay,ÇAĞLAR Abdullah,İSTEK ÖMER Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). Avrupa Bilim ve Teknoloji Dergisi, vol.0, no.19, 2020, ss.429 - 434. 10.31590/ejosat.715708 |
| AMA | akarca g,tomar o,ÇAĞLAR A,İSTEK Ö Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). Avrupa Bilim ve Teknoloji Dergisi. 2020; 0(19): 429 - 434. 10.31590/ejosat.715708 |
| Vancouver | akarca g,tomar o,ÇAĞLAR A,İSTEK Ö Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.). Avrupa Bilim ve Teknoloji Dergisi. 2020; 0(19): 429 - 434. 10.31590/ejosat.715708 |
| IEEE | akarca g,tomar o,ÇAĞLAR A,İSTEK Ö "Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.)." Avrupa Bilim ve Teknoloji Dergisi, 0, ss.429 - 434, 2020. 10.31590/ejosat.715708 |
| ISNAD | akarca, gokhan vd. "Physicochemical and Sensory Quality Properties of Vinegar Produced by Traditional Method from Persian Mazafati Date (Phoenix dactylifera L.)". Avrupa Bilim ve Teknoloji Dergisi 19 (2020), 429-434. https://doi.org/10.31590/ejosat.715708 |
