Physicochemical, bioactive, microbial, and sensory characteristics of homemade vinegar produced with a local apple variety using a traditional method

Authors

HASAN KILIÇGÜNFollow
FİLİZ YANGILARFollow

Author ORCID Identifier

HASAN KILIÇGÜN: 0000-0003-0918-3897

FİLİZ YANGILAR: 0000-0001-6447-2419

DOI

10.55730/1300-011X.3229

Abstract

Apple is one of the most widely grown fruits in the world and can be found fresh in the market throughout the whole yeardue to its excellent storage ability. In addition to fresh consumption, apples are processed into a variety of products including fruitjuice, vinegar, jams, and pies. In this study, the bioactive contents and microbial, physicochemical, and sensory properties of sevenvinegars traditionally produced using a local apple variety, Kara Sakı, with different yeast materials (Saccharomyces cerevisiae, chickpea,buckwheat, barley, whey, natural home apple vinegar, and commercial apple cider vinegar) were assessed. The results indicated significantdifferences among vinegar samples for dry matter, ash, pH, total acidity, degrees Brix, alcohol, viscosity, total sugar, and color values.The total antioxidant capacity (DPPH assay as %), total polyphenolic contents, and total flavonoid contents of the seven apple vinegarswere in range of 29.17%–82.64%, 44.45–470.30 mg gallic acid equivalent/100 mL, and 34.82–81.02 mg quercetin equivalent/100 mL,respectively. Total mesophilic aerobic bacteria, mold and yeast, lactic acid bacteria, and acetic acid bacteria counts ranged from 2.62 to5.53 log CFU/mL, 1.0 to 3.4 log CFU/mL, 1.01 to 3.85 log CFU/mL, and 1.35 to 4.48 log CFU/mL, respectively. The sensory evaluationresults showed that the panelists preferred the commercial, natural, and chickpea vinegars the most. The findings suggest that the use oftraditional processes for the production of fruit vinegars is promising in terms of producing differentiated vinegars and obtaining highlevels of human health-promoting contents.

Keywords

Kara Sakı, preservative effects, antioxidant activity, polyphenols, vinegar types

First Page

898

Last Page

910

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Recommended Citation

KILIÇGÜN, HASAN and YANGILAR, FİLİZ (2024) "Physicochemical, bioactive, microbial, and sensory characteristics of homemade vinegar produced with a local apple variety using a traditional method," Turkish Journal of Agriculture and Forestry: Vol. 48: No. 6, Article 8. https://doi.org/10.55730/1300-011X.3229
Available at: https://journals.tubitak.gov.tr/agriculture/vol48/iss6/8