Özdemir Gülce Buket, Özdemir Nilgün, Ertekin-Filiz Bilge, Gökırmaklı Çağlar, Kök-Taş Tuğba, Budak Nilgün H
Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey.
Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey.
J Food Biochem. 2022 Mar;46(3):e13676. doi: 10.1111/jfbc.13676. Epub 2021 Mar 2.
This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)-isoeugenol, 2-cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity. Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail. PRACTICAL APPLICATIONS: Hawthorn is a seasonal fruit, which has potential to be economically important. It has rich bioactive compounds known to have a positive effect on health. However, organoleptic properties (astringent, grainy texture, etc.) of fresh hawthorn fruit are not be mostly liked among most of the consumers. This situation prevents benefiting from the positive effect of hawthorn fruit. For this reason, in this study, it was aimed to produce the hawthorn vinegar, which economically more valuable and also, more functional than fresh hawthorn fruit. According to the results of the present study, organoleptic, functional, and economic values of the hawthorn fruit were improved with the hawthorn vinegar produced in result of the fermentation process. So, it has been considered that this study is beneficial for consumers, scientist or food industry professionals as it guides to transform a low-economic food product to highly economic and functional food product.
本研究旨在生产山楂醋，以扩大山楂果实的应用范围和可消费性，并利用其功能特性，同时揭示醋生产过程中产生的一些生物活性化合物、功能特性和挥发性化合物（VC）。结果表明，没食子酸是葡萄酒和醋中突出的酚类物质，其次是绿原酸。山楂醋中突出的挥发性酸类化合物（VACs）是乙酸、苯乙酸、3-羟基丁酮，然后分别是戊酸、苯甲酸、（E）-异丁香酚、2-环己烯酮、丙酸、胡椒酚和丁二酸二乙酯。在本研究中，山楂醋作为一种新产品被生产出来，它具有良好的挥发性香气化合物谱和高生物活性的酚类化合物。山楂醋被证明是利用山楂果实的一种替代方式，其功能和香气方面首次得到详细揭示。实际应用：山楂是一种季节性水果，具有重要的经济潜力。它含有丰富的生物活性化合物，已知对健康有积极影响。然而，新鲜山楂果实的感官特性（涩味、颗粒质地等）在大多数消费者中并不受欢迎。这种情况阻碍了人们从山楂果实的积极作用中受益。因此，在本研究中，旨在生产比新鲜山楂果实更具经济价值且功能更强的山楂醋。根据本研究的结果，通过发酵过程生产的山楂醋提高了山楂果实的感官、功能和经济价值。所以，本研究被认为对消费者、科学家或食品行业专业人士有益，因为它指导将一种经济价值低的食品转化为高经济价值和功能性的食品。
