Engineering Faculty, Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey.
Art and Design Faculty, Department of Gastronomy and Culinary Arts, Istanbul Nisantası University, Istanbul, Turkey.
J Food Sci. 2024 Oct;89(10):6745-6758. doi: 10.1111/1750-3841.17356. Epub 2024 Sep 13.
In recent years, red-fleshed apple has attracted a lot of attention due to its pleasant appearance, taste, and being a valuable source of anthocyanins. Generally, different types of this apple are known as ornamental apple plants that are rarely found in various regions around the world like New Zealand, Kazakhstan, Kyrgyzstan, Australia, China, and Turkey. This study focused on the accumulation and changes of the bioactive and aroma-related volatile components at different production stages of a red-fleshed apple vinegar. The aim of this study is to produce an anthocyanin- and vitamin C-rich vinegar (NAV) from red-fleshed Niedzwetzky's apple for the first time. According to the results, in this vinegar, it was determined high concentrations of total phenolic content (904.8 mg-GAE/mL), total flavonoid content (0.25 mg-EGCE/mL), vitamin C content (3024.3 mg-AAE/mL), and 1,1-diphenyl-2-picrylhydrazyl (8.33 mmol-TE/mL), as well as FRAP (13.57 mmol-ISE/mL), respectively. Moreover, total anthocyanin content value was found to be 6.46 mg/g. One of the components that provide the specified functional effect in this vinegar is chlorogenic acid, which constitutes the main phenolic compound, and the other one is cyanidin-3-glucoside, which is the major anthocyanin in this vinegar. The main volatile components associated with the aroma of vinegar are -acetic acid, -phenylacetic acid (5067.7 µg/100 mL), -phenethyl alcohol (3096.1 µg/100 mL), and -nonanoic acid (2939.0 µg/100 mL) compounds. Consequently, it is recommended to expand the range of Niedzwetzky's apples in the production and consumption of food products such as functional vinegar. Thus, a new vinegar with high functional properties will be introduced to the worldwide food industry. PRACTICAL APPLICATION: In this study, vinegar was produced from the small and dark-red-flesh-colored fruits of Niedzwetzky's apple tree, which is known in a small part of the world and is generally used as an ornamental plant due to its red-pink flowers. It has been determined that the produced vinegar has high bioavailability due to the apples with red inner flesh and high anthocyanin content and has a desirable aromatic content. Thus, a food product with high functional quality and desirable aroma, accessible to consumers all over the world, has been produced from a little-known fruit.
近年来，红肉苹果因其外观、口感宜人，并且是花青素的宝贵来源，受到了广泛关注。通常，这种苹果的不同品种被称为观赏型苹果植物，在世界各地很少见，例如新西兰、哈萨克斯坦、吉尔吉斯斯坦、澳大利亚、中国和土耳其。本研究专注于不同生产阶段红肉苹果醋中生物活性和香气相关挥发性成分的积累和变化。本研究的目的是首次从红肉尼德茨基苹果中生产富含花青素和维生素 C 的醋（NAV）。根据结果，在这种醋中，总酚含量（904.8mgGAE/mL）、总类黄酮含量（0.25mgEGCE/mL）、维生素 C 含量（3024.3mgAAE/mL）和 1,1-二苯基-2-苦基肼（8.33mmolTE/mL）以及 FRAP（13.57mmolISE/mL）的浓度均较高。此外，总花青素含量值为 6.46mg/g。在这种醋中提供特定功能效果的成分之一是绿原酸，它构成了主要的酚类化合物，另一种是矢车菊素-3-葡萄糖苷，它是这种醋中的主要花青素。与醋的香气相关的主要挥发性成分是 -乙酸、-苯乙酸（5067.7μg/100mL）、-苯乙醇（3096.1μg/100mL）和 -壬酸（2939.0μg/100mL）化合物。因此，建议在功能性醋等食品产品的生产和消费中扩大尼德茨基苹果的范围。这样，一种具有高功能性的新型醋将被引入全球食品行业。实际应用：在这项研究中，醋是由尼德茨基苹果树的小而暗红色果肉制成的，这种树在世界的一小部分地区被知晓，由于其粉红色的花朵，通常被用作观赏植物。已确定，由于具有红色内果肉和高花青素含量的苹果，所生产的醋具有较高的生物利用度，并且具有理想的香气含量。因此，从一种鲜为人知的水果中生产出了一种具有高功能性和理想香气的食品，全世界的消费者都可以享用。
