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Journals / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi / 2026 / Cilt: 13 Sayı: 3

Determination of total phenolic, flavonoid and monomeric anthocyanin contents and antioxidant properties of 15 different fruit vinegars produced by traditional method

Geleneksel yöntemle üretilen 15 farklı meyve sirkesinin toplam fenolik, flavonoid ve monomerik antosiyanin içerikleri ve antioksidan özelliklerinin belirlenmesi

Melih Güzel(GÜMÜŞHANE ÜNİVERSİTESİ)0000-0001-5374-8838
Pages
844–851
Publication Date
2024-07-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar).
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Key Findings & Data:As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars.
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Conclusion & Impact:The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Sirke · Antioksidan · Fenolik

Abstract

In this study, vinegars were produced using traditional method from 15 different fruits (rosehip, pear, fig, wild pear, apple, plum, hawthorn (yellow and red), pomegranate, grape (cimin, cardinal), peach, cranberry, quince and medlar). It was aimed to determine the total phenolic, total flavonoid and total monomeric anthocyanin contents and antioxidant capacities of vinegars. As a result, it was concluded that the phenolic, flavonoid contents and the antioxidant capacity in all 3 methods (TEAC, FRAP and DPPH) of rosehip vinegar was significantly higher than other vinegars. In addition, wild pear and hawthorn vinegars were very rich in phenolic and flavonoid compounds and these vinegars had very high antioxidant capacity. The results of the study suggest that an alternative consumption method can be provided by producing vinegar, which is a healthy, aromatic and alternative product with high added value, from fruits such as rosehip, wild pear, hawthorn, cranberry, quince and medlar, whose usage and consumption are limited due to their natural structure.

Özet

Bu çalışmada 15 farklı meyveden (kuşburnu, armut, incir, yabani armut, elma, erik, alıç (sarı ve kırmızı), nar, üzüm (cimin, kardinal), şeftali, kızılcık, ayva ve muşmula) geleneksel yöntemle sirke üretilmiştir. Sirkelerin toplam fenolik, toplam flavonoid ve toplam monomerik antosiyanin içerikleri ile antioksidan kapasitelerinin belirlenmesi amaçlanmıştır. Sonuç olarak kuşburnu sirkesinin fenolik, flavonoid içeriklerinin ve her 3 yöntemde (TEAC, FRAP ve DPPH) antioksidan kapasitesinin diğer sirkelere kıyasla oldukça yüksek olduğu, ayrıca ahlat ve alıç sirkelerinin fenolik ve flavonoid bileşikler bakımından oldukça zengin olduğu ve bu sirkelerin çok yüksek antioksidan kapasiteye sahip olduğu sonucuna varılmıştır. Çalışma sonuçları, doğal yapısı nedeniyle kullanımı ve tüketimi sınırlı olan kuşburnu, ahlat, alıç, kızılcık, ayva ve muşmula gibi meyvelerden sağlıklı, aromatik ve katma değeri yüksek alternatif bir ürün olan sirke üretilerek alternatif bir tüketim yöntemi sağlanabileceğini ortaya koymuştur.

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Cite This Article

Güzel, M. (2024). Determination of total phenolic, flavonoid and monomeric anthocyanin contents and antioxidant properties of 15 different fruit vinegars produced by traditional method. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 13 Sayı: 3, 844–851. https://doi.org/10.28948/ngumuh.1442055

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