Antioxidant activity and organic acid compounds of sour cherry (Prunus cerasus l.,) vinegar in the fermentation process
Antioxidant activity and organic acid compounds of sour cherry (Prunus cerasus l.,) vinegar in the fermentation process
In the present study, sour cherry vinegar was produced from sour cherry juice produced from fresh sour cherries and sour cherry concentrate with rich bioactive component contents, strong antioxidant, antidiabetic, antiobesity, antimutagen, and anticarcinogen properties. In the vinegar production process, changes in total acidity, total soluble dry matter, antioxidant activity, and organic acid composition were examined. The present study mainly aimed to determine the effects of using fresh cherry juice or concentrated cherry juice in vinegar production. Tartaric, malic, and acetic acid organic acids were detected during the production stages of sour cherry vinegar.
In the antioxidant activity analysis by the DPPH method, it was determined that the percentile inhibition level of sour cherry vinegar was higher than those of sour cherry juice and cherry wine. No differences were observed in the component level in the analyses of fresh cherry juice and sour cherry vinegar samples produced from concentrated sour cherry. Therefore, considering that the harvest time of sour cherry is very short, it was concluded that sour cherry vinegar can be efficiently produced from concentrated sour cherry juice regardless of the harvest season.
Keywords:
Cherry vinegar, antioxidant, DPPH, organic acid components acetic acid,
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- ISSN: 2667-5803
- Başlangıç: 2018
- Yayıncı: Dokuz Eylül Teknoloji Geliştirme Anonim Şirketi