Yüksel BAYRAM, Kübra OZKAN, Osman SAGDIC

BIOACTIVITY, PHYSICOCHEMICAL AND ANTIMICROBIAL PROPERTIES OF VINEGAR MADE FROM PERSIMMON (DIOSPYROS KAKI) PEELS

Persimmon (Diospyros kaki) wastes are defined as a new alternative source for vinegar production. This approach enables the utilization of the persimmon peels which are generally thrown during the consumption or processing of the fruit. The present study investigated total phenolic compound (TPC), total flavonoid compound (TFC), antioxidant capacities (DPPH) radical scavenging activity and the copper reducing antioxidant capacity (CUPRAC)) of persimmon peel vinegar. Additionally, the antimicrobial and some physicochemical properties of the persimmon peels vinegar were evaluated. TPC, TFC were 292.28 mg gallic acid equivalent (GAE)/L and 17.36 mg catechin equivalent (CAE)/L, for persimmon vinegar, respectively. In terms of antioxidant activity, persimmon peels vinegar extracts had 225.44 mg Trolox equivalent (TE)/L for DPPH assay, and 589.07 mg TE/L for CUPRAC assay. Titratable acidity, pH and Brix values of vinegar samples were found as 4.5%, 3.64%, and 1.2%, respectively. The vinegar showed a well antimicrobial effect. Generally, upon increasing the extract concentration, the inhibition zone was also increased, and the highest inhibition zone was observed at direct (100%) extract concentration applied against Escherichia coli for antibacterial activity and the highest inhibition zone was observed at direct (100%) extract concentration applied against Aspergillus niger for antifungal activity. This study suggested that especially in vinegar production, food waste might be evaluated and also, this vinegar has health-promoting qualities and might be a competitive product in the commercial market.

Keywords:

Diospyros kaki Peels, vinegar waste, antioxidant, antimicrobial,

PDF

___

[1] Gil, L.S., Maupoey, P.F. (2018). An integrated approach for pineapple waste valorization. Bioethanol production and bromelain extraction from pineapple residues. Journal of Cleaner Production172, 1224-1231.
[2] Balasundram, N., Sundram, K., Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99,191-203.
[3] Roldán, E., Sánchez-Moreno, C., de Ancos, B., & Cano, M. P. (2008). Characterization of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chemistry 108(3), 907-916.
[4] Russ, W., Meyer-Pittroff, R. (2004). Utilizing waste products from the food production and processing industries. Critical Reviews in Food Science and Nutrition 44, 57-62.
[5] Jiménez-Sánchez, C., Lozano-Sánchez, J., Marti, N., Saura, D., Valero, M., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2015). Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations. Food Chemistry 182, 282-291.
[6] Al-Dalali, S., Zheng, F., Li, H., Huang, M., Chen, F. (2019). Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O. LWT-Food Science and Technology 112, 108-264.
[7] Minho, L.A.C., Brandao, G.C., de Andrade Santana, D., Santos, O.S., Andrade, H.M.C., dos Santos, W.N.L. (2019). Cellulose-coated CoFe2O4 nanoparticles as an adsorbent for extraction and preconcentration of bioactive compounds in vinegars. Microchemical Journal 147,102-111.
[8] Vegas, C., Mateo, E., González, Á., Jara, C., Guillamón, J. M., Poblet, M., ... & Mas, A. (2010). Population dynamics of acetic acid bacteria during traditional wine vinegar production. International Journal of Food Microbiology 138(1-2), 130-136.
[9] Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M., Sagdic, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT-Food Science and Technology 63, 144-151.
[10] Panda, S. K., Mishra, S. S., Kayitesi, E., & Ray, R. C. (2016). Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes. Environmental Research 146, 161-172.
[11] Hamauzu, Y., Suwannachot, J. (2019). Non-extractable polyphenols and in vitro bile acid-binding capacity of dried persimmon (Diospyros kaki) fruit. Food Chemistry 293, 127-133.
[12] Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods in Enzymology. 299, 152-178.
[13] Zhishen, J., Mengcheng, T., Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64, 555-559.
[14] Singh, R., Chidambara Murthy, K., Jayaprakasha, G. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry 50,81-86.
[15] Apak, R., Guclu, K., Ozyurek, M., Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry 52, 7970-7981.
[16] Lalou, S., Hatzidimitriou, E., Papadopoulou, M., Kontogianni, V.G., Tsiafoulis, C.G., Gerothanassis, I.P., Tsimidou, M.Z. (2015). Beyond traditional balsamic vinegar: Compositional and sensorial characteristics of industrial balsamic vinegars and regulatory requirements. Journal of Food Composition and Analysis 43,175-184.
[17] Leones, A., Duran-Guerrero, E., Carbu, M., Cantoral, J.M., Barroso, C.G., Castro, R. (2019). Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process. LWT-Food Science and Technology 100, 314-321.
[18] Anonymous, TS 1880 EN 13188: 2003, T1: April 2004, Vinegar - Product Obtained from Agricultural Fragrant Liquids - Recipes, Features, Marking, Modification ICS: 01.040.67; 67.220.20.
[19] Zou, B., Wu, J., Yu, Y., Xiao, G., Xu, Y. (2017). Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation. Food Science and Biotechnology 26,563-571.
[20] Roda, A., Lucini, L., Torchio, F., Dordoni, R., De Faveri, D.M., Lambri, M. (2017). Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste. Food Chemistry 229, 734-742.
[21] Zhao, C., Xia, T., Du, P., Duan, W., Zhang, B., Zhang, J., Zhu, S., Zheng, Y., Wang, M., Yu, Y. (2018). Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process. Molecules 23, 2949.
[22] Qingping, X. (2006). The comparison of the antioxidant activity in 26 kinds of vinegar. Food and Fermentation Industries 32(1), 95.
[23] Ubeda, C., Hidalgo, C., Torija, M.J., Mas. A Troncoso, A.M., Morales, M.L. (2011). Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. Food Science and Technology 44,1591–1596.
[24] Giuffrè, A. M., Zappia, C., Capocasale, M., Poiana, M., Sidari, R., Di Donna, L., ... & Caridi, A. (2019). Vinegar production to valorise Citrus bergamia by-products. European Food Research and Technology 245(3), 667-675.
[25] Ordoudi, S.A., Mantzouridou, F., Daftsiou, E., Malo, C., Hatzidimitriou, E., Nenadis, N., Tsimidou, M.Z. (2014). Pomegranate juice functional constituents after alcoholic and acetic acid fermentation. Journal of Functional Foods 8,161–168.
[26] Chen, Y., Huang, Y., Bai Y., Fu, C., Zhou, M., Gao, B., Xu, N. (2017). Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar. LWT-Food Science and Technology 84,753-763.
[27] Yagnik, D., Serafin, V., Shah, A.J. (2018). Antimicrobial activity of apple cider vinegar against Escherichia coli, Staphylococcus aureus, and Candida albicans; downregulating cytokine and microbial protein expression. Scientific Reports 8, 1-12.
[28] Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K., Guzel‐Seydim, Z.B. (2014) Functional properties of vinegar. Journal of Food Science, 79, R757-R764.

Sigma Mühendislik ve Fen Bilimleri Dergisi-Cover

ISSN: 1304-7191
Yayın Aralığı: Yılda 4 Sayı
Yayıncı: Yıldız Teknik Üniversitesi

Arşiv