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Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method

Year 2020, Issue: 18, 952 - 957, 15.04.2020
https://doi.org/10.31590/ejosat.715704

Abstract

In this study, chemical, physical and sensory quality properties of vinegar produced from cactus fruit (Opuntia ficus inidica L.) by conventional method were investigated. At the end of the study, it was determined that dry matter values were 0.54±0.02 g/L, total acidity was 6.15±0.21 g/L, pH was 3.06±0.01, and conductivity was 1.90±0.01 μS/cm. The total phenolic and antioxidant values of the samples were determined to be 731.11±39.28 mg GAE/L and 49.71±4.85 μg TE/mL, respectively. Density, brix, and color (L*, a*, b*) values were determined to be 1.00±0.00 g/cm3, 1.00±0.00 °Brix, L* (28.98±0.56), a* (2.23±0.01), and b* (-1.60±0.36), respectively. Nevertheless, the presence of alcohol was not detected in any of the samples after nine months of storage. The mineral material contents of cactus vinegar samples were determined as Na; 38.48±0.07 ppm, Mg; 15.35±0.91 ppm, K; 354.46±2.91 ppm, Ca; 14.11±0.83 ppm, P; 20.4±0.16 ppm; Fe; 0.19±0.00 ppm, B; 0.36±0.00 ppm, Mn; 0.32±0.00 ppm, Zn; 0.10±0.00 ppm, Al; 0.14±0.00 ppm, Cu; 0.01±0.00 ppm, Sn; 7.17±0.06 ppb. The sensory analysis scores of the samples were given by the panelists as follows: appearance; 6.00±0.00, odor; 7.25±0.35, aroma; 5.75±0.35, color; 5.75±0.35 and general appreciation; 6.25±0.35. The results obtained were compared with apple cider vinegar which is the most consumed type of vinegar all over the world. Based on the results, cactus vinegar produced from cactus fruit by conventional method can be considered as a new type of vinegar, which is functional and useful for human health.

References

  • Akbas, M. & Cabaroglu, T. (2010). A research on the determination of compositions of grape vinegars produced in Turkey and their conformity to food legislation. Journal of Food, 35(3), 183-188.
  • Alak, G. D. (2015). Some physical, chemical properties of the honey vinegar and the honey. M.Sc. Thesis. Pamukkale University, Graduate School of Natural and Applied Sciences, Denizli, Turkey.
  • Alonso, A. M., Guillen, D. A., Barroso, C. G., Puertas, B. & Garcia, A. (2002). Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. J. Agric. Food Chem, 50(21), 5832-5836.
  • Altug T. & Elmaci, Y. (2005). Sensory Evaluation in Foods. Meta Printing, İzmir, Turkey.
  • AOAC. (1992). Association of Official Analytical Chemists, Official Methods of Analysis, 15th edition. AOAC, Washington DC.
  • AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
  • Aykin, E. (2013). Determination of bioactive compounds in mothers of vinegar produced from different vinegars. M.Sc. Thesis. Suleyman Demirel University, Graduate School of Natural and Applied Sciences, Isparta, Turkey.
  • Budak, H. N. (2010). A Research on compositional and functional propertıes of vinegars produced from apple and grape. Ph.D. Thesis. Suleyman Demirel University, Graduate School of Natural and Applied Sciences, Isparta, Turkey.
  • Budak, N. H., Kumbul Doguc, D., Savas, C. M., Seydim, A. C., Kok Tas, T., Ciris, M. I. & Guzel-Seydim, Z. B. (2011). Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. J. Agric. Food Chem, 59(12), 6638-6644.
  • Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K. & Guzel‐Seydim, Z. B. (2014). Functional properties of vinegar. J. Food Sci, 79(5), 757-764.
  • Caligiani, A., Acquotti, D., Palla, G. & Bocchi, V. (2007). Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy. Anal. Chim. Acta, 585(1), 110-119.
  • Cemeroglu, B. (2007). Food Analysis, Food Technology Publications, No:34, Ankara, Turkey.
  • Chou, C. H., Liu, C. W., Yang, D. J., Wu, Y. H. & Chen, Y. C. (2015). Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo. Food Chem, 168, 63-69.
  • Chu, S. C. & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem, 98(3), 502-507.
  • Conte, A., Pellegrini, S. & Tagliazucchi, D. (2003). Synergistic protection of PC12 cells from b-amyloid toxicity by resveratrol and catechin. Brain Res. Bull, 62, 29-38.
  • Dabija, A. & Hatnean, C. A. (2014). Study concerning the quality of apple vinegar obtained through classical method. J. Agroaliment. Processes Technol, 20(4), 304-310.
  • Gerbi, V., Zeppa, G., Beltramo, R., Carnacini, A. & Antonelli, A. (1998). Characterisation of white vinegars of different sources with artificial neural networks. J. Sci. Food Agr, 78(3), 417-422.
  • Ginestra, G., Parker, M. L., Bennett, R. N., Robertson, J., Mandalari, G., Narbad, A. & Waldron, K. W. (2009). Anatomical, chemical, and biochemical characterization of cladodes from prickly pear [Opuntia ficus-indica (L.) Mill.]. J. Agric. Food Chem, 57(21), 10323-10330.
  • Hill, L. L., Woodruff, L. H., Foote, J. C. & Barreto-Alcoba, M. (2005). Esophageal injury by apple cider vinegar tablets and subsequent evaluation of products. J. Am. Diet. Assoc, 105(7), 1141-1144.
  • Ho, C. W., Lazim, A. M., Fazry, S., Zaki, U. K. H. H. & Lim, S. J. (2017). Varieties, production, composition and health benefits of vinegars: A review. Food Chem, 221, 1621-1630.
  • Jorhem, L. (1993). Determination of metals in foodstuffs by atomic absorption spectrophotometry after dry ashing: NMKL interlaboratory study of lead, cadmium, zinc, copper, iron, chromium, and nickel. J. AOAC Int, 76(4), 798-813.
  • Kadas, Z. (2011). Determination of bioactive properties and metabolic effects of hawthorn vinegar. M.Sc. Thesis. Bolu Abant İzzet Baysal University, Graduate School of Natural and Applied Sciences, Bolu, Turkey.
  • Kapukaya, K. S. (2017). Determination of flame atomic absorption spectroscopy of metals of Cu, Cd, Fe, Mg, Na and Zn found in apple and grape vinegar. M.Sc. Thesis. Kahramanmaraş Sütçü İmam University, Graduate School of Natural and Applied Sciences. Kahramanmaraş, Turkey.
  • Kaur, M., Kaur, A. & Sharma, R. (2012). Pharmacological actions of opuntia ficus indica: A review. J. Appl. Pharm. Sci, 2(7), 15-18.
  • Ninfali, P., Mea, G., Giorgini, S., Rocchi, M. & Bacchiocca, M. (2005). Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Br. J. Nutr, 93(2), 257-266.
  • Osada, K., Suzuki, T., Karakami, Y., Senda, M., Kasai, A., Sami, M., Ohta, Y., Kanda, T. & Ikeda, M. (2006). Dose-dependent hypocholesterolemic actions of dietary apple phenol in rats fed cholesterol. Lipids, 41, 133-139.
  • 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 Sci. Technol, 63(1), 144-151.
  • Pinsirodom, P., Rungcharoen, J. & Liumminful, A. (2008). Quality of commercial winevinegars evaluated on the basis of total polyphenol content and antioxidant properties. As. J. Food Ag-Ind, 1(4), 232-241.
  • Plessi, M. (2003). Vinegar. In B. Caballero (Ed.), Encyclopedia of food sciences and nutrition (2nd ed.). (pp. 5996-6004). Oxford: Academic Press.
  • Salbe, A. D., Johnston, C. S., Buyukbese, M. A., Tsitouras, P. D. & Harman, S. M. (2009). Vinegar lacks antiglycemic action on enteral carbohydrate absorption in human subjects. Nutr. Res, 29(12), 846-849.
  • Samanidou, V. F., Antonıou, C. V. & Papadoyannıs, I. N. (2001). Gradient RP-HPLC determination of free phenolic acids in wines and wine vinegar samples after spe, with photodiode array identification. J. Liq. Chromatogr. R. T, 24(14), 2161-2176.
  • Tan, S. C. (2003). Vinegar Fermentation. M.Sc. Thesis. Louisiana State University, School of Nutrition and Food Sciences, Lafayette, ABD.
  • Tesfaye, W., Morales, M. L., Garcia-Parrilla, M. C. & Troncoso, A. M. (2002). Wine vinegar: technology, authenticity and quality evaluation. Trends Food Sci Tech, 13(1), 12-21.
  • TS. (2003). Vinegar Product Recipes, Features and Marking from Liquids of Agricultural Origin, TS 1880 EN 13188, Turkish Standards Institute, Ankara, Turkey.
  • Verzelloni, E., Tagliazucchi, D. & Conte, A. (2007). Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem, 105(2), 564-571.
  • Vignon, M. R., Heux, L., Malainine, M. E. & Mahrouz, M. (2004). Arabinan–cellulose composite in opuntia ficus-indica prickly pear spines. Carbohydr. Res, 339(1), 123-131.
  • Visioli, F., Borsani, L. & Galli, C. (2000). Diet and prevention of coronary disease: the potential role of phytochemicals. Cardiovasc. Res, 47: 419-425.
  • Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E. & Prior, R. L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem, 52(12), 4026-4037.

Geleneksel Yöntemle Üretilen Kaktüs Meyve (Opuntia ficus-indica L.) Sirkesinin Bazı Fizikokimyasal ve Duyusal Özellikleri

Year 2020, Issue: 18, 952 - 957, 15.04.2020
https://doi.org/10.31590/ejosat.715704

Abstract

Yapılan bu çalışmada kaktüs meyvesinden (Opuntia ficus inidica L.) geleneksel yöntemle üretilen sirkenin bazı kimyasal, fiziksel ve duyusal kalite özelliklerinin belirlenmesi araştırılmıştır. Araştırma sonunda; kuru madde değerleri 0.54±0.02 g/L, toplam asitlik 6.15±0.21 g/L, pH 3.06±0.01, iletkenlik 1.90±0.01 μS/cm olarak belirlenmiştir. Örneklerin toplam fenolik ve toplam antioksidan değerleri ise sırasıyla 731.11±39.28 mg GAE/L ve 49.71±4.85 μg TE/mL olarak tespit edilmiştir. Yoğunluk, brix ve renk (L*, a*, b*) değerleri sırasıyla 1.00±0.00 g/cm3, 1.00±0.00 °Brix, L*(28.98±0.56), a* (2.23±0.01) ve b* (-1.60±0.36) olarak tespit edilmiştir. Buna karşın dokuz aylık depolama sonucunda numunelerin hiçbirisinde alkol varlığı tespit edilememiştir. Kaktüs sirkesi örneklerinin mineral madde içerikleri Na; 38.48±0.07 ppm, Mg; 15.35±0.91 ppm, K; 354.46±2.91 ppm, Ca; 14.11±0.83 ppm, P; 20.4±0.16 ppm; Fe; 0.19±0.00 ppm, B; 0.36±0.00 ppm, Mn; 0.32±0.00 ppm, Zn; 0.10±0.00 ppm, Al; 0.14±0.00 ppm, Cu; 0.01±0.00 ppm, Sn; 7.17±0.06 ppb olarak belirlenmiştir. Panelistlerce örneklerin duyusal analiz skorları ise; görünüş; 6.00±0.00, koku; 7.25±0.35, aroma; 5.75±0.35, renk 5.75±0.35 ve genel beğeni 6.25±0.35 olarak verilmiştir. Elde edilen sonuçlar tüm Dünyada en fazla tüketilen sirke türü olan elma sirkesi ile kıyaslanmıştır. Sonuçlar ışığında kaktüs meyvesinden geleneksel yollarla üretilen kaktüs sirkesi fonksiyonel özellikte ve insan sağlığına faydalı yeni bir sirke çeşidi olarak değerlendirilebilir.

References

  • Akbas, M. & Cabaroglu, T. (2010). A research on the determination of compositions of grape vinegars produced in Turkey and their conformity to food legislation. Journal of Food, 35(3), 183-188.
  • Alak, G. D. (2015). Some physical, chemical properties of the honey vinegar and the honey. M.Sc. Thesis. Pamukkale University, Graduate School of Natural and Applied Sciences, Denizli, Turkey.
  • Alonso, A. M., Guillen, D. A., Barroso, C. G., Puertas, B. & Garcia, A. (2002). Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. J. Agric. Food Chem, 50(21), 5832-5836.
  • Altug T. & Elmaci, Y. (2005). Sensory Evaluation in Foods. Meta Printing, İzmir, Turkey.
  • AOAC. (1992). Association of Official Analytical Chemists, Official Methods of Analysis, 15th edition. AOAC, Washington DC.
  • AOAC. (2000). Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Washington DC.
  • Aykin, E. (2013). Determination of bioactive compounds in mothers of vinegar produced from different vinegars. M.Sc. Thesis. Suleyman Demirel University, Graduate School of Natural and Applied Sciences, Isparta, Turkey.
  • Budak, H. N. (2010). A Research on compositional and functional propertıes of vinegars produced from apple and grape. Ph.D. Thesis. Suleyman Demirel University, Graduate School of Natural and Applied Sciences, Isparta, Turkey.
  • Budak, N. H., Kumbul Doguc, D., Savas, C. M., Seydim, A. C., Kok Tas, T., Ciris, M. I. & Guzel-Seydim, Z. B. (2011). Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats. J. Agric. Food Chem, 59(12), 6638-6644.
  • Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K. & Guzel‐Seydim, Z. B. (2014). Functional properties of vinegar. J. Food Sci, 79(5), 757-764.
  • Caligiani, A., Acquotti, D., Palla, G. & Bocchi, V. (2007). Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy. Anal. Chim. Acta, 585(1), 110-119.
  • Cemeroglu, B. (2007). Food Analysis, Food Technology Publications, No:34, Ankara, Turkey.
  • Chou, C. H., Liu, C. W., Yang, D. J., Wu, Y. H. & Chen, Y. C. (2015). Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo. Food Chem, 168, 63-69.
  • Chu, S. C. & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem, 98(3), 502-507.
  • Conte, A., Pellegrini, S. & Tagliazucchi, D. (2003). Synergistic protection of PC12 cells from b-amyloid toxicity by resveratrol and catechin. Brain Res. Bull, 62, 29-38.
  • Dabija, A. & Hatnean, C. A. (2014). Study concerning the quality of apple vinegar obtained through classical method. J. Agroaliment. Processes Technol, 20(4), 304-310.
  • Gerbi, V., Zeppa, G., Beltramo, R., Carnacini, A. & Antonelli, A. (1998). Characterisation of white vinegars of different sources with artificial neural networks. J. Sci. Food Agr, 78(3), 417-422.
  • Ginestra, G., Parker, M. L., Bennett, R. N., Robertson, J., Mandalari, G., Narbad, A. & Waldron, K. W. (2009). Anatomical, chemical, and biochemical characterization of cladodes from prickly pear [Opuntia ficus-indica (L.) Mill.]. J. Agric. Food Chem, 57(21), 10323-10330.
  • Hill, L. L., Woodruff, L. H., Foote, J. C. & Barreto-Alcoba, M. (2005). Esophageal injury by apple cider vinegar tablets and subsequent evaluation of products. J. Am. Diet. Assoc, 105(7), 1141-1144.
  • Ho, C. W., Lazim, A. M., Fazry, S., Zaki, U. K. H. H. & Lim, S. J. (2017). Varieties, production, composition and health benefits of vinegars: A review. Food Chem, 221, 1621-1630.
  • Jorhem, L. (1993). Determination of metals in foodstuffs by atomic absorption spectrophotometry after dry ashing: NMKL interlaboratory study of lead, cadmium, zinc, copper, iron, chromium, and nickel. J. AOAC Int, 76(4), 798-813.
  • Kadas, Z. (2011). Determination of bioactive properties and metabolic effects of hawthorn vinegar. M.Sc. Thesis. Bolu Abant İzzet Baysal University, Graduate School of Natural and Applied Sciences, Bolu, Turkey.
  • Kapukaya, K. S. (2017). Determination of flame atomic absorption spectroscopy of metals of Cu, Cd, Fe, Mg, Na and Zn found in apple and grape vinegar. M.Sc. Thesis. Kahramanmaraş Sütçü İmam University, Graduate School of Natural and Applied Sciences. Kahramanmaraş, Turkey.
  • Kaur, M., Kaur, A. & Sharma, R. (2012). Pharmacological actions of opuntia ficus indica: A review. J. Appl. Pharm. Sci, 2(7), 15-18.
  • Ninfali, P., Mea, G., Giorgini, S., Rocchi, M. & Bacchiocca, M. (2005). Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Br. J. Nutr, 93(2), 257-266.
  • Osada, K., Suzuki, T., Karakami, Y., Senda, M., Kasai, A., Sami, M., Ohta, Y., Kanda, T. & Ikeda, M. (2006). Dose-dependent hypocholesterolemic actions of dietary apple phenol in rats fed cholesterol. Lipids, 41, 133-139.
  • 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 Sci. Technol, 63(1), 144-151.
  • Pinsirodom, P., Rungcharoen, J. & Liumminful, A. (2008). Quality of commercial winevinegars evaluated on the basis of total polyphenol content and antioxidant properties. As. J. Food Ag-Ind, 1(4), 232-241.
  • Plessi, M. (2003). Vinegar. In B. Caballero (Ed.), Encyclopedia of food sciences and nutrition (2nd ed.). (pp. 5996-6004). Oxford: Academic Press.
  • Salbe, A. D., Johnston, C. S., Buyukbese, M. A., Tsitouras, P. D. & Harman, S. M. (2009). Vinegar lacks antiglycemic action on enteral carbohydrate absorption in human subjects. Nutr. Res, 29(12), 846-849.
  • Samanidou, V. F., Antonıou, C. V. & Papadoyannıs, I. N. (2001). Gradient RP-HPLC determination of free phenolic acids in wines and wine vinegar samples after spe, with photodiode array identification. J. Liq. Chromatogr. R. T, 24(14), 2161-2176.
  • Tan, S. C. (2003). Vinegar Fermentation. M.Sc. Thesis. Louisiana State University, School of Nutrition and Food Sciences, Lafayette, ABD.
  • Tesfaye, W., Morales, M. L., Garcia-Parrilla, M. C. & Troncoso, A. M. (2002). Wine vinegar: technology, authenticity and quality evaluation. Trends Food Sci Tech, 13(1), 12-21.
  • TS. (2003). Vinegar Product Recipes, Features and Marking from Liquids of Agricultural Origin, TS 1880 EN 13188, Turkish Standards Institute, Ankara, Turkey.
  • Verzelloni, E., Tagliazucchi, D. & Conte, A. (2007). Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem, 105(2), 564-571.
  • Vignon, M. R., Heux, L., Malainine, M. E. & Mahrouz, M. (2004). Arabinan–cellulose composite in opuntia ficus-indica prickly pear spines. Carbohydr. Res, 339(1), 123-131.
  • Visioli, F., Borsani, L. & Galli, C. (2000). Diet and prevention of coronary disease: the potential role of phytochemicals. Cardiovasc. Res, 47: 419-425.
  • Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E. & Prior, R. L. (2004). Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem, 52(12), 4026-4037.
There are 38 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Abdullah Çağlar 0000-0002-9716-8795

Gökhan Akarca 0000-0002-5055-2722

Oktay Tomar 0000-0001-5761-7157

Elif Ekmekçi 0000-0002-5383-8822

Publication Date April 15, 2020
Published in Issue Year 2020 Issue: 18

Cite

APA Çağlar, A., Akarca, G., Tomar, O., Ekmekçi, E. (2020). Some Physicochemical and Sensory Properties of Cactus Fruit (Opuntia ficus-indica L.) Vinegar Produced by Traditional Method. Avrupa Bilim Ve Teknoloji Dergisi(18), 952-957. https://doi.org/10.31590/ejosat.715704