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dc.contributor.authorYılmaz, Kübra
dc.contributor.authorBaltacı, Cemalettin
dc.contributor.authorÖztürk, Seyda
dc.contributor.authorKarpuz, Ömer
dc.date.accessioned2023-10-11T08:12:18Z
dc.date.available2023-10-11T08:12:18Z
dc.date.issued2023en_US
dc.identifier.citationJournal of Berry ResearchVolume 13, Issue 3, Pages 227 - 2432023 Yilmaz, Kubra Ozturk, Seyda Karpuz, Omer Cemalettin Baltacı Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gumushane University, Gumushane, Turkey Document type Article Source type Journal ISSN 18785093 DOI 10.3233/JBR-230006 Publisher IOS Press BV Original language Englishen_US
dc.identifier.urihttps://hdl.handle.net/20.500.12440/6053
dc.description.abstractBACKGROUND: Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF. OBJECTIVE: This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market. METHODS: Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPH (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTS + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied. RESULTS: This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits. CONCLUSIONS: High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale. © 2023 - IOS Press. All rights reserved.en_US
dc.language.isoengen_US
dc.publisherIOS Press BVen_US
dc.relation.ispartofJournal of Berry Researchen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant substanceen_US
dc.subjectcherry laurel fruiten_US
dc.subjecthoneyen_US
dc.subjectphenolic substanceen_US
dc.subjectvinegaren_US
dc.titleBioactive properties of vinegars produced from prunus laurocerasus L. varietiesen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0002-4336-4002en_US
dc.authorid0000-0002-0546-9831en_US
dc.identifier.volume13en_US
dc.identifier.issue3en_US
dc.identifier.startpage227en_US
dc.contributor.institutionauthorBaltacı, Cemalettin
dc.contributor.institutionauthorYılmaz, Kübra
dc.contributor.institutionauthorKarpuz, Ömer
dc.identifier.doi10.3233/JBR-230006en_US
dc.identifier.endpage243en_US
dc.authorwosidDWU-5724-2022en_US
dc.authorwosidHLC-7821-2023en_US


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