| dc.creator |
Filiz Budak, Havva Nilgün,
1979-
author
22898 |
|
| dc.creator |
Güzel Seydim, Zeynep Banu,
1971-
thesis advisor
23359 |
|
| dc.creator |
Süleyman Demirel Üniversitesi.
Fen Bilimleri Enstitüsü.
Gıda Mühendisliği Anabilim Dalı.
issuing body
9406 |
|
| dc.date |
2010. |
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| dc.identifier |
http://tez.sdu.edu.tr/Tezler/TF01482.pdf |
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| dc.description |
The aims of the thesis were to identify some functional and chemical properties of vinegars produced from the 'Uluğbey Karası' grapes and the 'Red delicious' apples using two different production methods; the surface and submerge techniques. The titration acidity, pH, total dry matter, density, ash content, solubl solid, alcohol content, total antioxidant activity, total phenolic content, phenolic compounds, organic acids and some volatile substances of the grape and the apple vinegars were determined by sampling throughout the production process. The analyses were performed on the samples taken from the grape juice (ÜS), maceration (ÜC), grape wine (ÜŞ), surface grape vinegar (YÜS), submerge grape vinegar (DÜS), apple juice (ES), apple maceration (EC), apple wine (EŞ), surface apple vinegar (YES) and submerge apple vinegar (DES). Titration acidity, pH, density, soluble solids, total dry matter and ash content of the samples taken during the production process of the grape vinegar were between 0,53.12,29 %, 2,87-3,91, 0,9955-1,0981 g/cm3, 6,50-22,50 %, 1,66-22,58 % 1,9. 4,8 g/L, respectively. Content of total sugar was 260,90 g/L in grape juice and ethanol content was 14,05 % in grape wine. In the samples taken from apple vinegar production process, the titration acidity, pH, density, soluble solids, total dry matter and ash content were 0,19-7,379 %, 2,87-4,30, 0,9987-1,0517 g/cm3, viii 3,83- 11,67%, 1,37-10,26 %, 1,7.4,7 g/L, respectively. Content of total sugar was 144,24 g/L in apple juice and ethanol content was 6,10 % in apple wine. Antioxidant capacity tests were carried out using the trolox equivalent antioxidant capacity (TEAC) and the oxygen radical antioxidant capacity (ORAC) methods. Grape wine had the highest amount of antioxidant activity with 12,07 mM and 69,10 .mol TE/mL with the TEAC and the ORAC methods, respectively. GUS, EUS, YES, DES samples had total phenolic contents of 2690,66 mg/L, 2461,66 mg/L, 867,93 mg/L and 365,49 mg/L, respectively. Gallic acid, catechin, epicatechin, caffeic acid, chlorogenic acid, syringic acid, erulic acid and pcoumaric ere identified in the production process of grape vinegar. During the rape vinegar production process the amount of phenolic samples ranged between 4,50 and 1,33 mg/L for gallic acid, 6,27-64,36 mg/L for catechin, 0,43-28,40 g/L for epicatechin. Allic cid, catechin, epicatechin, caffeic acid, chlorogenic cid, and p-coumaric acid were found in he production process of apple vinegar. The amounts of chlorogenic acid were 18,67 mg/L and 2,40 mg/L in surface apple vinegar and submerge apple vinegar, respectively. The method of vinegar production had a significant effect on the chlorogenic acid content of the vinegar. Acetic acid and malic acids were dominant in apple vinegar samples while acetic acid and tartaric acids were identified in grape vinegars. The amount of acetaldehyde was 0,51 mg/L, 0,53 mg/L, 0,52 mg/L, 0,67 mg/L and 0,72 mg/L in ÜS, ÜC, ÜŞ, YÜS and DÜS, respectively. Animal studies were carried out to determine some metabolic effects (blood lipid levels, liver function tests and liver pathological tests) of the surface and the submerge apple and grape vinegars on influence of health. Vinegar addition to diet of hypercholestrolemic rats has resulted in lowering of the triglyceride levels. The triglyceride levels of the control (KNT), cholesterol control (KLSKNT), surface grape vinegar (YÜS), submerge grape vinegar (DÜS), surface apple vinegar (YES) and submerge apple vinegar (DES) samples were 25,43 mg/dL, 41,00 mg/dL, 34,29 mg/dL, 33,43 mg/dL, 35,14 mg/dL and 33,43 mg/dL, respectively. The triglyceride levels in all groups fed with vinegar in addition to the cholesterol diet were lower ix than those fed only with the cholesterol diet. Different methods of vinegar production or types of raw material did not result in significant changes in the triglyceride levels. The HDL cholesterol levels increased in the animals fed with vinegar in their diets (P<0,05). While the HDL-cholesterol levels in the KNT sample was 36,43 mg/dL, the levels in YÜS and YES samples were 55,43 mg/dL and 56,29 mg/dL, respectively. Addition of vinegar to the cholesterol diet did not cause any change in the level of total cholesterol while it resulted in an increase in the LDL-cholesterol. None of the stomach pathologies of the samples fed with vinegar had erosion. On the other hand, the results of the liver pathology test revealed that the rats in the vinegar group had significantly less fattening around the liver than those in the cholesterol only group. The aspartate aminotransferase enzyme (AST) levels in the rats of the vinegar group reduced to that of the control group. The AST level of the submerge apple vinegar group reduced to 107,11 U/L (P<0,05). The alanin aminotransferaseenzyme (ALT) levels in all samples that were with vinegar decreased in comparison to that of the cholesterol fed group. The decreases in the ALT levels of the apple vinegar fed group were statistically significant. The aspartate transferase enzyme (ALP) values of the apple vinegar added group swere in between that of the control and the cholesterol-fed groups. Several functional beverages including apple vinegar, apple juice, rose syrup and cabbage juice have been produced with the aim of obtaining a vinegar drink. The vinegar drinks that have been prepared in varying compositions were put through descriptive sensory analyses. Hedonic tests have been conducted on various age groups and the preferences of the beverages were identified. Among the vinegar drinks, the apple juice containing vinegar drink has been the most favorable beverage. Keywords: Surface culture vinear produce, submerge culture vinegar produce, apple vinegar, grape vinegar, ORAC, TEAC, phenolics, HDL-cholesterol, liver functional test, vinegar drink. |
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| dc.description |
Tez (Doktora) - Süleyman Demirel Üniversitesi, Gıda Mühendisliği Anabilim Dalı, 2010. |
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| dc.description |
Kaynakça var. |
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| dc.description |
The aims of the thesis were to identify some functional and chemical properties of vinegars produced from the 'Uluğbey Karası' grapes and the 'Red delicious' apples using two different production methods; the surface and submerge techniques. The titration acidity, pH, total dry matter, density, ash content, solubl solid, alcohol content, total antioxidant activity, total phenolic content, phenolic compounds, organic acids and some volatile substances of the grape and the apple vinegars were determined by sampling throughout the production process. The analyses were performed on the samples taken from the grape juice (ÜS), maceration (ÜC), grape wine (ÜŞ), surface grape vinegar (YÜS), submerge grape vinegar (DÜS), apple juice (ES), apple maceration (EC), apple wine (EŞ), surface apple vinegar (YES) and submerge apple vinegar (DES). Titration acidity, pH, density, soluble solids, total dry matter and ash content of the samples taken during the production process of the grape vinegar were between 0,53.12,29 %, 2,87-3,91, 0,9955-1,0981 g/cm3, 6,50-22,50 %, 1,66-22,58 % 1,9. 4,8 g/L, respectively. Content of total sugar was 260,90 g/L in grape juice and ethanol content was 14,05 % in grape wine. In the samples taken from apple vinegar production process, the titration acidity, pH, density, soluble solids, total dry matter and ash content were 0,19-7,379 %, 2,87-4,30, 0,9987-1,0517 g/cm3, viii 3,83- 11,67%, 1,37-10,26 %, 1,7.4,7 g/L, respectively. Content of total sugar was 144,24 g/L in apple juice and ethanol content was 6,10 % in apple wine. Antioxidant capacity tests were carried out using the trolox equivalent antioxidant capacity (TEAC) and the oxygen radical antioxidant capacity (ORAC) methods. Grape wine had the highest amount of antioxidant activity with 12,07 mM and 69,10 .mol TE/mL with the TEAC and the ORAC methods, respectively. GUS, EUS, YES, DES samples had total phenolic contents of 2690,66 mg/L, 2461,66 mg/L, 867,93 mg/L and 365,49 mg/L, respectively. Gallic acid, catechin, epicatechin, caffeic acid, chlorogenic acid, syringic acid, erulic acid and pcoumaric ere identified in the production process of grape vinegar. During the rape vinegar production process the amount of phenolic samples ranged between 4,50 and 1,33 mg/L for gallic acid, 6,27-64,36 mg/L for catechin, 0,43-28,40 g/L for epicatechin. Allic cid, catechin, epicatechin, caffeic acid, chlorogenic cid, and p-coumaric acid were found in he production process of apple vinegar. The amounts of chlorogenic acid were 18,67 mg/L and 2,40 mg/L in surface apple vinegar and submerge apple vinegar, respectively. The method of vinegar production had a significant effect on the chlorogenic acid content of the vinegar. Acetic acid and malic acids were dominant in apple vinegar samples while acetic acid and tartaric acids were identified in grape vinegars. The amount of acetaldehyde was 0,51 mg/L, 0,53 mg/L, 0,52 mg/L, 0,67 mg/L and 0,72 mg/L in ÜS, ÜC, ÜŞ, YÜS and DÜS, respectively. Animal studies were carried out to determine some metabolic effects (blood lipid levels, liver function tests and liver pathological tests) of the surface and the submerge apple and grape vinegars on influence of health. Vinegar addition to diet of hypercholestrolemic rats has resulted in lowering of the triglyceride levels. The triglyceride levels of the control (KNT), cholesterol control (KLSKNT), surface grape vinegar (YÜS), submerge grape vinegar (DÜS), surface apple vinegar (YES) and submerge apple vinegar (DES) samples were 25,43 mg/dL, 41,00 mg/dL, 34,29 mg/dL, 33,43 mg/dL, 35,14 mg/dL and 33,43 mg/dL, respectively. The triglyceride levels in all groups fed with vinegar in addition to the cholesterol diet were lower ix than those fed only with the cholesterol diet. Different methods of vinegar production or types of raw material did not result in significant changes in the triglyceride levels. The HDL cholesterol levels increased in the animals fed with vinegar in their diets (P<0,05). While the HDL-cholesterol levels in the KNT sample was 36,43 mg/dL, the levels in YÜS and YES samples were 55,43 mg/dL and 56,29 mg/dL, respectively. Addition of vinegar to the cholesterol diet did not cause any change in the level of total cholesterol while it resulted in an increase in the LDL-cholesterol. None of the stomach pathologies of the samples fed with vinegar had erosion. On the other hand, the results of the liver pathology test revealed that the rats in the vinegar group had significantly less fattening around the liver than those in the cholesterol only group. The aspartate aminotransferase enzyme (AST) levels in the rats of the vinegar group reduced to that of the control group. The AST level of the submerge apple vinegar group reduced to 107,11 U/L (P<0,05). The alanin aminotransferaseenzyme (ALT) levels in all samples that were with vinegar decreased in comparison to that of the cholesterol fed group. The decreases in the ALT levels of the apple vinegar fed group were statistically significant. The aspartate transferase enzyme (ALP) values of the apple vinegar added group swere in between that of the control and the cholesterol-fed groups. Several functional beverages including apple vinegar, apple juice, rose syrup and cabbage juice have been produced with the aim of obtaining a vinegar drink. The vinegar drinks that have been prepared in varying compositions were put through descriptive sensory analyses. Hedonic tests have been conducted on various age groups and the preferences of the beverages were identified. Among the vinegar drinks, the apple juice containing vinegar drink has been the most favorable beverage. Keywords: Surface culture vinear produce, submerge culture vinegar produce, apple vinegar, grape vinegar, ORAC, TEAC, phenolics, HDL-cholesterol, liver functional test, vinegar drink. |
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| dc.language |
tur |
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| dc.publisher |
Isparta : SDÜ Fen Bilimleri Enstitüsü, |
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| dc.subject |
Süleyman Demirel Üniversitesi |
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| dc.title |
Elma ve üzümden üretilen sirkelerin bileşenleri ve fonksiyonel özellikleri üzerine araştırma = A research on compositional and functional properties of vinegars produced from apple and grape / |
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| dc.type |
text |
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