Determination of Antibacterial and Antioxidant Properties of Naturally Fermented Orange (Citrus sinensis) Peel Vinegar

Ruhşen Aydın Karaağaç; Mervenur Gün

Article Details

Determination of Antibacterial and Antioxidant Properties of Naturally Fermented Orange (Citrus sinensis) Peel Vinegar

Authors:

Ruhşen Aydın Karaağaç | Mervenur Gün

Publisher:

Kastamonu University

Main Topics:

Farmasotik Mikrobiyoloji

Journal:

Kastamonu Üniversitesi Sağlık Bilimleri Fakültesi Dergisi Vol.3 Issue 3, pp.168-177

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001336903

pISSN:

2980-0005

Keywords:

Abstract:

 In this study, the antioxidant and antibacterial properties of vinegar produced using traditional methods from orange peel was investigated. Orange peel contains high amounts of biologically active substances such as phenolic compounds, flavonoids, and vitamin C. These compounds have the potential to inhibit the proliferation of microorganisms and neutralize free radicals. The agar diffusion method was used to investigate the antibacterial effect of orange peel vinegar on the test microorganism Escherichia E. coli . The results showed that E. coli was sensitive to orange peel vinegar. 2,2-difenil-1-pikrilhidrazil DPPH and 2,2-azinobis ABTS Radical Scavenging Assay, Fe3, and Fe3-TPTZ Reducing Capacity Assay properties of orange peel vinegar were determined. Orange peel vinegar helps digestion and supports immunity thanks to the vitamin C, natural acids and bioactive compounds it contains. This study also presents an innovative approach for the biotechnological evaluation of waste orange peels and contributes to environmental sustainability. This use of fruit peels offers a sustainable approach to recycling agricultural by-products by addressing environmental concerns related to waste disposal.

 In this study, the antioxidant and antibacterial properties of vinegar produced using traditional methods from orange peel was investigated. Orange peel contains high amounts of biologically active substances such as phenolic compounds, flavonoids, and vitamin C. These compounds have the potential to inhibit the proliferation of microorganisms and neutralize free radicals. The agar diffusion method was used to investigate the antibacterial effect of orange peel vinegar on the test microorganism Escherichia E. coli . The results showed that E. coli was sensitive to orange peel vinegar. 2,2-difenil-1-pikrilhidrazil DPPH and 2,2-azinobis ABTS Radical Scavenging Assay, Fe3, and Fe3-TPTZ Reducing Capacity Assay properties of orange peel vinegar were determined. Orange peel vinegar helps digestion and supports immunity thanks to the vitamin C, natural acids and bioactive compounds it contains. This study also presents an innovative approach for the biotechnological evaluation of waste orange peels and contributes to environmental sustainability. This use of fruit peels offers a sustainable approach to recycling agricultural by-products by addressing environmental concerns related to waste disposal.

 In this study, the antioxidant and antibacterial properties of vinegar produced using traditional methods from orange peel was investigated. Orange peel contains high amounts of biologically active substances such as phenolic compounds, flavonoids, and vitamin C. These compounds have the potential to inhibit the proliferation of microorganisms and neutralize free radicals. The agar diffusion method was used to investigate the antibacterial effect of orange peel vinegar on the test microorganism Escherichia E. coli . The results showed that E. coli was sensitive to orange peel vinegar. 2,2-difenil-1-pikrilhidrazil DPPH and 2,2-azinobis ABTS Radical Scavenging Assay, Fe3, and Fe3-TPTZ Reducing Capacity Assay properties of orange peel vinegar were determined. Orange peel vinegar helps digestion and supports immunity thanks to the vitamin C, natural acids and bioactive compounds it contains. This study also presents an innovative approach for the biotechnological evaluation of waste orange peels and contributes to environmental sustainability. This use of fruit peels offers a sustainable approach to recycling agricultural by-products by addressing environmental concerns related to waste disposal.

 Bu çalışmada, geleneksel yöntemlerle üretilen portakal kabuklarından elde edilen sirkenin antioksidan ve antibakteriyel özellikleri araştırılmıştır. Portakal kabukları, fenolik bileşikler, flavonoidler ve C vitamini gibi yüksek miktarda biyolojik olarak aktif maddeler içerir. Bu bileşikler, mikroorganizmaların çoğalmasını engelleme ve serbest radikalleri nötralize etme potansiyeline sahiptir. Agar difüzyon yöntemi kullanılarak, portakal kabuğu sirkesinin test mikroorganizması Escherichia coli üzerindeki antibakteriyel etkisini araştırılmıştır. Sonuçlar, E. colinin portakal kabuğu sirkesine duyarlı olduğunu göstermiştir. Portakal kabuğu sirkesinin 2,2-difenil-1-pikrilhidrazil DPPH ve 2,2-azinobis ABTS Radikal Temizleme Testi, Fe3 ve Fe3-TPTZ İndirgeme Kapasitesi Testi özellikleri belirlenmiştir. Portakal kabuğu sirkesi içerdiği C vitamini, doğal asitler ve biyoaktif bileşikleri sayesinde hem sindirime yardımcı olur hem de bağışıklığı destekler. Bu çalışma ayrıca atık portakal kabuklarının biyoteknolojik değerlendirmesi için yenilikçi bir yaklaşım sunar ve çevresel sürdürülebilirliğe katkıda bulunur. Meyve kabuklarının bu şekilde kullanımı, atık bertarafıyla ilgili çevresel endişeleri ele alarak tarımsal yan ürünlerin geri dönüştürülmesine yönelik sürdürülebilir bir yaklaşım sunar.

Article Details

Determination of Antibacterial and Antioxidant Properties of Naturally Fermented Orange (Citrus sinensis) Peel Vinegar

Authors:

Ruhşen Aydın Karaağaç | Mervenur Gün

Publisher:

Kastamonu University

Main Topics:

Farmasotik Mikrobiyoloji

Journal:

Kastamonu Üniversitesi Sağlık Bilimleri Fakültesi Dergisi Vol.3 Issue 3, pp.168-177

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001336903

pISSN:

2980-0005

Orange peel

vinegar

Antibacterial Activity

Antioxidant ActivityPortakal kabuğu

sirke

Antibakteriyel Aktivite

Antioksidan Aktivite

Issues

Article Details

Authors: Ruhşen Aydın Karaağaç | Mervenur Gün

Publisher: Kastamonu University

Main Topics: Farmasotik Mikrobiyoloji

Journal: Kastamonu Üniversitesi Sağlık Bilimleri Fakültesi Dergisi Vol.3 Issue 3, pp.168-177

Document Type: Article

Publication Date: 12/2024

Document Language: English

Document ID (Org No.): 2001336903

pISSN: 2980-0005

Issues

Authors:

Ruhşen Aydın Karaağaç | Mervenur Gün

Publisher:

Kastamonu University

Main Topics:

Farmasotik Mikrobiyoloji

Journal:

Kastamonu Üniversitesi Sağlık Bilimleri Fakültesi Dergisi Vol.3 Issue 3, pp.168-177

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001336903

pISSN:

2980-0005