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

Abdullah ÇAĞLAR; Gökhan AKARCA; Oktay TOMAR; Elif EKMEKÇİ

doi:https://doi.org/10.31590/ejosat.715704

Article Details

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

Authors:

Abdullah ÇAĞLAR | Gökhan AKARCA | Oktay TOMAR | Elif EKMEKÇİ

Publisher:

Osman SAĞDIÇ

Main Topics:

Applied physics

Journal:

European Journal of Science and Technology 2020 Vol. Issue 18, pp.952-957

Document Type:

Article

Publication Date:

4/2020

Document Language:

English

Document ID (Org No.):

2000919368

Frequency:

Quarterly

eISSN:

2148-2683

DOI:

https://doi.org/10.31590/ejosat.715704

Keywords:

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.

 

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.

Article Details

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

Authors:

Abdullah ÇAĞLAR | Gökhan AKARCA | Oktay TOMAR | Elif EKMEKÇİ

Publisher:

Osman SAĞDIÇ

Main Topics:

Applied physics

Journal:

European Journal of Science and Technology 2020 Vol. Issue 18, pp.952-957

Document Type:

Article

Publication Date:

4/2020

Document Language:

English

Document ID (Org No.):

2000919368

Frequency:

Quarterly

eISSN:

2148-2683

DOI:

https://doi.org/10.31590/ejosat.715704

Kaktüs meyvesi

Kaktüs sirkesi

Fermantasyon

Issues

Article Details

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

Authors: Abdullah ÇAĞLAR | Gökhan AKARCA | Oktay TOMAR | Elif EKMEKÇİ

Publisher: Osman SAĞDIÇ

Main Topics: Applied physics

Journal: European Journal of Science and Technology 2020 Vol. Issue 18, pp.952-957

Document Type: Article

Publication Date: 4/2020

Document Language: English

Document ID (Org No.): 2000919368

Frequency: Quarterly

eISSN: 2148-2683

DOI: https://doi.org/10.31590/ejosat.715704

Kaktüs meyvesi

Kaktüs sirkesi

Fermantasyon

Issues

Authors:

Abdullah ÇAĞLAR | Gökhan AKARCA | Oktay TOMAR | Elif EKMEKÇİ

Publisher:

Osman SAĞDIÇ

Main Topics:

Applied physics

Journal:

European Journal of Science and Technology 2020 Vol. Issue 18, pp.952-957

Document Type:

Article

Publication Date:

4/2020

Document Language:

English

Document ID (Org No.):

2000919368

Frequency:

Quarterly

eISSN:

2148-2683

DOI:

https://doi.org/10.31590/ejosat.715704