Effect Of Oak Chips Addition On The Phenolic Composition Of Grape Vinegar in Fermentation Process
Yazarlar (3)
Mustafa Kayaoğlu
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Dr. Öğr. Üyesi Semra TOPUZ TÜRKER Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Measurement and Characterization (Q2) | ||
| Dergi ISSN | 2193-4126 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2022 |
| Cilt / Sayı / Sayfa | 16 / 4 / 3106–3116 | DOI | 10.1007/s11694-022-01410-5 |
| Makale Linki | https://link.springer.com/article/10.1007/s11694-022-01410-5#:~:text=An%20increase%20was%20determined%20in,vinegar%20samples%20compared%20to%20wine. | ||
| Özet |
| The phenolic compounds naturally found in vinegar composition have many positive effects on human health. In this research, it was aimed to investigate the effect of adding different amounts of oak chips during the fermentation stage on some physicochemical properties, total phenolic compounds, antioxidant capacity and individual phenolic compounds of grape vinegar. Acetic acid fermentation was carried out by adding oak chips in the amount of 0, 5, 10, 15, 20 g/L to the samples whose alcohol fermentation was completed. In vinegar samples, it was determined that the amount of phenolic compound (1328.96–1782.29 mg GAE/L), antioxidant activity determined by ABTS and DPPH method (1753.50–3258.50 mgTE/L and 199.17–727.78 mg TE/L) increased in parallel with the increase in the amount of oak chips. Ferulic acid and vanillic acid which is individual phenolic compounds, increased depending on … |
| Anahtar Kelimeler |
| Fermentation | Oak chips | Phenolic compounds | Vinegar |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 6 |
| Scopus | 2 |
| Web of Science | 5 |