Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility

dc.authorid Capanoglu, Esra/0000-0003-0335-9433
dc.authorid BOYACIOGLU, DILEK/0000-0002-8160-0619
dc.authorid Beekwilder, Jules/0000-0003-3238-4427
dc.authorid BAKIR, SENA/0000-0002-6258-1969
dc.authorscopusid 57191525055
dc.authorscopusid 55752231400
dc.authorscopusid 6507544176
dc.authorscopusid 6602463505
dc.authorscopusid 23666338900
dc.authorwosid BAKIR, SENA/JAC-6394-2023
dc.authorwosid Boyacioglu, Dilek/AAX-8482-2020
dc.authorwosid Toydemir, Gamze/AAU-1644-2021
dc.authorwosid Capanoglu, Esra/A-4455-2018
dc.authorwosid Beekwilder, Jules/A-6802-2011
dc.authorwosid BAKIR, SENA/M-5221-2017
dc.contributor.author Bakir, Sena
dc.contributor.author Toydemir, Gamze
dc.contributor.author Boyacioglu, Dilek
dc.contributor.author Beekwilder, Jules
dc.contributor.author Capanoglu, Esra
dc.date.accessioned 2024-05-25T11:16:58Z
dc.date.available 2024-05-25T11:16:58Z
dc.date.issued 2016
dc.department Okan University en_US
dc.department-temp [Bakir, Sena; Boyacioglu, Dilek; Capanoglu, Esra] Istanbul Tech Univ, Dept Food Engn, Fac Chem & Met Engn, TR-34469 Istanbul, Turkey; [Bakir, Sena] Recep Tayyip Erdogan Univ, Fac Engn, Dept Food Engn, TR-53100 Merkez, Rize, Turkey; [Toydemir, Gamze] Okan Univ, Fac Engn & Architecture, Dept Food Engn, TR-34959 Istanbul, Turkey; [Beekwilder, Jules] Wageningen UR, Plant Res Int, NL-6700 AA Wageningen, Netherlands en_US
dc.description Capanoglu, Esra/0000-0003-0335-9433; BOYACIOGLU, DILEK/0000-0002-8160-0619; Beekwilder, Jules/0000-0003-3238-4427; BAKIR, SENA/0000-0002-6258-1969 en_US
dc.description.abstract Background: Vinegars based on fruit juices could conserve part of the health-associated compounds present in the fruits. However, in general very limited knowledge exists on the consequences of vinegar-making on different antioxidant compounds from fruit. In this study vinegars derived from apple and grape are studied. Methods: A number of steps, starting from the fermentation of the fruit juices to the formation of the final vinegars, were studied from an industrial vinegar process. The effect of each of the vinegar processing steps on content of antioxidants, phenolic compounds and flavonoids was studied, by spectroscopic methods and by high-performance liquid chromatography (HPLC). Results: The major observation was that spectrophotometric methods indicate a strong loss of antioxidant phenolic compounds during the transition from fruit wine to fruit vinegar. A targeted HPLC analysis indicates that metabolites such as gallic acid are lost in later stages of the vinegar process. Conclusion: The major conclusion of this work is that major changes occur in phenolic compounds during vinegar making. An untargeted metabolite analysis should be used to reveal these changes in more detail. In addition, the effect of vinegar processing on bio-accessibility of phenolic compounds was investigated by mimicking the digestive tract in an in vitro set up. This study is meant to provide insight into the potential of vinegar as a source of health-related compounds from fruit. en_US
dc.description.sponsorship Istanbul Technical University; Scientific Research Projects (BAP) Unit; EU 7th Frame ATHENA Project [FP7-KBBE-2009-3-245121-ATHENA] en_US
dc.description.sponsorship This study was financially supported by the Istanbul Technical University, Scientific Research Projects (BAP) Unit, and EU 7th Frame ATHENA Project (FP7-KBBE-2009-3-245121-ATHENA). We also thank to Mehmet Basri Celiker and Kuhne Co. (Kemalpasa, Izmir, Turkey) for producing and supplying the samples. en_US
dc.identifier.citationcount 40
dc.identifier.doi 10.3390/ijms17101658
dc.identifier.issn 1661-6596
dc.identifier.issn 1422-0067
dc.identifier.issue 10 en_US
dc.identifier.pmid 27690020
dc.identifier.scopus 2-s2.0-84991373508
dc.identifier.scopusquality Q2
dc.identifier.uri https://doi.org/10.3390/ijms17101658
dc.identifier.uri https://hdl.handle.net/20.500.14517/202
dc.identifier.volume 17 en_US
dc.identifier.wos WOS:000387768300132
dc.identifier.wosquality Q1
dc.language.iso en
dc.publisher Mdpi en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.scopus.citedbyCount 51
dc.subject vinegar en_US
dc.subject apple en_US
dc.subject grape en_US
dc.subject antioxidant en_US
dc.subject polyphenol en_US
dc.title Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility en_US
dc.type Article en_US
dc.wos.citedbyCount 46

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