Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.)

Özdemir N., Pashazadeh H., Zannou O., Koca İ.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.154, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 154
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.lwt.2021.112716
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: Rosehip (Rosa canina L.), Vinegar, Acetic acid, Acetoin, Taxifolin, HS-SPME/GC-MS, RED WINE, BIOLOGICAL-ACTIVITIES, BIOACTIVE COMPOUNDS, PINEAPPLE WINE, TOTAL PHENOLS, ACETIFICATION, FEASIBILITY, COMPONENTS, SUBSTRATE
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

This study was aimed to be produced rosehip vinegar production from rosehip fruit, which has a limited usage, for the first time, and to monitor in detail the changes in bioactive compounds and volatile compounds, which affected on aroma property of it, during the rosehip vinegar production. Thus, it was aimed to contribute to the modernization of fermented foods and to produce rosehip vinegar as a healthy, aromatic and alternative product. The results showed that the rosehip vinegar had high TPC, TFC contents, and antioxidant activity. And catechin, ellagic-acid, quercetin, taxifolin, 4-hydroxy-benzoic-acid, and salicylic-acid were the important phenolic compounds in the rosehip wine and vinegar. Besides, vitamin-C content increased during the fermentation, and the highest value of vitamin-C was obtained in the rosehip vinegar. And, in the vinegar, it was displayed a total of 27 volatile compounds, the major compounds were acetic-acid, acetoin, pentanoic-acid, propionic-acid, octanoicacid, followed by vitispirane, phenethyl-alcohol, isobutyric-acid, and 1-p-menthen-9-al. As a result, it has been thought that the rosehip fruit an adequate substrate for the production of rosehip vinegar which is a healthy and aromatic vinegar. Also, rosehip vinegar, obtained from rosehip fruit, which has a limited usage was contributed to the modernization of fermented foods.