Cherry laurel (Prunus laurocerasus L) vinegar production, determination of physical, chemical and bioactive properties

Because of it's high nutritional value, cherry laurel has an important place in healthy diet. By taking all these into consideration, cherry laurel has been selected as raw material in vinegar production for this study. There is no study in the literature on the physical, chemical and bioactive properties of cherry laurel vinegar. Performed analyzes were compared with the properties of apple and grape vinegar and evaluated according to TS 1880. For this thesis study, seven types of cherry laurel and honey vinegar were produced from traditional cherry laurel belonging to three different species At the experimental stage; "kiraz karayemişı/cherry laurel", "sivri karayemişı/sharp cherry laurel", "yabani karayemiş/wild cherry laurel", "olgunlaşmamış karayemiş/immature cherry laurel were collected and made ready for vinegar production. During the breakdown of fruits, vinegar flies were formed and sharp odor was observed. The acidity of the vinegars during fermentation period was measured and recorded once every 15 days at the first 2 months and once a week in the following period. Fermentation period was terminted when the acidity exceeded 4% and was filtered and transferred into glass bottles. Turn invinegar period was accomplished in 4-20 weeks and stored in refrigerator at 4 ° C until for analysis. In this process; fruit breakdown, vinegar fly formation, vinegar membrane formation and settling were observed. In addition to cherry laurel and honey vinegar, commercially available grape and apple vinegars were purchased for analysis. In the study,% acidity (in acetic acid) analyzes, pH, color analyzes, ash analyzes, oxidation number analyzes, iodine number analyzes, ester analyzes, mineral matter analyzes, alcohol determination analyzes, total dry matter analyzes, total sugar analyzes and antioxidant analyzes were performed and results were reviewed. In our study, antioxidant capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity using methanolic extracts FRAP (Iron ion reducing antioxidant power), Total antioxidant capacity determination (TAC), Total Flavonoid determination (TFC), Total Phenolic substance determination (TPC) was determined by ABTS●+ (radical cation scavenging effect determination) method. The lowest and highest values of the vinegars examined by the FRAP method were determined as 3812 ± 95.39 - 26632 ± 1578.73 mg FESO4 / kg, respectively. In the vinegar samples analyzed by the DPPH method, the lowest and highest values were determined as 36.67 ± 3.32 - 433.05 ± 14.25 mg AA / kg, respectively. As a result of TPC analysis, the lowest and the highest values were determined as 244.55 ± 4.00 - 2401.6 ± 119.02 09 mg GAE / kg, respectively, and the lowest and highest values with the ABTS method were 28.65 ± 0.52 - 97.04 ± 0.3 mg AA / kg, respectively. TFC analysis revealed that the lowest value was 240 ± 20 mg QEE / kg and the highest value was 1853.33 ± 147.42 mg QEE / kg. As a result of the TAC method, the lowest and the highest values were determined as 1017.07 ± 13.58 - 7264.23 ± 58.45 mg AA / kg, respectively. The minimum and maximum values of % titration acidity (in acetic acid) analyzes results are 1.7 1 ± 0.03 - 4.02 ± .02, the lowest and the highest % alcohol content, respectively 0.02 ± 0.01- 0.37 ± 0.13, the highest and lowest total sugar amount, respectively. 6.56 ± 0.02 - 276.13 ± 7.34 g / L, respectively. According to the results obtained, the color values of the samples were measured as L * 10.98 ± 0.06 -25.78 ± 0.02, a * 5.26 ± 0.11- 15.06 ± 0.02 and b * (-) 4.65 ± 0.18-8.53 ± 0.21. Ash 1.87 ± 0.42 - 3.14 ± 0.70 g / mL, pH values were determined between 2.28 ± 0.05 - 3.54 ± 0.03 The biggest total acid amount was determined in vinegar produced from "sivri karayemişı/sharp cherry laurel" among total seven different vinegar. When compared with commercially available apple (1226.83 ± 49.33) and grape (1017.07 ± 13.58) vinegars in terms of antioxidants, the highest value was determined in mixed cherry laurel (7264.23 ± 58.45) vinegar. As a conclusion, it is determined that cherry laurel vinegars produced fort his study, have rich phenolic content and high antioxidant capacity, according to the results of analyzes.