Doped up propolis, pollen, chickpea production of organic chestnut honey vinegar determination of physical, chemical and bioactive components

This study aimed to determine some physical, chemical, bioactive properties and checking compliance with standards of 11 species of honey vinegars produced by surface culture method by adding different proportions of bread yeast, propolis, pollen, apple vinegar and chickpea at chestnut honey. Furthermore compared to apple vinegars and grape vinegars in terms of bioactive properties. With this aim including 110 chestnut jars, with %15 water total 11 examples was prepared. Pollen and propolis,initally and later(after completion of the fermentation of the ethyl alcohol) added in two ways to examples. Examples are S 1 (plain chestnut bred), S 2 (15 g of propolis), S 3 (15 g of pollen), S 4 (10 g of baker's yeast) g of chickpeas and propolis), S8 (15 g of chickpeas and then pollen), S9 (15 g of chickpeas and then propolis), S10 (15 g of pollen), S11 (15 g of propolis). prepared for produce organic honey vinegar. Prepared samples were put in the oven at 28-30 °C and an acidity increase was followed every 15 days. The fermentation was terminated when the percentage of alcohol dropped below 0,5 percent. Vinegar formation was completed in 4-14 weeks. Samples have been tested on: As physical analysis color, as chemical analysis , ash, alchol, ph, total acid amount, sugar, volatile and non-volatile acid, dry matter, ıodine number, number of oxidation, free mineral acid, ester number. As bioactive analysis antioxidant amount of total phenolic substance. According to Experiment Results: Color: L*21.70-33.96, a*3.63-10.21, b*0.80-9.28, Total Acidity Value (Acetic acid): 4.09±0.03 - 4.55±0.07 g/L, Ash: 0.05±0.08 – 0.89±0.03 g/mL, Alchol: 0.06±0.00 – 0.34±0.13 g/mL, pH: 2.35±0.01 – 3.41±0.09, Antioxidant Capacity:61.65±1.28 – 305.93±6.18 mg AAE/L, Amount of Total Phenolic Substance: 43.78±1.68 – 182.86±0.01 mg GAE/L were determined. In the experiment, total acid amount the highest value was found in the S5th sample and antioxidant capacity the highest value was found in the S10 th sample. According to antioxidant capacity, compared with apple and grape vinegar, the highest value was found in S10. When antioxidant was compared with grape winegar (55.11±0.27) and apple winegar (48.12±0.39), the highest value was found in the another pollened chesnut honey(S10). As a result, all samples are suitable for Turkish Food Codex standards in terms of acidity and all samples have high antioxidant capacity and rich phenolic substance content.