Determination of heavy metal content, some physicochemical and microbiological characteristics of Tokat Narince brine vine leaves

In this research, we have determined the physicochemical properties, total phenolic substance amounts, antioxidant capacities, some microbiological properties (Total aerobic mesophilic organisms, lactic acid bacteria, coliform bacteria and total yeast- mold) and heavy metal content (Zn, Ni, Cd, Cr, Mn, Cu, Ca, Pb) of Narince Brine Vine leaves produced by industrial and traditional methods and obtained from 15 different places in Tokat region. The hardness of the pickled vine leaves was determined in the range of 0.043-0.177 N. As a result of color analysis, the L value of the pickled vine leaves was detected in the range of 27.89-43.17; a value in the range of -1.11 to 3.99; and b value in the range of 25.70-44.91. The pH of the samples was detected in the range of 3.22-5.19; total acidity in terms of lactic acid in the range of 0.11-1.95%; the salt amount in the range of 2.98-17.97%. For the determination of total phenolic compounds and antioxidant capacity, 70% methanol, 80% ethanol and pure water solvents were used. The total amount of phenolic substance according to these solvents is detected in the range of 4.32-10.07 mg GAE/g; 5.13-14.14; 1.33-5.32 mg GAE/g, respectively. The cation radical scavenging activity (ABTS) amounts according to these solvents is detected in the range of 2.88-17.98 mg TE/g; 1.73-16.29 mg TE/g; 0.26-3.41 mg TE/g respectively; The amount of free radical scavenging activity (DPPH) amounts according to these solvents is detected in the range of 8.63-12.44 mg TE/g ; 9.71-13.13 mg TE/g , 10.11-12.92 mg TE/g respectively. Microbiological development could not be detected in 7 pickled vine leaves. While the coliform bacteria were observed in only 2 sample. Total aerobic mesophilic living colony numbers in pickled vine leaves were detected in the range of 5.05*103-1.54*108 cfu/g; total yeast mold liver was detected in the range of 9.5*102-1.17*108 cfu g cfu/g; total lactic acid bacteria were detected in the range of 7.1*101-5.5*105 cfu/g. Cadmium (Cd), chromium (Cr) and calcium (Ca) in pickled vine leaves were below detectable levels. Nickel (Ni) was determined as 2.30 ppm in only one sample. Zinc (Zn) element is in the range of 3.02-28.39 ppm; manganese (Mn) element is in the range of 1.65-24.14 ppm; copper (Cu) element is in the range of 7.24-38.60 ppm; lead (Pb) element was detected in the range of 0.58-1.55 ppm.