Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods
This study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy (UV/Fourier transform infrared) and rheology tech...
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| Format: | Article |
| Language: | English |
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Düzce University
2021-07-01
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| Series: | Düzce Üniversitesi Bilim ve Teknoloji Dergisi |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/1586226 |
| _version_ | 1797300825559662592 |
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| author | Muhittin Öztürk |
| author_facet | Muhittin Öztürk |
| author_sort | Muhittin Öztürk |
| collection | DOAJ |
| description | This study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy (UV/Fourier transform infrared) and rheology technique. These absorbance peak values are associated with organic acids and phenolic compounds were determined as an important parameter in the quality evaluation of vinegars. It was determined that the flow curves of all vinegars are compatible with the non-Newtonian flow, which is the behaviour of thickening (dilatant) fluids. From the obtained results, it was thought that the antioxidant and anti-bacterial effect of yellow hawthorn vinegar would be higher due to its higher acetic acid and phenolic compound content compared to the others. |
| first_indexed | 2024-03-07T23:12:41Z |
| format | Article |
| id | doaj.art-1e9fe7a7783f48d5ac38b4362ed42430 |
| institution | Directory Open Access Journal |
| issn | 2148-2446 |
| language | English |
| last_indexed | 2024-03-07T23:12:41Z |
| publishDate | 2021-07-01 |
| publisher | Düzce University |
| record_format | Article |
| series | Düzce Üniversitesi Bilim ve Teknoloji Dergisi |
| spelling | doaj.art-1e9fe7a7783f48d5ac38b4362ed424302024-02-21T14:07:29ZengDüzce UniversityDüzce Üniversitesi Bilim ve Teknoloji Dergisi2148-24462021-07-01941493150610.29130/dubited.88263497Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology MethodsMuhittin Öztürk0NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ/ZÜBEYDE HANIM SAĞLIK HİZ. MYO/OPTİSYENLİK PROGRAMIThis study focused on the determination of quality characteristics of homemade organic vinegars (apple, red hawthorn and yellow hawthorn) which were produced with double fermentation (ethyl alcohol and acetic acid fermentation) method by spectroscopy (UV/Fourier transform infrared) and rheology technique. These absorbance peak values are associated with organic acids and phenolic compounds were determined as an important parameter in the quality evaluation of vinegars. It was determined that the flow curves of all vinegars are compatible with the non-Newtonian flow, which is the behaviour of thickening (dilatant) fluids. From the obtained results, it was thought that the antioxidant and anti-bacterial effect of yellow hawthorn vinegar would be higher due to its higher acetic acid and phenolic compound content compared to the others.https://dergipark.org.tr/tr/download/article-file/1586226keywords: vinegaruv spectraftir spectraacetic acidorganic acidsphenolic compoundsrheologynon-newtonian flowdilatant fluidssirkeuv spektrumftir spektrumasetik asitorganik asitlerfenolik bileşiklerreolojinewton olmayan akışgenişleyen akışkanlar |
| spellingShingle | Muhittin Öztürk Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods Düzce Üniversitesi Bilim ve Teknoloji Dergisi keywords: vinegar uv spectra ftir spectra acetic acid organic acids phenolic compounds rheology non-newtonian flow dilatant fluids sirke uv spektrum ftir spektrum asetik asit organik asitler fenolik bileşikler reoloji newton olmayan akış genişleyen akışkanlar |
| title | Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods |
| title_full | Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods |
| title_fullStr | Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods |
| title_full_unstemmed | Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods |
| title_short | Determination of Quality in Homemade Vinegars by Spectroscopy and Rheology Methods |
| title_sort | determination of quality in homemade vinegars by spectroscopy and rheology methods |
| topic | keywords: vinegar uv spectra ftir spectra acetic acid organic acids phenolic compounds rheology non-newtonian flow dilatant fluids sirke uv spektrum ftir spektrum asetik asit organik asitler fenolik bileşikler reoloji newton olmayan akış genişleyen akışkanlar |
| url | https://dergipark.org.tr/tr/download/article-file/1586226 |
| work_keys_str_mv | AT muhittinozturk determinationofqualityinhomemadevinegarsbyspectroscopyandrheologymethods |