Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.).

This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)-isoeugenol, 2-cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity. Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail. PRACTICAL APPLICATIONS: Hawthorn is a seasonal fruit, which has potential to be economically important. It has rich bioactive compounds known to have a positive effect on health. However, organoleptic properties (astringent, grainy texture, etc.) of fresh hawthorn fruit are not be mostly liked among most of the consumers. This situation prevents benefiting from the positive effect of hawthorn fruit. For this reason, in this study, it was aimed to produce the hawthorn vinegar, which economically more valuable and also, more functional than fresh hawthorn fruit. According to the results of the present study, organoleptic, functional, and economic values of the hawthorn fruit were improved with the hawthorn vinegar produced in result of the fermentation process. So, it has been considered that this study is beneficial for consumers, scientist or food industry professionals as it guides to transform a low-economic food product to highly economic and functional food product.

The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process.

Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peach can be used in the production of vinegar. In this study, peach vinegar was produced as an alternative to other industrial products produced from peach. In this study, it was determined that the TPC content and ORAC value of peach vinegar were higher than those of peach juice and peach wine. In addition, the major contributor compounds to the aroma profiles of the samples were the γ-decalactone, linalool, and geraniol compounds for the peach juice; the ethanol, ɣ-decalactone, phenylacetic acid, acetic acid, 2-phenylethanol, ethyl decanoate, the linalool, and the decanoic-acid for the peach wine; and the ɣ-decalactone, phenylacetic acid, acetic-acid, phenethyl-acetate, and isovaleric acid for the peach vinegar. It is thought that the results of this study will pave the way for the widespread production of vinegar from peach, which has positive effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study so far on peach vinegar. PRACTICAL APPLICATIONS: In this study, it was aimed to produce vinegar as a new and alternative foodstuff product from peach fruit which was normally processed as fresh or/ dried fruit, fruit juice, puree, and canned fruit by the industry. An alternative idea was created for the use of peach fruit, which has a short shelf life. In the study, the antioxidant capacity, organic compounds, and volatile compounds associated with aroma profile of peach vinegar during the fermentation process were determined. Moreover, the changes of these compounds were monitored during the fermentation process. The results of the study are a guide for the usability of peach fruit as a raw material in the production of peach vinegar, which has potentially positive effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study on peach vinegar.

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities.

In this study, it was aimed to determine the bioactive compounds and volatile aroma compounds of the sour cherry vinegar, and to investigate the usability of concentrated juice instead of the fresh fruit juice in vinegar production. And, two sour cherry vinegars were produced using juices prepareted fresh fruit (FSCJ) and concentrate juice (CSCJ), analyzed for functional and organoleptic aspects. The finding shown that both vinegars produced have rich functional compounds (gallic and chlorogenic acids) and volatile aroma compounds, and sour cherry is ideal for vinegar production. However, the vinegar produced using the CSCJ was more prominent, according to aromatic aspect. These aroma compounds were 3-methyl-1-butanol and eugenol, phenethyl alcohol, 2-phenethyl acetate, acetic, isobutyric, isovaleric, hexanoic and octanoic acids. Within this study, a new way for sour cherry usage, independently of the season were proposed. And, aromatic and functional aspects of sour cherry vinegar were revealed for the first time.

Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars.

Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant properties and phenolic substances. The aim of the study was to determine the effects of ethanol and acetic acid fermentation on total antioxidant activities and phenolic substances of cherry juice. Total investigation of solids, pH, soluble solids, phenolic substances, ORAC and TEAC of Prunus avium L. cherry juices, macerated cherries wine, and vinegars were analyzed. All samples had 300.1-854.79 mg GAE/L of total phenolic contents, and 6.62-17.97 µmol/mL of ORAC values, and 1.5-5.5 mmol/mL of TEAC. Chlorogenic acid was present in the highest amount P. avium L. black gold vinegar.

Bioactive components of mother vinegar.

OBJECTIVE: Mother vinegar is extracellular cellulose and is a thick, hard layer formed by the acetic acid bacteria on the surface of vinegar. The aim of the study was to determine the bioactive components of mother vinegar produced from various vinegars. METHODS: Mothers of vinegar were produced during vinegar productions using surface culture method from apple and pomegranate juices. Titration acidity, pH, total dry matter, ash, mineral substances, total carbohydrate, total phenolic substance, phenolic components, and total antioxidant activity were determined in samples. RESULTS: It was found that mother of pomegranate vinegar had higher antioxidant capacity and total phenolic substance compared to samples of mother of apple vinegar. According to standards, gallic acid and chlorogenic acid were dominant phenolic compounds in mother of apple vinegar, whereas gallic acid was the major phenolic compounds in mother of pomegranate vinegar. The mother vinegars had high Fe contents. CONCLUSION: It was concluded that mother of vinegar produced by natural acetic acid bacteria contains significant bioactive substances.

Functional properties of vinegar.

A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol-lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.

Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats.

Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Traditional surface and industrial submersion methods were then applied to make vinegar from apple ciders. Apple cider vinegar samples produced with inclusion of maceration in the surface method had the highest total phenolic content, chlorogenic acid, ORAC, and TEAC levels. Cholesterol and apple vinegar samples were administered using oral gavage to all groups of rats except the control group. Apple cider vinegars, regardless of the production method, decreased triglyceride and VLDL levels in all groups when compared to animals on high-cholesterol diets without vinegar supplementation. Apple cider vinegars increased total cholesterol and HDL and LDL cholesterol levels and decreased liver function tests when compared to animals on a high-cholesterol diet without vinegar supplementation. A high-cholesterol diet resulted in hepatic steatosis. VSBM and VSB groups significantly decreased steatosis.