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Bu çalışmada, geleneksel yöntemle üç farklı yaban mersini türü ile (Vaccinium corymbosum L., Vaccinium arctostaphylos L. ve Vaccinium uliginosum L.) üretilen sirkelerin bazı fiziksel, kimyasal ve duyusal kalite özelliklerinin belirlenmesi araştırılmıştır. Araştırma sonunda en yüksek pH (4.11), toplam asitlik (27.5 g L-1), kuru madde (4.8 %), kül (4.5 g L-1), briks (4.91 °Briks), yoğunluk (1.039 g cm-3), iletkenlik (2.51 μS cm-1), toplam antioksidan (141.14 μg troloks eşdeğeri (TE) mL-1) ve toplam fenolik madde değerlerinin (262.49 mg gallik asit eşdeğeri (GAE) L-1) Vaccinium corymbosum L. türü ile üretilen sirke örneklerinde olduğu belirlenmiştir (P<0.05). Buna karşın altı aylık depolama sonrasında örneklerin hiçbirisinde alkol varlığı tespit edilememiştir. Ayrıca renk analizden, L* ve a* değerlerinin en yüksek 38.89 ve 1.83 ile Vaccinium arctostaphylos L. kullanılarak üretilen örneklerde, b* değerinin ise en yüksek -1.16 ile Vaccinium uliginosum L. türünde olduğu saptanmıştır (P<0.05). Yaban mersini sirke örnekleri içerisinde mineral madde olarak en zengin olan türün Vaccinium corymbosum L. olduğu belirlenmiştir. Panelistlerce yaban mersini sirke örnekleri skorlarının Vaccinium corymbosum L. türünde diğer türlere göre oldukça yüksek olduğu tespit edilmiştir. Geleneksel yöntemle üretilen yaban mersini sirkesinin bileşimindeki A ve C vitaminleri, flavonoid ve antosiyanin insan sağlığı açısından oldukça yararlı bileşenler olduğu bilinmektedir. Ayrıca yaban mersini sirkesinin bileşimindeki klorojenik asit, kuersetin, ellajik asit ve kuersetin-3-galaktosit gibi fenolik bileşiklerden dolayı güçlü bir antimikrobiyal etkisi bulunmaktadır. Bunun yanında kolesterol düşürücü, antikanser etkisi, sindirim düzenleyici, beyin işlevlerini artırıcı, antidiyabet, antioksidan ve kardiyovasküler hastalıkların önlenmesi gibi özellikleri sayesinde insan sağlığına faydalı olabileceği düşünülmektedir.
This study examined the determination of some physical, chemical and sensual quality characteristics of circles produced by three different species of wild marshmallow (Vaccinium corymbosum L., Vaccinium arctostaphylos L. and Vaccinium uliginosum L.) by traditional method. The highest at the end of the study; pH (4.11), total acidity (27.5 g L-1), dry substance (4.8 %), ashes (4.5 g L-1), briks (4.91 °Briks), intensity (1.039 g cm-3), conductivity (2.51 μS cm-1), total antioxidant (141.14 μg trolox equivalent (TE) mL-1) and total phenolic substance values (262.49 mg gallic acid equivalent (GAE) L-1) were found in circus samples produced with the Vaccinium corymbosum L. type (P<0.05). However, after six months of storage, no alcohol presence was detected in any of the samples. The color analysis also found that the highest values of L* and a* were 38.89 and 1.83 in samples produced using Vaccinium arctostaphylos L., while the highest values of b* were -1.16 with Vaccinium uliginosum L. (P<0.05). The most wealthy mineral is the Vaccinium corymbosum L. Panelists have found that the scores of wild mercury samples are quite high compared to other species in the Vaccinium corymbosum L. species. Vitamins A and C in the composition of wild mercury, produced by traditional methods, are known to be very beneficial ingredients for human health. It also has a strong antimicrobial effect due to phenolic compounds such as chlorogenic acid, curcetin, elasic acid and curcetin-3-galactocytes. In addition, it is believed that it can be beneficial for human health thanks to its properties such as cholesterol decreasing, anti-cancer effect, digestive regulator, brain function enhancing, anti-diabetes, antioxidant and cardiovascular disease prevention.
In this study, the determination of some physical, chemical and sensory quality characteristics of kinds of vinegar produced by the traditional method with three different types of blueberries (Vaccinium corymbosum L., Vaccinium arctostaphylos L. and Vaccinium uliginosum L.) was investigated. At the end of the research is the highest; pH (4.11), total acidity (27.5 g L-1), dry matter (4.8 %), ash (4.5 g L-1), brix (4.91 °Brix), density (1.039 g cm-3), conductivity (2.51 μS cm-1), total antioxidant (141.14 μg trolox equivalent (TE) mL-1) and total phenolic substance values (262.49 mg gallic acid equivalent (GAE) L-1) Vaccinium corymbosum L. is found to be in vinegar samples produced with the type (P<0.05). However, after six months of storage, none of the samples found alcohol presence. The color analysis was found in the highest 38.89 and 1.83 of the L* and a* era, Vaccinium arctostaphylos L. and b* with the highest -1.16 in the type Vaccinium uliginosum L. (P<0.05). Vaccinium corymbosum L. was the richest species as a mineral matter among blueberry vinegar samples. Panelists found that the scores of blueberry vinegar samples were quite high in Vaccinium corymbosum L. type compared to other species. Vitamins A and C, flavonoids and anthocyanins in the composition of blueberry vinegar produced by the traditional method are known to be very beneficial components for human health. It also has a strong antimicrobial effect due to phenolic compounds such as chlorogenic acid, quercetin, ellagic acid and quercetin-3-galactocyte in the composition of blueberry vinegar. In addition, thanks to its cholesterol-lowering, anticancer effect, digestive regulator, brain function enhancing, antidiabetic, antioxidants and cardiovascular diseases, it is thought to be beneficial to human health.
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