Özet:

In this study, some physical, chemical and sensory quality properties of vinegar produced from Iranian mazafati date (Phoenix dactylifera L.) by conventional method were investigated. At the end of the study, brix (°Brix), density (g/cm3) and color (L*, a*, b*) values were determined to be 3.63±0.07, 1.014±0.05, L* (27.50±0.87), a* (1.58±0.29) and b* (1.61±0.17), respectively. Furthermore, it was determined that the mean conductivity value was 4.92±0.04 μS/cm, pH was 3.44±0.05 and total acidity was 11.88±0.12 g/L. The total antioxidant and total phenolic content values of the samples were determined to be 103.42±6.43 μg trolox equivalent (TE)/mL and 231.37±44.44 mg gallic acid equivalent (GAE)/L, respectively. Nevertheless, the presence of alcohol was not detected in any of the samples after six months of storage. The mineral material contents of date vinegar samples were determined as K (163.25±0.67 ppm), P (39.43±0.50 ppm), Na (31.68±0.08 ppm) and Ca (9.63±0.18 ppm), respectively. The sensory analysis scores of the samples were given by the panelists as follows: color (6.75±0.35), aroma (5.25±0.41), odor (3.75±0.27), appearance (6.75±0.15) and general appreciation (6.45±0.52). Carotenoids, phytosterols, B-group vitamins, and phosphorus in the composition of date vinegar produced by conventional method are known to be extremely useful components for human health. Furthermore, it is considered that date vinegar can be useful for the prevention of various diseases (cholesterol-lowering, antioxidant properties, cancer, diabetes and cardiovascular diseases) due to bioactive components it contains.

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