BIOACTIVITY, PHYSICOCHEMICAL AND ANTIMICROBIAL PROPERTIES OF VINEGAR MADE FROM PERSIMMON (DIOSPYROS KAKI) PEELS

Authors : Yüksel BAYRAM, Kübra OZKAN, Osman SAGDIC

Pages : 1643-1652

View : 45 | Download : 6

Publication Date : 2021-10-05

Article Type : Research Paper

Abstract :Persimmon insert ignore into journalissuearticles values(Diospyros kaki); wastes are defined as a new alternative source for vinegar production. This approach enables the utilization of the persimmon peels which are generally thrown during the consumption or processing of the fruit. The present study investigated total phenolic compound insert ignore into journalissuearticles values(TPC);, total flavonoid compound insert ignore into journalissuearticles values(TFC);, antioxidant capacities insert ignore into journalissuearticles values(DPPH); radical scavenging activity and the copper reducing antioxidant capacity insert ignore into journalissuearticles values(CUPRAC);); of persimmon peel vinegar. Additionally, the antimicrobial and some physicochemical properties of the persimmon peels vinegar were evaluated. TPC, TFC were 292.28 mg gallic acid equivalent insert ignore into journalissuearticles values(GAE);/L and 17.36 mg catechin equivalent insert ignore into journalissuearticles values(CAE);/L, for persimmon vinegar, respectively. In terms of antioxidant activity, persimmon peels vinegar extracts had 225.44 mg Trolox equivalent insert ignore into journalissuearticles values(TE);/L for DPPH assay, and 589.07 mg TE/L for CUPRAC assay. Titratable acidity, pH and Brix values of vinegar samples were found as 4.5%, 3.64%, and 1.2%, respectively. The vinegar showed a well antimicrobial effect. Generally, upon increasing the extract concentration, the inhibition zone was also increased, and the highest inhibition zone was observed at direct insert ignore into journalissuearticles values(100%); extract concentration applied against Escherichia coli for antibacterial activity and the highest inhibition zone was observed at direct insert ignore into journalissuearticles values(100%); extract concentration applied against Aspergillus niger for antifungal activity. This study suggested that especially in vinegar production, food waste might be evaluated and also, this vinegar has health-promoting qualities and might be a competitive product in the commercial market.
Keywords : Diospyros kaki Peels, vinegar, waste, antioxidant, antimicrobial

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