Farkh Haminaddelerden Urerik-n Sirkelerin Bnzi Firikokunvasal ve Fonksiyonel Ozellikleri

Sirke, Fizikokimyasal özellikler, Toplam fenolik madde, Antioksidan aktivite, DPPH Abstract In order to examine the effect of raw material, which directly affects the composition and quality of vinegar in the production, some physicochemical properties and bioactive components of vinegars produced from different raw materials (Honey, Grape, Pomegranate, Apple and Hawthorn ), which are sold in the market, were examined and their compliance with TS 1880 EN 13188 standard was investigated. Total dry matter, ash, pH, total acidity, volatile acidity, non- volatile acidity, total sugar, SO2, density, alcohol, total antioxidant activity and total phenolic components of the samples from vinegars produced from different raw materials were determined. [...]although vinegars had different advantages in terms of bioactive components, it was found that some components of vinegars did not comply with the standards set by law. Since it does not show much deterioration due to its acetic acid content, vinegar is not emphasized much in terms of imitation and adulteration. Adding acetic acid from outside or diluting acetic acid are among the most common tricks in vinegars. [...]determination of vinegar composition and control of compliance with the relevant legislation is very important in order to distinguish natural and artificial vinegar.