Affiliations: [a] Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gumushane University, Gumushane, Turkey
| [b] Department of Food Processing, Zile Vocational School, Gaziosmanpasa University, Tokat, Turkey
| [c] Department of Genetics and Bioengineering, Faculty of Engineering and Natural Sciences, Gumushane University, Gumushane, Turkey
Correspondence:
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Corresponding author. Omer Karpuz, Department of Genetics and Bioengineering, Faculty of Engineering and Natural Sciences, Gumushane Universitesi, Gumushanevi Kampus, Baglarbasi Mahallesi 29100 / Gumushane, Turkey. Tel.: +0 456 233 10 00 1886, Fax: +0 456 233 12 69; E-mails: omer.karpuz@gumushane.edu.tr, omerkarpuz@gmail.com.
Abstract: BACKGROUND:Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF. OBJECTIVE:This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market. METHODS:Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPHࢫ (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTSࢫ + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied. RESULTS:This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits. CONCLUSIONS:High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale.
