Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice
Introduction
Rosa pimpinellifolia L. commonly known as the burnet rose, belongs to the Rosaceae family. The R. pimpinellifolia is a biennial or perennial shrub cultivated its fruit commonly known as black rose hips or Scottish rose hips. The fruit is used by the populations in various staple dishes or to treat specific ailments. Teas made from the dried fruits, leaves, and flowers have been used to prevent or treat flu, cough, stress, sore throat and pneumonia. Moreover, fresh or dried fruit is processed traditionally as jam, juice, syrup, vinegar, jelly, and wine (Pashazadeh, Zannou, & Koca, 2020a). R. pimpinellifolia is rich in bioactive compounds including kaempferol, quercetin, cyanidin 3-glucoside, cyanidin 3,5-diglucoside, 3-glucoside, delphinidin 3-glucoside, pelargonidin 3- O -rutinoside, peonidin 3-O-glucoside, phenolic acids, and organic acids (Murathan, Zarifikhosroshahi, Kafkas, & Sevindik, 2016; Odabaş & Koca, 2020). These bioactive compounds provide multi-functional properties such as antioxidant, anticarcinogenic, and antimicrobial activities (Jakesevic et al., 2009; Szołtysik et al., 2020). The richness of black rosehip in bioactive compounds not only makes it a fruit of high nutritional and functional value but also highlights its quality as a raw material for many food products with economic added value. Pashazadeh, Zannou, and Koca (2020b) have proposed dried products and tea of R. pimpinellifolia that have higher antioxidant properties. However, it has not found any study on the processing and features of the wine and vinegar produced from R. pimpinellifolia until up to now. Vinegar is generally made from fruits containing sugar and starch (Ozturk et al., 2015). Vinegar is a flavoring agent used as an ingredient in the preparation of many food products and added to foods like sauces and dressings (Budak & Guzel-Seydim, 2010; Özen, Özdemir, Ertekin-Filiz, Budak, & Kök-Taş, 2020). The vinegar contains compounds that have tremendously beneficial effects such as antioxidant, anticarcinogenic, antimicrobial, bodyweight reducing, and cardiovascular disease-preventing (Budak et al., 2011; Ozturk et al., 2015). Therefore, it is important to process R. pimpinellifolia into the vinegar that increases the bioactive compounds and biological activities of the fruit. This study aimed to produce vinegar with enormous functional properties from the black rosehip fruits which is disadvantaged due to its low water content, and high functional activities and to convert from this fruit into a high value-added product. For this purpose, the physicochemical, bioactive compounds and volatile compounds related to the aromatic property as well as the antioxidant capacity were determined at different stages of the production of R. pimpinellifolia vinegar.
Section snippets
Plant materiel, chemicals, and reagents
Black rosehip fruits that turn black on the outside of it were collected in 2020 from the Erzurum, Turkey. The debris and spoiled fruits were removed, and the sorted fruits were washed, drained, and stored at 4 °C for a maximum of 3 day. Before the experiment, the fruits were let to reach room temperature (25 °C).
Gallic acid and sodium carbonate from taken from Riedel-de Haen (China). Sodium acetate and glacial acetic acid bought from Carlo Erba (France). Aluminum chloride and iron chloride
Proximate compositions of black rosehip juice, wine, and vinegar
The proximate compositions including the pH, total soluble solids, total titratable acidity, alcohol content, and dry matter, were given in Table 1. The pH values were determined as 4.35 ± 0.07 in the RPJ, 3.90 ± 0.13 in the RPW, and 3.70 ± 0.37 in the RPV. The vinegar sample had a higher value than the others. This can be explained by the formation of buffering components through fermentation, not by the decrease in the pH degree. Also, the titratable acidity value (4.31 ± 0.10%) of the
Conclusion
In the present study, the TPC, TAC, and TFC contents, in addition to antioxidant activity, phenolic compounds, and volatile aroma compounds of the - black rosehip vinegar were revealed for the first time. Especially the high vitamin-C content of the vinegar produced has been revealed as an unexpected positive feature in black rosehip vinegar in general. In addition, a new product with unique volatile aroma compounds and high antioxidant capacity was obtained from black rosehip fruit, which has
Chemical compounds in this article
Acetic acid (PubChem Compound CID:176); 2-phenylethanol (PubChem Compound CID:6054); octanoic acid (PubChem Compound CID:379); ethyl acetate (PubChem Compound CID: 12206864); ellagic acid (PubChem Compound CID:5281855); catechin (PubChem Compound CID:73160).
Funding
This work was not funded by any organization.
Author contributions
All authors contributed to the conception and design of the experiments, their performance, interpretation of the obtained results, writing of the article and revising it. All authors have approved the final version of the manuscript.
CRediT authorship contribution statement
Hojjat Pashazadeh: Methodology, Investigation, Formal analysis. Nilgün Özdemir: Conceptualization, Methodology, Investigation, Formal analysis, Writing – original draft, Writing – review & editing. Oscar Zannou: Methodology, Writing – review & editing, Visualization. Ilkay Koca: Conceptualization, Supervision.
Declaration of competing interest
The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.
Acknowledgements
We thank the Ondokuz Mayıs University, Department of Food Engineering, whose laboratory we used.
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