Origin of the effects of optical spectrum and flow behaviour in determining the quality of dry fig, jujube, pomegranate, date palm and concentrated grape vinegars

Küçük Resim Yok

Tarih

2022

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Pergamon-Elsevier Science Ltd

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

In this study, we focused on physical characterization and quality control of dry fig, jujube, pomegranate, date palm and concentrated grape vinegars using UV spectroscopy method and rheology technique. The optical spectra and flow behaviour of the vinegars were analysed in detail in the selected specific wavelength, shear rate and frequency ranges, respectively. It was determined that the peak values seen in the UV spectra of the vinegars were caused by the organic acid and phenolic compound concentration. The peak values in the UV spectra of the vinegars wavelength range of 190 nm to 240 nm and 250 nm to 300 nm were caused by the organic acid and phenolic compound concentration, respectively. In this context, it was predicted that concentrated grape vinegar, which has the highest absorbance value, has higher organic acid content and more antibacterial/antioxidant properties compared to the others. It is thought that the optical energy gaps of vinegars are related to the organic acid concentration and the release time. Flow properties of the vinegars were non-Newtonian thickening fluids (dilatant fluids) and compatible with the Power law model. The stable flow of the vinegars in the high shear rate region was interpreted as having a successful production process and being of good quality. (C) 2021 Published by Elsevier B.V.

Açıklama

Anahtar Kelimeler

UV spectroscopy, Rheology, Vinegar, Optical spectrum, Flow behaviour, Organic acids

Kaynak

Spectrochimica Acta Part A-Molecular and Biomolecular Spectroscopy

WoS Q Değeri

Q1

Scopus Q Değeri

Q2

Cilt

270

Sayı

Künye