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

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dc.contributor.authorOzturk, M.
dc.contributor.authorYalcin, O.
dc.contributor.authorTekgunduz, C.
dc.contributor.authorTekgunduz, E.
dc.date.accessioned2024-11-07T13:25:17Z
dc.date.available2024-11-07T13:25:17Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.1016/j.saa.2021.120792
dc.identifier.issn1386-1425
dc.identifier.issn1873-3557
dc.identifier.pmid34990917
dc.identifier.scopus2-s2.0-85122179082
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1016/j.saa.2021.120792
dc.identifier.urihttps://hdl.handle.net/11480/14619
dc.identifier.volume270
dc.identifier.wosWOS:000751799500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherPergamon-Elsevier Science Ltd
dc.relation.ispartofSpectrochimica Acta Part A-Molecular and Biomolecular Spectroscopy
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectUV spectroscopy
dc.subjectRheology
dc.subjectVinegar
dc.subjectOptical spectrum
dc.subjectFlow behaviour
dc.subjectOrganic acids
dc.titleOrigin of the effects of optical spectrum and flow behaviour in determining the quality of dry fig, jujube, pomegranate, date palm and concentrated grape vinegars
dc.typeArticle

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