Investigation of the traditional organic vinegars by UV-VIS spectroscopy and rheology techniques

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dc.authoridOZTURK, MUHITTIN/0000-0003-1627-392X
dc.contributor.authorYalcin, O.
dc.contributor.authorTekgunduz, C.
dc.contributor.authorOzturk, M.
dc.contributor.authorTekgunduz, E.
dc.date.accessioned2024-11-07T13:25:14Z
dc.date.available2024-11-07T13:25:14Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractOptical, rheological and metabolic properties of the apple, hawthorn, artichoke, grape, rosehip and blackberry organic vinegar produced by deep culture method (handmade traditional method) were analysed using UV-Vis spectroscopy and rheology techniques. Flow behaviours for all samples were analysed in the shear rate range of 10(-3) to 10(3) 1/s and in frequency range of 10(-3) to 10(3) rad/s, respectively. Absorption spectra for six organic vinegars was observed two peaks around 215 and 285 nm due to the presence of phenolic compounds and organic acids such as acetic. The effects of optical transitions of organic molecules on the absorption coefficient values for vinegars were determined. Optical energy band gaps of all samples were found to be consistent with Planck's radiation approach known as Rayleigh-Jeans law and Tauc law. The rheological/flow properties of the all vinegars were found to be relevant with non-Newtonian flow behaviour and Ostwald-de Waele model. From the results of optical and rheological analysis, which determines the quantity and quality characteristics of all organic vinegars, it was concluded that these vinegars are in a level that people can drink easily. (c) 2020 Published by Elsevier B.V.
dc.identifier.doi10.1016/j.saa.2020.118987
dc.identifier.issn1386-1425
dc.identifier.issn1873-3557
dc.identifier.pmid33032119
dc.identifier.scopus2-s2.0-85091956310
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1016/j.saa.2020.118987
dc.identifier.urihttps://hdl.handle.net/11480/14573
dc.identifier.volume246
dc.identifier.wosWOS:000592412800007
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.subjectOrganic vinegar
dc.subjectUV-Vis spectroscopy
dc.subjectAbsorbance spectra
dc.subjectRheology
dc.subjectViscosity
dc.subjectOrganic acids
dc.subjectPhenolic compounds
dc.titleInvestigation of the traditional organic vinegars by UV-VIS spectroscopy and rheology techniques
dc.typeArticle

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