Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Abstract

Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

“…Although reductions were detected in all bioactive components at the end of thermal pasteurization applied to the TJV sample, increases occurred after ultrasound treatment. As in our study, increases in bioactive content are compatible with reports about fruit and vegetable smoothies (Casco et al, 2022), black, red, and white currant juices (Kidoń & Narasimhan, 2022), prebiotic soursop whey beverages (Guimarães et al, 2019), gilaburu vinegar (Erdal et al, 2022), cashew apple bagasse (Patra et al, 2021), beetroot (Beta vulgaris L.) juice (Ramírez-Melo et al, 2022) and orange juice whey drink (Oliveira et al, 2022). Factors such as the formation of hydroxyl radicals during the cavitation with the effect of ultrasound, increased mass transfer rates and the formation of micro-voids may cause an increase in bioactive components (Ordóñez-Santos et al, 2017; .…”

Optimization of Bioactive Components in Fresh Red Watermelon Juice Using Ultrasound With Response Surface Methodology

“…After the optimization, TPC and DPPH were determined as 122.20 mg GAE/L and 54.26%, respectively. Similar increases in TPC and antioxidant values with ultrasound were reported in functional beverage of Turkish (Doguer et al, 2021), chokanan mango juice (Santhirasegaram et al, 2013), strawberry juice , lactic acid fermented mulberry juice (Kwaw et al, 2018), purple cactus pear (Zafra-Rojas et al, 2013), quince juice (Yıkmış et al, 2019) and gilaburu vinegar (Erdal et al, 2022) samples. Significant reductions were detected with thermal pasteurization.…”

Asparagus (Asparagus racemosus L.) roots: nutritional profile, medicinal profile, preservation, and value addition

“…Low‐dose electron‐beam irradiation is a safe substitute for current available post‐harvest treatments to decontaminate and disinfect grapefruit, since it has little impact on the bioactive compounds 96 . The carotenoids, vitamin C, total polyphenols, and other bioactive compounds are not significantly affected by the time of sonication, power, and time used for microwave treatment, and PEF 97‐99 …”

“…96 The carotenoids, vitamin C, total polyphenols, and other bioactive compounds are not significantly affected by the time of sonication, power, and time used for microwave treatment, and PEF. [97][98][99]…”