Apple is one of the delicious fruit consumed by people. Apple cider vinegar was made through the traditional method and the changes occurred during the 8 week fermentation period were determined in this research. Total titratable acidity, pH, total soluble solids (°brix), total phenolic contents, Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays, phenolic contents were determined. Total phenolic substance, ORAC and TEAC values increased significantly weekly and reached the highest level in the 3rd week. Total phenolic substance, ORAC and TEAC values of 3rd week apple vinegar were determined as 1110.63 mg GAE L-1, 10.92 mM and 21.11 µmol TE mL-1, respectively. Apple vinegar samples had gallic acid, catechin, epicatechin, chlorogenic acid, and p-coumaric acid. The major phenolic substances in apple vinegar were gallic acid and chlorogenic acid. While gallic acid value of 3rd and 4th week apple vinegar were detected 11.91 and 23.69 mg L-1, respectively; chlorogenic acid value of 4th and 5th week apple vinegar were found 46.36 and 49.71 mg L-1. Antioxidant activity and phenolic substances values were not significant reduction during the acetic acid fermentation. In this study, the formation process of the functional and sensory properties of apple cider vinegar due to the change in the weekly antioxidant and bioactive component content of apple cider vinegar was emphasized.

Jujube has anticancer, diabetic, antimicrobial, anti-inflammatory, cardiovascular, gastrointestinal and immune system effects. In this study, jujube juice, jujube wine and jujube vinegar were investigated in terms of chemical composition, phenolic contents, organic acid contents, volatile compound contents, and antioxidant activity. Antioxidant activity and total phenolic content of jujube vinegar produced by traditional methods were found to be higher than those of jujube juice and wine. Protocatechic acid, chlorogenic acid, phydroxybenzoic acid, caffeic acid, epicatechin, and syringic acid were detected in jujube vinegar. Moreover, oxalic acid, malic acid, tartaric acid, formic acid, ascorbic acid, lactic acid, acetic acid and some other organic acid components were determined in jujube vinegar. Volatile aroma compounds such as ester, aldehyde, alcohol, terpene, acid, and ketone were determined in jujube samples. It was seen that the antioxidant activity and bioactive compounds of jujube vinegar were very rich, and jujube vinegar, which is an alternative product with a high potential produced from jujube fruit, is an important product for the food sector due to its long shelf life. This research is the first detailed study in which the antioxidant activity and bioactive compounds determined during the production stages of jujube vinegar (jujube juice, wine, and vinegar) were evaluated in detail.

Sirke, bileşiminde bulunan fenolik maddeler, organik asitler ve mikrobiyel metabolitlerin yanı sıra sahip olduğu yüksek asitlik sebebiyle çeşitli mikroorganizmalara karşı antimikrobiyel etkiye sahiptir. Kullanılan hammadde, üretim metodu ve muamele süresine bağlı olarak sirkenin antimikrobiyel etkisinin değişebildiği belirlenmiştir. Yapılan çalışmalarda, geleneksel yöntemle üretilen dut, odun, üzüm, elma, nar, bal, yaban mersini, pirinç sirkeleri ve çeşitli ticari sirkelerin antimikrobiyel etkileri incelenmiştir. Sonuç olarak, sirkelerin çeşitli gram negatif ve gram pozitif mikroorganizmalar üzerinde antimikrobiyel etkisi tespit edilmiştir. Bu derlemenin amacı, farklı hammaddelerden elde edilen sirkelerin çeşitli mikroorganizmalar üzerindeki antimikrobiyel etkisiyle ilgili güncel araştırmaları detaylı bilgilerle sunmaktır.

Vinegar is obtained from fruit and various vegetable sources by ethanol and acetic acid fermentation. Different production methods are used in vinegar production. Traditional vinegar has higher quality than industrial vinegar because it contains high amounts of bioactive compounds. When the results obtained in this study are examined, it can be concluded that the antioxidant, phenolic and organic acid content is effective on the antimicrobial effect of vinegar. The vinegar with the highest antimicrobial activity was determined as pomegranate vinegar against the gram-positive microorganism group and apple vinegar against the gram-negative microorganism group in this research. The purpose of this study was to determine the antimicrobial activity of different kinds of vinegar (apple vinegar, grape vinegar, hawthorn vinegar, sour cherry vinegar, pomegranate vinegar) produced with the traditional method on some important foodborne pathogens (Escherichia coli, Enterococcus faecalis, Staphylococcus aureus, Campylobacter jejuni) by using antimicrobial disc diffusion method. Besides, the examination of organic acid content, antioxidant capacity and phenolic compounds of the vinegar, also their relationship with the antimicrobial effect was examined.