Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity
This study aimed to characterize twelve vinegar samples produced by the traditional method with the use of whole fruits and without any preservatives in terms of their physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), phenolic compound profiles, antioxidant act...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-10-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/The-use-of-principal-component-analysis-and-cluster-analysis-for-differentiation,127399,0,2.html |
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| author | Ayse Karadag Fatih Bozkurt Hatice Bekiroglu Osman Sagdic |
| author_facet | Ayse Karadag Fatih Bozkurt Hatice Bekiroglu Osman Sagdic |
| author_sort | Ayse Karadag |
| collection | DOAJ |
| description | This study aimed to characterize twelve vinegar samples produced by the traditional method with the use of whole fruits and without any preservatives in terms of their physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), phenolic compound profiles, antioxidant activity (DPPH• scavenging activity, FRAP, CUPRAC), and volatile compositions, as well as their abilities to delay oxidation in mayonnaise. Types of raw material significantly affected all of the above parameters (p 0.70) was determined between DPPH• scavenging activity of vinegars and induction period of accelerating oxidation based on the OXITEST of mayonnaises produced with these vinegars. Vinegar types significantly affected the oxidative stability of mayonnaise (p<0.05). Furthermore, it was demonstrated that vinegar samples could be clearly discriminated by principal component and cluster analyses. This study suggests that fruit type should be considered as a crucial factor in the production of vinegars affecting not only sensory properties but also their physicochemical and bioactive properties. |
| format | Article |
| id | doaj-art-d2be9a3b679c4e75ba9876b3e0cb3d98 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-10-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-d2be9a3b679c4e75ba9876b3e0cb3d982025-02-02T00:11:11ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-10-0170434736010.31883/pjfns/127399127399Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant ActivityAyse Karadag0Fatih Bozkurt1Hatice Bekiroglu2Osman Sagdic3Food Engineering Department, Yildiz Technical University, 34210 Esenler-Istanbul, TurkeyFood Engineering Department, Mus Alparslan University, 49100 Mus, TurkeyFood Engineering Department, Yildiz Technical University, 34210 Esenler-Istanbul, TurkeyFood Engineering Department, Yildiz Technical University, 34210 Esenler-Istanbul, TurkeyThis study aimed to characterize twelve vinegar samples produced by the traditional method with the use of whole fruits and without any preservatives in terms of their physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), phenolic compound profiles, antioxidant activity (DPPH• scavenging activity, FRAP, CUPRAC), and volatile compositions, as well as their abilities to delay oxidation in mayonnaise. Types of raw material significantly affected all of the above parameters (p 0.70) was determined between DPPH• scavenging activity of vinegars and induction period of accelerating oxidation based on the OXITEST of mayonnaises produced with these vinegars. Vinegar types significantly affected the oxidative stability of mayonnaise (p<0.05). Furthermore, it was demonstrated that vinegar samples could be clearly discriminated by principal component and cluster analyses. This study suggests that fruit type should be considered as a crucial factor in the production of vinegars affecting not only sensory properties but also their physicochemical and bioactive properties.http://www.journalssystem.com/pjfns/The-use-of-principal-component-analysis-and-cluster-analysis-for-differentiation,127399,0,2.htmlvinegarantioxidantphenolicsvolatilesoxitestpca |
| spellingShingle | Ayse Karadag Fatih Bozkurt Hatice Bekiroglu Osman Sagdic Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity Polish Journal of Food and Nutrition Sciences vinegar antioxidant phenolics volatiles oxitest pca |
| title | Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity |
| title_full | Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity |
| title_fullStr | Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity |
| title_full_unstemmed | Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity |
| title_short | Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity |
| title_sort | use of principal component analysis and cluster analysis for differentiation of traditionally manufactured vinegars based on phenolic and volatile profiles and antioxidant activity |
| topic | vinegar antioxidant phenolics volatiles oxitest pca |
| url | http://www.journalssystem.com/pjfns/The-use-of-principal-component-analysis-and-cluster-analysis-for-differentiation,127399,0,2.html |
| work_keys_str_mv | AT aysekaradag useofprincipalcomponentanalysisandclusteranalysisfordifferentiationoftraditionallymanufacturedvinegarsbasedonphenolicandvolatileprofilesandantioxidantactivity AT fatihbozkurt useofprincipalcomponentanalysisandclusteranalysisfordifferentiationoftraditionallymanufacturedvinegarsbasedonphenolicandvolatileprofilesandantioxidantactivity AT haticebekiroglu useofprincipalcomponentanalysisandclusteranalysisfordifferentiationoftraditionallymanufacturedvinegarsbasedonphenolicandvolatileprofilesandantioxidantactivity AT osmansagdic useofprincipalcomponentanalysisandclusteranalysisfordifferentiationoftraditionallymanufacturedvinegarsbasedonphenolicandvolatileprofilesandantioxidantactivity |