FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics

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dc.contributor.authorKadiroglu, Pinar
dc.date.accessioned2025-01-06T17:44:48Z
dc.date.available2025-01-06T17:44:48Z
dc.date.issued2018
dc.description.abstractBACKGROUNDThe aim of this study was to discriminate between commercial apple, rice, balsamic, red-wine, rose, white-wine, grape, and pomegranate vinegars according to their antimicrobial activities, total phenolic contents (TPC), antioxidant activities, and color parameters, and to predict the quality characteristics of vinegars using Fourier transform infrared (FTIR) spectroscopy. RESULTSResults showed that the highest TPC (3971.4325.00) was found in balsamic vinegar whereas the lowest TPC was observed in rice vinegar (14.36 +/- 0.16). Antioxidant activities of vinegars were correlated with TPC. Grape-based vinegars exhibited higher antimicrobial activity against Staphylococcus aureus (S. aureus), Escherichia coli (E.coli) and Pseudomonas aeruginosa (P.aeruginosa). However, there were no statistically significant differences among vinegars in terms of antimicrobial activities. According to principal component analysis (PCA) and hierarchical cluster analysis (HCA), vinegars were classified into three groups and each group consisted of vinegars from different raw materials. Prediction models were constructed successfully using partial least squares (PLS) considering whole FTIR spectral data. CONCLUSIONThe results indicated that FTIR could be used as a rapid method to estimate the antimicrobial activities, TPC, color and antioxidant activities of vinegars. (c) 2018 Society of Chemical Industry
dc.identifier.doi10.1002/jsfa.8929
dc.identifier.endpage4127
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue11
dc.identifier.pmid29393512
dc.identifier.scopus2-s2.0-85044754970
dc.identifier.scopusqualityQ1
dc.identifier.startpage4121
dc.identifier.urihttps://doi.org/10.1002/jsfa.8929
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3178
dc.identifier.volume98
dc.identifier.wosWOS:000438351200013
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectvinegar
dc.subjectFTIR
dc.subjectquality
dc.subjectchemometrics
dc.titleFTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics
dc.typeArticle

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