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- Yıkmış, Seydi
- Foods 2019 v.8 no.3
- 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; apples; bioactive compounds; bioavailability; color; flavonoids; pasteurization; response surface methodology; ultrasonic treatment; ultrasonics; vinegars
- ... In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 50%, 60%, 70%, and 80%); in addition, a 26 kHz frequency was applied to the samples. Total phenolic content (TPC), tota ...