NUTRITIONAL AND BIOACTIVE PROPERTIES OF OLIVE OIL WASTE AND JUNAAP VINEGAR
Project no. 22561 · Status: Kapanmış · 2021
Summary
<p>During the production of olive oil with the three-phase continuous centrifugal process and the classical batch process, a waste water called olive oil mill waste water emerges. Blackwater poses a risk to the environment with its high chemical oxygen demand and some phytotoxic substances it contains. In addition, olive oil mill waste water contains various bioactive compounds in different molecular weight ranges from low molecular weight phenol compounds to complex high molecular weight compounds and is used in the food industry with some applications to obtain nutritious and healthy products. Jujube is a fruit belonging to the Rhamnaceae family and widely consumed around the world. Jujube fruit has a long history of use as food or in traditional medicine, as it contains high amounts of various bioactive components such as ascorbic acid, triterpenic acids, phenolic acids, amino acids, saponins, cerebrosides, flavonoids, polysaccharides and mineral components. Vinegar is a food product rich in bioactive compounds such as organic acids, phenolic compounds, melanoidins, ligustrazine, caffeoylsophorose, and tryptophol that is produced by two-stage fermentation (ethyl alcohol and acetic acid). Interest in alternative vinegar substrates is increasing day by day. For example, in some studies, vinegar production was studied from raw materials such as onion juice, rubber tree, tomato, strawberry, pineapple, sweet potato, jujube. In addition to all these, there is also a study in which vinegar is obtained from olive oil waste water, which is rich in bioactive compounds, released during olive oil production and has many harms to the environment. Studies on olive oil waste water and jujube vinegar are limited to studies such as the examination of chemical components, antioxidant activity and antimicrobial activity.</p><p>In this thesis, the production and nutritional and bioactive properties of vinegars which are produced from olive oil mill waste water and jujube fruit were investigated. In this context, in the first stage, the chemical properties of the vinegars produced were revealed, then the bioaccessibility of the total phenolic compounds, post-digestion ACE, AChE inhibitions and bile binding capacities were determined by subjecting the vinegars to <em>in vitro</em> digestion. The results showed that jujube and blackwater vinegars have the potential to be a complementary food, but further studies should be done on this, and blackwater vinegar can be a different waste evaluation method.</p>