Comparison of anthocyanin profiles in şalgams (shalgams) produced with different production procedures

İngilizce (OpenAlex)

Recently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of şalgam, but also the number of research on şalgam is increasing rapidly. There are two principal procedures used by producers for şalgam production: (1) the traditional and (2) the direct procedure. In the present study, individual and total anthocyanins in şalgams manufactured by traditional procedure, direct procedure, and addition of autochthonous lactic acid bacteria cultures were compared. The lowest total solid, ash, methanol, total phenolic, and color intensity were determined in şalgam produced by the direct procedure, while the highest values were determined in şalgam produced by the addition of Lactobacillus plantarum. Similarly, the lowest individual and total anthocyanins were determined in şalgam produced by the direct procedure. Cyanidin-3, xylosyl-glucosyl-galactoside acylated with ferulic acid was found to be higher than the other individual anthocyanins. The quantities of anthocyanins individually and totally changed significantly for different production procedures. Practical applications Şalgam contains high levels of vitamins, minerals, antioxidants, phenolic substances, and anthocyanin. It is a nutritious and healthy drink for people. Consumption of şalgam is currently increasing in Turkey and also some European cities. As far as it is known, no previous work deals with the determine and compare the individual and total anthocyanins of şalgams produced by using autochthonous LAB starter cultures isolated from various previous şalgam fermentations. The aim of this study was to compare not only the şalgams produced with the addition of three different autochthonous LAB, but also the individual and total anthocyanins of şalgams produced by traditional and direct methods. We found that şalgam produced by Lb. plantarum represented the highest amount of solid matter, ash, and color intensity compared to the other şalgams. However, the highest anthocyanin was obtained in şalgam produced by the traditional method, and Cy-3, xylglc-gal-acy-fer was found to be higher than the other individual anthocyanins in şalgams.