Total Polyphenolic, Flavonoid Contents and Antioxidant Capacity of Homemade Kara Sakı Apple Vinegar Produced by Traditional Method Using Different Yeast Materials

Abstract Apple is a significant fruit that studied in recent years in vinegar production owing to its phytochemicals and health effects. In this study, the bioactive content, microbial, physicochemical, sensory and functional properties of seven different vinegar samples traditionally produced using different yeast materials (Saccharomyces cerevisiae, chickpea, buckwheat, barley, whey, natural home apple vinegar and commercial apple cider vinegar) were assessed. Significant differences were found in sensory analysis, dry matter, ash, pH, total acidity, brix, alcohol, viscosity, total sugar and color values in traditional vinegar samples (p < 0.05). The total antioxidant activities, polyphenolic and flavonoid contents of apple vinegar types are 44.45 ± 8.69 and 470.30 ± 2.40 mg GAE/100 mL, respectively; 34.82 ± 0.30 and 81.02 ± 2.77 mg QE/100 mL; 29.169 ± 1.43 and 29.169 ± 1.43 DPPH% were obtained. Total mesophilic aerobic bacteria (TMAB), mold and yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) varied from 5.53 ± 0.18 to 2.62 ± 0.19 log CFU/ml, 3.4 ± 0.08 to 1 ± 0.01 log CFU/ml, 3.85 ± 1.06 to 1.01 ± 0.01 log CFU/ml and 4.48 ± 0.04 to 1.35 ± 0.21 log CFU/ml, respectively. The sensory evaluation results showed that the panelists liked the commercial, natural and chickpea vinegars the most. In current study is very important because it is the first scientific study on the use of the apple variety in the production of vinegar using different yeasts, and it will help more detailed studies to be done from now on.