Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure

TOKATLI DEMIROK, Nazan

doi:10.1590/fst.67122

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.67122 copy

Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This research was aimed with the objective of investigation the effects of sonication treatment on quality characteristics of mallow vinegar such as organic acids, sugar, amino acids, minerals, bioactive compounds, and microstructure. For the enhancement of bioactive components in mallow vinegar (Malva saylvestris L.), the response surface methodology (RSM) was employed using the central composite design to determine the combined effects of sonication treatment on the maximization of contents in vinegar. The maximum optimization results for the bioactive components were obtained at 8 minutes and 50.9 amplitude. As a result of sonication treatment, increases were detected in bioactive components compared to the control mallow vinegar sample, while decreases were detected in the mallow vinegar samples treated with thermal pasteurization. A statistically significant increase was observed in phenolics (protocatechuic acid, catechin), amino acids (threonine, proline, lysine, glutamic acid, alanine, arginine, aspartic acid), minerals (Na, Zn) were found in mallow vinegar sonicated compared to control. It is the first study concerning the impact of sonication and thermal pasteurization on the minerals, sugars, organic acids, and amino acids of mallow vinegar, so further experimental work is required to understand the precise phenomena.

Keywords:
non thermal technology; sonication; mallow vinegar; response surface methodology; bioactive compounds

Run no.	Independent variables		Dependent variables
	Time (X₁)	Amplitude (X₂)	TPC (mg GAE/100 mL)		TFC (mg CE/100 mL)		CUPRAC (% inhibition)		DPPH (% inhibition)
	Time (X₁)	Amplitude (X₂)	Experimental data	RSM predicted	Experimental data	RSM predicted	Experimental data	RSM predicted	Experimental data	RSM predicted
1	8 (+1)	50(-1)	65.65	65.58	7.65	7.73	54.83	54.90	49.39	49.32
2	8 (+1)	70 (+1)	60.35	60.48	7.15	7.21	53.34	53.30	47.11	47.10
3	6 (0)	60 (0)	63.07	63.06	8.15	8.11	55.35	55.32	48.64	48.85
4	2 (-1.41)	60 (0)	63.00	62.99	6.80	6.73	51.63	51.55	46.70	46.74
5	6 (0)	60 (0)	63.07	63.06	8.15	8.11	55.35	55.32	48.87	48.85
6	6 (0)	60 (0)	63.07	63.06	8.15	8.11	55.35	55.32	48.87	48.85
7	6 (0)	60 (0)	63.07	63.06	8.15	8.11	55.35	55.32	48.87	48.85
8	10 (+1.41)	60 (0)	63.48	63.47	7.05	7.02	53.05	53.05	47.75	47.77
9	4 (-1)	70 (+1)	63.81	63.93	7.09	7.20	53.71	53.76	48.34	48.32
10	6 (0)	80 (+1.41)	60.98	60.87	6.15	6.11	51.55	51.57	46.40	46.39
11	4 (-1)	50 (-1)	61.72	61.64	7.33	7.45	52.78	52.94	47.16	47.08
12	6 (0)	60 (0)	63.07	63.06	8.15	8.11	55.35	55.32	48.87	48.85
13	6 (0)	40 (-1.41)	63.60	63.69	6.93	6.87	52.45	52.36	47.30	47.36
C-MV			60.75		6.85		50.48		46.85
P-MV			58.45		6.10		49.2		44.2

Source	DF	F-Value	P-Value	F-Value	P-Value	F-Value	P-Value	F-Value	P-Value
Source	DF	TPC (mg GAE/100 mL)		TFC (mg CE/100 mL)		CUPRAC(% inhibition)		DPPH (% inhibition)
Model	5	473.84	0.0000	133.90	0.0000	665.67	0.0000	262.82	0.0000
Linear	2	346.94	0.0000	32.54	0.0000	136.10	0.0000	84.02	0.0000
X₁	1	19.82	0.0030	8.44	0.0230	214.15	0.0000	88.78	0.0000
X₂	1	674.06	0.0000	56.65	0.0000	58.04	0.0000	79.26	0.0000
Square	2	62.97	0.0000	301.11	0.0000	1435.89	0.0000	405.24	0.0000
X₁²	1	4.56	0.0700	279.59	0.0000	1645.57	0.0000	408.44	0.0000
X₂²	1	99.15	0.0000	482.70	0.0000	2033.53	0.0000	623.21	0.0000
2-Way Interaction	1	1549.36	0.0000	2.17	0.1840	184.35	0.0000	335.59	0.0000
X₁*X₂	1	1549.36	0.0000	2.17	0.1840	184.35	0.0000	335.59	0.0000
Error	7
Lack-of-Fit	3	*	*	*	*	*	*	0.6400	0.6300
Pure Error	4
Total	12
R²		99.71%		98.97%		99.79%		99.47%
Adj R²		99.49%		98.23%		99.64%		99.09%
Pred. R²		97.05%		92.76%		98.17%		98.11%

Analyzes		Samples
Analyzes		C-MV	P-MV	ST-MV
Organic acid content (g/L)	Pyruvic acid	0.06 ± 0.01^a	0.05 ± 0.07^a	0.06 ± 0.01^a
	Lactic acid	2.74 ± 0.25^b	6.11 ± 0.25^a	2.57 ± 0.06^b
	Acetic acid	103.4 ± 0.6^b	113.65 ± 2.54^a	98.58 ± 0.47^b
	Propionic acid	6.75 ± 0.18^a	4.71 ± 6.65^a	6.3 ± 0.01^a
Sugar content (g/L)	Glicose	0.18 ± 0.01^a	0.18 ± 0.03^a	0.14 ± 0.01^a
	Fructose	0.18 ± 0.01^a	0.27 ± 0.03^a	0.18 ± 0.02^a
	Turanose	0.48 ± 0.03^a	0.47 ± 0.04^a	0.36 ± 0.04^a
	Sucrose	0.35 ± 0.03^a	0.3 ± 0.06^a	0.49 ± 0.14^a
	Ksilose	0.35 ± 0.02^b	0.44 ± 0.03^a	0.3 ± 0.00^b
	Arabinose	3.91 ± 0.09^b	5.39 ± 0.02^a	3.73 ± 0.02^b
Phenolic compounds (mg/L)	Gallic Acid	94.88 ± 4.79^a	91.71 ± 7.50^a	115.57 ± 10.51^a
	Vanillic acid	16.23 ± 19.31^a	14.26 ± 16.77^a	22.35 ± 26.54^a
	Protocatechuic acid	17.34 ± 0.32^a	16.31 ± 0.29^a	23.77 ± 0.75^b
	Catechin	20.34 ± 1.02^a	18.74 ± 1.22^a	27.06 ± 1.46^b
	Hydroxybenzoic acid	2.16 ± 0.32^ab	1.76 ± 0.04^a	3.19 ± 0.29^b
	Gentisic acid	1.96 ± 2.76^a	1.80 ± 2.54^a	13.72 ± 13.8^a
	p-coumaric acid	1.55 ± 0.13^a	1.36 ± 0.12^a	2.27 ± 0.10^b
	Rutin	0.69 ± 0.16^a	0.35 ± 0.49^a	1.00 ± 0.17^a
	Ascorbic acid	3.17 ± 0.01^a	2.44 ± 0.13^a	1.84 ± 2.60^a
	Ferulic acid	4.06 ± 0.30^a	3.74 ± 0.27^a	9.81 ± 5.59^a
	Naringin	0.62 ± 0.25^a	0.43 ± 0.01^a	0.93 ± 0.56^a
	o-coumaric acid	1.34 ± 0.44^a	0.76 ± 0.22^a	2.48 ± 0.62^a
	Neohesperidin	0.40 ± 0.01^a	1.93 ± 2.14^a	2.49 ± 2.79^a
	Coumarin	0.12 ± 0.04^a	0.13 ± 0.00^a	0.15 ± 0.00^a
	Quercetin	0.09 ± 0.04^a	0.10 ± 0.14^a	0.21 ± 0.04^a
	trans-cinnamic acid	0.02 ± 0.02^a	0.01 ± 0.01^a	0.05 ± 0.07^a

Analyzes		Samples
Analyzes		C-MV	P-MV	ST-MV
Amino acid content (mg/100 g DW)	Alanine	1.50 ± 0.04^a	1.78 ± 0.00^c	1.64 ± 0.00^b
	Arginine	0.1 ± 0.00^a	0.11 ± 0.00^ab	0.11 ± 0.00^b
	Aspartic Acid	2.82 ± 0.01^a	2.44 ± 0.00^b	2.95 ± 0.00^c
	Cystine	n.d	n.d	n.d
	Glutamic Acid	1.21 ± 0.00^a	1.36 ± 0.00^b	1.34 ± 0.01^b
	Glycine	0.57 ± 0.05^a	0.73 ± 0.01^b	0.67 ± 0.01^ab
	Histidine	n.d	n.d	n.d
	Isoleucine	0.85 ± 0.01^a	0.91 ± 0.01^b	0.89 ± 0.02^ab
	Leucine	1.57 ± 0.03^a	1.75 ± 0.03^b	1.61 ± 0.03^a
	Lysine	1.41 ± 0.00^a	1.66 ± 0.01^b	1.65 ± 0.01^b
	Methionine	0.25 ± 0.01^a	0.27 ± 0.00^a	0.28 ± 0.02^a
	Ornitine	0.92 ± 0.00^b	0.92 ± 0.00^b	0.91 ± 0.00^a
	Phenylalanine	1.27 ± 0.01^a	1.38 ± 0.06^a	1.38 ± 0.00^a
	Proline	4.82 ± 0.00^a	5.44 ± 0.00^c	5.19 ± 0.00^b
	Serine	1.89 ± 0.05^a	2.15 ± 0.02^b	1.88 ± 0.05^a
	Threonine	1.24 ± 0.02^a	1.55 ± 0.01^c	1.44 ± 0.00^b
	Tyrosine	0.96 ± 0.10^a	1.08 ± 0.06^a	1.02 ± 0.04^a
	Valine	1.42 ± 0.00^a	1.60 ± 0.05^b	1.53 ± 0.01^ab
	Taurine	n.d	n.d	n.d
Minerals (mg/L)	Mg	0.513 ± 0.001^a	0.483 ± 0.009^b	0.495 ± 0.004^ab
	Na	0.521 ± 0.004^c	0.652 ± 0.003^a	0.554 ± 0.008^b
	Fe	0.023 ± 0.001^a	0.03 ± 0.003^a	0.03 ± 0.004^a
	K	5.454 ± 0.013^b	5.79 ± 0.005^a	5.056 ± 0.002^c
	Mn	0.001 ± 0.001^a	0.001 ± 0.001^a	0.001 ± 0.001^a
	Zn	0.023 ± 0.002^c	0.042 ± 0.00^a	0.033 ± 0.001^b
	Ca	0.506 ± 0.006^a	0.568 ± 0.003^a	0.254 ± 0.359^a
	Cd	n.d	n.d	n.d
	Cr	n.d	n.d	n.d
	Pb	n.d	n.d	n.d

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[1] *Corresponding author: ntokatli@nku.edu.tr