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

Abstract

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 applicationsŞalgam 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.

The chemical, microbiological and sensory characteristics of şalgam during fermentation process

“…The amount of ethyl alcohol could not be detected at 15 and 20°C, while 0.15, 0.01, and 0.26 g/L were detected in şalgam fermented at 25, 30, and 35°C, respectively (p < .05). Our results were similar to previous studies (Tanguler et al, 2020;Tanguler, Gunes, et al, 2014) who reported the amount of ethyl alcohol between 0.19 and 7.30 g/L in şalgams.…”

“…The dry matter amounts of the samples varied between 28.62 and 32.51 g/L. The results of dry matter analysis were in accordance with other studies related with şalgam which reported dry matter values of şalgam between 16.9 and 33.9 g/L Erten et al, 2008;Tanguler et al, 2020).…”

“…Şalgam produced at 15°C was obviously separated from other samples and characterized with high total phenol and total anthocyanin content (Figure 3a). Recent study of Tanguler et al (2020) compared the anthocyanin profiles of şalgams produced with traditional method, direct method and addition of autochthonous lactic acid bacteria cultures. Total anthocyanin content of these şalgams varied between 227.48 and 299.20 (mg/L) and cyanidin-3, xylosyl-glucosyl galactoside acylated with ferulic acid was found the highest individual anthocyanin in all experiments.…”

Research advances of deciphering Shalgam microbiota profile and dynamics

“…Shalgam has been deemed a functional food since it contains anthocyanin and phenolic compounds that provide health benefits to humans (Dereli et al, 2015;Ekinci et al, 2016;Kelebek et al, 2018;Kırca et al, 2007;Tazehkand & Valipour, 2019;Türker et al, 2004;Türkyılmaz et al, 2012). It was reported that the type of shalgam production methods affected anthocyanin quantity and profile in shalgam (Tangüler et al, 2021). Tanrıseven et al (2020) tested the effects of production methods on shalgam, resulting in the determination of seven different anthocyanins in shalgam.…”