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    Some Biological Properties of Strawberry Vinegar
    (Afyon Kocatepe Üniversitesi, 2025) Murathan, Zehra Tuğba; Filiz, Mehmet Can; Erbil, Nurcan; Arslan, Mehmet
    Strawberry is a fruit variety that is consumed with pleasure all over the world. One of the most important features of the strawberry plant is that it can be grown economically in many regions, even if the ecological conditions are very different. Kale district of Malatya province is also one of the centers where strawberry production is carried out. Different strawberry varieties are produced in the district. Local Kale strawberry is smaller, more aromatic and sweeter than other varieties. However, its post-harvest durability is low. In this study, strawberry vinegar, which is a new product for our country, was traditionally produced from our local strawberry, Kale strawberry, and some of its biochemical and biological properties were investigated. For this purpose, the strawberies harvested at the end of May and its vinegar was made. The total phenolic content, total flavonoid content and antioxidant capacity was determined. In addition, antibiofilm activity and mutagenic activity were determined in strawberry vinegar. Total phenolic content was determined as 189.6 mg GA/g, total flavonoid content as 13.3 mg KE/g, ABTS radical scavenging activity as 52.8%, DPPH radical scavenging activity as 41.5% and FRAP value as 220.2 µmol Fe II/g in strawbery vinegar. It was observed that the highest antibiofilm activity in strawberry vinegar was formed against Escherichia coli ATCC 8739. The tested doses of strawberry vinegar extracts did not show mutagenic properties in TA98 and TA100 strains.