Investigation of the potential of Rosa damascena vinegar fermented with probiotic lactic acid bacteria as a functional food

Abstract

Rosa damascena Mill. is an aromatic plant rich in bioactive compounds with grown commonly native in Türkiye provinces of Isparta. There are many studies on this plant, however there are a limited number of studies on rose vinegar. In present study rose vinegar was produced by traditional method using 4 different batches lactic acid bacteria (Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Weisella cibaria, Loigolactobacillus coryniformis) with various probiotic properties. Quality characteristics of vinegars such as physicochemical, microbiological and some bioactive compounds was determined during the storage period (1, 3 and 7 days). Compared to the control group without any strain, an increase was observed in the total phenolic and antioxidant values of the groups to which probiotic strain was added. Acetic, propionic, succinic, oxalic, citric, fumaric, malic and tartaric acid was detected in all rose vinegar. Volatile aroma compounds such as dodecene, tetradecanol, hexadecanol, heptadecanol and linalool was determined in all vinegars, as well as phenyl ethyl alcohol (PEA), the major aroma compound associated with a rose honey-like odor. In the sensory analysis results, the group with the best evaluation score in terms of general acceptability was the group to which Lactiplantibacillus plantarum was added. This result was attributed to many functional features of the strain. As a result, it was concluded that probiotic strains can be used in rose vinegar production to improve product consistency, quality control and functional properties.

Keywords: Vinegar, probiotic strains, Rosa damascena Mill, functional products.

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