Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors

Kısaca G., Gazioğlu Şensoy R. İ.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.17, sa.2, ss.1354-1370, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 17 Sayı: 2
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1007/s11694-022-01698-3
  • Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1354-1370
  • Anahtar Kelimeler: Antioxidant capacity, Grape, Color, Organic acid, Phenolic matters
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

Grapes are rich in phytochemicals and have many health benefts. Some phytochemicals properties of grape must and some grape and seed characteristics of twenty selected grapevine (Vitis vinifera L.) cultivars having black, red or white skin color were investigated in the present study. The organic acids detected in various ranges were tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid. Tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid reached the highest values in the cultivars of Kirmizi sinceri, Beyaz sinceri, Kirmizi sinceri, Duvrevi and Emiri, respectively. Citric acid reached the highest value in red cultivars and fumaric acid reached the highest value in black cultivars. The phenolic compounds detected in various ranges were rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic acid, p-coumaric acid, ferulic acid, q-coumaric acid, and fuorodizine. For the highest contents of rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic, p-coumaric acid, ferulic acid, q-coumaric acid, and fuorodizine were detected in the cultivars of Karrod, Gozane, Polati, Karrod, Duvrevi, Cicike nator, Polati, Resealya and Beyaz sinceri, respectively. Ellagic acid was high in black varieties; rutin was high in red varieties; and the highest chlorogenic acid, p coumaric acid, ferulic acid, protocatechuic acid and gallic acid were found in white cultivars. Total antioxidant capacity ranged from 0.64 to 7.53 mg L−1, and its highest rate was observed in cv. Emiri. Except for q-coumaric acid, all analysis results were signifcantly diferent [(P<0.01), (P<0.05)] among the studied garpe cultivars.