Compositional differences in phenolic compounds and anthocyanin contents of some table and wine grape (V. vinifera l.) varieties from turkey
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Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Scibulcom Ltd.
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
In present study, total phenolic compounds content and total anthocyanin content in skins of coloured and white grapes, consisting of four table grape and four wine grape varieties grown in Turkey were evaluated. Amounts of these bioactive compounds were determined by different spectrophotometric methods. Study results showed that total phenolic compounds content and total anthocyanin content varied with grape varieties and it was observed that wine grape varieties had higher contents of phenolic compounds and anthocyanin compared to table grape varieties. In research, total soluble solids contents were between 16.62 and 23.27% in Horoz Karasi and Merlot grape variety. The phenolic compounds contents ranged from 192.52 to 3550.37 mg GAE/ kg fresh weight (fw) for Tekirdag Misketi and Merlot variety. However, the lowest mean of total anthocyanin content in coloured grape varieties was recorded for Horoz Karasi variety (627.18 mg GAE/kg fw), when the highest total anthocyanin content was 1509.38 mg GAE/kg fw for Merlot variety. It was determined that table and wine grape varieties from present study contained high amount phenolic compounds and anthocyanin, which were important bioactive compounds for human health. © 2017, Scibulcom Ltd. All rights reserved.
Description
Keywords
Anthocyanin, Phenolic compounds, Quality, Table grape, Wine grape
Journal or Series
Oxidation Communications
WoS Q Value
Scopus Q Value
Q4
Volume
40
Issue
2
