Compositional differences in phenolic compounds and anthocyanin contents of some table and wine grape (V. vinifera l.) varieties from turkey

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dc.authorscopusid24587244100
dc.authorscopusid35730782500
dc.contributor.authorKök, Demir
dc.contributor.authorBal, Erdinç
dc.date.accessioned2022-05-11T14:43:18Z
dc.date.available2022-05-11T14:43:18Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Bahçe Bitkileri Bölümü
dc.description.abstractIn 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.
dc.identifier.endpage656
dc.identifier.issn0209-4541
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85051540393
dc.identifier.scopusqualityQ4
dc.identifier.startpage648
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9536
dc.identifier.volume40
dc.indekslendigikaynakScopus
dc.institutionauthorKök, Demir
dc.institutionauthorBal, Erdinç
dc.language.isoen
dc.publisherScibulcom Ltd.
dc.relation.ispartofOxidation Communications
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAnthocyanin
dc.subjectPhenolic compounds
dc.subjectQuality
dc.subjectTable grape
dc.subjectWine grape
dc.titleCompositional differences in phenolic compounds and anthocyanin contents of some table and wine grape (V. vinifera l.) varieties from turkey
dc.typeArticle

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