Araştırma Makalesi
BibTex RIS Kaynak Göster

The Evaluation of Total Phenolic, Flavonoid, Sugar Contents and Antioxidant Activity of Tayfi Grape in Turkey

Yıl 2017, Cilt: 7 Sayı: 2/2, 14 - 22, 28.12.2017

Öz

Tayfi (Vitis vinifera L.) only grown in the Southeastern Anatolia Region provides a major contribution on the economy of the region people. But, the research related to nutritional content of this species was not found. This study was carried out to determine the total phenolic, flavonoids, sugar content and antioxidant activity of different organe (mature/young seed and leaf ) ‘Tayfi’ grape. The highest amount of total phenolic (380,94 μg GAE/mg extract) was found to be in the young seeds. The high amount of total flavonoid content (107,21 µg QEs/mg extract) was obtained from young leaves. Higher antioxidant activity was observed in young seeds (91,32%) as expected from high contents of total phenolics. In general, as the total phenolics in seed increased, the antioxidant activities also increased. Also, changes in sugar content (glucose, fructose, sucrose and maltose) were determined in leaf from seed (young and mature) of Tayfi grape by HPLC. The highest concentration of sucrose was descripted in mature seed (9,29 mg/g).

Kaynakça

  • Alp, S. (1999). Hititlerde şarkı, müzik ve dans: Hitit çağında Anadolu da üzüm ve şarap. Ankara: Kavaklıdere Kültür Yayınları.
  • Anastasiadi, M., Pratsinis, H., Kletsas, D., Skaltsounis, A.L., and Haroutounian, S. A. (2010). Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: evaluation of the antioxidant activities of their extracts. Food Research International, 43, 805-813.
  • Anastasiadi, M., Pratsinis, H., Kletsas, D., Skaltsounis, A.L., and Haroutounian, S.A. (2012). Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties. LWT - Food Science and Technology, 48, 316-322.
  • Baytop, T. (1999). Bitkiler İle Tedavi (Geçmişte ve Bugün). (2. Baskı). İstanbul: Nobel Tıp Kitabevleri.
  • Blois, M.S. (1958). Antioxidant determination by the use of stable free radicals. Nature, 181, 1199-2000.
  • Bombardelli, E., and Morazzonni, P. (1995). “Vitis vinifera L.” Fitoterapia, 66, 291-317.
  • Carroll, D.E., and Marcy, J.E. (1982). Chemical and physical changes during maturation of muscadine grapes (Vitis rotundifolia). American Journal of Enology and Viticulture, 33, 168–172.
  • Conde, C., Silva, P., Fontes, N., Dias, A.C.P., Tavares, R.M., Sousa, M.J., Agasse, A., Delrot, S., and Gero, S.H. (2007). Biochemical changes thourhout grape berry development and fruit and wine quality. Food, 1 (1), 1-22.
  • Çelik, H., Agaoglu, Y.S., Fidan, Y., Marasali, B., and Söylemezoglu, G. (1998). Genel Bağcılık. Ankara: Sun Fidan A.S., Mesleki Kitaplar Serisi:1. Fersa Matbaacılık.
  • Çölkesen, A., Aydin, A., Isimer, A., ORHAN, I., and Şener, B. (2006). Comparative free radical scavenging capacity of the seed extracts obtained from white and red grape berries used for wine-making in Turkey. Turkish Journal of Pharmaceutical Sciences, 3 (3), 177-185.
  • De La Hera-Orts, M.L., Martinez-Cutillas, A., Lopez-Roca, J.M., and Gomez-Plaza, E. (2005). Effect of moderate irrigation on grape composition during ripening. Spanish Journal of Agricultural Research, 3 (3), 352-361.
  • Doshi, P., Adsule, P., and Banerjee, K. (2006). Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation. International Journal of Food Science and Technology, 41, 1-9.
  • Felicio, J.D., Santos, R.S., and Goncalez, E. (2001). Chemical constituents from Vitis vinifera (Vitaceae). Arquivos do Instituto de Biologia, 68 (1), 47-50.
  • Iland, P. (1989). Grape berry composition-the influence of environmental and viticultural factors. Australian Grapegrower & Winemaker, 302, 13- 15.
  • Kalt, W., Forney, C.F., Martin, A., and Prior, R. (1999). Antioxidant capacity, vitamin C, phenolics and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry, 47, 4638–4644.
  • Karkacier, M., Erbas, M., Uslu, M.K., and Aksu, M. (2003). Comparison of different extraction and detection methods for sugars using amino-bonded phase HPLC. Journal of Chromatographic Science, 41, 331-333.
  • Kliewer, W.M. (1965). Changes in the concentration of malates, tartrates, and total free acids in flowers and berries of Vitis vinifera. American Journal of Enology and Viticulture, 16, 92.
  • Lardos, A., and Kreuter, M.H. (2000). Red vine leaf. In: Kreuter, M.H. (Ed.), Phytopharm. and Phytochem. (pp. 1-7). Products. Flachsmann AG. Zurich. Lee, J., and Rennaker, C. (2011). Influence of extraction methodology on grape composition values. Food Chemistry, 126, 295-300.
  • Liu, H.F., Wu, B.H., Fan, P.G., Li, S.H., and Li, L.S. (2006). Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis. Journal of the Science of Food and Agriculture, 86, 1526–1536.
  • Macheix, J.J., Fleuriet, A., and Billot, J. (1990). Fruit Phenolics. Boca Raton, FL: CRC Press.
  • Matthews, M.A., and Anderson, M.M. (1988). Fruit ripening in Vitis vinifera L: Responses to seasonal water deficits. American Journal of Enology and Viticulture, 39, 313-320.
  • Moreno, M.I.N., Isla, M.I., Sampietro, A.R., and Vattuone, M.A. (2000). Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. Journal Ethnopharmacology, 71, 109-114.
  • Nadal, M., and Arola, L. (1995). Effects of limited irrigation on the composition of must and wine of Cabernet Sauvignon under semi-arid conditions. Vitis, 34, 151-154.
  • Orak, H.H. (2007). Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations. Scientia Horticulturae, 111, 235-241.
  • Orhan, D.D., Orhan, N., Özçelik, B., and Ergun, F. (2009). Biological activities of Vitis vinifera L. Turkish Journal of Biology, 33, 341-348.
  • Poudel, P.R., Tamura, H., Kataoka, I., and Mochioka, R. (2008). Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan. Journal of Food Composition and Analysis, 21, 622-625.
  • Rockenbach, I.I., Rodrigues, E., Gonzaga, L.V., Caliari, V., Genovese, M.I., Gonçalves, A.S.S., and Fett, R. (2011). Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, 127, 174–179.
  • Shiraishi, M. (1993). Three descriptors for sugars to evaluate grape germplasm. Euphytica, 71, 99–106.
  • Singh, R.P., and Agarwal, R. (2006). Mechanisms of action of novel agents for prostate cancer chemoprevention. Endocrine-Related Cancer, 13, 751-778.
  • Slinkard, K., and Singleton, V.L. (1977). Total phenol analyses: Automation and comparison with manual methods. American Journal of Enology and Viticulture, 28, 49-55.
  • Swanson, C.A., and Elshishiny, E.D.H. (1958). Translocation of sugars in the concord grape. Plant Physiology, 33, 33-37.
  • Şendoğdu, N., Aslan, M., Orhan, D.D., Ergun, F., and Yeşilada, E. (2006). Antidiabetic and antioxidant effects of Vitis vinifera L. leaves in streptozotocin-diabetic rats. Turkish Journal of Pharmaceutical Science, 3 (1), 7-18.
  • Torija, M.J., Beltran, G., Novo, M., Poblet, M., Rozes, N., and Guillamon, J.M. (2003). Effect of organic acids and nitrogen source on alcoholic fermentation: Study of their buffering capacity. Journal of Agricultural and Food Chemistry, 51, 916–922.
  • Torije, E., Diez, C.M.C., Camar, M., Camacho, E., and Mazario, P. (1998). Influence of freezing process on free sugars content of papaya and banana fruits. Journal of Science Food Agriculture, 76, 315-329.
  • Uyak, C., Doğan, A., and Kazankaya, A. (2011). A study on determination of ampelographical characters of grape cultivars grown in Siirt (Pervari). YYU Jornal of Agricultural Science, 21 (3), 158-173.
  • Wang, S.Y., and Lin, S. (2000). Antioxidant activity in fruits and leaves of blackberry, raspberry and strawberry varies with cultivar and development stage. Journal Agricultural Food Chemistry, 48, 140–146.
  • Xie, Z., Li, B., Forney, C.F., Xu, W., and Wang, S. (2009). Changes in sugar content and relative enzyme activity in grape berry in response to root restriction. Scientia Horticulturae, 123, 39-45.
  • Yang, J., Martinson, T.E., and Liu, R.H. (2009). Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry, 116, 332–339.
  • Zhao, B., and Hall, C.A. (2008). Composition and antioxidant activity of raisin extracts obtained from various solvents. Food Chemistry, 108, 511–518.

Türkiye'de Yetişen Tayfi Üzüm Çeşidinin Toplam Fenolik, Flavonoid, Şeker İçeriği ve Antioksidan Aktivitesinin Değerlendirilmesi

Yıl 2017, Cilt: 7 Sayı: 2/2, 14 - 22, 28.12.2017

Öz

Tayfi (Vitis
vinifera
L.) ülkemizde sadece Güneydoğu Anadolu Bölgesi'nde yetişen ve
bölge halkının ekonomisine önemli katkı sağlayan bir üzüm çeşidi olmasına
rağmen, besin içeriği ile ilgili herhangi bir çalışmaya rastlanmamıştır. Bu
nedenle çalışmamızda Tayfi üzüm çeşidinin farklı organlarında (genç/olgun tohum
ve yaprak) toplam fenolik, flavonoid, şeker içeriği ve antioksidan aktivitesinin
belirlenmesi amaçlanmıştır. En yüksek toplam fenolik miktarının (380,94 μg GAE/mg ekstre) genç tohumlardan, toplam flavonoid
içeriğinin en yüksek miktarı (107,21 μg QEs/mg ekstre) ise genç yapraklardan
elde edilmiştir. Ayrıca yüksek fenolik içeren genç tohumlarda yüksek
antioksidan aktivite de (%91,32) gözlenmiştir. Genel olarak tohumdaki toplam
fenolik miktar arttıkça, antioksidan aktivite de artmıştır. Bununla birlikte
Tayfi üzümünün  tohum ve yapraklarındaki
(genç ve olgun) şeker (glukoz, fruktoz, sükroz ve maltoz) miktarı değişimleri
HPLC ile belirlenmiştir. Sükrozun en yüksek konsantrasyonu, olgun tohumda (9,29
mg/g) bulunmuştur.

Kaynakça

  • Alp, S. (1999). Hititlerde şarkı, müzik ve dans: Hitit çağında Anadolu da üzüm ve şarap. Ankara: Kavaklıdere Kültür Yayınları.
  • Anastasiadi, M., Pratsinis, H., Kletsas, D., Skaltsounis, A.L., and Haroutounian, S. A. (2010). Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: evaluation of the antioxidant activities of their extracts. Food Research International, 43, 805-813.
  • Anastasiadi, M., Pratsinis, H., Kletsas, D., Skaltsounis, A.L., and Haroutounian, S.A. (2012). Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties. LWT - Food Science and Technology, 48, 316-322.
  • Baytop, T. (1999). Bitkiler İle Tedavi (Geçmişte ve Bugün). (2. Baskı). İstanbul: Nobel Tıp Kitabevleri.
  • Blois, M.S. (1958). Antioxidant determination by the use of stable free radicals. Nature, 181, 1199-2000.
  • Bombardelli, E., and Morazzonni, P. (1995). “Vitis vinifera L.” Fitoterapia, 66, 291-317.
  • Carroll, D.E., and Marcy, J.E. (1982). Chemical and physical changes during maturation of muscadine grapes (Vitis rotundifolia). American Journal of Enology and Viticulture, 33, 168–172.
  • Conde, C., Silva, P., Fontes, N., Dias, A.C.P., Tavares, R.M., Sousa, M.J., Agasse, A., Delrot, S., and Gero, S.H. (2007). Biochemical changes thourhout grape berry development and fruit and wine quality. Food, 1 (1), 1-22.
  • Çelik, H., Agaoglu, Y.S., Fidan, Y., Marasali, B., and Söylemezoglu, G. (1998). Genel Bağcılık. Ankara: Sun Fidan A.S., Mesleki Kitaplar Serisi:1. Fersa Matbaacılık.
  • Çölkesen, A., Aydin, A., Isimer, A., ORHAN, I., and Şener, B. (2006). Comparative free radical scavenging capacity of the seed extracts obtained from white and red grape berries used for wine-making in Turkey. Turkish Journal of Pharmaceutical Sciences, 3 (3), 177-185.
  • De La Hera-Orts, M.L., Martinez-Cutillas, A., Lopez-Roca, J.M., and Gomez-Plaza, E. (2005). Effect of moderate irrigation on grape composition during ripening. Spanish Journal of Agricultural Research, 3 (3), 352-361.
  • Doshi, P., Adsule, P., and Banerjee, K. (2006). Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation. International Journal of Food Science and Technology, 41, 1-9.
  • Felicio, J.D., Santos, R.S., and Goncalez, E. (2001). Chemical constituents from Vitis vinifera (Vitaceae). Arquivos do Instituto de Biologia, 68 (1), 47-50.
  • Iland, P. (1989). Grape berry composition-the influence of environmental and viticultural factors. Australian Grapegrower & Winemaker, 302, 13- 15.
  • Kalt, W., Forney, C.F., Martin, A., and Prior, R. (1999). Antioxidant capacity, vitamin C, phenolics and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry, 47, 4638–4644.
  • Karkacier, M., Erbas, M., Uslu, M.K., and Aksu, M. (2003). Comparison of different extraction and detection methods for sugars using amino-bonded phase HPLC. Journal of Chromatographic Science, 41, 331-333.
  • Kliewer, W.M. (1965). Changes in the concentration of malates, tartrates, and total free acids in flowers and berries of Vitis vinifera. American Journal of Enology and Viticulture, 16, 92.
  • Lardos, A., and Kreuter, M.H. (2000). Red vine leaf. In: Kreuter, M.H. (Ed.), Phytopharm. and Phytochem. (pp. 1-7). Products. Flachsmann AG. Zurich. Lee, J., and Rennaker, C. (2011). Influence of extraction methodology on grape composition values. Food Chemistry, 126, 295-300.
  • Liu, H.F., Wu, B.H., Fan, P.G., Li, S.H., and Li, L.S. (2006). Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis. Journal of the Science of Food and Agriculture, 86, 1526–1536.
  • Macheix, J.J., Fleuriet, A., and Billot, J. (1990). Fruit Phenolics. Boca Raton, FL: CRC Press.
  • Matthews, M.A., and Anderson, M.M. (1988). Fruit ripening in Vitis vinifera L: Responses to seasonal water deficits. American Journal of Enology and Viticulture, 39, 313-320.
  • Moreno, M.I.N., Isla, M.I., Sampietro, A.R., and Vattuone, M.A. (2000). Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. Journal Ethnopharmacology, 71, 109-114.
  • Nadal, M., and Arola, L. (1995). Effects of limited irrigation on the composition of must and wine of Cabernet Sauvignon under semi-arid conditions. Vitis, 34, 151-154.
  • Orak, H.H. (2007). Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations. Scientia Horticulturae, 111, 235-241.
  • Orhan, D.D., Orhan, N., Özçelik, B., and Ergun, F. (2009). Biological activities of Vitis vinifera L. Turkish Journal of Biology, 33, 341-348.
  • Poudel, P.R., Tamura, H., Kataoka, I., and Mochioka, R. (2008). Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan. Journal of Food Composition and Analysis, 21, 622-625.
  • Rockenbach, I.I., Rodrigues, E., Gonzaga, L.V., Caliari, V., Genovese, M.I., Gonçalves, A.S.S., and Fett, R. (2011). Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, 127, 174–179.
  • Shiraishi, M. (1993). Three descriptors for sugars to evaluate grape germplasm. Euphytica, 71, 99–106.
  • Singh, R.P., and Agarwal, R. (2006). Mechanisms of action of novel agents for prostate cancer chemoprevention. Endocrine-Related Cancer, 13, 751-778.
  • Slinkard, K., and Singleton, V.L. (1977). Total phenol analyses: Automation and comparison with manual methods. American Journal of Enology and Viticulture, 28, 49-55.
  • Swanson, C.A., and Elshishiny, E.D.H. (1958). Translocation of sugars in the concord grape. Plant Physiology, 33, 33-37.
  • Şendoğdu, N., Aslan, M., Orhan, D.D., Ergun, F., and Yeşilada, E. (2006). Antidiabetic and antioxidant effects of Vitis vinifera L. leaves in streptozotocin-diabetic rats. Turkish Journal of Pharmaceutical Science, 3 (1), 7-18.
  • Torija, M.J., Beltran, G., Novo, M., Poblet, M., Rozes, N., and Guillamon, J.M. (2003). Effect of organic acids and nitrogen source on alcoholic fermentation: Study of their buffering capacity. Journal of Agricultural and Food Chemistry, 51, 916–922.
  • Torije, E., Diez, C.M.C., Camar, M., Camacho, E., and Mazario, P. (1998). Influence of freezing process on free sugars content of papaya and banana fruits. Journal of Science Food Agriculture, 76, 315-329.
  • Uyak, C., Doğan, A., and Kazankaya, A. (2011). A study on determination of ampelographical characters of grape cultivars grown in Siirt (Pervari). YYU Jornal of Agricultural Science, 21 (3), 158-173.
  • Wang, S.Y., and Lin, S. (2000). Antioxidant activity in fruits and leaves of blackberry, raspberry and strawberry varies with cultivar and development stage. Journal Agricultural Food Chemistry, 48, 140–146.
  • Xie, Z., Li, B., Forney, C.F., Xu, W., and Wang, S. (2009). Changes in sugar content and relative enzyme activity in grape berry in response to root restriction. Scientia Horticulturae, 123, 39-45.
  • Yang, J., Martinson, T.E., and Liu, R.H. (2009). Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry, 116, 332–339.
  • Zhao, B., and Hall, C.A. (2008). Composition and antioxidant activity of raisin extracts obtained from various solvents. Food Chemistry, 108, 511–518.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

İbrahim Selçuk Kuru

Pınar Karakuş Orcan Bu kişi benim

Filiz Akbaş Bu kişi benim

Çiğdem Işıkalan

Süreyya Namlı Bu kişi benim

Yayımlanma Tarihi 28 Aralık 2017
Gönderilme Tarihi 3 Mayıs 2017
Kabul Tarihi 17 Kasım 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 7 Sayı: 2/2

Kaynak Göster

APA Kuru, İ. S., Karakuş Orcan, P., Akbaş, F., Işıkalan, Ç., vd. (2017). The Evaluation of Total Phenolic, Flavonoid, Sugar Contents and Antioxidant Activity of Tayfi Grape in Turkey. Batman Üniversitesi Yaşam Bilimleri Dergisi, 7(2/2), 14-22.