Phenolic Composition and Antioxidant Activities of Wines and Extracts of Some Grape Varieties Grown in Turkey

Year 2011, Volume: 17 Issue: 1, 67 - 76, 06.03.2011

Nilgün Baydar Zehra Babalık , Filiz Türk Emine Çetin

https://doi.org/10.1501/Tarimbil_0000001157

Cited By: 14

Abstract

Grape seed and skin extracts and wines from Cabernet Sauvignon, Kalecik Karası and Narince grape cultivars were
assayed for their antioxidant properties and phenolic compositions. Total phenolic contents of the samples were
determined by the Folin Ciocalteu method and compositions of the phenolics were separated by HPLC. Antioxidant
activities of the samples were evaluated using the 1, 1-diphenyl-2- picrylhydrazyl (DPPH.
) radical scavenging and
reducing power methods. Total phenolic contents varied from 522.49 to 546.50 mg GAE g-1 in seed extracts; from
22.73 to 43.75 mg GAE g-1 in skin extracts and from 217.06 to 1336.21 GAE mg l
-1 in wines. Radical scavenging
activities and reducing powers of the samples changed depending on the grape cultivars and the different parts of
grape and wine types.

Keywords

Grape, Seed, Skin, Wine, Phenolics, Antioxidant activity

Üzüm ekstraktları ve şarapların fenolik kompozisyonları ve antioksidan aktiviteleri

Abstract

Bu araştırmada Cabernet Sauvignon, Kalecik Karası ve Narince üzüm çeşitlerine ait üzüm çekirdeği ve kabuk ekstraktları ile şarapların antioksidan özellikleri ile fenolik bileşik içerikleri tespit edilmiştir. Toplam fenolik içeriği Folin Ciocalteu metodu ile; fenolik bileşiklerin tanımlanması ise HPLC de gerçekleştirilmiştir. Antioksidan aktivite 1,1-difenil -2- pikrilhidrazil (DPPH) radikal süpürme etkisi ve indirgeme kapasitesi metodu ile belirlenmiştir. Toplam fenolik içeriğinin çekirdek ekstraktlarında 522.49 ile 546.50 mg GAE g^-1; kabuk ekstraktlarında 22.73 ile 43.75 mg GAE g^-1 ve şaraplarda 217.06 ile 1336.21 mg L^-1 arasında değiştiği belirlenmiştir. Örneklerin radikal süpürme etkilerinin ve indirgeme kapasiteleri üzüm çeşitlerine, üzümün kısımlarına ve şarabın tipine bağlı olarak değişiklik göstermiştir.  

Keywords

Üzüm, Çekirdek, Kabuk, Şarap, Fenolik, Antioksidan etki

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