Determination of phenolic compound contents in different grape tissues of wine grape varieties grown in Çal-Denizli region

Abstract

Phenolic compounds provide organoleptic properties to grapes as well as compounds that protect vines against stress factors. These compounds also have antioxidative properties for human health. The amounts of phenolic compounds vary according to grape varieties and tissues. This research was carried out to determine phenolic compound contents in different tissues of wine grape varieties grown in Denizli–Çal province. Seeds, skins, stems and leaves of the Boğazkere, Cabernet Sauvignon, Çal Karası, Merlot and Öküzgözü were investigated in terms of phenolic compound contents and antioxidant capacities. Results show that, Öküzgözü variety has come to the for front in terms of phenolic compounds contents in the tissues. The highest antioxidant capacity (1.133,8) μmol trolox g⁻¹ Dry Weight, (+)–catechin (29.652 mg kg⁻¹ Dry Weight) and rutin (460,7 mg kg⁻¹ Dry Weight) were found in Öküzgözü variety tissues. Another important result obtained from the research is that the stem has a high phenolic compound content such as seed.

Keywords

• grape,seed,skin,stem,leaf,trans-resveratrol,antioxidant capacity

Denizli-Çal yöresinde yetiştirilen şaraplık üzüm çeşitlerinin farklı dokularında fenolik bileşik içeriklerinin belirlenmesi

Abstract

Fenolik bileşikler üzümlere organoleptik özellikler kazandırmasının yanı sıra asmaları stres faktörlerine karşı koruyan bileşiklerdir. Bu bileşikler aynı zamanda insan sağlığına yararlı antioksidatif özelliklere sahiptirler. Fenolik bileşiklerin miktarları üzüm çeşitlerine ve dokulara göre değişmektedir. Bu araştırmada Denizli ilinin Çal ilçesinde yetiştirilen şaraplık üzüm çeşitlerinin farklı dokularında fenolik bileşik içeriklerinin belirlenmesi amaçlanmıştır. Boğazkere, Cabernet Sauvignon, Çal Karası, Merlot ve Öküzgözü (Vitis vinifera L.) çeşitlerine ait çekirdek, kabuk, salkım iskeleti ve yapraklar fenolik bileşik içerikleri ve antioksidan kapasiteleri yönüyle incelenmiştir. Araştırma sonuçlarına göre Öküzgözü çeşidi, dokularındaki fenolik bileşik içerikleri yönüyle ön plana çıkmıştır. En yüksek antioksidan kapasite (1.133,8 μmol trolox g⁻¹ Kuru Ağırlık), (+)–kateşin (29.652 mg kg⁻¹ Kuru Ağırlık), rutin (460,7 mg kg⁻¹ Kuru Ağırlık) ve trans–resveratrol (45,5 mg kg⁻¹ Kuru Ağırlık) miktarları Öküzgözü çeşidinin dokularından elde edilmiştir. Araştırmadan elde edilen bir diğer önemli sonuç ise, salkım iskeletinin de çekirdek gibi yüksek fenolik bileşik içeriğine sahip olduğunun tespit edilmesidir.

Keywords

• üzüm,çekirdek,kabuk,salkım iskeleti,yaprak,trans-resveratrol,antioksidan kapasite

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