Some chemical phenolic content and antioxidant activity variations in different parts of grape berry

Abstract

Total phenolics, total flavonoids and antiradical activity of skin, seed, peel and whole berry in 12 grape (7 cultivar, 5 wild-type) genotypes grown in Turkey were examined. Antioxidant activity was determined by DPPH (2.2-diphenyl-1- picrylhydrazyl) assay. Highest amount of total phenolics were measured in the seeds of white coloured Hafızali cultivar (1694 mg GAE (gallic acid equivalent) 100 g FW^-1 (fresh weight)) while minimum (305 mg GAE 100 gFW^-1) in the peel of same cultivar. Total flavonoids ranged from 131 to 714 mg CTE (catechin equivalent) 100 gFW^-1 in all parts of grapes tested. The highest amount of total phenolic and flavonoid content were measured in the seeds of all cultivars or types and followed by skin, whole berry and pulp, respectively. Seed extracts showed higher antioxidant activity than that of other berry extracts and BHT.

Keywords

• Antioxidant activity,Phenolic compound,Flavonoid,Vitis vinifera

Bazı üzüm genotiplerinin farklı kısımlarının fenolik madde ve antioksidan aktivite değişimleri

Abstract

Ülkemizde yetişen 12 üzüm (7 tane çeşit, 5 tane yabani tip) genotipine ait üzüm tanelerinin kabuk, çekirdek, tane eti ve bütün üzüm tanesinden elde edilen ekstraklardaki, toplam fenolik madde miktarı (TPMM), toplam flavonoid madde miktarı (TFMM) ve antioksidan aktiviteler incelenmiştir. Antioksidan aktivite DPPH (2.2-difenil-1- pikrilhidrazil) yöntemiyle ölçülmüştür. TPMM en yüksek Hafızali çeşidinin çekirdeğinde 1694 mg GAE (gallik asit eşdeğeri) 100 gYA^-1 (yaş ağırlık), en düşük ise aynı çeşidin tane etinde (305 mg GAE 100 gYA^-1) saptanmıştır. TFMM incelenen tüm üzümlerde 131-714 mg CTE (kateşin eşdeğeri) 100 gYA^-1 arasında değiştiği saptanmıştır. Üzüm örnekleri, toplam fenolik madde ve toplam flavonoid bakımından karşılaştırıldığında, en yüksek miktarlar üzüm çekirdeklerinde bulunmuş; bunu üzüm kabuğu, üzüm tanesi ve tane eti izlemiştir. Ayrıca, çekirdekler diğer bitki kısımlarına ve BHT (Butillenmiş Hidroksi Toluen)’ye göre daha yüksek antioksidan aktivite göstermiştir.

Keywords

• Vitis vinifera,Flavonoid,Fenolik madde,Antioksidan aktivite

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