Phenolic composition of common produced raisins in Türkiye

Year 2022, Volume: 6 Issue: 4, 676 - 682, 30.12.2022

Ali Güler

https://doi.org/10.31015/jaefs.2022.4.23

Abstract

This study aimed to determine individual phenolic compounds of common produced Turkish raisins. As material, Sultan 7, Antep Karasi and Razaki raisins were used. The HPLC method was performed for the analysis of 11 phenolic compounds. The major phenolic acid was trans-caftaric acid and the major flavan-3-ol was also (+)-catechin. The trans-caftaric acid varied between 21.56 and 46.84 µg/g in the samples and (+)-catechin between 2.21 and 74.12 µg/g. Caffeic acid was the second most abundant phenolic acid with 11.06-21.54 µg/g. The highest gallic acid, (+)-catechin, (-)-epicatechin, caffeic acid and quercetin hydrate concentrations were found in Razaki, and trans-caftaric acid, p-coumaric acid and trans-resveratrol in Antep Karasi. The trans-resveratrol was only detected in Antep Karasi raisin with 0.84 µg/g. The strong significant correlations were observed between investigated phenolic compounds. As result, the phenolic profiles of three Turkish raisins were revealed, and the correlations among these compounds were investigated. The findings on raisins indicated that Turkish raisins are a good source of polyphenols.

Keywords

Raisin, polyphenol, caftaric acid, resveratrol, correlation

Supporting Institution

Viticulture Research Institute-Manisa

References

• Breksa III, A. P., Takeoka, G. R., Hidalgo, M. B., Vilches, A., Vasse, J., & Ramming, D. W. (2010). Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections. Food Chemistry, 121(3), 740-745. https://doi.org/10.1016/j.foodchem.2010.01.029
• Carughi, A., Lamkinv, T., & Perelman, D. (2008). Health benefits of sun-dried raisins. Health Research and Studies Centre, 30, 511-9.
• Çelik, H. (2002). Grape cultivar catalog. Sunfidan A.Ş. Eğitim Kitapları Serisi:2, Üner Yayıncılık, Evren Ofset A.Ş., Ankara.
• Fabani, M. P., Baroni, M. V., Luna, L., Lingua, M. S., Monferran, M. V., Panos, H., ... & Feresin, G. E. (2017). Changes in the phenolic profile of Argentinean fresh grapes during production of sun-dried raisins. Journal of Food Composition and Analysis, 58, 23-32. http://dx.doi.org/10.1016/j.jfca.2017.01.006
• Guler, A., Candemir, A., Ozaltin, K. E., Asiklar, F. B., & Saygac, S. (2022). Determination of Biochemical Characteristics, Antioxidant Activities, and Individual Phenolic Compounds of 13 Native Turkish Grape Juices. Erwerbs-Obstbau, 1-11. https://doi.org/10.1007/s10341-022-00681-y
• Haytowitz, D. B., Wu, X., & Bhagwat, S. (2018). USDA Database for the Flavonoid Content of Selected Foods, Release 3.3. US Department of Agriculture, 173.
• Karadeniz, F., Durst, R. W., & Wrolstad, R. E. (2000). Polyphenolic composition of raisins. Journal of Agricultural and Food Chemistry, 48(11), 5343-5350. https://doi.org/10.1021/jf0009753
• Kelebek, H., Jourdes, M., Selli, S., & Teissedre, P. L. (2013). Comparative evaluation of the phenolic content and antioxidant capacity of sun‐dried raisins. Journal of the Science of Food and Agriculture, 93(12), 2963-2972. https://doi.org/10.1002/jsfa.6125
• Meng, J., Fang, Y., Zhang, A., Chen, S., Xu, T., Ren, Z., ... & Wang, H. (2011). Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province. Food Research International, 44(9), 2830-2836. https://doi.org/10.1016/j.foodres.2011.06.032
• Özkan, G, Göktürk Baydar N. (2006). A direct RP-HPLC determination of phenolic compounds in Turkish red wines. Mediterr Agric Sci 19:229–234
• Parker, T. L., Wang, X. H., Pazmiño, J., & Engeseth, N. J. (2007). Antioxidant capacity and phenolic content of grapes, sun-dried raisins, and golden raisins and their effect on ex vivo serum antioxidant capacity. Journal of agricultural and food chemistry, 55(21), 8472-8477. https://doi.org/10.1021/jf071468p
• Price, S. F., Breen, P. J., Valladao, M., & Watson, B. T. (1995). Cluster sun exposure and quercetin in Pinot noir grapes and wine. American Journal of Enology and Viticulture, 46(2), 187-194.
• Rice Evans, C.A., Miller, N.J., Paganga, G., 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci. 4, 152–159. https://doi.org/10.1016/S1360-1385(97)01018-2
• Roychev, V., Tzanova, M., Keranova, N., & Peeva, P. (2020). Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice. Czech Journal of Food Sciences, 38(6), 410-416. https://doi.org/10.17221/160/2020-CJFS
• Schuster, M. J., Wang, X., Hawkins, T., & Painter, J. E. (2017). A Comprehensive review of raisins and raisin components and their relationship to human health. Journal of Nutrition and Health, 50(3), 203-216. https://doi.org/10.4163/jnh.2017.50.3.203
• Soleas, G. J., Dam, J., Carey, M., & Goldberg, D. M. (1997). Toward the fingerprinting of wines: cultivar-related patterns of polyphenolic constituents in Ontario wines. Journal of Agricultural and Food Chemistry, 45(10), 3871-3880. https://doi.org/10.1021/jf970183h
• TMO, (2021). 2020 Yılı Kuru Üzüm Sektör Raporu. Toprak Mahsülleri Ofisi Genel Müdürlüğü. https://www.tmo.gov.tr/Upload/Document/sektorraporlari/kuruuzum2020.pdf
• Williamson, G., & Carughi, A. (2010). Polyphenol content and health benefits of raisins. Nutrition Research, 30(8), 511-519. https://doi.org/10.1016/j.nutres.2010.07.005