Flavonoid and Phenolic Properties of Dried Seedless and Seeded Grape Cultivars (Vitis vinifera L.)

Year 2025, Volume: 12 Issue: 1, 165 - 172

Turhan Yılmaz , Fadime Ates , Zeki Kara

Abstract

In raisin cultivation, seeded (cvs. Gök Üzüm and Eksi Kara), parthenocarpic (cv. Black Corinth), and stenospermocarpic (cvs. Black Kishmish and Sultani Çekirdeksiz) grape varieties are used. Very little is known about the metabolic properties of raisins derived from these cultivars. According to the existing literature, certain metabolites including flavonoids and phenolic acids were studied in different raisin varieties. In this study, anthocyanidin, flavonol, flavone, flavanone, catechin, hydroxycinnamic acid, and hydroxybenzoic acid contents of 5 different grape cultivars were examined. As a result of the study, it was determined that phenolic acid and flavonoid contents were found to be significantly different among all varieties. Flavonol, catechin, and anthocyanin concentrations were higher in the cv. Gök Üzüm compared to other cultivars. As a result, when compared to seedless varieties, raisin varieties with seeds had a higher concentration of flavonoid capacity. In contrast, higher levels of most phenolic acids were detected in raisins produced from seedless varieties than in raisins produced from seeded varieties.

Keywords

raisins, flavonoids, phenolic acids, spermocarpic, seeded, parthenocarpic

Kurutulmuş Çekirdeksiz ve Çekirdekli Vitis vinifera L. Çeşitlerinin Flavonoid ve Fenolik Özellikleri

Abstract

Kuru üzüm yetiştiriciliğinde çekirdekli çeşitler (Gök Üzüm and Ekşi Kara), partenokarpik (Black Corinth) ve stenospermokarpik (Black Kishmish and Sultani Çekirdeksiz) çeşitleri kullanılmaktadır. Bu çeşitlerden elde edilen kuru üzümlerin metabolik özellikleri hakkında çok az şey bilinmektedir. Farklı kuru üzüm çeşitlerinin flavonoidler ve fenolik asitler dahil olmak üzere belirli metabolitleri çalışılmıştır. Bu çalışmada, antosiyanidin, flavonol, flavon, flavanon, kateşin, hidroksisinamik asit ve hidroksibenzoik asit içerikleri analiz edildi ve fenolik asit ve flavonoid içeriği önemli ölçüde faklı bulundu. Gök Üzüm çeşidinin flavonol, kateşin ve antosiyanin konsantrasyonları daha yüksekti. Sonuç olarak, çekirdeksiz çeşitlerle karşılaştırıldığında, çekirdekli kuru üzüm çeşitleri daha yüksek konsantrasyonda flavonoid kapasiteye sahipti. Bunun aksine, çekirdekli çeşitlerden üretilen kuru üzümlere göre, çekirdeksiz çeşitlerde, fenolik asitlerin çoğunun daha yüksek seviyeleri belirlendi. Üzümün ana ve ikincil metabolik ürünleri olan biyokimyasal bileşenleri tozlaşma ve döllenme biyolojisi süreçleri tarafından değiştirilmiştir.

Keywords

kuru üzüm, flovonoidler, fenolik asitler, spermokarpik, çekirdekli, partenokarpi

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