Comparison of Some Biochemical Properties in the Seeds and Juice of Grapevine Cultivars (Vitis vinifera L.)

Year 2023, Volume: 33 Issue: 1, 119 - 129, 31.03.2023

Dilan Sönmez Yıldız , Ethem Ömer Baş , Ruhan İlknur Gazioglu Şensoy

Abstract

This study revealed some biochemical properties in the seeds and the fruit juice of twelve local grapevine cultivars- Karrod, Siyah gozane, Tayifi, Resealya, Heseni, Boga, Binetati, Beyaz sinciri, Askar, Emiri, Duvrevi, and Cicikenator. The colored and white grapes were categorized separately, and it was evaluated whether the skin color affected the biochemical content of the seed, and the compositions of the seeds were compared with the parallel samples taken from the juice. Total phenolic contents, proanthocyanidin contents, and total antioxidant capacities were also determined in the samples taken from the seeds and fruit juice for comparison purposes. The obtained results were mostly statistically significant [(P<0,01), (P<0,05)]. Considering the highest values detected in the seeds; the highest phenolic content was determined in cv. Binetati (87.30 GAE mg 100g-1); antioxidant capacity was in cv. Gozane (1344.86 mg g-1) and Proanthocyanidin value was in cv. Cicikenator (34.19 mg CE g-1).

Keywords

Antioxidant, Phenolics, Proanthocyanidin, Grape, Seed

Project Number

FYL-2020-8813

References

• Acun, S., Gül, H. (2014). Effects of grape pomace and grape seed flours on cookie quality. Quality Assurance and Safety of Crops & Foods, 6(1): 81-88.
• Akın, A., Altındişli, A. (2010). Emir, Gök Üzüm ve Kara Dimrit üzüm çeşitlerinin çekirdek yağlarının yağ asidi kompozisyonu ve fenolik madde içeriklerinin belirlenmesi. Akademik Gıda, 8 (6): 19-23.
• Akın, A., Çitil, Ö.B. (2011). Bazı üzümlerde çekirdeklerin mineral madde içeriklerinin belirlenmesi. Selçuk Tarım ve Gıda Bilimleri Dergisi, 25 (2): 39-41
• Anastasiadi, M., Chorianopoulos, N G., Nychas, G., J. E., Haroutounian, S A. (2009) Antilisterial activities of polyphenol-rich extracts of grapes and vinification byproducts. Journal of Agricultural and Food Chemistry, 57 (2): 457-463.
• Anonymous, (2020a). TÜİK Bitkisel Üretim İstatistikleri (www.tuik.gov.tr) (Erişim Tarihi: 05.01. 2020).
• Bakkalbaşı E, Yemiş O, Artık N. (2005). Major Flavan-3-ol composition and antioxidant activity of seeds from different grape cultivars grown in Turkey. European Food Research Technology, 221(6): 792–797.
• Benzie, I, E, F., ve Strain, J, J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: the FRAP assay. Analytical Biochemistry, 239: 70–76.
• Bosanek, C. A., Silliman, K., Kirk, L. L., Frankel, E. N. (1996). Total phenolic content and antioxidant potential of commercial grape juice. Journal of the American Dietetic Association, 96(9): A35.
• Burak, M., Çimen, Y. (1999). Flavonoidler ve antioksidan özellikleri. Türkiye Klinikleri Tıp Bilimleri, 19 (5): 296–304
• Chen, G. L., Chen, S. G., Zhao, Y. Y., Luo, C. X., Li, J., & Gao, Y. Q. (2014). Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion. Industrial Crops and Products, 57: 150-157.
• Çelik, H., Ağaoğlu, YS., Fidan, Y., Marasalı, B., Söylemezoğlu, G. (1998). Genel Bağcılık. Sunfidan A.Ş. Mesleki Kitaplar Serisi:1, Ankara, 253s.
• Derradji-Benmeziane, F., Djamai, R., Cadot, Y. (2014). Antioxidant capacity, total phenolic, carotenoid, and vitamin C contents of five table grape varieties from Algeria and their correlations. OENO One, 48(2): 153-162.
• Deryaoğlu, A., Canbaş, A. (2003). Elâzığ yöresi Öküzgözü üzümlerinde olgunlaşma sırasında meydana gelen fiziksel ve kimyasal değişmeler. Gıda Dergisi, 28(2): 131- 140.
• Gazioglu Sensoy R.I. (2012). Determination of phenolic substances and antioxidant activities in some grape cultivars by HPLC. J Anim Plant Sci 22: 448– 451
• Gazioğlu Şensoy, R. İ., Koç, H., Baş, E. Ö. (2018). Bazı Yerli Üzüm Formlarının Besin ve Kalite Özelliklerinin Belirlenmesi. Ejons Internatıonal Refereed & Indexed Journal on Mathematıc, Engıneerıng and Natural Scıences, 4(2), 129-138
• Gazioğlu Sensoy, R. İ., Baş, E.Ö., Yıldız, D. S., Yılmaz, Y., Sadak, A. (2019). Saklı hazine “üzüm çekirdeği”. International Agricultural Congress of Muş Plain, 24-27 Eylül 2019, Muş.
• Ghafoor, K., Al-Juhaimi, F. Y., Choi, Y. H. (2012). Supercritical fluid extraction of phenolic compounds and antioxidants from grape (Vitis labrusca B.) seeds. Plant Foods for Human Nutrition, 67(4): 407-414.
• Gök Tangolar, S., Özoğul, Y., Tangolar, S., Torun, A. (2009). Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. Int. J. Food Sci. Nutr, 1: 1465.
• Göktürk Baydar, N.., Babalık, Z., Hallaç Türk, F., Çetin, E.S. (2001). Phenolic composition and antioxidant activities of wines and extracts of some grape varieties grown in Turkey. Journal of Agricultural Sciences, 17: 67-76.
• Gül, H., Acun, S., Sen, H., Nayir, N., Turk, S. (2013). Antioxidant activity, total phenolics and some chemical properties of Okuzgozu and Narince grape pomace and grape seed flours. Journal of Food Agrıculture & Envıronment, 11(2): 28-34.
• Kacar, B., Inal, A. (2008). Plant Analysis. Nobel Yayın Dağıtım. (in Turkish).
• Keskin-Šašić, I., Tahirović, I., Topčagić, A., Klepo, L., Salihović, M. B., Ibragić, S., Velispahić, E. (2012). Total phenolic content and antioxidant capacity of fruit juices. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, 39: 25- 28.
• Maier, T., Schieber, A., Kammerer, D. R., Carle, R. (2009). Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants. Food Chemistry, 112(3): 551-559.
• Mattivi, F., Vrhovsek, U., Masuero, D., Trainotti, D. (2009). Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties. Australian Journal of Grape and Wine Research, 15: 27– 35.
• Nayak, A., Bhushan, B., Rosales, A., Turienzo, L. R., Cortina, J. L. (2018). Valorisation potential of Cabernet grape pomace for the recovery of polyphenols: Process intensification, optimisation and study of kinetics. Food and Bioproducts Processing, 109: 74-85.
• Schieber, A., Muller, D., Rohrig, G. ve Carle, R. (2002). Effects of grape cultivar and processing on the quality of cold-pressed grape seed oils. Mittei-lungen Klosterneuburg. 52(1-2): 29-33.
• Swain, T., Hillis, W. E. (1959). The phenolic constituents of Prunus domestica I. – The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture, 10:63–68.
• Tahmaz, H., Söylemezoğlu, G. (2019). Denizli-Çal yöresinde yetiştirilen şaraplık üzüm çeşitlerinin farklı dokularında fenolik bileşik içeriklerinin belirlenmesi. Bahçe, 48(1): 39-48.
• Uyak, C., Doğan, A., Kazankaya, A. (2001). Şirvan ve Eruh (Siirt) ilçelerinde yetiştirilen üzüm çeşitlerinin ampelografik özelliklerinin belirlenmesi üzerine bir araştırma. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 1(3): 27-40.
• Yıldız, S.D. (2007). Enoant ve sağlık üzerine etkileri. Gıda Teknolojileri Elektronik Dergisi, 1: 65–70
• Yilmaz, Y., Toledo, R. T. (2006). Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols. Journal of Food Composition and Analysis, 19(1): 41-48.