CHANGES IN THE PHYTOCHEMICAL COMPONENTS IN WINE GRAPE VARIETIES DURING THE RIPENING PERIOD

Published in Scientific Papers. Series B, Horticulture, Volume LX
Written by OZDEMIR G., SOGUT A.B., PIRINCCIOGLU M., KIZIL G., KIZIL M.

The aim of this study was to determine phytochemical components of Tannat, Cabernet Sauvignon, Malbec, Merlot and Shiraz wine grape varieties during the ripening period. As amounts of total phenolic compounds in different parts of the grape varieties, the highest total phenolic values for berry peel were found to be 300.58 μg GAE/mg in Cabernet Sauvignon, 974.23 μg GAE/mg in Malbec for pulp, 447.01 μg GAE/mg in Merlot for seed. The total flavonoid content in peel, pulp and seeds of varieties were found to be varied between 46.95 μg QUE/mg and 148.01 μg QUE/mg. In conclusion, total bioactive compounds of the grape differed significantly based on variety and grape part. Since higher bioactive compounds were found in pulps for all grape varieties, grapes should be consumed as a whole grape. This study also showed that these grapes are a potential source of natural bioactive compounds. It can be concluded that selected grape varieties and their parts can be considered a good source of phenolic and antioxidants.

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Gultekin OZDEMIR, Akile Beren SOGUT, Mihdiye PIRINCCIOGLU, Göksel KIZIL, Murat KIZIL 2016, CHANGES IN THE PHYTOCHEMICAL COMPONENTS IN WINE GRAPE VARIETIES DURING THE RIPENING PERIOD. Scientific Papers. Series B, Horticulture, Volume LX, Print ISSN 2285-5653, 85-94.


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