Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors
Grapes are rich in phytochemicals and have many health benefits. Some phytochemicals properties of grape must and some grape and seed characteristics of twenty selected grapevine ( Vitis vinifera L.) cultivars having black, red or white skin color were investigated in the present study. The organic...
Gespeichert in:
| Veröffentlicht in: | Journal of food measurement & characterization 2023-04, Vol.17 (2), p.1354-1370 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1370 |
|---|---|
| container_issue | 2 |
| container_start_page | 1354 |
| container_title | Journal of food measurement & characterization |
| container_volume | 17 |
| creator | Kısaca, Gani Gazioglu Sensoy, Ruhan Ilknur |
| description | Grapes are rich in phytochemicals and have many health benefits. Some phytochemicals properties of grape must and some grape and seed characteristics of twenty selected grapevine (
Vitis vinifera
L.) cultivars having black, red or white skin color were investigated in the present study. The organic acids detected in various ranges were tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid. Tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid reached the highest values in the cultivars of Kirmizi sinceri, Beyaz sinceri, Kirmizi sinceri, Duvrevi and Emiri, respectively. Citric acid reached the highest value in red cultivars and fumaric acid reached the highest value in black cultivars. The phenolic compounds detected in various ranges were rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic acid, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine. For the highest contents of rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine were detected in the cultivars of Karrod, Gozane, Polati, Karrod, Duvrevi, Cicike nator, Polati, Resealya and Beyaz sinceri, respectively. Ellagic acid was high in black varieties; rutin was high in red varieties; and the highest chlorogenic acid, p coumaric acid, ferulic acid, protocatechuic acid and gallic acid were found in white cultivars. Total antioxidant capacity ranged from 0.64 to 7.53 mg L
−1
, and its highest rate was observed in cv. Emiri. Except for q-coumaric acid, all analysis results were significantly diferent [(P |
| doi_str_mv | 10.1007/s11694-022-01698-3 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2782047717</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2782047717</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-cb15bca04c31d7145de4319793733cccddd5be716a8f2beb25a5112ec75e3d353</originalsourceid><addsrcrecordid>eNp9kM1KAzEUhQdRsNS-gKuAGwWn5m8m7VKKf1DQhboNmSQzTRknY5JW-wI-t1dHdOci3HtzzncvnCw7JnhKMBYXkZByznNMaY6hm-VsLxtRMmc5J4zv__a0PMwmMa4xxoQIzks2yj4eVrbzrdNI-y7ZLsVz5EOjOqeVdiYi1Rl4yfl3Z6AirXoQkrMR-RqlN0B2qAmqt-j0Gf4j2rrO1TYotJyeIb1pk9uqENFKgdAg42oQgUKVDWEHZ1sf4lF2UKs22slPHWdP11ePi9t8eX9zt7hc5pqRecp1RYpKK8xhNILwwlgOgpgzwZjW2hhTVFaQUs1qWtmKFqoghFotCssMK9g4Oxn29sG_bmxMcu03oYOTkooZxVwIIsBFB5cOPsZga9kH96LCThIsvyKXQ-QSIpffkUsGEBugCOauseFv9T_UJ3TJhmo</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2782047717</pqid></control><display><type>article</type><title>Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors</title><source>Springer Nature - Complete Springer Journals</source><creator>Kısaca, Gani ; Gazioglu Sensoy, Ruhan Ilknur</creator><creatorcontrib>Kısaca, Gani ; Gazioglu Sensoy, Ruhan Ilknur</creatorcontrib><description>Grapes are rich in phytochemicals and have many health benefits. Some phytochemicals properties of grape must and some grape and seed characteristics of twenty selected grapevine (
Vitis vinifera
L.) cultivars having black, red or white skin color were investigated in the present study. The organic acids detected in various ranges were tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid. Tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid reached the highest values in the cultivars of Kirmizi sinceri, Beyaz sinceri, Kirmizi sinceri, Duvrevi and Emiri, respectively. Citric acid reached the highest value in red cultivars and fumaric acid reached the highest value in black cultivars. The phenolic compounds detected in various ranges were rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic acid, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine. For the highest contents of rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine were detected in the cultivars of Karrod, Gozane, Polati, Karrod, Duvrevi, Cicike nator, Polati, Resealya and Beyaz sinceri, respectively. Ellagic acid was high in black varieties; rutin was high in red varieties; and the highest chlorogenic acid, p coumaric acid, ferulic acid, protocatechuic acid and gallic acid were found in white cultivars. Total antioxidant capacity ranged from 0.64 to 7.53 mg L
−1
, and its highest rate was observed in cv. Emiri. Except for q-coumaric acid, all analysis results were significantly diferent [(P < 0.01), (P < 0.05)] among the studied garpe cultivars.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-022-01698-3</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acids ; Antioxidants ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chlorogenic acid ; Citric acid ; Cultivars ; Ellagic acid ; Engineering ; Ferulic acid ; Food irradiation ; Food Science ; Fruits ; Fumaric acid ; Gallic acid ; Grapes ; Grapevines ; Malic acid ; Organic acids ; Original Paper ; p-Coumaric acid ; Phenolic compounds ; Phenols ; Phytochemicals ; Protocatechuic acid ; Quercetin ; Rutin ; Succinic acid ; Tartaric acid ; Vitis vinifera</subject><ispartof>Journal of food measurement & characterization, 2023-04, Vol.17 (2), p.1354-1370</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-cb15bca04c31d7145de4319793733cccddd5be716a8f2beb25a5112ec75e3d353</citedby><cites>FETCH-LOGICAL-c319t-cb15bca04c31d7145de4319793733cccddd5be716a8f2beb25a5112ec75e3d353</cites><orcidid>0000-0002-1885-8465 ; 0000-0002-2379-0688</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-022-01698-3$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-022-01698-3$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51298</link.rule.ids></links><search><creatorcontrib>Kısaca, Gani</creatorcontrib><creatorcontrib>Gazioglu Sensoy, Ruhan Ilknur</creatorcontrib><title>Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Grapes are rich in phytochemicals and have many health benefits. Some phytochemicals properties of grape must and some grape and seed characteristics of twenty selected grapevine (
Vitis vinifera
L.) cultivars having black, red or white skin color were investigated in the present study. The organic acids detected in various ranges were tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid. Tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid reached the highest values in the cultivars of Kirmizi sinceri, Beyaz sinceri, Kirmizi sinceri, Duvrevi and Emiri, respectively. Citric acid reached the highest value in red cultivars and fumaric acid reached the highest value in black cultivars. The phenolic compounds detected in various ranges were rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic acid, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine. For the highest contents of rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine were detected in the cultivars of Karrod, Gozane, Polati, Karrod, Duvrevi, Cicike nator, Polati, Resealya and Beyaz sinceri, respectively. Ellagic acid was high in black varieties; rutin was high in red varieties; and the highest chlorogenic acid, p coumaric acid, ferulic acid, protocatechuic acid and gallic acid were found in white cultivars. Total antioxidant capacity ranged from 0.64 to 7.53 mg L
−1
, and its highest rate was observed in cv. Emiri. Except for q-coumaric acid, all analysis results were significantly diferent [(P < 0.01), (P < 0.05)] among the studied garpe cultivars.</description><subject>Acids</subject><subject>Antioxidants</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chlorogenic acid</subject><subject>Citric acid</subject><subject>Cultivars</subject><subject>Ellagic acid</subject><subject>Engineering</subject><subject>Ferulic acid</subject><subject>Food irradiation</subject><subject>Food Science</subject><subject>Fruits</subject><subject>Fumaric acid</subject><subject>Gallic acid</subject><subject>Grapes</subject><subject>Grapevines</subject><subject>Malic acid</subject><subject>Organic acids</subject><subject>Original Paper</subject><subject>p-Coumaric acid</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phytochemicals</subject><subject>Protocatechuic acid</subject><subject>Quercetin</subject><subject>Rutin</subject><subject>Succinic acid</subject><subject>Tartaric acid</subject><subject>Vitis vinifera</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kM1KAzEUhQdRsNS-gKuAGwWn5m8m7VKKf1DQhboNmSQzTRknY5JW-wI-t1dHdOci3HtzzncvnCw7JnhKMBYXkZByznNMaY6hm-VsLxtRMmc5J4zv__a0PMwmMa4xxoQIzks2yj4eVrbzrdNI-y7ZLsVz5EOjOqeVdiYi1Rl4yfl3Z6AirXoQkrMR-RqlN0B2qAmqt-j0Gf4j2rrO1TYotJyeIb1pk9uqENFKgdAg42oQgUKVDWEHZ1sf4lF2UKs22slPHWdP11ePi9t8eX9zt7hc5pqRecp1RYpKK8xhNILwwlgOgpgzwZjW2hhTVFaQUs1qWtmKFqoghFotCssMK9g4Oxn29sG_bmxMcu03oYOTkooZxVwIIsBFB5cOPsZga9kH96LCThIsvyKXQ-QSIpffkUsGEBugCOauseFv9T_UJ3TJhmo</recordid><startdate>20230401</startdate><enddate>20230401</enddate><creator>Kısaca, Gani</creator><creator>Gazioglu Sensoy, Ruhan Ilknur</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-1885-8465</orcidid><orcidid>https://orcid.org/0000-0002-2379-0688</orcidid></search><sort><creationdate>20230401</creationdate><title>Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors</title><author>Kısaca, Gani ; Gazioglu Sensoy, Ruhan Ilknur</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-cb15bca04c31d7145de4319793733cccddd5be716a8f2beb25a5112ec75e3d353</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acids</topic><topic>Antioxidants</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chlorogenic acid</topic><topic>Citric acid</topic><topic>Cultivars</topic><topic>Ellagic acid</topic><topic>Engineering</topic><topic>Ferulic acid</topic><topic>Food irradiation</topic><topic>Food Science</topic><topic>Fruits</topic><topic>Fumaric acid</topic><topic>Gallic acid</topic><topic>Grapes</topic><topic>Grapevines</topic><topic>Malic acid</topic><topic>Organic acids</topic><topic>Original Paper</topic><topic>p-Coumaric acid</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phytochemicals</topic><topic>Protocatechuic acid</topic><topic>Quercetin</topic><topic>Rutin</topic><topic>Succinic acid</topic><topic>Tartaric acid</topic><topic>Vitis vinifera</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kısaca, Gani</creatorcontrib><creatorcontrib>Gazioglu Sensoy, Ruhan Ilknur</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kısaca, Gani</au><au>Gazioglu Sensoy, Ruhan Ilknur</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2023-04-01</date><risdate>2023</risdate><volume>17</volume><issue>2</issue><spage>1354</spage><epage>1370</epage><pages>1354-1370</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Grapes are rich in phytochemicals and have many health benefits. Some phytochemicals properties of grape must and some grape and seed characteristics of twenty selected grapevine (
Vitis vinifera
L.) cultivars having black, red or white skin color were investigated in the present study. The organic acids detected in various ranges were tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid. Tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid reached the highest values in the cultivars of Kirmizi sinceri, Beyaz sinceri, Kirmizi sinceri, Duvrevi and Emiri, respectively. Citric acid reached the highest value in red cultivars and fumaric acid reached the highest value in black cultivars. The phenolic compounds detected in various ranges were rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic acid, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine. For the highest contents of rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine were detected in the cultivars of Karrod, Gozane, Polati, Karrod, Duvrevi, Cicike nator, Polati, Resealya and Beyaz sinceri, respectively. Ellagic acid was high in black varieties; rutin was high in red varieties; and the highest chlorogenic acid, p coumaric acid, ferulic acid, protocatechuic acid and gallic acid were found in white cultivars. Total antioxidant capacity ranged from 0.64 to 7.53 mg L
−1
, and its highest rate was observed in cv. Emiri. Except for q-coumaric acid, all analysis results were significantly diferent [(P < 0.01), (P < 0.05)] among the studied garpe cultivars.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-022-01698-3</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0002-1885-8465</orcidid><orcidid>https://orcid.org/0000-0002-2379-0688</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2193-4126 |
| ispartof | Journal of food measurement & characterization, 2023-04, Vol.17 (2), p.1354-1370 |
| issn | 2193-4126 2193-4134 |
| language | eng |
| recordid | cdi_proquest_journals_2782047717 |
| source | Springer Nature - Complete Springer Journals |
| subjects | Acids Antioxidants Chemistry Chemistry and Materials Science Chemistry/Food Science Chlorogenic acid Citric acid Cultivars Ellagic acid Engineering Ferulic acid Food irradiation Food Science Fruits Fumaric acid Gallic acid Grapes Grapevines Malic acid Organic acids Original Paper p-Coumaric acid Phenolic compounds Phenols Phytochemicals Protocatechuic acid Quercetin Rutin Succinic acid Tartaric acid Vitis vinifera |
| title | Phenolic contents, organicacids and antioxidant capacities of twenty grape (Vitis vinifera L.) cultivars having different berry colors |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T05%3A31%3A58IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Phenolic%20contents,%20organicacids%20and%20antioxidant%20capacities%20of%20twenty%20grape%20(Vitis%20vinifera%20L.)%20cultivars%20having%20different%20berry%20colors&rft.jtitle=Journal%20of%20food%20measurement%20&%20characterization&rft.au=K%C4%B1saca,%20Gani&rft.date=2023-04-01&rft.volume=17&rft.issue=2&rft.spage=1354&rft.epage=1370&rft.pages=1354-1370&rft.issn=2193-4126&rft.eissn=2193-4134&rft_id=info:doi/10.1007/s11694-022-01698-3&rft_dat=%3Cproquest_cross%3E2782047717%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2782047717&rft_id=info:pmid/&rfr_iscdi=true |