DETERMINATION OF TOTAL PHENOLIC COMPOUNDS AND PHENOLIC ACTIVITIES IN SOME GRAPE VARIETIES AT THE RIPENING STAGE
Project no. 29633 · Status: Kapanmış (Yayın bekleniyor) · 2023
Summary
<p>Grapes are rich in phytochemicals, which have numerous proven health benefits. In this study, the total phenolic content and total phenolic activity of thirty-eight selected Vitis vinifera grape varieties were examined in the research vineyard belonging to the Department of Horticulture, Faculty of Agriculture, Ege University. Total phenolic content and total phenolic activity were determined using spectrophotometric methods.</p><p>Among these varieties, “Alicante Boushe” (a<em> teinturier </em>variety) had the highest total phenolic content (0.94 mg/mL GAE), while “Pek Üzümü” (0.12 mg/mL GAE) and “Abiguş” (0.11 mg/mL GAE) had the lowest total phenolic content. Most table grape varieties had low total phenolic contents of 0.15-0.35 mg/mL GAE, while ‘Kırmızı Şam’ (0.53 mg/mL GAE) and ‘Müşküle’ (0.43 mg/mL GAE) were exceptions. All table grape varieties (0.16–3.56 mmol TE/L) exhibited lower phenolic activity than wine grape varieties (5.96–32.17 mmol TE/L). In general, it cannot be stated that coloured varieties had higher total phenolic activity than green-yellow varieties.</p><p>Wine grapes and coloured grapes have shown significantly higher levels of total phenolic content and total phenolic activity compared to table grapes and green/yellow grapes. Several germplasm lines with very high total phenolic content and total phenolic activity have been identified. These germplasm lines could be valuable genetic resources for breeding grape varieties that will increase the nutritional value of wine and table grapes in the future.</p>