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Research Article
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Determination of Phenolic Compound and Organic Acid Contens of Some Grape Varieties Grown in Hizan (Bitlis) Province

Year 2020, Volume: 23 Issue: 4, 824 - 834, 31.08.2020

Cüneyt Uyak , Adnan Doğan , Ruhan İlknur Gazioglu Şensoy , Nurhan Keskin , Şeyda Çavuşoğlu , Özlem Çakmakcı , Ferit Çelik , Birhan Kunter

https://doi.org/10.18016/ksutarimdoga.vi.655547
Cited By: 2

Abstract

acid contents of 17 local grape varieties grown in Hizan (Bitlis) province of Turkey. Organic acid and phenolic compound amounts were determined via HPLC (High Performance Liquid Chromatography). Organic acids amount of grape varieties ranged from 1362.06 µg g-¹ (Sapı Beyaz) to 4269.90 µg g-¹ (Hüsni Beyaz) for tartaric acid and from1072.70 µg g-¹ (Alaki) to 2858.69 µg g-¹ (Kuş Üzümü) for malic acid. Phenolic compound amounts of grape varieties ranged from 4.718 µg g-¹ (Hüsni Beyaz) to 33.177 µg g-¹ (Sapı Yeşil) for gallic acid, from 6.293 µg g-¹ (Beyaz Bineteti) to 20.201 µg g-¹ (Alaki) for vanilic acid, from 0.174 µg g-¹ (Beyaz Bineteti) to 2.830 µg g-¹ (Alaki).for rutin, from 0.193 µg g-¹ (Beyaz Bineteti) to 1.395 µg g-¹ (Kuş üzümü) for protocatechuic acid, from 0.509 µg g-¹ (Hüsni Beyaz) to 12.036 µg g-¹ (Beyaz Güzane) for clorogenic acid, from 0.050 µg g-¹ (Siyah Güzane) to 0.485 µg g-¹ (Hüsni Beyaz) for syringic acid, from 0.043 µg g-¹ (Alaki) to 0.211 µg g-¹ (Kırmızı Tayfi) for p-coumaric acid, from 0.041 µg g-¹ (Beyaz Sinciri) to 1.238 µg g-¹ (Siyah Güzane) for ferulic acid, from 0.023 µg g-¹ (Beyaz Sinciri) to 1.083 µg g-¹ (Kuş Üzümü) for o-coumaric acid from 0.209 µg g-¹ (Siyah Güzane) to 2.360 µg g-¹ (İnek Memesi) for resveratrol, from 0.086 µg g-¹ (Beyaz Sinciri) to 1.228 µg g-¹ (Alaki) for florodiz.

Keywords

Grape variety Vitis vinifera Fenolic compound Organic acid

Project Number

FBA-2017-5969

References

  • Ali K, Maltese F, Choi Y, Verpote R 2010. Metabolic Constituents of Grapevine and Grape Derived Products. Phytochemistry Reviews, 9(3): 357–378.
  • Baş EÖ 2018. Van Yöresinde Yetiştirilen Mahalli Üzüm Çeşitlerinin Bazı Biyokimyasal Özelliklerinin Belirlenmesi. Van YYÜ, Fen Bil. Enst. Bahçe Bitkileri ABD, Yüksek Lisans Tezi.
  • Baydar NG 2006. Organic Acid, Tocopherol and Phenolic Compositions of Some Turkish Grape Cultivars. Chemistry of Natural Compounds, 42 (2): 156-159.
  • Baydar NG, Babalık Z, Türk FH 2011. Phenolic Composition and Antioxidant Activities of Wines and Extracts of Some Grape Varieties Grown in Turkey. Journal of Agricultural Sciences, 17: 67-76.
  • Bevilacqua AE, Califano AN 1989. Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography. J. Food Sci., 54: 1076–1079.
  • Breksa AP, Takeoka GR, Hidalgo MB, Vilches A, Ramming DW 2010. Antioxidant Activity and Phenolic Content of 16 Raisin Grape (Vitis vinifera L.) Cultivars and Selections. Food Chemistry, 121: 740–745.
  • Buhurcu H 2004. Bazı Şaraplık Üzüm Çeşitlerinde Farklı Gelişme Dönemlerinde Tanelerdeki Organik Asit Dağılımı. SDÜ, Fen Bil. Enst., Bahçe Bitkileri ABD, Yüksek Lisans Tezi.
  • Cemeroğlu B, Acar J, 1986. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknoloji Derneği, Yayın No: 6, Ankara, 508s.
  • Çetin ES, Babalık Z, Göktürk Baydar N, 2012. Bazı Sofralık Üzüm Çeşitlerinde Tanelerdeki Toplam Karbonhidrat, Fenolik Madde, Antosiyanin, B-karoten ve C Vitamini İçeriklerinin Belirlenmesi. IV. Ulusal Üzümsü Meyveler Sempozyumu, Antalya.
  • Demiray E, Tülek Y 2008. Domates Kurutma Teknolojisi ve Kurutma İşleminin Domatesteki Bazı Antioksidan Bileşiklere Etkisi. Gıda Teknolojileri Elektronik Dergisi, (3): 9-20.
  • Diakou P, Moing A, Svanella L, Ollat N, Rolin DB, Gaudillere M, Gaudillere JP 1997. Biochemical Comparison of Two Varieties Differing in Juice Acidity. Australian Journal of Grape and Wine Research, 3: 1-10.
  • Doğan A, Uyak C, Saday M. 2017. Hizan (Bitlis) Yööresinde Yetiştirilen Yerel Üzüm Çeşitlerinin Ampelografik Tanımlanması. Yüzüncü Yıl Üniversitesi, Tarım Bilimleri Dergisi, 27 (3): 424-435.
  • Erkut A 1969. Taze Meyve ve Sebzelerin İnsan Beslenmesindeki Önemi ve Besin Değerleri, 185, Beslenme ve Sağlık Yönünden Meyvelerin Önemi. Atatürk Üniv. Ziraat Fak. Dergisi, 12(1): 183-193.
  • Eyduran SP, Akin M, Ercişli S, Eyduran E 2015. Phytochemical Profiles and Antioxidant Activity of Some Grape Accessions (Vitis spp.) Native to Eastern Anatolia of Turkey. Journal of Applied Botany and Food Quality, 88: 5 – 9.
  • Ferreira V, Fernandes F, Pinto-Carnide O, Valentao P, Martin JP, Ortiz JM, Arroyo-Garcia R, Andrade PB, Falco V, Casto I 2016. Identification of Vitis vinifera L. Grape Berry Skin Color Mutants and Polyphenolic Profile. Food Chemistry, 194: 117–127.
  • Gazioğlu Şensoy Rİ 2012. Determination of Phenolic Substances and Antioxidant Activities in Some Grape Cultivars by HPLC. The Journal of Animal & Plant Sciences, 22 (2): 448-451.
  • Gazioğlu Şensoy Rİ 2015. Determination of Organic acids, Sugars, and Macro-Micro Nutrient Contents of Must in Some Grape (Vitis vinifera L.) Cultivars. Journal of Animal & Plant Sciences, 25 (3): 693-697.
  • Hogan S, Zhang L, Li J, Zoecklein B, Zhou K. 2009. Antioxidant Properties and Bioactive Components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera L.) Wine Grapes. Food Science and Technology, 42: 1269–1274.
  • Karadoğan B, Keskin N 2017. Karaerik (Vitis vinifera L. cv. ‘Karaerik’) Klonlarının Kalite ve Fitokimyasal Özellikleri. Türk Tarım ve Doğa Bilimleri Dergisi, 4 (2): 205-212.
  • Keskin N, Yağcı A, Keskin S 2013. Sivas-Gemerek Yöresi Üzümlerinin Bazı Kalite Özelliklerinin Belirlenmesi Üzerine Bir Araştırma. YYÜ. Tarım Bilimleri Dergisi, 23 (3): 271-278.
  • King RC, Sims CA, Moore LF, Bates RP 1988. Effects of Maturity, Skin Contact and Carbonation on The Quality of Sterile Filtered White Muscadine Grape Juice. Journal of Food Science, 53: 1474-1485.
  • Li, Z, Pan, Q, Jin, Z, Mu, L, Duan, C 2011. Comparison on phenolic compounds in Vitis vinifera cv. Cabernet sauvignon wines from five wine-growing regions in china. Food Chemistry, (125), 77–83.
  • Lima MS, Silani ISV, Toaldo IM, Correa LC, Biasoto ACT, Pereira GE, Bordignon-Luiz MT, Ninow JL 2014. Phenolic Compounds, Oganic Acids and Antioxidant Activity of Grape Juices Produced from New Brazilian Varieties Planted in The Northeast Region of Brazil. Food Chemistry, 161: 94-103.
  • Liu RH 2003. Health Benefits of Fruit and Vegetables are from Additive and Synergistic Combinations of Phytochemicals. Am J Clin Nutr; 78(Suppl): 517-520.
  • Muñoz-Robredo P, Robledo P, Manríquez D, Molina R, Defilippi BG 2011. Characterization of Sugars and Organic Acids in Commercial Varietıes of Table Grapes. Chilean Journal of Agricultural Research, 71 (3): 452-458.
  • Pantelic MM, Zagorac DCD, Dovidovic SM, Todic SR, Beslic ZS, Gasic UM, Tesic ZL, Natic MM 2016. Identification and Quantification of Phenolic Compounds in Berry Skin, Pulp and Seeds in 13 Grapevine Varieties Grown in Serbia. Food Chemistry, 211: 243-252.
  • Pastrana-Bonilla E, Akon CC, Sellappan S, Krewer G 2003. Phenolic Content and Antioxidant Capacity of Muscadine Grapes. J. Agric. Food Chem, 51: 5497-5503.
  • Pavlousek P, Kumsta M 2011. Profiling of Primary Metabolites in Grapes of Interspecific Grapevine Varieties: Sugars and Organic Acids. Czech J. Food Sci., 29 (4): 361-372.
  • Pereira, GE., Gaudillere, JP, Van Leeuwen, C, Hilbert, G, Maucourt, M, Deborde, C, Moing, A, Rolin, D 2006. 1HNMR metabolite fingerprints of grape berry: comparison of vintage and soil effects in bordeaux grapevine growing areas. Analytica Chimica Acta, (563), 346-352
  • Prior RL 2003. Fruits and Vegetables in The Prevention of Cellular Oxidative Damage. Am J Clin Nutr;78(Suppl): 570-578.
  • Rastija, V, Srečnik G, Medić-Šarić, M 2009. Polyphenolic composition of croatian wines with different geographical origins. Food Chemistry, (115): 54–60.
  • Rodriguez-Delgado MA, Malovana S, Perez JP, Borges T, Garcia-Montelongo FJ 2001. Separation of Phenolic Compounds by High-Performance Liquid Chromatography with Absorbance and Fluorimetric Detection. Journal of chromatography, 912: 249-257.
  • Sabır A, Kafkas E, Tangolar S 2010. Distribution of Major Sugars, Acids and Total Phenols in Juice of Five Grapevine (Vitis spp.) Cultivars at Different Stages of Berry Development. Spanish Journal of Agricultural Research, 8 (2): 425-433.
  • Saldamlı İ 2007. Gıda Kimyası. Hacettepe Üniv. Yayınları. Ankara, 463-492.
  • Sies H, Stahl W, Sundquest A 1998. Antioxidant Functions of. Vitamins E and C, ß-carotene, and Other Carotenoids. Annals New York Academy of Sciences, 669: 7-20.
  • Soyer Y, Koca N, Karadeniz F 2003. Organic Acid Profile of Turkish White Grapes and Grape Juices. Journal of Food Composition and Analysis, 16: 629–636.
  • Topalovic A, Mikulic-Petkovsek M 2010. Changes in Sugars, Organic Acids and Phenolics of Grape Berries of Cultivar Cardinal During Ripening. Journal of Food, Agriculture & Environment, 8 (3& 4 ) : 223 – 227.
  • Tunalıer Z, Öztürk N, Koşar M, Başer KH, Duman H, Kırımer N 2002. Bazı Sıderıtıs Türlerinin Antioksidan Etki ve Fenolik Bileşikler Yönünden İncelenmesi. 14. Bitkisel İlaç Hammaddeleri Toplantısı, Eskişehir.
  • Vauzour D, Rodriguez-Mateos A, Corona G, Ourana-Concha MJ, Spencer JPE 2010. Polyphenols and Human Health: Preventation of Disease and Mechanisms of Action. Nutriens, 2: 1106-1131.
  • Xia EQ, Deng GF, Guo YJ, Li HB 2010. Biological Activities of Polyphenols from Grapes. Int. J. Mol. Sci., 11: 622-646.
  • Yang J, Xiao YY 2013. Grape Phytochemicals and Associated Health Benefits. Critical Reviews in Food Science and Nutrition, 53: 1202–1225.

Hizan (Bitlis) Koşullarında Yetiştirilen Bazı Üzüm Çeşitlerinin Fenolik Bileşik ve Organik Asit İçeriklerinin Belirlenmesi

Year 2020, Volume: 23 Issue: 4, 824 - 834, 31.08.2020

Cüneyt Uyak , Adnan Doğan , Ruhan İlknur Gazioglu Şensoy , Nurhan Keskin , Şeyda Çavuşoğlu , Özlem Çakmakcı , Ferit Çelik , Birhan Kunter

https://doi.org/10.18016/ksutarimdoga.vi.655547
Cited By: 2

Abstract

Bu çalışmanın amacı, Hizan (Bitlis) yöresinde yetiştirilen 17 yöresel üzüm çeşidinin fenolik bileşik ve organik asit içeriklerini belirlemektir. Organik asit ve fenolik bileşik miktarları HPLC (High Performance Liquid Chromatography) cihazı yardımıyla belirlenmiştir. Üzüm çeşitlerinde tartarik asit miktarının 1362.06 µg g-¹ (Sapı Beyaz) ile 4269.90 µg g-¹ (Hüsni Beyaz) arasında malik asit miktarının ise 1073.70 µg g-¹ (Alaki) ile 2858.69 µg g-¹ (Kuş Üzümü) arasında değiştiği belirlenmiştir Üzüm çeşitlerinde gallik asit miktarlarının 4.718 µg g-¹ (Hüsni Beyaz) ile 33.177 µg g-¹ (Sapı Yeşil) arasında, vanilik asit miktarlarının 6.293 µg g-¹ (Beyaz Bineteti) ile 20.201 µg g-¹ (Alaki) arasında, rutin miktarlarının 0.174 µg g-¹ (Beyaz Bineteti) ile-2.830 µg g-¹ (Alaki) arasında, protokateşik asit miktarlarının 0.193 µg g-¹ (Beyaz Bineteti) ile1.395 µg g-¹ (Kuş Üzümü) arasında, klorogenik asit miktarının 0.509 µg g-¹ (Hüsni Beyaz) ile 12.036 µg g-¹ (Beyaz Güzane) arasında, syringik asit miktarlarının 0.050 µg g-¹ (Siyah Güzane) ile 0.485 µg g-¹ (Hüsni Beyaz) arasında, p-kumarik asit miktarlarının 0.043 µg g-¹ (Alaki) ile 0.211 µg g-¹ (Kırmızı Tayfi) arasında, ferulik asit miktarlarının 0.041 µg g-¹ (Beyaz Sinciri) ile-1.238 µg g-¹ (Siyah Güzane) arasında, o-kumarik asit miktarlarının 0.023 µg g-¹ (Beyaz Sinciri) ile 1.083 µg g-¹ (Kuş Üzümü) arasında, resveratrol miktarlarının 0.209 µg g-¹ (Siyah Güzane) ile 2.360 µg g-¹ (İnek Memesi) arasında, florodizin miktarlarının ise 0.086 µg g-¹ (Beyaz Sinciri) ile 1.228 µg g-¹ (Alaki) arasında değiştiği belirlenmiştir.

Keywords

Üzüm çeşidi Vitis vinifera Fenolik bileşik Organik asit

Supporting Institution

Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Başkanlığı

Project Number

FBA-2017-5969

Thanks

Bu çalışma Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Başkanlığı tarafından (FBA-2017-5969) desteklenmiştir.

References

  • Ali K, Maltese F, Choi Y, Verpote R 2010. Metabolic Constituents of Grapevine and Grape Derived Products. Phytochemistry Reviews, 9(3): 357–378.
  • Baş EÖ 2018. Van Yöresinde Yetiştirilen Mahalli Üzüm Çeşitlerinin Bazı Biyokimyasal Özelliklerinin Belirlenmesi. Van YYÜ, Fen Bil. Enst. Bahçe Bitkileri ABD, Yüksek Lisans Tezi.
  • Baydar NG 2006. Organic Acid, Tocopherol and Phenolic Compositions of Some Turkish Grape Cultivars. Chemistry of Natural Compounds, 42 (2): 156-159.
  • Baydar NG, Babalık Z, Türk FH 2011. Phenolic Composition and Antioxidant Activities of Wines and Extracts of Some Grape Varieties Grown in Turkey. Journal of Agricultural Sciences, 17: 67-76.
  • Bevilacqua AE, Califano AN 1989. Determination of Organic Acids in Dairy Products by High Performance Liquid Chromatography. J. Food Sci., 54: 1076–1079.
  • Breksa AP, Takeoka GR, Hidalgo MB, Vilches A, Ramming DW 2010. Antioxidant Activity and Phenolic Content of 16 Raisin Grape (Vitis vinifera L.) Cultivars and Selections. Food Chemistry, 121: 740–745.
  • Buhurcu H 2004. Bazı Şaraplık Üzüm Çeşitlerinde Farklı Gelişme Dönemlerinde Tanelerdeki Organik Asit Dağılımı. SDÜ, Fen Bil. Enst., Bahçe Bitkileri ABD, Yüksek Lisans Tezi.
  • Cemeroğlu B, Acar J, 1986. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknoloji Derneği, Yayın No: 6, Ankara, 508s.
  • Çetin ES, Babalık Z, Göktürk Baydar N, 2012. Bazı Sofralık Üzüm Çeşitlerinde Tanelerdeki Toplam Karbonhidrat, Fenolik Madde, Antosiyanin, B-karoten ve C Vitamini İçeriklerinin Belirlenmesi. IV. Ulusal Üzümsü Meyveler Sempozyumu, Antalya.
  • Demiray E, Tülek Y 2008. Domates Kurutma Teknolojisi ve Kurutma İşleminin Domatesteki Bazı Antioksidan Bileşiklere Etkisi. Gıda Teknolojileri Elektronik Dergisi, (3): 9-20.
  • Diakou P, Moing A, Svanella L, Ollat N, Rolin DB, Gaudillere M, Gaudillere JP 1997. Biochemical Comparison of Two Varieties Differing in Juice Acidity. Australian Journal of Grape and Wine Research, 3: 1-10.
  • Doğan A, Uyak C, Saday M. 2017. Hizan (Bitlis) Yööresinde Yetiştirilen Yerel Üzüm Çeşitlerinin Ampelografik Tanımlanması. Yüzüncü Yıl Üniversitesi, Tarım Bilimleri Dergisi, 27 (3): 424-435.
  • Erkut A 1969. Taze Meyve ve Sebzelerin İnsan Beslenmesindeki Önemi ve Besin Değerleri, 185, Beslenme ve Sağlık Yönünden Meyvelerin Önemi. Atatürk Üniv. Ziraat Fak. Dergisi, 12(1): 183-193.
  • Eyduran SP, Akin M, Ercişli S, Eyduran E 2015. Phytochemical Profiles and Antioxidant Activity of Some Grape Accessions (Vitis spp.) Native to Eastern Anatolia of Turkey. Journal of Applied Botany and Food Quality, 88: 5 – 9.
  • Ferreira V, Fernandes F, Pinto-Carnide O, Valentao P, Martin JP, Ortiz JM, Arroyo-Garcia R, Andrade PB, Falco V, Casto I 2016. Identification of Vitis vinifera L. Grape Berry Skin Color Mutants and Polyphenolic Profile. Food Chemistry, 194: 117–127.
  • Gazioğlu Şensoy Rİ 2012. Determination of Phenolic Substances and Antioxidant Activities in Some Grape Cultivars by HPLC. The Journal of Animal & Plant Sciences, 22 (2): 448-451.
  • Gazioğlu Şensoy Rİ 2015. Determination of Organic acids, Sugars, and Macro-Micro Nutrient Contents of Must in Some Grape (Vitis vinifera L.) Cultivars. Journal of Animal & Plant Sciences, 25 (3): 693-697.
  • Hogan S, Zhang L, Li J, Zoecklein B, Zhou K. 2009. Antioxidant Properties and Bioactive Components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera L.) Wine Grapes. Food Science and Technology, 42: 1269–1274.
  • Karadoğan B, Keskin N 2017. Karaerik (Vitis vinifera L. cv. ‘Karaerik’) Klonlarının Kalite ve Fitokimyasal Özellikleri. Türk Tarım ve Doğa Bilimleri Dergisi, 4 (2): 205-212.
  • Keskin N, Yağcı A, Keskin S 2013. Sivas-Gemerek Yöresi Üzümlerinin Bazı Kalite Özelliklerinin Belirlenmesi Üzerine Bir Araştırma. YYÜ. Tarım Bilimleri Dergisi, 23 (3): 271-278.
  • King RC, Sims CA, Moore LF, Bates RP 1988. Effects of Maturity, Skin Contact and Carbonation on The Quality of Sterile Filtered White Muscadine Grape Juice. Journal of Food Science, 53: 1474-1485.
  • Li, Z, Pan, Q, Jin, Z, Mu, L, Duan, C 2011. Comparison on phenolic compounds in Vitis vinifera cv. Cabernet sauvignon wines from five wine-growing regions in china. Food Chemistry, (125), 77–83.
  • Lima MS, Silani ISV, Toaldo IM, Correa LC, Biasoto ACT, Pereira GE, Bordignon-Luiz MT, Ninow JL 2014. Phenolic Compounds, Oganic Acids and Antioxidant Activity of Grape Juices Produced from New Brazilian Varieties Planted in The Northeast Region of Brazil. Food Chemistry, 161: 94-103.
  • Liu RH 2003. Health Benefits of Fruit and Vegetables are from Additive and Synergistic Combinations of Phytochemicals. Am J Clin Nutr; 78(Suppl): 517-520.
  • Muñoz-Robredo P, Robledo P, Manríquez D, Molina R, Defilippi BG 2011. Characterization of Sugars and Organic Acids in Commercial Varietıes of Table Grapes. Chilean Journal of Agricultural Research, 71 (3): 452-458.
  • Pantelic MM, Zagorac DCD, Dovidovic SM, Todic SR, Beslic ZS, Gasic UM, Tesic ZL, Natic MM 2016. Identification and Quantification of Phenolic Compounds in Berry Skin, Pulp and Seeds in 13 Grapevine Varieties Grown in Serbia. Food Chemistry, 211: 243-252.
  • Pastrana-Bonilla E, Akon CC, Sellappan S, Krewer G 2003. Phenolic Content and Antioxidant Capacity of Muscadine Grapes. J. Agric. Food Chem, 51: 5497-5503.
  • Pavlousek P, Kumsta M 2011. Profiling of Primary Metabolites in Grapes of Interspecific Grapevine Varieties: Sugars and Organic Acids. Czech J. Food Sci., 29 (4): 361-372.
  • Pereira, GE., Gaudillere, JP, Van Leeuwen, C, Hilbert, G, Maucourt, M, Deborde, C, Moing, A, Rolin, D 2006. 1HNMR metabolite fingerprints of grape berry: comparison of vintage and soil effects in bordeaux grapevine growing areas. Analytica Chimica Acta, (563), 346-352
  • Prior RL 2003. Fruits and Vegetables in The Prevention of Cellular Oxidative Damage. Am J Clin Nutr;78(Suppl): 570-578.
  • Rastija, V, Srečnik G, Medić-Šarić, M 2009. Polyphenolic composition of croatian wines with different geographical origins. Food Chemistry, (115): 54–60.
  • Rodriguez-Delgado MA, Malovana S, Perez JP, Borges T, Garcia-Montelongo FJ 2001. Separation of Phenolic Compounds by High-Performance Liquid Chromatography with Absorbance and Fluorimetric Detection. Journal of chromatography, 912: 249-257.
  • Sabır A, Kafkas E, Tangolar S 2010. Distribution of Major Sugars, Acids and Total Phenols in Juice of Five Grapevine (Vitis spp.) Cultivars at Different Stages of Berry Development. Spanish Journal of Agricultural Research, 8 (2): 425-433.
  • Saldamlı İ 2007. Gıda Kimyası. Hacettepe Üniv. Yayınları. Ankara, 463-492.
  • Sies H, Stahl W, Sundquest A 1998. Antioxidant Functions of. Vitamins E and C, ß-carotene, and Other Carotenoids. Annals New York Academy of Sciences, 669: 7-20.
  • Soyer Y, Koca N, Karadeniz F 2003. Organic Acid Profile of Turkish White Grapes and Grape Juices. Journal of Food Composition and Analysis, 16: 629–636.
  • Topalovic A, Mikulic-Petkovsek M 2010. Changes in Sugars, Organic Acids and Phenolics of Grape Berries of Cultivar Cardinal During Ripening. Journal of Food, Agriculture & Environment, 8 (3& 4 ) : 223 – 227.
  • Tunalıer Z, Öztürk N, Koşar M, Başer KH, Duman H, Kırımer N 2002. Bazı Sıderıtıs Türlerinin Antioksidan Etki ve Fenolik Bileşikler Yönünden İncelenmesi. 14. Bitkisel İlaç Hammaddeleri Toplantısı, Eskişehir.
  • Vauzour D, Rodriguez-Mateos A, Corona G, Ourana-Concha MJ, Spencer JPE 2010. Polyphenols and Human Health: Preventation of Disease and Mechanisms of Action. Nutriens, 2: 1106-1131.
  • Xia EQ, Deng GF, Guo YJ, Li HB 2010. Biological Activities of Polyphenols from Grapes. Int. J. Mol. Sci., 11: 622-646.
  • Yang J, Xiao YY 2013. Grape Phytochemicals and Associated Health Benefits. Critical Reviews in Food Science and Nutrition, 53: 1202–1225.
There are 41 citations in total.

Details

Primary Language Turkish
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Cüneyt Uyak 0000-0002-6101-6845

Adnan Doğan 0000-0002-8623-0629

Ruhan İlknur Gazioglu Şensoy

Nurhan Keskin 0000-0003-2332-1459

Şeyda Çavuşoğlu 0000-0001-8797-6687

Özlem Çakmakcı 0000-0001-6145-4442

Ferit Çelik 0000-0001-9089-2468

Birhan Kunter 0000-0001-7112-1908

Project Number FBA-2017-5969
Publication Date August 31, 2020
Submission Date December 5, 2019
Acceptance Date May 8, 2020
Published in Issue Year 2020 Volume: 23 Issue: 4

Cite

APA Uyak, C., Doğan, A., Gazioglu Şensoy, R. İ., … Keskin, N. (2020). Hizan (Bitlis) Koşullarında Yetiştirilen Bazı Üzüm Çeşitlerinin Fenolik Bileşik ve Organik Asit İçeriklerinin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(4), 824-834. https://doi.org/10.18016/ksutarimdoga.vi.655547

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https://doi.org/10.1007/s10722-025-02564-z
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