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Phenolic Compound, Flavonoid and Antioxidant Activity of Merzifon Black Grape Variety (Vitis vinifera L.)

Year 2023, Volume: 26 Issue: 1, 90 - 96, 28.02.2023

Gülhan Kurt , İlkay Öztürk Çalı , Melek Gül

https://doi.org/10.18016/ksutarimdoga.vi.886023
Cited By: 1

Abstract

In this study, it was aimed to determine the phenolic compound, flavonoid and antioxidant activity of the Merzifon Black grape variety (Vitis vinifera L.). The antioxidant activity, total phenolic compound and total flavonoid content of the whole fruit of this grape at room temperature, the shell part at room temperature and the skin part at 50 °C and the extracts obtained from the whole fruit at 50 °C were examined. Antioxidant activity was measured by the DPPH (2.2-diphenyl-1- picryhydrazyl) method. The highest antioxidant activity was detected from the whole fruit at room temperature. The highest amounts of phenolic (102.46 mg 100 g) and flavonoid (44.95 mg 100 g) compounds were obtained from the whole fruit at room temperature, followed by the peel at room temperature.

Keywords

Vitis vinifera Merzifon Black Phenolic compound Flavonoid Antioxidant activity

References

  • Andjelkovic, M., Radovanović, B., Radovanović, A. & Andjelkovic, A.M. (2013). Changes in polyphenolic content and antioxidant activity of grapes cv. Vranac during ripening. South African Journal of Enology and Viticulture, 34(2), 147-155. https:// www.journals.ac.za/index.php/sajev/article/view/ 1090.
  • Arora, A., Nair, M.G. & Strasburg, G.M. (1998). Structure–activity Relationships for Antioxidant Activities of a Series of Flavonoids in a Liposomal System. Free Radical Biology and Medicine, 24(9), 1355-1363. https://www.sciencedirect.com/science/ article/abs/pii/S0891584997004589.
  • Bayram, Y., Torlak, Y. & Sağdıç, O. (2019). Üvez meyvesinin antioksidan aktivitesi. Avrupa Bilim ve Teknoloji Dergisi, 16: 933-939. https://dergipark. org.tr/en/pub/ ejosat/issue/45333/589736,
  • Bondet, V., Brand-Williams, W. & Berset, C.L.W.T. (1997). Kinetics and mechanisms of antioxidant activity using the DPPH. Free Radical Method. LWT Food Science and Technolology, 30: 609-615. https://www.sciencedirect.com/science/article/abs/pii/S0023643897902401
  • Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technolology, 28(1), 25-30. https://www.science direct.com/science/article/abs/pii/S0023643897902401.
  • Baydar, N.G., Özkan, G. & Yaşar, S. (2007). Evaluation of the antiradical and antioxidant potential of grape extracts. Food Control, 18(9), 1131-1136. https://www.sciencedirect.com/science/ article/abs/pii/S0956713506001952.
  • Çiçek, S. (2018). Anadolu’da Kültürü Yapılan Bazı Üzüm (Vitis vinifera L.) Çeşitlerinin Antimikrobiyal Aktivitelerinin Belirlenmesi. [Yüksek Lisans Tezi, Kastamonu Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı]. 84 sy.
  • Göktürk, N., Artık, N., Yavaş, İ. & Fidan, Y. (1997). Bazı üzüm çeşitleri ve asma anacı yapraklarının yaprak konservesi olarak değerlendirilme olanakları üzerinde bir araştırma. Gıda, 22(1), 15-23. https://dergipark.org.tr/en/pub/gida/issue/6811/ 91532.
  • Kağa, E. (2007). Homosisteinin İndüklediği Oksidatif Stres Üzerine Siyah Üzüm Suyunun Koruyucu Etkisi. [Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Sağlık Bilimleri Enstitüsü]. 73 sayfa.
  • Kanner, J., Frankel, E., Granit, R., German, B. & Kinsella, J.E. (1994). Natural antioxidants in grapes and wines. Journal of Agricultural and Food Chemistry, 42(1), 64-69. https://pubs.acs.org/doi/ pdf/10.1021/jf00037a010
  • Karadeniz, F., Burdurlu, H,S., Koca, N. & Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agriculture and Forestry, 29(4), 297-303. https:// journals.tubitak.gov.tr/agriculture/vol29/iss4/9/.
  • Kokargül, R., Çöçen, E., Koç, H. & Sarıtepe, Y. (2020). Kureyş üzüm (Vitis vinifera L.) çeşidinin fenolojik, pomolojik ve ampelografik özellikleri. International Journal of Eastern Mediterranean Agricultural Research, 3(1), 17-30. https://dergipark.org.tr/en/ pub/ ijemar/issue/55071/755988.
  • Kurt, G. & Öztürk Çalı, İ. (2022). Merzifon karası üzüm çeşidinin (Vitis vinifera L.) anatomisi ve polen özellikleri. KSÜ Tarım ve Doğa Dergisi. 25(4), 641-648. http://dogadergi.ksu.edu.tr/en/download/ article-file/1596927.
  • Kustova, I.A., Makarova, N.M., & Valiulina, D.F. (2015). Antioxidant activity of six varieties of grapes from the city of pyatigorsk harvest 2013. American-Eurasian Journal of Sustainable Agriculture, 9(4), 24-30. http://www.aensiweb.net/ AENSIWEB/aeb/aeb/2015/May/24-30.pdf.
  • Okan, O.T., Varlıbaş, H., Öz, M. & Deniz, İ. (2013). Antioksidan analiz yöntemleri ve doğu karadeniz bölgesinde antioksidan kaynağı olarak kullanılabilecek odun dışı bazı bitkisel ürünler. Journal of Forestry Faculty Kastamonu University, 13(1), 48-59. https://dergipark.org.tr/en/pub/ kastorman/issue/17231/179958.
  • Oıv. (2001). Uluslararası bağcılık ve şarapçılık organizasyonu. http://www.oiv.int/ (Erişim Tarihi: 09.04.2020).
  • Manach, C., Williamson, G., Morand, C., Scalbert, A. & Rémésy, C. (2005). Bioavailability and bioefficacy of polyphenols in humans. I. review of 97 bioavailability studies. American Journal of Clinical Nutrition, 81(1), 230-242. https://pubmed. ncbi.nlm.nih.gov/15640486/.
  • Montealegre, R.R., Peces, R.R., Vozmediano, J.L.C., Gascuena, J.M. & Romero, E.G. (2006). Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis, 19(6-7), 687-693. https://www.sciencedirect.com/science/article/ abs/pii/S0889157505000797
  • Mozetic, B., Tomazic, I., Skvarc, A. & Trebse, P. (2006). Determination of polyphenols in white grape berries cv. Rebula. Acta Chimica Slovenica, 53(1), 58-64. https://www.researchgate.net/profile/ Branka-Vodopivec-2/publication/304395408_53-1-58/links/576e3b9308ae0b3a3b76d069/53-1-58.pdf
  • Nassiri‐Asl, M. & Hosseinzade, H. (2016). Review of the pharmacological effects of Vitis vinifera (Grape) and its bioactive constituents: an update. Phytotherapy Research, 30(9), 1392-1403. https://onlinelibrary.wiley.com/doi/abs/10.1002/ptr.2761
  • Pastrana-Bonilla, E., Akoh, C.C., Sellaphan, S. & Krewer, G. (2003). Phenolic content and antioxidant capacity of muscadine grapes. Agricultural Food Chemistry, 51(18), 5497-5503. https://pubs.acs.org/doi/abs/10.1021/jf030113c
  • Pehlivan, E. & Uzun, H. (2015). Shiraz üzüm çeşidinde salkım seyreltmesinin verim ve kalite özellikleri üzerine etkileri. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 25(2), 119-126. https://dergipark. org.tr/ tr/pub/yyutbd/issue/22011/236407
  • Revilla, E., Alonso, E. & Kovac, V. (1997). The content of catechins and procyanidins in grapes and wines as affected by agroecological factors and technological practices. American Chemical Society, 7: 69–80. https://pubs.acs.org/doi/abs/ 10.1021/bk-1997-0661.ch007,
  • Rival, S.G., Boeriu, C.G. & Wichers, H.J. (2001). Caseins and casein hydrolysates. 2. antioxidative properties and relevance to lipoxygenase inhibition. Journal of Agricultural Food Chemistry, 49(1), 295-302. https://pubmed.ncbi.nlm.nih.gov/11170591/.
  • Saito, M., Hosoyama, H., Ariga, T., Kataoka, S. & Yamaji, N. (1998). Antiulcer activity of grape seed extract and procyanidins. Journal of Agricultural Food Chemistry, 46(4), 1460-1464. https://pubs.acs.org/doi/10.1021/jf9709156
  • Singleton, V.L. & Rossi, J.A. (1965). Colimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-158. https://www.ajevonline. org/content/16/3/144.
  • Sulc, M., Lachman, J., Hejtmankova, A. & Orsak, M. (2005). Relationship between antiradical activity, polyphenolic antioxidants and free transresveratrol in grapes (Vitis vinifera L.). Horticulture Science, 32(4), 154-162. https://pubag.nal.usda.gov/ catalog/ 7650937.
  • Şen, E. (2019). Farklı Xanthomonas Bakterileri Kullanılarak Üzüm Posasından Ksantan Gam Üretimi. [Yüksek Lisans Tezi, Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı]. 69 sy.
  • Yang, J., Martinson, T.E. & Liu, R.H. (2009). Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry, 116: 332-339. https://www.sciencedirect.com/science/article/abs/pii/S0308814609002088.
  • Yeğin, A.B. & Uzun, H.İ. (2018). Bazı üzüm genotiplerinin farklı kısımlarının fenolik madde ve antioksidan aktivite değişimler. Derim, 35(1), 1-10. http://www.derim.com.tr/tr/download/article-file/ 479586.
  • Yılmaz, Y., Göksel, Z., Erdoğan, S.S., Öztürk, Atak, A. & Özer, C. (2015). Antioxidant activity and phenolic content of seed, skin and pulp parts of 22 grape (Vitis vinifera L.) cultivars (4 common and 18 registered or candidate for registration). Journal of Food Processing and Preservetion 39(6), 1682-1691. https://ifst.onlinelibrary.wiley.com/ doi/abs/ 10.1111/jfpp.12399.

Merzifon Karası Üzüm Çeşidinin (Vitis vinifera L.) Fenolik Madde, Flavonoid ve Antioksidan Aktivitesi

Year 2023, Volume: 26 Issue: 1, 90 - 96, 28.02.2023

Gülhan Kurt , İlkay Öztürk Çalı , Melek Gül

https://doi.org/10.18016/ksutarimdoga.vi.886023
Cited By: 1

Abstract

Bu çalışmada, Merzifon Karası üzüm çeşidinin (Vitis vinifera L.) fenolik madde, flavonoid ve antioksidan aktivitesinin belirlenmesi amaçlanmıştır. Bu üzümün oda sıcaklığındaki meyvenin tamamı ile oda sıcaklığındaki kabuk kısmı ve 50 °C’ de kabuk kısmı ile 50 °C’ de meyvenin tamamından elde edilen ekstraklardaki antioksidan aktivite, toplam fenolik madde miktarı ve toplam flavonoid madde miktarı incelenmiştir. Antioksidan aktivite DPPH (2.2-difenil1- pikrilhidrazil) yöntemiyle ölçülmüştür. En yüksek antioksidan aktivite, oda sıcaklığındaki meyvenin tamamından tespit edilmiştir. En yüksek fenolik (102.46 mg 100 g) ve flavonoid (44.95 mg 100 g) madde miktarları oda sıcaklığındaki meyvenin tamamından elde edilmiş olup, bunu oda sıcaklığındaki kabuk kısmı izlemektedir.

Keywords

Vitis vinifera Merzifon Karası Fenolik madde Flavonoid Antioksidan aktivite Phenolic compound Antioxidant activity

References

  • Andjelkovic, M., Radovanović, B., Radovanović, A. & Andjelkovic, A.M. (2013). Changes in polyphenolic content and antioxidant activity of grapes cv. Vranac during ripening. South African Journal of Enology and Viticulture, 34(2), 147-155. https:// www.journals.ac.za/index.php/sajev/article/view/ 1090.
  • Arora, A., Nair, M.G. & Strasburg, G.M. (1998). Structure–activity Relationships for Antioxidant Activities of a Series of Flavonoids in a Liposomal System. Free Radical Biology and Medicine, 24(9), 1355-1363. https://www.sciencedirect.com/science/ article/abs/pii/S0891584997004589.
  • Bayram, Y., Torlak, Y. & Sağdıç, O. (2019). Üvez meyvesinin antioksidan aktivitesi. Avrupa Bilim ve Teknoloji Dergisi, 16: 933-939. https://dergipark. org.tr/en/pub/ ejosat/issue/45333/589736,
  • Bondet, V., Brand-Williams, W. & Berset, C.L.W.T. (1997). Kinetics and mechanisms of antioxidant activity using the DPPH. Free Radical Method. LWT Food Science and Technolology, 30: 609-615. https://www.sciencedirect.com/science/article/abs/pii/S0023643897902401
  • Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technolology, 28(1), 25-30. https://www.science direct.com/science/article/abs/pii/S0023643897902401.
  • Baydar, N.G., Özkan, G. & Yaşar, S. (2007). Evaluation of the antiradical and antioxidant potential of grape extracts. Food Control, 18(9), 1131-1136. https://www.sciencedirect.com/science/ article/abs/pii/S0956713506001952.
  • Çiçek, S. (2018). Anadolu’da Kültürü Yapılan Bazı Üzüm (Vitis vinifera L.) Çeşitlerinin Antimikrobiyal Aktivitelerinin Belirlenmesi. [Yüksek Lisans Tezi, Kastamonu Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı]. 84 sy.
  • Göktürk, N., Artık, N., Yavaş, İ. & Fidan, Y. (1997). Bazı üzüm çeşitleri ve asma anacı yapraklarının yaprak konservesi olarak değerlendirilme olanakları üzerinde bir araştırma. Gıda, 22(1), 15-23. https://dergipark.org.tr/en/pub/gida/issue/6811/ 91532.
  • Kağa, E. (2007). Homosisteinin İndüklediği Oksidatif Stres Üzerine Siyah Üzüm Suyunun Koruyucu Etkisi. [Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Sağlık Bilimleri Enstitüsü]. 73 sayfa.
  • Kanner, J., Frankel, E., Granit, R., German, B. & Kinsella, J.E. (1994). Natural antioxidants in grapes and wines. Journal of Agricultural and Food Chemistry, 42(1), 64-69. https://pubs.acs.org/doi/ pdf/10.1021/jf00037a010
  • Karadeniz, F., Burdurlu, H,S., Koca, N. & Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agriculture and Forestry, 29(4), 297-303. https:// journals.tubitak.gov.tr/agriculture/vol29/iss4/9/.
  • Kokargül, R., Çöçen, E., Koç, H. & Sarıtepe, Y. (2020). Kureyş üzüm (Vitis vinifera L.) çeşidinin fenolojik, pomolojik ve ampelografik özellikleri. International Journal of Eastern Mediterranean Agricultural Research, 3(1), 17-30. https://dergipark.org.tr/en/ pub/ ijemar/issue/55071/755988.
  • Kurt, G. & Öztürk Çalı, İ. (2022). Merzifon karası üzüm çeşidinin (Vitis vinifera L.) anatomisi ve polen özellikleri. KSÜ Tarım ve Doğa Dergisi. 25(4), 641-648. http://dogadergi.ksu.edu.tr/en/download/ article-file/1596927.
  • Kustova, I.A., Makarova, N.M., & Valiulina, D.F. (2015). Antioxidant activity of six varieties of grapes from the city of pyatigorsk harvest 2013. American-Eurasian Journal of Sustainable Agriculture, 9(4), 24-30. http://www.aensiweb.net/ AENSIWEB/aeb/aeb/2015/May/24-30.pdf.
  • Okan, O.T., Varlıbaş, H., Öz, M. & Deniz, İ. (2013). Antioksidan analiz yöntemleri ve doğu karadeniz bölgesinde antioksidan kaynağı olarak kullanılabilecek odun dışı bazı bitkisel ürünler. Journal of Forestry Faculty Kastamonu University, 13(1), 48-59. https://dergipark.org.tr/en/pub/ kastorman/issue/17231/179958.
  • Oıv. (2001). Uluslararası bağcılık ve şarapçılık organizasyonu. http://www.oiv.int/ (Erişim Tarihi: 09.04.2020).
  • Manach, C., Williamson, G., Morand, C., Scalbert, A. & Rémésy, C. (2005). Bioavailability and bioefficacy of polyphenols in humans. I. review of 97 bioavailability studies. American Journal of Clinical Nutrition, 81(1), 230-242. https://pubmed. ncbi.nlm.nih.gov/15640486/.
  • Montealegre, R.R., Peces, R.R., Vozmediano, J.L.C., Gascuena, J.M. & Romero, E.G. (2006). Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis, 19(6-7), 687-693. https://www.sciencedirect.com/science/article/ abs/pii/S0889157505000797
  • Mozetic, B., Tomazic, I., Skvarc, A. & Trebse, P. (2006). Determination of polyphenols in white grape berries cv. Rebula. Acta Chimica Slovenica, 53(1), 58-64. https://www.researchgate.net/profile/ Branka-Vodopivec-2/publication/304395408_53-1-58/links/576e3b9308ae0b3a3b76d069/53-1-58.pdf
  • Nassiri‐Asl, M. & Hosseinzade, H. (2016). Review of the pharmacological effects of Vitis vinifera (Grape) and its bioactive constituents: an update. Phytotherapy Research, 30(9), 1392-1403. https://onlinelibrary.wiley.com/doi/abs/10.1002/ptr.2761
  • Pastrana-Bonilla, E., Akoh, C.C., Sellaphan, S. & Krewer, G. (2003). Phenolic content and antioxidant capacity of muscadine grapes. Agricultural Food Chemistry, 51(18), 5497-5503. https://pubs.acs.org/doi/abs/10.1021/jf030113c
  • Pehlivan, E. & Uzun, H. (2015). Shiraz üzüm çeşidinde salkım seyreltmesinin verim ve kalite özellikleri üzerine etkileri. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 25(2), 119-126. https://dergipark. org.tr/ tr/pub/yyutbd/issue/22011/236407
  • Revilla, E., Alonso, E. & Kovac, V. (1997). The content of catechins and procyanidins in grapes and wines as affected by agroecological factors and technological practices. American Chemical Society, 7: 69–80. https://pubs.acs.org/doi/abs/ 10.1021/bk-1997-0661.ch007,
  • Rival, S.G., Boeriu, C.G. & Wichers, H.J. (2001). Caseins and casein hydrolysates. 2. antioxidative properties and relevance to lipoxygenase inhibition. Journal of Agricultural Food Chemistry, 49(1), 295-302. https://pubmed.ncbi.nlm.nih.gov/11170591/.
  • Saito, M., Hosoyama, H., Ariga, T., Kataoka, S. & Yamaji, N. (1998). Antiulcer activity of grape seed extract and procyanidins. Journal of Agricultural Food Chemistry, 46(4), 1460-1464. https://pubs.acs.org/doi/10.1021/jf9709156
  • Singleton, V.L. & Rossi, J.A. (1965). Colimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-158. https://www.ajevonline. org/content/16/3/144.
  • Sulc, M., Lachman, J., Hejtmankova, A. & Orsak, M. (2005). Relationship between antiradical activity, polyphenolic antioxidants and free transresveratrol in grapes (Vitis vinifera L.). Horticulture Science, 32(4), 154-162. https://pubag.nal.usda.gov/ catalog/ 7650937.
  • Şen, E. (2019). Farklı Xanthomonas Bakterileri Kullanılarak Üzüm Posasından Ksantan Gam Üretimi. [Yüksek Lisans Tezi, Tekirdağ Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı]. 69 sy.
  • Yang, J., Martinson, T.E. & Liu, R.H. (2009). Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry, 116: 332-339. https://www.sciencedirect.com/science/article/abs/pii/S0308814609002088.
  • Yeğin, A.B. & Uzun, H.İ. (2018). Bazı üzüm genotiplerinin farklı kısımlarının fenolik madde ve antioksidan aktivite değişimler. Derim, 35(1), 1-10. http://www.derim.com.tr/tr/download/article-file/ 479586.
  • Yılmaz, Y., Göksel, Z., Erdoğan, S.S., Öztürk, Atak, A. & Özer, C. (2015). Antioxidant activity and phenolic content of seed, skin and pulp parts of 22 grape (Vitis vinifera L.) cultivars (4 common and 18 registered or candidate for registration). Journal of Food Processing and Preservetion 39(6), 1682-1691. https://ifst.onlinelibrary.wiley.com/ doi/abs/ 10.1111/jfpp.12399.
There are 31 citations in total.

Details

Primary Language Turkish
Subjects Structural Biology
Journal Section RESEARCH ARTICLE
Authors

Gülhan Kurt 0000-0001-9998-5310

İlkay Öztürk Çalı 0000-0002-7741-3677

Melek Gül 0000-0002-0037-1202

Publication Date February 28, 2023
Submission Date February 24, 2021
Acceptance Date June 10, 2022
Published in Issue Year 2023Volume: 26 Issue: 1

Cite

APA Kurt, G., Öztürk Çalı, İ., & Gül, M. (2023). Merzifon Karası Üzüm Çeşidinin (Vitis vinifera L.) Fenolik Madde, Flavonoid ve Antioksidan Aktivitesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(1), 90-96. https://doi.org/10.18016/ksutarimdoga.vi.886023

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