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

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Uyak C., Doğan A., Gazioğlu Şensoy R. İ., Keskin N., Çavuşoğlu Ş., Çakmakcı Ö., ...Daha Fazla

KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, cilt.23, sa.4, ss.824-833, 2020 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23 Sayı: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.18016/ksutarimdoga.vi.655547
  • Dergi Adı: KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.824-833
  • Anahtar Kelimeler: Grape variety, Vitis vinifera, Fenolic compound, Organic acid, ANTIOXIDANT ACTIVITY, BERRY SKIN, SUGARS, IDENTIFICATION, POLYPHENOLS, CULTIVARS, QUALITY, REGION
  • Ankara Üniversitesi Adresli: Evet

Özet

Aim of this study was to determine phenolic compound and organic 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 mu g g(-1) (Sapi Beyaz) to 4269.90 mu g g(-1) (Husni Beyaz) fortartaric acid and from1072.70 mu g g(-1) (Alaki) to 2858.69 mu g g(-1) (Kus Uzumu) for malic acid. Phenolic compound amounts of grape varieties ranged from 4.718 mu g g(-1) (Husni Beyaz) to 33.177 mu g g(-1) (Sapi Yesil) for gallic acid, from 6.293 mu g g(-1) (Beyaz Bineteti) to 20.201 mu g g(-1 )(Alaki) for vanilic acid, from 0.174 mu g g(-1 )(Beyaz Bineteti) to 2.830 mu g g(-1) (Alaki).for rutin, from 0.193 mu g g(-1) (Beyaz Bineteti) to 1.395 mu g g(-1 )(Kus uzumu) for protocatechuic acid, from 0.509 mu g g(-1) (Husni Beyaz) to 12.036 mu g g(-1) (Beyaz Guzane) for clorogenic acid, from 0.050 mu g g(-1 )(Siyah Guzane) to 0.485 mu g g(-1) (Husni Beyaz) for syringic acid, from 0.043 mu g g(-1) (Alaki) to 0.211 mu g g(-1) (Kirmizi Tayfi) for p-coumaric acid, from 0.041 mu g g(-1) (Beyaz Sinciri) to 1.238 mu g g(-1) (Siyah Guzane) for ferulic acid, from 0.023 mu g g(-1) (Beyaz Sinciri) to 1.083 mu g g(-1) (Kus Uzumu) for o(-)coumaric acid from 0.209 mu g g(-1) (Siyah Guzane) to 2.360 mu g g(-1) (Inek Memesi) for resveratrol, from 0.086 mu g g(-1) (Beyaz Sinciri) to 1.228 mu g g(-1) (Alaki) for florodiz.