CHANGES IN THE PHYTOCHEMICAL COMPONENTS IN WINE GRAPE VARIETIES DURING THE RIPENING PERIOD

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dc.contributor.authorOzdemir, Gultekin
dc.contributor.authorSogut, Akile Beren
dc.contributor.authorPirinccioglu, Mihdiye
dc.contributor.authorKizil, Goksel
dc.contributor.authorKizil, Murat
dc.date.accessioned2024-04-24T17:44:24Z
dc.date.available2024-04-24T17:44:24Z
dc.date.issued2016
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe aim of this study was to determine phytochemical components of Tannat, Cabernet Sauvignon, Malbec, Merlot and Shiraz wine grape varieties during the ripening period. As amounts of total phenolic compounds in different parts of the grape varieties, the highest total phenolic values for berry peel were found to be 300.58 mu g GAE/mg in Cabernet Sauvignon, 974.23 mu g GAE/mg in Malbec for pulp, 447.01 mu g GAE/mg in Merlot for seed. The total flavonoid content in peel, pulp and seeds of varieties were found to be varied between 46.95 mu g QUE/mg and 148.01 mu g QUE/mg. In conclusion, total bioactive compounds of the grape differed significantly based on variety and grape part. Since higher bioactive compounds were found in pulps for all grape varieties, grapes should be consumed as a whole grape. This study also showed that these grapes are a potential source of natural bioactive compounds. It can be concluded that selected grape varieties and their parts can be considered a good source of phenolic and antioxidants.en_US
dc.description.sponsorshipDicle University Scientific Research Project Coordinatoryen_US
dc.description.sponsorshipThe authors thanks Dicle University Scientific Research Project Coordinatory for its funding of this research.en_US
dc.identifier.endpage93en_US
dc.identifier.issn2285-5653
dc.identifier.issn2286-1580
dc.identifier.startpage85en_US
dc.identifier.urihttps://hdl.handle.net/11468/22017
dc.identifier.volume60en_US
dc.identifier.wosWOS:000414550900015
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoenen_US
dc.publisherUniv Agricultural Sciences & Veterinary Medicine Bucharesten_US
dc.relation.ispartofScientific Papers-Series B-Horticulture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGrapeen_US
dc.subjectDiyarbakiren_US
dc.subjectPhenolicen_US
dc.subjectFlavonoiden_US
dc.subjectClusteren_US
dc.subjectBerryen_US
dc.subjectSeeden_US
dc.titleCHANGES IN THE PHYTOCHEMICAL COMPONENTS IN WINE GRAPE VARIETIES DURING THE RIPENING PERIODen_US
dc.titleCHANGES IN THE PHYTOCHEMICAL COMPONENTS IN WINE GRAPE VARIETIES DURING THE RIPENING PERIOD
dc.typeArticleen_US

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