Some chemical phenolic content and antioxidant activity variations in different parts of grape berry

Year 2018, Volume 35 Issue 1, 1 - 10, 01.06.2018

Arzu Bayır Yeğin , Halil İbrahim Uzun

https://doi.org/10.16882/derim.2018.298997

Cited By: 2

Abstract

Total
phenolics, total flavonoids and antiradical activity of skin, seed, peel and
whole berry in 12 grape (7 cultivar, 5 wild-type) genotypes grown in Turkey
were examined. Antioxidant activity was determined by DPPH (2.2-diphenyl-1-
picrylhydrazyl) assay. Highest amount of total phenolics were measured in the
seeds of white coloured Hafızali cultivar (1694 mg GAE (gallic acid equivalent)
100 g FW^-1 (fresh weight)) while minimum (305 mg GAE 100 gFW^-1)
in the peel of same cultivar. Total flavonoids ranged from 131 to 714 mg CTE
(catechin equivalent) 100 gFW^-1 in all parts of grapes tested. The
highest amount of total phenolic and flavonoid content were measured in the
seeds of all cultivars or types and followed by skin, whole berry and pulp,
respectively. Seed extracts showed higher antioxidant activity than that of
other berry extracts and BHT.

Keywords

Antioxidant activity, Phenolic compound, Flavonoid, Vitis vinifera

Bazı üzüm genotiplerinin farklı kısımlarının fenolik madde ve antioksidan aktivite değişimleri

Abstract

Ülkemizde yetişen 12 üzüm (7 tane çeşit, 5 tane
yabani tip) genotipine ait üzüm tanelerinin kabuk, çekirdek, tane eti ve bütün
üzüm tanesinden elde edilen ekstraklardaki, toplam fenolik madde miktarı
(TPMM), toplam flavonoid madde miktarı (TFMM) ve antioksidan aktiviteler
incelenmiştir. Antioksidan aktivite DPPH (2.2-difenil-1- pikrilhidrazil)
yöntemiyle ölçülmüştür. TPMM en yüksek Hafızali çeşidinin çekirdeğinde 1694 mg
GAE (gallik asit eşdeğeri) 100 gYA^-1 (yaş ağırlık), en düşük ise
aynı çeşidin tane etinde (305 mg GAE 100 gYA^-1) saptanmıştır. TFMM
incelenen tüm üzümlerde 131-714 mg CTE (kateşin eşdeğeri) 100 gYA^-1
arasında değiştiği saptanmıştır. Üzüm örnekleri, toplam fenolik madde ve toplam
flavonoid bakımından karşılaştırıldığında, en yüksek miktarlar üzüm
çekirdeklerinde bulunmuş; bunu üzüm kabuğu, üzüm tanesi ve tane eti izlemiştir.
Ayrıca, çekirdekler diğer bitki kısımlarına ve BHT (Butillenmiş Hidroksi
Toluen)’ye göre daha yüksek antioksidan aktivite göstermiştir.

Keywords

Vitis vinifera, Flavonoid, Fenolik madde, Antioksidan aktivite

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