Denizli-Çal yöresinde yetiştirilen şaraplık üzüm çeşitlerinin farklı dokularında fenolik bileşik içeriklerinin belirlenmesi

Yıl 2019, Cilt: 48 Sayı: 1, 39 - 48, 29.03.2019

Hande Tahmaz , Gökhan Söylemezoğlu

Öz

Fenolik bileşikler üzümlere organoleptik özellikler kazandırmasının yanı sıra asmaları stres faktörlerine karşı koruyan bileşiklerdir. Bu bileşikler aynı zamanda insan sağlığına yararlı antioksidatif özelliklere sahiptirler. Fenolik bileşiklerin miktarları üzüm çeşitlerine ve dokulara göre değişmektedir. Bu araştırmada Denizli ilinin Çal ilçesinde yetiştirilen şaraplık üzüm çeşitlerinin farklı dokularında fenolik bileşik içeriklerinin belirlenmesi amaçlanmıştır. Boğazkere, Cabernet Sauvignon, Çal Karası, Merlot ve Öküzgözü (Vitis vinifera L.) çeşitlerine ait çekirdek, kabuk, salkım iskeleti ve yapraklar fenolik bileşik içerikleri ve antioksidan kapasiteleri yönüyle incelenmiştir. Araştırma sonuçlarına göre Öküzgözü çeşidi, dokularındaki fenolik bileşik içerikleri yönüyle ön plana çıkmıştır. En yüksek antioksidan kapasite (1.133,8 μmol trolox g⁻¹ Kuru Ağırlık), (+)–kateşin (29.652 mg kg⁻¹ Kuru Ağırlık), rutin (460,7 mg kg⁻¹ Kuru Ağırlık) ve trans–resveratrol (45,5 mg kg⁻¹ Kuru Ağırlık) miktarları Öküzgözü çeşidinin dokularından elde edilmiştir. Araştırmadan elde edilen bir diğer önemli sonuç ise, salkım iskeletinin de çekirdek gibi yüksek fenolik bileşik içeriğine sahip olduğunun tespit edilmesidir.

Anahtar Kelimeler

üzüm, çekirdek, kabuk, salkım iskeleti, yaprak, trans-resveratrol, antioksidan kapasite

Destekleyen Kurum

Ankara Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Proje Numarası

11B4347003

Teşekkür

11B4347003 kod numaralı ve "Ülkemizde yetiştirilen asma tür ve çeşitlerinde antioksidan, resveratrol ve diğer fenolik bileşiklerin belirlenmesi üzerinde bir araştırma" isimli projeye sağladığı destek için Ankara Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğüne teşekkür ederiz

Determination of phenolic compound contents in different grape tissues of wine grape varieties grown in Çal-Denizli region

Öz

Phenolic compounds provide organoleptic properties to grapes as well as compounds that protect vines against stress factors. These compounds also have antioxidative properties for human health. The amounts of phenolic compounds vary according to grape varieties and tissues. This research was carried out to determine phenolic compound contents in different tissues of wine grape varieties grown in Denizli–Çal province. Seeds, skins, stems and leaves of the Boğazkere, Cabernet Sauvignon, Çal Karası, Merlot and Öküzgözü were investigated in terms of phenolic compound contents and antioxidant capacities. Results show that, Öküzgözü variety has come to the for front in terms of phenolic compounds contents in the tissues. The highest antioxidant capacity (1.133,8) μmol trolox g⁻¹ Dry Weight, (+)–catechin (29.652 mg kg⁻¹ Dry Weight) and rutin (460,7 mg kg⁻¹ Dry Weight) were found in Öküzgözü variety tissues. Another important result obtained from the research is that the stem has a high phenolic compound content such as seed.

Anahtar Kelimeler

grape, seed, skin, stem, leaf, trans-resveratrol, antioxidant capacity

Proje Numarası

11B4347003

Kaynakça

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