Skip to main navigation menu Skip to main content Skip to site footer
ASPHC Baner

Vol. 21 No. 3 (2022)

Articles

BIOCHEMICAL CHANGES IN SOME TABLE GRAPE CULTIVARS THROUGHOUT THE RIPENING PROCESS

DOI: https://doi.org/10.24326/asphc.2022.3.1
Submitted: October 10, 2019
Published: 2022-06-30

Abstract

This study was conducted to investigate the biochemical changes observed throughout the ripening process from veraison to harvest periods of 13 table grape cultivars of Vitis vinifera L. species. Present findings revealed that total acidity, total phenolics and total antioxidant capacity of the grape cultivars decreased and water soluble dry matter (WSDM) content, must pH and total anthocyanins increased throughout the ripening process. In harvest period, water soluble dry matter (WSDM) contents varied between 17.0% (‘Trakya İlkeren’ and ‘Şilfoni cultivars’) and 21.6% (‘Kureyş’ cultivar); total acidity values varied between 0.42 g l–1 (Tekirdağ Seedless cultivar) and 1.26 g l–1 (‘Kızılatım’ cultivar); must pH values varied between 2.58 (‘Köhnü’ cultivar) and 3.29 (‘Trakya İlkeren’ cultivar); ripening index values varied between 15.60 (‘Şilfoni’ cultivar) and 41.90 (‘Tekirdağ Seedless’ cultivar); total phenolics varied between 723.5 µg GAE g–1 (‘Mazırım’ cultivar) and 2657 µg GAE g–1 (‘Banazı Karası’ cultivar); total antioxidant capacities varied between 4.27 µmol TE g–1 (‘Mazırım’ cultivar) and 8.21 µmol TE g–1 (‘Köhnü’ cultivar); total anthocyanins varied between 32.3 malvidin-3-o-glikozit µg g–1 (‘Kızılatım’ cultivar) and 205.2 malvidin-3-o-glikozit µg g–1 (‘Banazı Karası’ cultivar). Berry skin colors strongly correlated with total phenolics (R2 = 0.9376) and total antioxidant capacity (R2 = 0.8296).

References

  1. Ağaoğlu, Y.S. (2002). Scientific and applied viticulture. Vol. 2: Grape physiology. Kavaklıdere Boks: 5, Ankara, Turkey, pp. 444.
  2. Alonso Borbalan, A.M., Zorro, L., Guillen, D.A., Barroso, C.G. (2003). Study of the polyphenol content of red and white grape varieties by liquid chromatograplıy-mass spectrometry and its relationship to antioxidant power. J. Chromat. A, 1012(1), 31–38. DOI: https://doi.org/10.1016/S0021-9673(03)01187-7
  3. Al-Kaisy, A.M., Sachde, A.G., Ghalib, H.A., Hamel, S.M. (1981). Physical and chemical changes during ripening of some grape varieties grown in Basrah. Am. J. Enol. Vitic., 32(4), 268–271. DOI: https://doi.org/10.5344/ajev.1981.32.4.268
  4. Aydın, M. (2015). The determination of some chemical contents in different maturation period grape varieties grown in Amasya. M.Sc. Thesis, Gaziosmanpaşa University, Graduate School of Natural and Applied Sciences, Horticulture Department, pp. 52.
  5. Bakker, J., Preston, N.W., Timberlake, C.F. (1986). The determination of antochiyanins in agening red wines: comparison of HPLC and spectral methods. Amer. J. Enol. Vitic., 37, 121–126. DOI: https://doi.org/10.5344/ajev.1986.37.2.121
  6. Bozan B., Tosun G., Özcan D. (2008). Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity. Food Chem., 109, 426–430. DOI: https://doi.org/10.1016/j.foodchem.2007.12.056
  7. Calo A., Tomasi D., Crespan M., Costacurta A., (1996). Relation­ship between environmental factors and the dynamics of growth and composition of the grapevine. Proc. Workshop Sperimentale Per La Viticoltura Canegliano, 265–299. DOI: https://doi.org/10.17660/ActaHortic.1996.427.27
  8. Cangi R., Saraçoğlu O., Uluocak E., Kılıç D., Şen A. (2011). The chemical changes of some wine grape varieties during ripening period in Kazova (Tokat) ecology. Igdir Univ. J. Inst. Sci. Tech., 1(3), 9–14.
  9. Çelik H., Özgen M., Serçe S., Kaya C. (2008). Phytochemical acumulation and antioxidant capacity at four maturity stages of Cranberry Fruit. Sci. Hortic., 117(4), 345–348. DOI: https://doi.org/10.1016/j.scienta.2008.05.005
  10. Çetin, E.S., Babalık, Z., Göktürk Baydar, N. (2012). Determination of total carbohydrate, phenolic compound, anthocyanin, β-carotene and vitamin C content on berries in some table grape varieties. IV. National Berry Fruits Symposium Proceedings, 151–156.
  11. Deryaoğlu, A., Canbaş, A. (2003). Physical and chemical changes occured during maturation of Öküzgözü grape variety grown in Elazığ region. J. Food, 28(2), 131–140.
  12. Eyduran, S.P., Akin, M., Ercişli, S., Eyduran, E., Maghradze, D. (2015). Sugars, organic acids, and phenolic compounds of ancient grape cultivars (Vitis Vinifera L.) from Igdir province of eastern Turkey. Biol. Res., 48, 1–8. DOI: https://doi.org/10.1186/0717-6287-48-2
  13. Fanizza G. (1982). Factor analyses for the choice of a criterion of wine grape (v.v.) maturity in warm regions. Vitis, 21(4), 334–336.
  14. Fidan, Y., Eriş, A. (1974). A research on determination of ripening time of Hafızali and Karagevrek grape cultivars grafted on different rootstocks. Agric. Fac. Yearbook Ankara Univ., 24(3–4), 324– 339.
  15. Giusti, M.M., Wrolstad, R.E. (2005). Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Handbook of food analytical chemistry, Wrolstad, R.E., Schwartz, S.J. (eds.). Wiley, New York,19–31.
  16. Gomez, E., Martinez, A., Laencina, J. (1995). Chances in volatile compounds during maturation of same grape varieties. J. Sci. Food Agric, 67, 229–233. DOI: https://doi.org/10.1002/jsfa.2740670213
  17. Göktürk-Baydar, N., Çetin, A.S., Hallaç, F., Babalık, Z. (2005). Determination of phenolic compounds in grapes by spectrophotometric method. Turkey 6th Viticulture Symposium Proceedings, 1, 329–334.
  18. Jackson, D.I., Lombard, P.B. (1993). Environmental and management practices affecting grape composition and wine quality-a rewiev. Amr. J. Enol. Vitic., 44(4), 409–430. DOI: https://doi.org/10.5344/ajev.1993.44.4.409
  19. Jin, Z.M., He, J.J., Bi, H.Q., Cui, X.Y., Duan, C.Q. (2009). Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China. Molecules, 14(12), 4922–4935. DOI: https://doi.org/10.3390/molecules14124922
  20. Kara, Z., Gerçekcioğlu, R. (1993). A research on some maturity characteristics of narince grape variety grafted to 12 different american vine rootstocks. J. Agric. Fac., 3(5), 5–17.
  21. Karanis, C., Çelik, H. (2002). Investigation of changes in berry contents of some grape varieties grown in Amasya and determination of optimum harvest times. Turkey 5th Viticulture and Oenology Symposium Proceedings, 441–448.
  22. Karasu, S., Baslar, M., Karaman, S., Kilicli, M., Us, A.A., Yaman, H., Sagdic, O. (2016). Characterization of some bioactive compounds and physicochemical properties of grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin. Turkish J. Agric. For., 40, 177–185. DOI: https://doi.org/10.3906/tar-1502-38
  23. Kunter, B., Cantürk, S., Keskin, N. (2013). Histochemical structure of grape berry. Iğdır Univ. J. Inst. Sci. Tech., 3(2), 17–24.
  24. Mazza, G. (1995). Anthocyanins in grapes and grape products. Crit. Rev. Food Sci. Nutr., 35(4), 341–371. DOI: https://doi.org/10.1080/10408399509527704
  25. Navarro, S., León, M., Roca-Pérez, L., Boluda, R., García-Ferriz, L., Pérez-Bermúdez, P., Gavidia, I. (2008). Characterisation of Bobal and Crujidera grape cultivars, in comparison with Tempranillo and Cabemet Sauvignon: Evolution of leaf macronutrients
  26. and berry composition during grape ripening. Food Chem., 108(1), 182–190. https://doi.org/10.1016/j.foodchem.2007.10.060 DOI: https://doi.org/10.1016/j.foodchem.2007.10.060
  27. Orak, H.H. (2007). Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations. Sci. Hort, 111, 235–241. DOI: https://doi.org/10.1016/j.scienta.2006.10.019
  28. Ough, C.S., Amerine, M.A. (1988). Methods for analysis of musts and wines. John Wiley and Sons. New York, pp. 377.
  29. Özdemir, G., Söğüt, A.B., Pirinççioğlu, M., Kızıl, G., Kızıl, M. (2016). Changes in the phytochemical components in wine grape varieties during the ripening period. Sci. Papers, B, Hortic., 15, 85–93.
  30. Özgen, M., Reese, R.N., Tulio, A.Z., Miller, A.R., Scheerens, J.C. (2006). Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sul- fonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2’-diphenyl-l-picıylhydrazyl PPPH) methods. J. Agric. Food Chem., 54, 1151–1157. DOI: https://doi.org/10.1021/jf051960d
  31. Özgen, M., Torun, A.A., Ercişli, S., Serçe, S. (2009). Changes in chemical composition, antioxidant activities and total phe­nolic content of arbutus andrachne fruits at different matu­ration stages. Italian J. Food Sci., 21(l), 65–72.
  32. Sabır, A., Kafkas, E., Tangolar, S. (2010). Distribution of major sugars, acids and total phenols in juice of five grapevine (Vitis spp.) cultivars at different stages of berry development. Spanish J. Agric. Res., 8(2), 425–433. DOI: https://doi.org/10.5424/sjar/2010082-1186
  33. Scheerens, J.C., Steiner. T.E., Tulio, Z. Jr, Ozgen, M., Miller, D.D., Reese, R.N., Miller, A.R, Ferree, D.C. (2005). The commercial potential and antioxidant characteristics of unique varietal grape juices. Hort. Sci., 40(4), 386. DOI: https://doi.org/10.21273/HORTSCI.40.4.1069E
  34. Singleton, V.L., Rossi, J.L. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Amr. J. Enol. Viticult., 16, 144–158.
  35. Söylemezoğlu, G., Tahmaz, H., Yüksel, D., Göktürk-Baydar, N. (2015). Determination of phenolic compounds on some table and wine grape varieties. Agric. Food Sci. J. Selçuk Univ., 27(S), 375–383.
  36. Şen, A. (2008). Determination of the effect heat summation and optimum harvest time of some grape cultivars grown in Kazova (Tokat) ecology. M.Sc. Thesis, Gaziosmanpaşa University, Graduate School of Natural and Applied Sciences, Horticulture Department, pp. 79.
  37. Tangolar, S., Özdemir, G., Bilir, H., Sabır, A. (2005). Determination of cluster and berry properties of some grape cultivars in Pozantı/ Adana conditions. Turkey 6th Viticulture Symposium Proceeding, Vol, 1, 58–64.
  38. Uluocak, E. (2010). The physical and chemical changes during ripening period of some wine grape varieties grown in Kazova Ttokat) ecology. M.Sc. Thesis, Gaziosmanpaşa University, Graduate School of Natural and Applied Sciences, Hotriculture Department, pp. 78.
  39. Yang, J., Martinson, T.E., Liu, R.H. (2009). Phytochemical profiles and antioxidant activities of wine grapes. Food Chem., 116(1), 332–339. https://doi.org/10.1016/j.foodchem.2009.02.021 DOI: https://doi.org/10.1016/j.foodchem.2009.02.021

Downloads

Download data is not yet available.

Similar Articles

<< < 7 8 9 10 11 12 13 14 15 16 > >> 

You may also start an advanced similarity search for this article.