Correlation between browning degree and composition of importantTurkish white wine grape varieties

Ünal, Mustafa; Şener, Aysun

doi:10.3906/tar-1412-54

Cited by 7 publications

(7 citation statements)

References 28 publications

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“…This indeed happened because P. expansum is a pathogen of citrus fruits . The antifungal activity of d ‐limonene against Trichophyton rubrum (dermatophytic nail infection) and yeasts ( Saccharomyces cerevisiae ) are also reported in other studies …”

Section: Resultsmentioning

confidence: 57%

Polystyrene bioactive nanofibers using orange oil as an ecofriendly solvent

Miranda

Mattoso

Bresolin

et al. 2018

J of Applied Polymer Sci

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Solution blow spun polystyrene (PS) nanofibers were produced from 20 to 30 wt % PS solutions using toluene (industrial solvent) and orange oil (green solvent). The latter being composed of D-limonene (97.06%) as determined by gas chromatography-mass spectroscopy. The rheological behavior and volatility of the solvents and polymer solutions were correlated with fiber morphology, accessed by scanning electron microscopy. Thermal analysis was used to determine the thermal behavior of fibers. The antimicrobial activity of orange oil was tested for potential applications of the spun mats in active food packaging. Results showed that the nanofibers spun from orange oil solutions had average diameters of 306 AE 74 nm as opposed to 441 AE 110 nm for toluene. Moreover, when compared with fiber spun from toluene solutions, orange oil yielded more flexible fibers with slightly lower contact angles and better antimicrobial properties due to the presence of residual oil confirmed by Fourier-transform infrared spectroscopy.

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Section: Resultsmentioning

confidence: 57%

Polystyrene bioactive nanofibers using orange oil as an ecofriendly solvent

Miranda

Mattoso

Bresolin

et al. 2018

J of Applied Polymer Sci

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“…Enzymatic browning is catalyzed by PPO upon crushing or processing of grapes during vinification of white wine. Nonenzymatic browning can occur both in grape must and wine [3], [4]. However, enzymatic browning almost entirely occurs in grape must [5].…”

Section: Introductionmentioning

confidence: 99%

“…Reaction of o-quinones with glutathione results in the formation of 2-S-glutathionyl caffeoyl tartaric acid (also called grape reaction product, GRP). GRP is a colorless compound and not oxidizable by PPO [4]. Therefore, the formation of GRP is believed to limit the must browning.…”

Section: Introductionmentioning

confidence: 99%

“…It has been postulated that cysteine, which has long been known to be a PPO inhibitor, can have similar effects. Susceptibility of grape varieties to browning varies, which might be attributed to the differences in the content of reductive species that can react with quinines, such as glutathione and ascorbic acid, as well as cysteine [4].…”

Section: Introductionmentioning

confidence: 99%

“…This variety is an important variety for the wine industry in Turkey. It comprises around 25% of the total vineyards of the region [4], [6]. Therefore, it is important to control the PPO activity, as well as to determine its characteristics associated with the variety.…”

Section: Introductionmentioning

confidence: 99%

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Biochemical Properties of Emir Grape Polyphenol Oxidase as Affected by Harvest Year

Ünal¹,

Şener²

2016

IPCBEE

Self Cite

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Abstract.Effect of harvest year on biochemical properties of polyphenol oxidase (PPO) from Narince grapes was studied in 2006 and 2007.The optimum pH of the enzyme in both years were found to be 5.49 whereas optimum temperature for enzyme activity was 30°C in the year 2006 and 35°C in the year 2007. The apparent substrate specificities were established from V max /K m as: caffeic acid > 4-methylcatechol >catechol >pyrogallol for two enzymes in both years. There were marked differences between the two enzymes in terms of thermal stability. The effects of inhibitors varied in a dose dependent manner and according to the harvest year.

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Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios

Yeler

Nas

2021

Food Sci. Technol

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Grape pomace, a press residue of winemaking process, has great usage potential in many fields because of its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production of food colorant from grape pomace (variety of öküzgözü) under different extraction conditions, thus utilising waste of wine production. The dried grape pomace was extracted at 3 various temperatures, 4 different periods and 5 different solvent ratios. 12 different anthocyanins, the free radical scavenging activity, total phenolic content and total monomeric anthocyanin of the extracts were determined and values of the samples ranged between 5.2-676.1 (mg/kg), 1.99-3.65 (IC 50 mg/mL), 83.68-1598.57 (mg gallic acid/100 g) and 730.7-1850.3 (mg/100 g as mv-3-glc equivalents), respectively. The most suitable temperature, time and solvent ratio for the highest extraction of anthocyanins were obtained at 50 °C and 50:50, 180 min, respectively.

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Correlation between browning degree and composition of importantTurkish white wine grape varieties

Cited by 7 publications

References 28 publications

Polystyrene bioactive nanofibers using orange oil as an ecofriendly solvent

Polystyrene bioactive nanofibers using orange oil as an ecofriendly solvent

Biochemical Properties of Emir Grape Polyphenol Oxidase as Affected by Harvest Year

Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios

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