Determination of Biochemical Characteristics, Antioxidant Activities, and Individual Phenolic Compounds of 13 Native Turkish Grape Juices

Güler, Ali; Candemir, Ahmet; ÖZALTIN, Kadir Emre; AŞIKLAR, Fatma Belgin; Saygac, Simin

doi:10.1007/s10341-022-00681-y

Cited by 4 publications

(1 citation statement)

References 55 publications

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“…Flavonoid group consist of flavan-3-ols, flavonols, and anthocyanin. Flavonoids having high antioxidant power, have several functional properties for human health (Kelebek et al, 2013;Guler et al, 2022). After the drying process, many of the grape polyphenols have high bioavailability.…”

Section: Introductionmentioning

confidence: 99%

Phenolic composition of common produced raisins in Türkiye

Güler

2022

International Journal of Agriculture Environment and Food Sciences

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This study aimed to determine individual phenolic compounds of common produced Turkish raisins. As material, Sultan 7, Antep Karasi and Razaki raisins were used. The HPLC method was performed for the analysis of 11 phenolic compounds. The major phenolic acid was trans-caftaric acid and the major flavan-3-ol was also (+)-catechin. The trans-caftaric acid varied between 21.56 and 46.84 µg/g in the samples and (+)-catechin between 2.21 and 74.12 µg/g. Caffeic acid was the second most abundant phenolic acid with 11.06-21.54 µg/g. The highest gallic acid, (+)-catechin, (-)-epicatechin, caffeic acid and quercetin hydrate concentrations were found in Razaki, and trans-caftaric acid, p-coumaric acid and trans-resveratrol in Antep Karasi. The trans-resveratrol was only detected in Antep Karasi raisin with 0.84 µg/g. The strong significant correlations were observed between investigated phenolic compounds. As result, the phenolic profiles of three Turkish raisins were revealed, and the correlations among these compounds were investigated. The findings on raisins indicated that Turkish raisins are a good source of polyphenols.

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Section: Introductionmentioning

confidence: 99%

Phenolic composition of common produced raisins in Türkiye

Güler

2022

International Journal of Agriculture Environment and Food Sciences

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Resveratrol-based biorefinery models for favoring its inclusion along the market value-added chains: A critical review

Arias,

Costa,

Moreira

et al. 2024

Science of The Total Environment

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Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice

Prieto-Santiago,

Aguiló-Aguayo,

Bravo

et al. 2024

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The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 °C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization.

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Determination of Biochemical Characteristics, Antioxidant Activities, and Individual Phenolic Compounds of 13 Native Turkish Grape Juices

Cited by 4 publications

References 55 publications

Phenolic composition of common produced raisins in Türkiye

Phenolic composition of common produced raisins in Türkiye

Resveratrol-based biorefinery models for favoring its inclusion along the market value-added chains: A critical review

Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice

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