Organic acid profile of Turkish white grapes and grape juices

Soyer, Yeşim; Koca, Nuray; Karadeniz, Feryal

doi:10.1016/s0889-1575(03)00065-6

Cited by 140 publications

(80 citation statements)

References 11 publications

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“…They found out that the contents of tartaric and malic acids ranged from 7.95 g/l to 4.70 g/l and from 5.0-1.6 g/l, respectively. Soyer et al (2003) evaluated the contents of organic acids in grapes of white cultivars and found out the following: the content of citric acid ranged from 0.30 g/l to 0.16 g/l, that of tartaric acid from 4.98 g/l to 7.48 g/l, and that of malic acid from 1.43 g/l to 3.40 g/l.…”

Section: Resultsmentioning

confidence: 99%

Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids

Pavloušek¹,

Kumšta²

2011

Czech J. Food Sci.

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Abstract:Pavloušek P., Kumšta M. (2011): Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids. Czech J. Food Sci., 29: 361-372.The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt with in this study. Its objective was to analyse and critically evaluate the primary metabolites in new interspecific varieties and, based on a comparison with European varieties of grapevine (Vitis vinifera L.), to find out the similarities and also possible differences between them. The study evaluates and compares 4 conventional varieties of Vitis vinifera with 11 new interspecific cultivars. The contents and compositions of the individual sugars and acids were estimated by means of the HPLC method. Most of these varieties belong to the group with either medium or low content of malic acid, i.e. with a medium to high β ratio. This corroborates the similarity of interspecific varieties to those of V. vinifera. The cluster analysis identified the existence of two interesting groups of varieties: the first one involved the varieties Riesling, Nativa, Marlen, and Kofranka while the other group consisted of varieties Blaufränkisch, Blauer Portugieser, and Laurot. This observation also indicates similarity between Vitis vinifera L. varieties and interspecific cultivars and demonstrates that the contents of the primary metabolites (i.e. sugars and organic acids) are also comparable.

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Section: Resultsmentioning

confidence: 99%

Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids

Pavloušek¹,

Kumšta²

2011

Czech J. Food Sci.

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“…It was found that the major organic acid was malic acid in studied soft drinks and it represented more than 90% of total acidity in carbonated drinks and ice tea and 85% of that of sherbet. It was reported that the organic acid distribution related to concentrate additive was affected by various factors including koruk maturity, variety, climate, location and processing technology (12,17,21,32). In current study, the usability of koruk juice in the production of ice tea, carbonated drink and sherbet was evaluated.…”

Section: Organic Acid Profile Of Soft Drinksmentioning

confidence: 97%

“…Moreover, these are sources of organic acid and have antimicrobial effects. For this reasons, different researchers carried out various studies on defining the composition, properties and the clarification of koruk juice (9)(10)(11)(12)(13)(14)(15), on the quality of grape juice and its variability of different storage conditions (16)(17)(18)(19)(20)(21)(22)(23), although there are limited studies concerning the usability of koruk juice for soft drinks manufacturing.…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

Güler

Tokuşoğlu

2016

Natural Science and Discovery

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“…Organic acids and sugars contribute to the taste of product, especially in fresh fruits. In addition to increasing the attractiveness of mulberry fruits for consumption, these components, along with antioxidant substances, have found use in diverse areas of pharmacology (Soyer et al 2003). Chemical content and antioxidant capacity of fruits are influenced by numerous factors.…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey

Gündoğdu

Canan

Geçer

et al. 2017

Folia Horticulturae

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The study was carried out in 2014 and 2015, and aimed to determine some important biochemical and antioxidant characteristics of the fruits of mulberry (Morus spp.) cultivars and genotypes found in Malatya (Turkey). Phenolic compounds (protocatechuic acid, vanillic acid, ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, o-coumaric acid, phloridzin and ferulic acid), organic acids, sugars, vitamin C and antioxidant capacity were analyzed in sampled fruits. The results showed that most of the biochemical content and antioxidant capacities of the cultivars and genotypes were significantly different from one another (p < 0.05). Among the phenolic compounds, rutin (118.23 mg 100 g ) were determined to have the highest values for most of the fruit samples. Malic acid and citric acid were dominant among the organic acids for all the cultivars and genotypes except 44-Nrk-05. Glucose was measured as a more abundant sugar than fructose and sucrose in all samples. Antioxidant capacity, on the other hand, varied between 6.17 and 21.13 µmol TE g -1 among the cultivars and genotypes analyzed.Ke y wor d s: cultivar, genotype, mulberry, phytochemicals

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Organic acid profile of Turkish white grapes and grape juices

Cited by 140 publications

References 11 publications

Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids

Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids

Quality Evaluation, Total Phenolic Content, Organic Acid Profiles and Antioxidant Activity of Soft Drinks with Koruk (Sour Grape) Concentrate

Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey

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