Physicochemical, Phenolic, and Antioxidant Profiles of Vitis vinifera L. and Vitis labrusca L. Grapes From Artvin, Eastern Black Sea Region

KARA Y., Aybar M., KOLAYLI S.

Journal of Food Science, cilt.90, sa.7, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 90 Sayı: 7
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1111/1750-3841.70435
  • Dergi Adı: Journal of Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Computer & Applied Sciences, Environment Index, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database, DIALNET
  • Anahtar Kelimeler: antioxidants, grapes, Isabella, phenolic, resveratrol, sugar
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

Grapes (Vitis spp.) are the most extensively cultivated fruit globally, with their composition influenced by genotype and geographical factors. This study aimed to comprehensively evaluate the physicochemical characteristics, bioactive compound profiles, and antioxidant capacities of Vitis vinifera L. and Vitis labrusca L. grapes cultivated in the Artvin region of Türkiye, in order to highlight their nutritional and functional potential and to contribute to the scientific understanding of regional grape biodiversity, which remains underexplored. The samples were analyzed for size, color, total soluble solids, and sugar composition. Fructose and glucose were identified as the predominant sugars, with total sugar content ranging from 3.40% to 9.80%. Antioxidant activity was assessed using ferric reducing antioxidant power (FRAP) and DPPH radical scavenging assays. Phenolic composition was determined via HPLC-PDA using 26 phenolic standards, including resveratrol. The total phenolic content (TPC) varied between 28.67 and 113.54 mg GAE/100 g FW. Catechin, epicatechin, rutin, chrysin, pinocembrin, gallic acid, and resveratrol are common phenolic compounds found in grapes. It was determined that the sugar and phenolic compound profiles of grape varieties in the Artvin region are similar; however, their concentrations exhibit variations.