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

• Published in: Erwerbsobstbau Vol. 64; no. Suppl 1; pp. 25 - 35
• Main Authors: Guler, Ali, Candemir, Ahmet, Ozaltin, Kadir Emre, Asiklar, Fatma Belgin, Saygac, Simin
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-10-2022; Springer Nature B.V
• Subjects: Acids; Agriculture; Antioxidants; Biochemical characteristics; Biochemistry; Biomedical and Life Sciences; Caffeic acid; Catechin; Coumaric acid; Epigallocatechin gallate; Equivalence; Ferulic acid; Flavanols; Fruit juices; Gallic acid; Grapes; Juices; Kaempferol; Life Sciences; Original Article; Originalbeitrag; Parameters; Phenolic compounds; Phenols; Physicochemical properties; Plant Sciences; Quercetin; Resveratrol; Sinapic acid; Sulfonic acid; Vitamin E; Polyphenols; Grape juices; Antioxidant; resveratrol; Correlations
• ISSN: 0014-0309; 1439-0302
• DOI: 10.1007/s10341-022-00681-y

Physicochemical parameters, total phenolic contents, phenolic compositions, and antioxidant activities of Turkish native grape juices as well as the correlations among these parameters were investigated in this study. The total phenolic contents ranged from 99 mg GAE (gallic acid equivalent) to 607 mg GAE per 100 g dry weight (DW). The antioxidant activities of the samples were detected as 0.14–4.97 mM Trolox equivalents per 100 g DW using the cupric reducing antioxidant capacity (CUPRAC), ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The highest antioxidant activity was found in Erkenci Dimrit grape juice. It was determined that caftaric acid was the most common compound among phenolics and (+)-catechin in flavanols. The presence of
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‑resveratrol and (−)-epigallocatechin gallate in all samples was especially important considering their beneficial effects on human health. There were positive correlations between antioxidant activity and caffeic acid, p‑coumaric acid, ferulic acid, sinapic acid, quercetin hydrate, kaempferol,
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-resveratrol, oenin chloride, (−)-epigallocatechin gallate, and total phenolic content. The highest correlation was found between ABTS and CUPRAC (r = 0.99), and the lowest was between FRAP and DPPH (r = 0.89) among the antioxidant capacity methods.