Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black ‘Isabel’ Grape (Vitis vinifera L. x Vitis labrusca L.)

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dc.identifier.uri http://dx.doi.org/10.15488/10550
dc.identifier.uri https://www.repo.uni-hannover.de/handle/123456789/10627
dc.contributor.author Kurt-Celebi, Aynur
dc.contributor.author Colak, Nesrin
dc.contributor.author Hayirlioglu-Ayaz, Sema
dc.contributor.author Veličkovska, Sanja Kostadinović
dc.contributor.author Ilieva, Fidanka
dc.contributor.author Esatbeyoglu, Tuba
dc.contributor.author Ayaz, Faik Ahmet
dc.date.accessioned 2021-03-17T13:48:22Z
dc.date.available 2021-03-17T13:48:22Z
dc.date.issued 2020
dc.identifier.citation Kurt-Celebi, A.; Colak, N.; Hayirlioglu-Ayaz, S.; Veličkovska, S.K.; Ilieva, F. et al.: Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black ‘Isabel’ Grape (Vitis vinifera L. x Vitis labrusca L.). In: Molecules 25 (2020), Nr. 17, 3845. DOI: https://doi.org/10.3390/molecules25173845
dc.description.abstract Grapes are one of the most economically important fruits in the world and are of considerable benefit to human health due to their phenolic compounds. The black ‘Isabel’ grape (V. vinifera L. x V. labrusca L.) is widely grown in the Black Sea region of Turkey, where it is attracting increasing interest. The aim of this study was to investigate phenolic compounds and antioxidant capacity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and CUPRAC (CUPric Reducing Antioxidant Capacity)) in the grape during berry development, which has been not reported yet from the region. A trend towards an increase in total phenolic compounds, flavonoid, and anthocyanin contents and antioxidant capacity values was observed from un-ripened to overly ripened berries. In addition, anthocyanins in berries and proanthocyanidins seeds were characterized during berry development. Accordingly, malvidin-3-O-glucoside was the major anthocyanin in skin (1.05–1729 mg/kg fresh weight (fw)) and whole berry (0.23–895 mg/kg fw), followed by the content of peonidin-3-O-glucoside (0.98–799 mg/kg fw and 0.15–202 mg/kg fw, respectively). After veraison (onset of ripening or change of color in the grape berries), all proanthocyanidins showed a gradual decrease through ripening. The results showed that anthocyanins and proanthocyanidins in the grape showed significant stage-dependent changes with positive or negative strong correlations. Considering the phenolic compounds, an optimum harvest date of the grape might be suggested between mid-September and mid-October (263 and 293 DAFBs). © 2020 by the authors. eng
dc.language.iso eng
dc.publisher Basel : MDPI AG
dc.relation.ispartofseries Molecules 25 (2020), Nr. 17
dc.rights CC BY 4.0 Unported
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject Anthocyanins eng
dc.subject Black Sea, antioxidant activity eng
dc.subject Development eng
dc.subject Grape eng
dc.subject Proanthocyanidins eng
dc.subject Seed eng
dc.subject Skin eng
dc.subject Vitis labrusca eng
dc.subject Vitis vinifera eng
dc.subject.ddc 540 | Chemie ger
dc.title Accumulation of Phenolic Compounds and Antioxidant Capacity during Berry Development in Black ‘Isabel’ Grape (Vitis vinifera L. x Vitis labrusca L.)
dc.type article
dc.type Text
dc.relation.essn 1420-3049
dc.relation.doi https://doi.org/10.3390/molecules25173845
dc.bibliographicCitation.issue 17
dc.bibliographicCitation.volume 25
dc.bibliographicCitation.firstPage 3845
dc.description.version publishedVersion
tib.accessRights frei zug�nglich


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