Comparative Study of Sugars, Organic Acids and trans-Resveratrol in Red and White Grapes Grown in Denizli Region, Turkey

M. Otag; C. Kadakal

doi:10.14233/ajchem.2015.19165

Issue

Vol. 27 No. 8 (2015): Vol 27 Issue 8

Issue Published : April 27, 2015

This work is licensed under a Creative Commons Attribution 4.0 International License.

Comparative Study of Sugars, Organic Acids and trans-Resveratrol in Red and White Grapes Grown in Denizli Region, Turkey

https://doi.org/10.14233/ajchem.2015.19165

M. Otag

Department of Food Engineering, Engineering Faculty, Pamukkale University, 20020 Kinikli, Denizli, Turkey

C. Kadakal

Department of Food Engineering, Engineering Faculty, Pamukkale University, 20020 Kinikli, Denizli, Turkey

Corresponding Author(s) : M. Otag

motag10@posta.pau.edu.tr; otagmustafa@hotmail.com

Asian Journal of Chemistry, Vol. 27 No. 8 (2015): Vol 27 Issue 8
Article Published : April 28, 2015

Abstract

Grape berry ripening includes a broad range of physical and biochemical processes. In this study, compare the changes in organic acid, sugar and trans-resveratrol content during at four different ripening stages (lag phase, veraison, maturity and late harvest) between red (Çalkarasi and Shiraz) and white (Sultana and Round Seedless) grapes grown in Denizli region were investigated. Analysis was carried out using the high performance liquid chromatography-diode array detector (HPLC-DAD). Glucose and fructose content was increased between lag phase stages and late harvest stages. Tartaric and malic acid content of all cultivars decreased throughout the maturation period. A continuous decrease in trans-resveratrol content in all varieties was observed during ripening.

Keywords

Grape Organic acids trans-Resveratrol HPLC Ripening

Otag, M., & Kadakal, C. (2015). Comparative Study of Sugars, Organic Acids and trans-Resveratrol in Red and White Grapes Grown in Denizli Region, Turkey. Asian Journal of Chemistry, 27(8), 3121–3126. https://doi.org/10.14233/ajchem.2015.19165

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References

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M.A. Esteban, M.J. Villanueva and J.R. Lissarrague, Am. J. Enol. Vitic., 50, 418 (1999).
R. Ninio, E. Lewinsohn, Y. Mizrahi and Y. Sitrit, J. Agric. Food Chem., 51, 797 (2003); doi:10.1021/jf020840s.
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T.S. Figueiras, M.T. Neves-Petersen and S.B. Petersen, J. Fluoresc., 21, 1897 (2011); doi:10.1007/s10895-011-0886-3.
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R.E. King, J.A. Bomser and D.B. Min, Compr. Rev. Food Sci. Food Saf., 5, 65 (2006); doi:10.1111/j.1541-4337.2006.00001.x.
L.M. Chung, M.R. Park, J.C. Chun and S.J. Yun, Plant Sci., 164, 103 (2003); doi:10.1016/S0168-9452(02)00341-2.
A. Versari, G.P. Parpinello, G.B. Tornielli, R. Ferrarini and C. Giulivo, J. Agric. Food Chem., 49, 5531 (2001); doi:10.1021/jf010672o.
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J.B. Jiménez, J.M. Orea, A.G. Ureña, P. Escribano, P.L. Osa and A. Guadarrama, Eur. Food Res. Technol., 224, 373 (2006); doi:10.1007/s00217-006-0329-6.
L.L. Creasy and M. Coffee, J. Am. Soc. Hortic. Sci., 113, 230 (1988).
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O. Lamikanra, I. Inyang and S. Leong, J. Agric. Food Chem., 43, 3026 (1995); doi:10.1021/jf00060a007.
A.G. Perez, R. Olias, J. Espada, J.M. Olias and C. Sanz, J. Agric. Food Chem., 45, 3545 (1997); doi:10.1021/jf9701704.
P. Jeandet, R. Bessis and B. Gautheron, Am. J. Enol. Vitic., 42, 41 (1991).
A.O.A.C., Association of Official Agricultural Chemists, Official Methods of Analysis, Washington, D.C. (1990).
A. Winkler, J. Cook, W. Kliewer and L. Lider, General Viticulture, University of California Press, Berkeley (1974).

References

M.G. Mullins, A. Bouquet and L. Williams, Biology of the Grapevines, Cambridge University Press, New York, pp. 4-17 (2007).

Z. Liang, M. Sang, P. Fan, B. Wu, L. Wang, W. Duan and S. Li, J. Food Sci., 76, 1231 (2011); doi:10.1111/j.1750-3841.2011.02408.x.

L.G. Deluc, J. Grimplet, M.D. Wheatley, R.L. Tillett, D.R. Quilici, C. Osborne, D.A. Schooley, K.A. Schlauch, J.C. Cushman and G.R. Cramer, BMC Genomics, 8, 429 (2007); doi:10.1186/1471-2164-8-429.

P. Ribéreau-Gayon, D. Dubordieu, B. Donèche and A. Lonvaud-Funel, Handbook of Enology. I: The Microbiology of Wine and Vinification, Wiley, New York, pp. 410-419 (1998).

B.G. Coombe and G.R. Bishop, Aust. J. Agric. Res., 31, 499 (1980); doi:10.1071/AR9800499.

B.A. Uhlig and P.R. Clingeleffer, Am. J. Enol. Vitic., 49, 375 (1998).

A. Topalovic and M.K. Petkovsek, J. Food Agric. Environ., 8, 223 (2010).

H.F. Liu, B.H. Wu, P.G. Fan, S.H. Li and L.S. Li, J. Sci. Food Agric., 86, 1526 (2006); doi:10.1002/jsfa.2541.

M.A. Esteban, M.J. Villanueva and J.R. Lissarrague, Am. J. Enol. Vitic., 50, 418 (1999).

R. Ninio, E. Lewinsohn, Y. Mizrahi and Y. Sitrit, J. Agric. Food Chem., 51, 797 (2003); doi:10.1021/jf020840s.

D. Rusjan, Z. Korosec-Koruza and R. Veberic, Eur. J. Hortic. Sci., 73, 124 (2008).

T.S. Figueiras, M.T. Neves-Petersen and S.B. Petersen, J. Fluoresc., 21, 1897 (2011); doi:10.1007/s10895-011-0886-3.

J. Burns, A. Crozier and M.E. Lean, Nutr. Metab. Cardiovasc. Dis., 11, 249 (2001).

R.E. King, J.A. Bomser and D.B. Min, Compr. Rev. Food Sci. Food Saf., 5, 65 (2006); doi:10.1111/j.1541-4337.2006.00001.x.

L.M. Chung, M.R. Park, J.C. Chun and S.J. Yun, Plant Sci., 164, 103 (2003); doi:10.1016/S0168-9452(02)00341-2.

A. Versari, G.P. Parpinello, G.B. Tornielli, R. Ferrarini and C. Giulivo, J. Agric. Food Chem., 49, 5531 (2001); doi:10.1021/jf010672o.

B. Grimmig, M. Nuria Gonzalez-Perez, G. Welzl, J. Penuelas, R. Schubert, R. Hain, B. Heidenreich, C. Betz, C. Langebartels, D. Ernst and H. Sandermann Jr., Plant Physiol. Biochem., 40, 865 (2002); doi:10.1016/S0981-9428(02)01448-1.

J.B. Jiménez, J.M. Orea, A.G. Ureña, P. Escribano, P.L. Osa and A. Guadarrama, Eur. Food Res. Technol., 224, 373 (2006); doi:10.1007/s00217-006-0329-6.

L.L. Creasy and M. Coffee, J. Am. Soc. Hortic. Sci., 113, 230 (1988).

R. Evans, A.W. Vansoestbergen and K.A. Ristrow, J. Assoc. Off. Anal. Chem., 66, 1517 (1983).

O. Lamikanra, I. Inyang and S. Leong, J. Agric. Food Chem., 43, 3026 (1995); doi:10.1021/jf00060a007.

A.G. Perez, R. Olias, J. Espada, J.M. Olias and C. Sanz, J. Agric. Food Chem., 45, 3545 (1997); doi:10.1021/jf9701704.

P. Jeandet, R. Bessis and B. Gautheron, Am. J. Enol. Vitic., 42, 41 (1991).

A.O.A.C., Association of Official Agricultural Chemists, Official Methods of Analysis, Washington, D.C. (1990).

A. Winkler, J. Cook, W. Kliewer and L. Lider, General Viticulture, University of California Press, Berkeley (1974).

Issue

Vol. 27 No. 8 (2015): Vol 27 Issue 8

Comparative Study of Sugars, Organic Acids and trans-Resveratrol in Red and White Grapes Grown in Denizli Region, Turkey

Corresponding Author(s) : M. Otag

Abstract

Keywords

Full Article

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References

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