Journal of Raw Materials to Processed Foods

Yazarlar: KEMAL ŞEN, AHMET SALIH SÖNMEZDAĞ

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Özet: Phenolic compounds are a large and complex group of chemical constituents found in red grapes and wines, which not only affect their quality, but also contribute to their beneficial health effects. Phenolic composition ofcv. Antep Karasi grapes (Vitis viniferaL.), a native grape variety grown in Turkey, were investigated. Investigation of phenolic compounds were performed by LC-DAD-ESI-MS/MS. Twelve anthocyanins, six flavanols, eight phenolic acids and six flavonols were identified and quantified. Among all anthocyanins, malvidin-3-glucoside was the most dominant in Antep karasi grapes, as it accounted for the largest proportion of the total anthocyanin compounds (i.e. ~50%). Six flavanols; (+)-catechin, (−)-epicatechin, procyanidin B1, procyanidin B2, procyanidin B3 and procyanidin B4 were detected in wines as phenolic compounds.Trans-Caftaric acid and trans-coutaric acid were the most dominant phenolic acids in Antep karası grapes, as they accounted for the largest proportion of the total phenolic acids contents. Myricetin-3-O-glucoside and its aglycone form were the most dominant flavonol in grapes. The phenolic compounds of Antep karasi showed that this variety can be a potential functional; however, further studies should be carried out to evaluate its pharmaceutical efficiencies.

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