Some Important Food Quality Traits of Autochthonous Grape Cultivars

Grapes (Vitis L.), one of the most important and old fruit crops in the world, are grown in a wide range of environments from Australia to North America and from Japan to Chile. All grape growing countries use both international and local cultivars in production to obtain fresh and dried fruits or w...

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Autores principales:	Muhammed Kupe, Sezai Ercisli, Neva Karatas, Sona Skrovankova, Jiri Mlcek, Monika Ondrasova, Lukas Snopek
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi-Wiley 2021
Materias:	Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/b1c43cfdec154d85ae562cadb7e50307
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spelling	oai:doaj.org-article:b1c43cfdec154d85ae562cadb7e503072021-11-29T00:56:06ZSome Important Food Quality Traits of Autochthonous Grape Cultivars1745-455710.1155/2021/9918529https://doaj.org/article/b1c43cfdec154d85ae562cadb7e503072021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/9918529https://doaj.org/toc/1745-4557Grapes (Vitis L.), one of the most important and old fruit crops in the world, are grown in a wide range of environments from Australia to North America and from Japan to Chile. All grape growing countries use both international and local cultivars in production to obtain fresh and dried fruits or wine. In Turkey, each region has their own local grape cultivars. Seven local cultivars and one standard grape cultivar, grown in Coruh valley, were analyzed for morphological traits (bunch size, berry color, and berry shape), biochemical characteristics (sugars, organic acids, vitamin C, phenolic compounds, total carotenoids, and flavonoids content), and % inhibition level (antioxidant capacity). The grape cultivars differed from each other in the morphological and biochemical traits. The grape berries contain predominantly nine main phenolic compounds, five organic acids, and two sugars. Among phenolic compounds, chlorogenic acid, syringic acid, rutin, and quercetin were found to be dominant for most of the cultivars between 2.365–5.112 mg/L, 0.923–2.147 mg/L, 0.856–1.711 mg/L, and 0.621–1.347 mg/L, respectively. The local cultivar Kirmizi Istanbul had more chlorogenic acid than the other cultivars. The berries with darker skin color, specifically Kara Turfanda and Nanebur, had higher % inhibition level (antioxidant capacity) than the brighter ones, which correspond also to the results of flavonoid contents. Overall, the local genotypes were found promising due to favorable properties and could be recommended for farmers and consumers.Muhammed KupeSezai ErcisliNeva KaratasSona SkrovankovaJiri MlcekMonika OndrasovaLukas SnopekHindawi-WileyarticleNutrition. Foods and food supplyTX341-641ENJournal of Food Quality, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641
spellingShingle	Nutrition. Foods and food supply TX341-641 Muhammed Kupe Sezai Ercisli Neva Karatas Sona Skrovankova Jiri Mlcek Monika Ondrasova Lukas Snopek Some Important Food Quality Traits of Autochthonous Grape Cultivars
description	Grapes (Vitis L.), one of the most important and old fruit crops in the world, are grown in a wide range of environments from Australia to North America and from Japan to Chile. All grape growing countries use both international and local cultivars in production to obtain fresh and dried fruits or wine. In Turkey, each region has their own local grape cultivars. Seven local cultivars and one standard grape cultivar, grown in Coruh valley, were analyzed for morphological traits (bunch size, berry color, and berry shape), biochemical characteristics (sugars, organic acids, vitamin C, phenolic compounds, total carotenoids, and flavonoids content), and % inhibition level (antioxidant capacity). The grape cultivars differed from each other in the morphological and biochemical traits. The grape berries contain predominantly nine main phenolic compounds, five organic acids, and two sugars. Among phenolic compounds, chlorogenic acid, syringic acid, rutin, and quercetin were found to be dominant for most of the cultivars between 2.365–5.112 mg/L, 0.923–2.147 mg/L, 0.856–1.711 mg/L, and 0.621–1.347 mg/L, respectively. The local cultivar Kirmizi Istanbul had more chlorogenic acid than the other cultivars. The berries with darker skin color, specifically Kara Turfanda and Nanebur, had higher % inhibition level (antioxidant capacity) than the brighter ones, which correspond also to the results of flavonoid contents. Overall, the local genotypes were found promising due to favorable properties and could be recommended for farmers and consumers.
format	article
author	Muhammed Kupe Sezai Ercisli Neva Karatas Sona Skrovankova Jiri Mlcek Monika Ondrasova Lukas Snopek
author_facet	Muhammed Kupe Sezai Ercisli Neva Karatas Sona Skrovankova Jiri Mlcek Monika Ondrasova Lukas Snopek
author_sort	Muhammed Kupe
title	Some Important Food Quality Traits of Autochthonous Grape Cultivars
title_short	Some Important Food Quality Traits of Autochthonous Grape Cultivars
title_full	Some Important Food Quality Traits of Autochthonous Grape Cultivars
title_fullStr	Some Important Food Quality Traits of Autochthonous Grape Cultivars
title_full_unstemmed	Some Important Food Quality Traits of Autochthonous Grape Cultivars
title_sort	some important food quality traits of autochthonous grape cultivars
publisher	Hindawi-Wiley
publishDate	2021
url	https://doaj.org/article/b1c43cfdec154d85ae562cadb7e50307
work_keys_str_mv	AT muhammedkupe someimportantfoodqualitytraitsofautochthonousgrapecultivars AT sezaiercisli someimportantfoodqualitytraitsofautochthonousgrapecultivars AT nevakaratas someimportantfoodqualitytraitsofautochthonousgrapecultivars AT sonaskrovankova someimportantfoodqualitytraitsofautochthonousgrapecultivars AT jirimlcek someimportantfoodqualitytraitsofautochthonousgrapecultivars AT monikaondrasova someimportantfoodqualitytraitsofautochthonousgrapecultivars AT lukassnopek someimportantfoodqualitytraitsofautochthonousgrapecultivars
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Some Important Food Quality Traits of Autochthonous Grape Cultivars

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