Sürdürülebilir Kalkınma Amaçları
Yazarlar
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ1Comprehensive Analysis of Phytochemical Compounds in Seeds of Indigenous Grape Varieties Cultivated in Southeastern Anatolia: Fatty Acids, Tocopherols, Phytosterols, Vitamins, and Antioxidant Properties
Odabaşioğlu, Mehmet İlhan; Çakır, Atilla; Karaca Sanyürek, Nesrin; İşlek, Fırat
Aim: In this study, the phytochemical composition of the seeds of twelve different local grape (Vitis vinifera L.) varieties traditionally cultivated in the Southeastern Anatolia Region (Diyarbakır, Türkiye) was investigated using a holistic approach. The main objective of the study was to evaluate the associations of the effects of berry skin colour, the ripening stage and utilization type on the fatty acid profile, tocopherol and phytosterol contents, vitamin K and D levels, antioxidant capacity (DPPH) and lipid peroxidation (MDA) of grape seeds. Method: The seeds of grape varieties belonging to four different colour groups, grown on their own roots, were harvested during the 2017 growing season and analysed. Fatty acid composition was determined by gas chromatography (GC), vitamin and phytosterol contents by HPLC-UV, MDA content by the thiobarbituric acid reactive substance (TBARS) method, and antioxidant capacity by the DPPH radical scavenging assay. Findings: Linoleic acid was identified as the predominant fatty acid in all varieties (53.68–67.06%), followed by oleic acid (13.80–27.32%). α-Tocopherol was identified as the predominant tocopherol form (1.597–4.703 mg kg−1), whilst β-sitosterol was the phytosterol component present at the highest level (915.67–3340.42 µg g−1). Statistically significant varietal differences were detected for most measured phytochemical parameters. Group-wise differences associated with berry skin colour and ripening stage were observed for selected traits. Overall, varietal differences appeared to be more pronounced than those associated with berry skin colour or ripening stage. It was observed that the differences in phytochemical composition between the various commercial classifications of grapes were very limited. Result: The findings reveal that the seeds of the local grape varieties studied exhibit a rich phytochemical profile and represent an important source of bioactive compounds that could be utilised, particularly in the functional food, nutraceutical and cosmetics industries. The ‘Tahannebi’ variety stood out as the one with the highest values across many parameters. Differences observed among samples of the same cultivar collected from different vineyards suggest that vineyard-specific conditions may contribute to variation in selected phytochemical traits. Future multi-year and multi-location studies are needed to confirm the stability of these phytochemical profiles and to further clarify genotype × environment interactions.
- MakaleYalnız künye2023Scopus SJRQ3Comprehensive Evaluation of the Relationships Between Grape Skin Color/Ripening Time and Antioxidative Capacity, Some Phytochemicals, and Fatty Acid Compositions of Their Seeds
Çakır, Atilla; Odabaşıoğlu, Mehmet İlhan; Karaca Sanyürek, Nesrin; Aydın, Sevinç
It has been proven that grapes, which are widely cultivated around the world, have positive health effects. However, the phytochemical composition of lesser-known local varieties of Vitis vinifera L., which has a very wide range of varieties, is still being studied. The aim of this study was to determine the effects of skin color and ripening time on the phytochemical compositions of grape seeds. As a plant material local grape varieties cultivated in Southeastern Anatolia (Turkey) were used. The results showed that grape skin color has an effect on vitamin K1, vitamin K2, vitamin D3, δ‑tocopherol, stigmasterol, ergosterol, myristic acid, oleic acid, trans-elaidic acid, and the monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) contents of seeds. The seeds of grape varieties with colored skins were richer in K2, D3, stigmasterol, oleic acid, trans-elaidic acid, and MUFAs, while the seeds of grape varieties with white skins were richer in K1, δ‑tocopherol, ergosterol, and SFAs. The ripening time of the grapes was found to have a partial effect on the fatty acid compositions of the seeds, but without any effect on linoleic acid contents. As the ripening time was delayed, there was an increase in oleic acid and MUFA contents of the seeds, while there was a decrease in SFA contents. In general, increased vitamin K1 contents of the seeds were parallel to decreases in vitamins K2, D2, and D3, as well as α‑tocopherol content and antioxidant activity. The seeds of grape varieties that have colored skins were found to have more suitable compound compositions for use in the production of functional foods that support human and animal health. In addition, it was concluded that grape berries that ripen late may be more favorable for grapeseed oil production.
AtıfScopus3WoS4OpenAlex3
İncele
