TY - JOUR

T1 - Accumulation of phenolic compounds and antioxidant capacity during berry development in black ‘Isabel’ grape (Vitis vinifera L. x Vitis labrusca L.)

AU - Kurt-Celebi, Aynur

AU - Colak, Nesrin

AU - Hayirlioglu-Ayaz, Sema

AU - Kostadinović Veličkovska, Sanja

AU - Ilieva, Fidanka

AU - Esatbeyoglu, Tuba

AU - Ayaz, Faik Ahmet

N1 - Funding information: The publication of this article was funded by the Open Access Fund of Leibniz Universität Hannover. The publication of this article was funded by the Open Access Fund of Leibniz Universit?t Hannover. Acknowledgments: Financial support for this study was provided by the Research Fund of Karadeniz Technical University in Turkey (KTU Project No: FHD-2016-5304). We are also most grateful to Joschka Wüstner for providing excellent technical assistance.

PY - 2020/8/24

Y1 - 2020/8/24

N2 - 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).

AB - 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).

KW - Anthocyanins

KW - Black Sea, antioxidant activity

KW - Development

KW - Grape

KW - Proanthocyanidins

KW - Seed

KW - Skin

KW - Vitis labrusca

KW - Vitis vinifera

UR - http://www.scopus.com/inward/record.url?scp=85089986420&partnerID=8YFLogxK

U2 - 10.3390/molecules25173845

DO - 10.3390/molecules25173845

M3 - Article

C2 - 32847146

VL - 25

JO - MOLECULES

JF - MOLECULES

SN - 1420-3049

IS - 17

M1 - 3845

ER -