Morphological, quality characteristics, and antioxidant activity of grapes from heritage germplasm grown in Central Anatolia, Turkey

Authors

  • Mustafa OZDEN Nigde Omer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Department of Plant Production and Technologies, 51240 Nigde (TR)
  • Yasin DEVECI Nigde Omer Halisdemir University, Faculty of Agricultural Sciences and Technologies, Department of Plant Production and Technologies, 51240 Nigde (TR)

DOI:

https://doi.org/10.15835/nbha51112635

Keywords:

antioxidant potential, chemical characteristics, secondary metabolites, table grapes, Vitis vinifera L.

Abstract

Conservation of Central Anatolian grapevine genetic resources is essential to slow down to loss of biodiversity and genetic resources. This study provided information about fruit quality characteristics including morphological, physical, chemical, and antioxidant potential of ten grape accessions from heritage germplasm grown in Central Anatolia. Physical and chemical quality characteristics measured included berry and cluster weight, must yield proportion, firmness and chroma index, pH, titratable acidity (TA), total soluble solids (TSS), total anthocyanins (TAC), total phenolics (TP) and total flavonoids (TF). Also, antioxidant potential of ethanolic berry extracts were investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays. ‘Kızıl Üzüm, ‘Nuniyar’, ‘Karaşabı’ and ‘Kırmızışabı’ had higher firmness values and lower must yield, which are important for storage of table grapes. ‘Kavak yaprağı' had heaviest berries, highest must yield and TSS/TA ratio giving it excellent flavour. The red grape accession with the highest TAC was ‘Kırmızışabı’, and the highest TP and TF were recorded for ‘Sergi Karası’. Eighty percent of the extracts could scavenge 50% of the DPPH free radical with 0.28 mg mL-1 of extract. ‘Tilki Kuyruğu’ had the highest DPPH free radical scavenging activity due to high phenolic and flavonoid content. FRAP reducing power of extracts also showed a similar trend to DPPH free radical activity. The accessions with rich secondary metabolite profiles inhibited DPPH free radicals and increased FRAP activity. Based on these findings, it is possible to suggest that chemical characteristics including secondary metabolite profile and antioxidant activity of grapes might be used as biochemical marker to discriminate grape cultivars each other. Finally, the region where this study was carried out is very rich in grape diversity, it should be screened and valuable accessions protected for the future.

References

Adams DO (2006). Phenolics and ripening in grape berries. American Journal of Enology and Viticulture 57:249-256. https://doi.org/10.5344/ajev.2006.57.3.249

Aday MS, Caner C (2010). Understanding the effects of various edible coatings on the storability of fresh cherry. Packaging Technology and Science 23(8):441-456. https://doi.org/10.1002/pts.910

Anonymous (2009). OIV Technical Standards and Documents. Code des caracteres descriptifis des varietes et especes de vitis (OIV) Paris, 2009. Retrieved 2021 February 20th from: https://www.oiv.int/public/medias/2274/code-2e-edition-finale.pdf

Bindon K, Varela C, Kennedy J, Holt H, Herderich M (2013). Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry. Food Chemistry 138:1696-1705. https://doi.org/10.1016/j.foodchem.2012.09.146

Blois MS (1958). Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200. https://doi.org/10.1038/1811199a0

Cliff MA, Dever MC, Reynolds AG (1996). Descriptive profiling of new and commercial British Columbia table grape cultivars. American Journal of Enology and Viticulture 47(3):301-308.

Creasy GL and Creasy LL (2009). Grapes. Cambridge: CAB International.

Cui SH, Murthy HN, Wu CH, Paek KY (2010). Sucrose-induced osmotic stress affects biomass, metabolite, and antioxidant levels in root suspension cultures of Hypericum perforatum L. Plant Cell Tissue and Organ Culture 103:7-14. https://doi.org/10.1007/s11240-010-9747-z

Dvorakova M, Landa P (2017). Anti-inflammatory activity of natural stilbenoids: A review. Pharmacological Research 124:126-145. https://doi.org/10.1016/j.phrs.2017.08.002

Ergul A, Kazan K, Aras S, Cevik V, Celik H, Söylemezoglu G (2006). AFLP analysis of genetic variation within the two economically important Anatolian grapevine (Vitis vinifera L.) varietal groups. Genome 49:467-495. https://doi.org/10.1139/g05-121

Fuentes S, Manso, A, Fenoll J, Cava J, Garrido I, Molina MV, … Hellin, P (2018). Optimizing the methodology to measure firmness of grape berries (Vitis vinifera L.) during ripening. Acta Horticulturae 1194:1103-1110. https://doi.org/10.17660/ActaHortic.2018.1194.158

Giusti MM, Wrolstad RE (2003) Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal 14:217-225. https://doi.org/10.1016/S1369-703X(02)00221-8

Gu S, Ding P, Howard SY (2002). Effect of temperature and exposure time on cold hardiness of primary buds during the dormant season in ‘Concord’, ‘Norton’, ‘Vignoles’ and ‘St. Vincent’ grapevines. Journal of Horticultural Science and Biotechnology 77(5):635-639. https://doi.org/10.1080/14620316.2002.11511550

Harindra Champa WA (2015). Pre and postharvest practices for quality improvement of table grapes (Vitis vinifera L.). Journal of the National Science Foundation of Sri Lanka 43(1):3-9. http://dx.doi.org/10.4038/jnsfsr.v43i1.7921

Hwang D, Lim YH (2019). Resveratrol controls Escherichia coli growth by inhibiting the AcrAB-TolC efflux pump. FEMS Microbiology Letters (1):366(4):fnz030. https://doi.org/10.1093/femsle/fnz030

IBM (2017). IBM Analytics. https://www.ibm.com/analytics/spssstatistics-software

Keller M (2010). The Science of Grapevines - Anatomy and Physiology. In Elsevier: Academic Press, Burlington, 2010.

Laurentiu MP, Popa ME (2018). Polyphenol fingerprinting approaches in wine traceability and authenticity: Assessment and implications of red wines. Beverages 4:75-92. https://doi.org/10.3390/beverages4040075

Leifert WR, Abeywardena MY (2008). Cardioprotective actions of grape polyphenols. Nutrition Research 28:729-737. https://doi.org/10.1016/j.nutres.2008.08.007

Liang Z, Wu B, Fan P, Yang C, Duan W, Zheng X, …Li S (2008). Anthocyanin composition and content in grape berry skin in Vitis germplasm. Food Chemistry 111:837-844. https://doi.org/10.1016/j.foodchem.2008.04.069.

Lucia P, Moccia F, Nasti R, Marzorati S, Verotta L, Napolitano A (2020). Bioactive phenolic compounds from agri-food wastes: An update on green and sustainable extraction methodologies. Frontiers in Nutrition 7:60. https://doi.org/10.3389/fnut.2020.00060

Maletic E, Kontic JK, Preiner D, Jeromel A, Patz CD, Dietrich H (2009). Anthocyanin profile and antioxidative capacity of some autochthonous Croatian red wines. Journal of Food, Agriculture and Environment 7:48-51. https://doi.org/10.1234/4.2009.1404

Maltini E, Torreggiani D, Venir E, Bertolo G (2003). Water activity and the preservation of plant foods. Food Chemistry 82:79-86. https://doi.org/10.1016/S0308-8146(02)00581-2

Manach C, Scalbert A, Morand C, Remesy C, Jimenez L (2004). Polyphenols: food sources and bioavailability. American Society for Clinical Nutrition 79:727–747. https://doi.org/10.1093/ajcn/79.5.727

Margaryan K, Melyan G, Vardanyan D, Devejyan H, Aroutiounian R (2017). Phenolic content and antioxidant activity of Armenian cultivated and wild grapes. Bio Web of Conferences 9:02029. https://doi.org/10.1051/bioconf/20170902029

McGovern PE (2003). Ancient Wine: The Search for the Origins of Viniculture. Princeton, New Jersey. Princeton University Press.

McGuire R (1992). Reporting of objective color measurements. American Society for Horticultural Science 27:1254-1255. https://doi.org/10.21273/hortscı.27.12.1254

Melo MS, Schultz HR, Volschenk CG, Hunter JJ (2015). Berry size variation of Vitis vinifera L. cv. Syrah: Morphological dimensions, berry composition and wine quality. South African Journal for Enology and Viticulture 36(1):1-10. https://doi.org/10.21548/36-1-931

Moreno MM, Olalla HM, Gimenez MR, Navarro AlM, Rufian HJA (2015). Phenolic compounds and antioxidant activity of Spanish commercial grape juices. Journal of Food Composition and Analysis (38):19-26. https://doi.org/10.1016/j.jfca.2014.10.001

Nivelle L, Hubert J, Courot E, Jeandet P, Aziz A, Nuzillard JM, … Delmas D (2017) Anti-cancer activity of resveratrol and derivatives produced by grapevine cell suspensions in a 14 L stirred bioreactor. Molecules 22(3):474. https://doi.org/10.3390/molecules22030474

Oyaizu, M (1986) Studies on product of browning reaction prepared from glucose amine. Japan Journal of Nutrition 44:307-315. http://dx.doi.org/10.5264/eiyogakuzashi.44.307

Ozden M and Vardin H (2009). Quality and phytochemical properties of some grapevine cultivars grown in Şanliurfa conditions. Journal of Harran Agriculture and Food Science 13(2):21-27.

Parry J, Su L, Moore J, Cheng Z, Luther M, Rao JN, Wang JY, Yu LL (2006). Chemical compositions, antioxidant capacities, and antiproliferative activities of selected fruit seed flours. Journal of Agricultural and Food Chemistry 54(11):3773-3778. https://doi.org/10.1021/jf060325k

Rankine, BC, Cellier KM, Boehm EW (1962). Studies on grape variability and field sampling. American Journal of Enology and Viticulture 13(2):58-72.

Razvan VF, Roxana MF, Ancuta N, Marius MB, Liliana R, Cristina A, Antoanela P (2017). Assessment of quality characteristics of new Vitis vinifera L. cultivars for temperate climate vineyards. Acta Agriculturae Scandinavica, Section B — Soil and Plant Science 67(5):405 415. https://doi.org/10.1080/09064710.2017.1285959

Rolle L, Siret R, Rio SS, Maury C, Gerbi V, Jourjon F (2012). Instrumental texture analysis parameters as markers of tablegrape and winegrape quality: A review. American Journal of Enology and Viticulture 63:11-28. https://doi.org/10.5344/ajev.2011.11059

Slinkard K, Singleton VL (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture 28:49-55.

Somogyi E, Lazar J, Bodor P, Kaszab T (2020). Colour of grapevine (Vitis vinifera L.) accessions influenced by the length of cold storage grapevine berry colour measurement. Progress in Agricultural Engineering Sciences 16:109-116. https://doi.org/10.1556/446.2020.20013

Tako M, Kerekes EB, Zambrano C, Kotogan A, Papp T, Krisch J, Vagvolgyi C (2020). Plant phenolics and phenolic-enriched extracts as antimicrobial agents against food-contaminating microorganisms. Antioxidants 18(2):165. https://doi.org/10.3390/antiox9020165

Vavilov NI (1926). Studies on the Origin of Cultivated Plants. Leningrad. Institute of Applied Botanical Plant Breeding.

Winkler AJ, Cook JA, Kliewer WM, Lider LA (1974). General Viticulture. 2nd Edition, University of California Press, pp 710, Berkeley

Wrolstad RE (1976). Color and pigment analyses in fruit products. In: Agricultural Station Bulletin 624, Oregon State University.

Wu CH, Dewir YH, Hahn EJ, Paek KY (2006). Optimization of culturing conditions for the production of biomass and phenolics from adventitious roots of Echinacea angustifolia. Journal of Plant Biology 49:193-199. https://doi.org/10.1007/BF03030532

Yılmaz F, Shidfar M, Hazrati N, Kazan K, Ozmen CY, Uysal T, … Ergul A (2020). Genetic analysis of central Anatolian grapevine (Vitis vinifera L.) germplasm by simple sequence repeats. Tree Genetics and Genomes 16:55. https://doi.org/10.1007/s11295-020-01429-z

Zhishen J, Mengcheng T, Jianming W (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64:555-559. https://doi.org/10.1016/S0308-8146(98)00102-2

Downloads

Published

2023-02-14

How to Cite

OZDEN, M., & DEVECI, Y. (2023). Morphological, quality characteristics, and antioxidant activity of grapes from heritage germplasm grown in Central Anatolia, Turkey. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51(1), 12635. https://doi.org/10.15835/nbha51112635

Issue

Vol. 51 No. 1 (2023)

Section

Research Articles
CITATION
DOI: 10.15835/nbha51112635

License

Copyright (c) 2023 Mustafa OZDEN, Yasin DEVECI

Creative Commons License

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

License:

© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).

Open Access Journal:

The journal allows the author(s) to retain publishing rights without restriction. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.