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Horoz Karası üzüm çeşidinde bazı kalite parametrelerinin belirlenmesi

Year 2022, Volume: 8 Issue: 4, 290 - 301, 01.10.2022

Nazan Balbaba Sefair Bağcı

https://doi.org/10.3153/FH22027

Abstract

Bu çalışma ile, Horoz Karası üzüm çeşidinin bazı kalite unsurları incelenmiştir. Bu amaçla Kahramanmaraş ilinde bulunan üretici bağlarından örnek alınan Horoz Karası üzüm çeşidi salkımlarında salkım, tane, suda çözünebilir kuru madde (SÇKM), titrasyon asitliği, pH düzeyi, tane rengi, toplam fenol ve antioksidan aktivite düzeyi belirlenmiştir. Horoz Karası üzüm çeşidinde SÇKM düzeyi %16.6-25.35, titre edilebilir asitlik % 0.189-0.517, pH düzeyi 3.62 ile 3.94 değerleri arasında kaydedilmiştir. Horoz Karası üzüm örneklerinde parlaklığı ifade eden L*, 25.64 ile 29.97, a* değeri 0.32-1.33, b* değeri -0.91 ile -0.23 değerleri arasında belirlenmiştir. Chroma değeri 0.43-1.85, CIRG (Colour Index of Red Grapes) indeksi 7.02 ile 8.25 değerleri arasında kaydedilmiştir. Hue açısı CIE (Commission Internationale de L'éclairage) renk koordinatında -40.88- (-33.31) değerleri arasında kaydedilmiştir. Hue açısı değerlerine göre Horoz Karası çeşidi tane kabuk rengi mor olarak kaydedilmiştir. Toplam fenol değerleri 360.5 mg GAE 100 g-1 ile 484.7 mg GAE 100 g-1, antioksidan aktivite düzeyi % 87-98 arasında değişmektedir. Horoz Karası üzüm çeşidinde toplam fenol düzeyi (484.7 mg GAE) ve antioksidan aktivite bakımından en yüksek olan örnek (% 98) Çobanlı 2 olarak kaydedilmiştir.

Keywords

Horoz Karası Antioksidan aktivite Kalite özellikleri Tane rengi

Supporting Institution

Bu çalışma, Kahramanmaraş Sütçü İmam Üniversitesi BAP Koordinasyon Birimi tarafından desteklenmiştir.

Project Number

Proje numarası: 2018/3-32 M.

References

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  • Aslantaş,R., Karakurt,H. (2007). Rakımın meyve yetiştiriciliğinde önemi ve etkileri. Alınteri, 12(B), 31-37.
  • Belafi-Bako, K., Nemestothy, N. (2017). Food Biosynthesis. Chapter 9. 277-292. https://doi.org/10.1016/B978-0-12-811372-1.00009-9 Bunea, C.I., Pop, N., Babeş, A.C., Matea, C., Dulf, F.V., Bunea, A. (2012). Caretenoids, total polyphenol and antioxidant activity of grapes (Vitis Vinifera) cultivated in organic and conventional systems. Chemistry Central Journal, 6(66), 2-9. https://doi.org/10.1186/1752-153X-6-66
  • Cagnasso, E., Torchio, F., Gerbi, V., Río Segade, S., Giacosa, S., Rolle, L. (2011). Evolution of the phenolic content and extractability ındices during ripening of nebbiolo grapes from the piedmont growing areasover six consecutive years. South African Journal of Enology Viticulture, 32(2), 229- 241. https://doi.org/10.21548/32-2-1383
  • Carreno, J., Martinez, A., Almela, L., Fernandez-Lopez, J.A., (1995). Proposal of an index for the objective evaluation of the colour of red table grapes. Food Research Internatioanal, 28, 373-377. https://doi.org/10.1016/0963-9969(95)00008-A
  • Carreno, J., Martinez, A., Almela L., Fernando-Lopez, J.A. (1996). Measuring the color of table grapes. Color Research & Application, December, 50-54. https://doi.org/10.1002/(SICI)1520-6378(199602)21:1<50::AID-COL5>3.0.CO;2-4
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  • Kelebek, H., Canbaş, A., Selli, S. (2009). Effects of different maceration times and pectolytic enzyme addition on the anthocyanin composition of Vitis vinifera Cv. Kalecik karası wines. Journal of Food Processing and Preservation, 33, 296-311. https://doi.org/10.1111/j.1745-4549.2008.00245.x
  • Kılıç, D., Kaya, Y., Başaran, B., Topal, H., Mutlu, N., Yağcı, A., Cangi, R. (2018). Bazı sofralık üzüm çeşitlerinin Tokat merkez koşullarına adaptasyonu. Bahçe, 47(Özel Sayı 1), 187-194.
  • Kök, D., Bal, E. (2017). Compositional differences in phenolic compounds and anthocyanin contents of some table and wine grape (V. Vinifera L.) varieties from Turkey. Oxidation Communications, 40(2), 648-656.
  • McGuire, R.G. (1992). Reporting of objective color measurements. Hortscience, 27(12), 1254-1255. https://doi.org/10.21273/HORTSCI.27.12.1254
  • Mulero, J., Pardo, F., Zafrilla, P. (2010). antioxidant activity and phenolic composition of organic and conventional grapes and wines. Journal of Food Composition and Analysis, 23, 569-574. https://doi.org/10.1016/j.jfca.2010.05.001
  • Munoz-Robredo, P., Robledo, P., Manriquez, D., Molina, R., Defilippi, B.G. (2011). Characterization of sugars and organic acids in commercial varieties of table grapes. Chilean Journal of Agricultural Research, 71(3), 452-458. https://doi.org/10.4067/S0718-58392011000300017
  • Ojeda, H., Andary, C., Kraeva, E., Carbonneau, A., Deloire, A. (2002). Influence of pre and post veraison water deficit on synthesis and concentration of skin phenolic compounds during growth of Vitis vinifera cv Shiraz. American Journal of Enology and Viticulture, 53, 261-267.
  • Olivares, D., Contreras, C., Munoz, V., Rivera, S., Gonzalez-Aguero, M., Retameles, J., Defilippi, B.G. (2017). Relationship among color development, anthocyanin and pigment-related gene expression in ‘Crimson Seedless’ grapes treated with abscisic acid and sucrose. Plant Physiology and Biochemistry, 115, 286-397. https://doi.org/10.1016/j.plaphy.2017.04.007
  • Orak, H.H. (2007). Total Antioxidant Activities, Phenolics, Anthocyanins, Polyphenoloxidase Activities of Selected Red Grape Cultivars and Their Correlations. Scientia Horticulturae, 111, 235-241. https://doi.org/10.1016/j.scienta.2006.10.019
  • Ortega-Regules, A., Romero-Cascales, I., Lopezroca, J.M., Ros-Garcia, J.M., Gomez-Plaza, E., (2006). Anthocyanin fingerprint of grapes: environmental and genetic variations. Journal of the Science of Food and Agriculture, 86, 1460-1467. https://doi.org/10.1002/jsfa.2511
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Determination of some quality parameters in Horoz Karası grape variety

Year 2022, Volume: 8 Issue: 4, 290 - 301, 01.10.2022

Nazan Balbaba Sefair Bağcı

https://doi.org/10.3153/FH22027

Abstract

In this study, some quality elements of the Horoz Karası grape variety were investigated. For this purpose, cluster, berry, total soluble solids (TSS), titration acidity, pH level, berry color, total phenol, and antioxidant activity were determined in sample clusters of the Horoz Karası grape variety taken from the producer vineyards in Kahramanmaraş. In the Horoz Karası grape cultivar, total soluble solids (TSS) level was recorded between 16.6-25.35%, titratable acidity between 0.189-0.517, pH level 3.62 and 3.94. In Horoz Karası grape samples, L*, which expresses brightness, was determined between 25.64 and 29.97, a* value between 0.32-1.33, b* value between -0.91 and -0.23. Chroma value was recorded between 0.43-1.85 and CIRG (Color Index of Red Grapes) values were between 7.02 and 8.25. Hue angle was recorded between -40.88 - (-33.31) values in CIE (Commission Internationale de L'éclairage) color coordinate. According to the Hue angle values, the color of the berry of the Horoz Karası variety was recorded as purple.

Keywords

Horoz Karası Antioxidant activity Quality characteristics Berry color

Project Number

Proje numarası: 2018/3-32 M.

References

  • Aslan, K.A., Yağcı, A., Sarpkaya, K., Atlı, H.S. (2018). Horozkarası üzüm çeşidinde klon seleksiyonu (I. aşama). Bahçe, 47(Özel Sayı 1), 343-353. https://doi.org/10.19159/tutad.458956
  • Aslantaş,R., Karakurt,H. (2007). Rakımın meyve yetiştiriciliğinde önemi ve etkileri. Alınteri, 12(B), 31-37.
  • Belafi-Bako, K., Nemestothy, N. (2017). Food Biosynthesis. Chapter 9. 277-292. https://doi.org/10.1016/B978-0-12-811372-1.00009-9 Bunea, C.I., Pop, N., Babeş, A.C., Matea, C., Dulf, F.V., Bunea, A. (2012). Caretenoids, total polyphenol and antioxidant activity of grapes (Vitis Vinifera) cultivated in organic and conventional systems. Chemistry Central Journal, 6(66), 2-9. https://doi.org/10.1186/1752-153X-6-66
  • Cagnasso, E., Torchio, F., Gerbi, V., Río Segade, S., Giacosa, S., Rolle, L. (2011). Evolution of the phenolic content and extractability ındices during ripening of nebbiolo grapes from the piedmont growing areasover six consecutive years. South African Journal of Enology Viticulture, 32(2), 229- 241. https://doi.org/10.21548/32-2-1383
  • Carreno, J., Martinez, A., Almela, L., Fernandez-Lopez, J.A., (1995). Proposal of an index for the objective evaluation of the colour of red table grapes. Food Research Internatioanal, 28, 373-377. https://doi.org/10.1016/0963-9969(95)00008-A
  • Carreno, J., Martinez, A., Almela L., Fernando-Lopez, J.A. (1996). Measuring the color of table grapes. Color Research & Application, December, 50-54. https://doi.org/10.1002/(SICI)1520-6378(199602)21:1<50::AID-COL5>3.0.CO;2-4
  • Chorti, E., Kyraleou, M., Kallithraka, S., Pavlidis, M., Koundouras, S., Kanakis, I., Kotseridis, Y. (2016). Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and Wines Produced from cv. ‘Agiorgitiko’ (Vitis vinifera L.). Not Bot Horti Agrobo, 44(1), 133-139. https://doi.org/10.15835/nbha44110254
  • Creasy, G.L., Creasy, L.L. (2009). Grapes. (Crop Production Science in Horticulture) 1st Edition CABI, 331p. https://doi.org/10.1079/9781845934019.0000
  • Çağındı, Ö. (2016). Mikrodalga uygulamasının kırmızı üzüm suyunun antosiyanin içeriği ile bazı fizikokimyasal özellikleri üzerine etkisi. Akademik Gıda, 14(4), 356-361.
  • Çelik, S. (1998). Bağcılık (Ampeloloji). Cilt-1. Namık Kemal Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü, Tekirdağ, 428 sy.
  • Çelik H. (2006). Üzüm Çeşit Kataloğu. Ankara. 165 sy. http://www.hasancelik.web.tr/eng/Publication.php?pageNum_Recordset1=10&totalRows_Recordset1=123 (Erişim Tarihi 03.01.2022).
  • Dani, C., Oliboni, L.S., Vanderlinde, R., Bonatto, D., Salvador, M, Henriques, J.A. (2007). Phenolic content and antioxidant activities of white and purple juice manufactured with organically - or conventionally-produced grapes. Food and Chemical Toxicology, 45, 2574-2580. https://doi.org/10.1016/j.fct.2007.06.022
  • De La Hera Orts, M.L., Martínez-Cutıllas, A., Lopéz Roca, J.M., Pérez-Prıeto, L.J., Gomézplaza, E. (2005). Effect of deficit irrigation on anthocyanin content of Monastrell grapes and wines. Journal International des Sciences de la Vigne et du Vin, 39, 47-55. https://doi.org/10.20870/oeno-one.2005.39.2.899
  • Dharmadhikari, M. (1994). Composition of grapes. Vineyard Vintage View Mo State Univ. 9(7/8), 3-8.
  • Du, B., He, B.J., Shi, P.B., Li, F.Y., Li, J., Zhu, F.M. (2012). Phenolic content and antioxidant activity of wine grapes and table grapes. Journal of Medicinal Plants Research, 6(17), 3381-3387. https://doi.org/10.5897/JMPR12.238
  • Esteban, M.A., Villanueva, M.J., Lissarrague, J.R. (2001). Effects of irrigation on changes in the anthocyanin composition in the skin of cv Tempranillo (Vitis vinifera L Journal of the Science of Food and Agriculture, 81, 409-420. https://doi.org/10.1002/1097-0010(200103)81:4<409::AID-JSFA830>3.0.CO;2-H
  • Farhadi, K., Esmaeilzadeh, F., Hatami, M., Forough, M., Molaie, R. (2016). determination of phenolic compounds content and antioxidant activity in skin, pulp, seed, cane and leaf of five native grape cultivars in West Azerbaijan Province, Iran. Food Chemistry, 199, 847-855. https://doi.org/10.1016/j.foodchem.2015.12.083
  • FAO (2022). FAOSTAT. http://www.fao.org/faostat/en/#data/QC/ (Erişim tarihi 25.04.2022).
  • Fuleki, T. Ricardo-Da-Silva, M.J. (2003). Effects of cultivar and processing method on the contents of catechins and pro- cyanidins in grape juice. Journal of Agriculture and Food Chemistry, 51, 640-646. https://doi.org/10.1021/jf020689m
  • Genova, G., Iacopini, P., Baldi, M., Ranieri, A., Storchi, P., Sebastiani, L. (2012). Temperature and storage effects on antioxidant activity of juice from red and white grapes. International Journal of Food Science and Technology, 47, 13-23. https://doi.org/10.1111/j.1365-2621.2011.02801.x
  • Gündüz, K., Özdemir, E. (2014). The effects of genotype and growing conditions on antioxidant capacity, phenolic compounds, organic acid and individual sugars of strawberry. Food Chemistry, 155, 298-303. https://doi.org/10.1016/j.foodchem.2014.01.064 Hess, S. (2007). High Elevation Viticulture and Winemaking Literature Review. https://kipdf.com/high-elevation-viticulture-and-winemaking-literature-review-compiled-by-sallie-h_5b1778007f8b9a13388b4601.html (Erişim Tarihi 03.01.2022).
  • Horasan Sağbasan, B. (2015). Türkiye’de yaygın olarak tüketilen kuru kırmızı meyvelerin içerdiği antioksidan maddelerin biyoerişilebilirliğinin incelenmesi. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, 105s.
  • Kelebek, H., Canbaş, A., Selli, S. (2009). Effects of different maceration times and pectolytic enzyme addition on the anthocyanin composition of Vitis vinifera Cv. Kalecik karası wines. Journal of Food Processing and Preservation, 33, 296-311. https://doi.org/10.1111/j.1745-4549.2008.00245.x
  • Kılıç, D., Kaya, Y., Başaran, B., Topal, H., Mutlu, N., Yağcı, A., Cangi, R. (2018). Bazı sofralık üzüm çeşitlerinin Tokat merkez koşullarına adaptasyonu. Bahçe, 47(Özel Sayı 1), 187-194.
  • Kök, D., Bal, E. (2017). Compositional differences in phenolic compounds and anthocyanin contents of some table and wine grape (V. Vinifera L.) varieties from Turkey. Oxidation Communications, 40(2), 648-656.
  • McGuire, R.G. (1992). Reporting of objective color measurements. Hortscience, 27(12), 1254-1255. https://doi.org/10.21273/HORTSCI.27.12.1254
  • Mulero, J., Pardo, F., Zafrilla, P. (2010). antioxidant activity and phenolic composition of organic and conventional grapes and wines. Journal of Food Composition and Analysis, 23, 569-574. https://doi.org/10.1016/j.jfca.2010.05.001
  • Munoz-Robredo, P., Robledo, P., Manriquez, D., Molina, R., Defilippi, B.G. (2011). Characterization of sugars and organic acids in commercial varieties of table grapes. Chilean Journal of Agricultural Research, 71(3), 452-458. https://doi.org/10.4067/S0718-58392011000300017
  • Ojeda, H., Andary, C., Kraeva, E., Carbonneau, A., Deloire, A. (2002). Influence of pre and post veraison water deficit on synthesis and concentration of skin phenolic compounds during growth of Vitis vinifera cv Shiraz. American Journal of Enology and Viticulture, 53, 261-267.
  • Olivares, D., Contreras, C., Munoz, V., Rivera, S., Gonzalez-Aguero, M., Retameles, J., Defilippi, B.G. (2017). Relationship among color development, anthocyanin and pigment-related gene expression in ‘Crimson Seedless’ grapes treated with abscisic acid and sucrose. Plant Physiology and Biochemistry, 115, 286-397. https://doi.org/10.1016/j.plaphy.2017.04.007
  • Orak, H.H. (2007). Total Antioxidant Activities, Phenolics, Anthocyanins, Polyphenoloxidase Activities of Selected Red Grape Cultivars and Their Correlations. Scientia Horticulturae, 111, 235-241. https://doi.org/10.1016/j.scienta.2006.10.019
  • Ortega-Regules, A., Romero-Cascales, I., Lopezroca, J.M., Ros-Garcia, J.M., Gomez-Plaza, E., (2006). Anthocyanin fingerprint of grapes: environmental and genetic variations. Journal of the Science of Food and Agriculture, 86, 1460-1467. https://doi.org/10.1002/jsfa.2511
  • Özden, M., Vardin, H. (2009). Şanlıurfa koşullarında yetiştirilen bazı şaraplık üzüm çeşitlerinin kalite ve fitokimyasal özellikleri. Harran Üniversitesi Ziraat Fakültesi Dergisi, 13(2), 21-27.
  • Paun, N., Niculescu, V., Miricioiu, M. (2017). Comparative study on using ethanol and methanol for black grapes polyphenols extraction. Progress of Cryogenics and Isotopes Seperation, (20), 51-56.
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There are 43 citations in total.

Details

Primary Language Turkish
Subjects Agricultural Engineering
Journal Section Research Articles
Authors

Nazan Balbaba 0000-0003-2688-5452

Sefair Bağcı 0000-0002-8860-2334

Project Number Proje numarası: 2018/3-32 M.
Publication Date October 1, 2022
Submission Date May 13, 2022
Published in Issue Year 2022Volume: 8 Issue: 4

Cite

APA Balbaba, N., & Bağcı, S. (2022). Horoz Karası üzüm çeşidinde bazı kalite parametrelerinin belirlenmesi. Food and Health, 8(4), 290-301. https://doi.org/10.3153/FH22027
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