Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape-vine leaves
Journal of Food Processing and Preservation · Şubat 2021
YÖKSİS Kayıtları
Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape-vine leaves
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
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THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
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Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
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Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
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The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
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Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
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The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
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Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
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The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
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Makale Bilgileri
ISSN01458892
Yayın TarihiŞubat 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85097737139
Özet
In this study, effect of grape varieties on carotenoid, flavonoid and total phenolic contents, antioxidant activity, polyphenolic, and mineral contents of vine leaves. Total flavonoid contents of vine leaves were determined between 5,217.86 mgQE/100 g (Viktorija) and 11,796.43 mgQE/100 g (Cabernet Sauvignon). Total phenolic contents of vine leaves varied between 1,298.21 (Cardinal) and 1,748.21 mg GAE/100 g (Blatina) while the antioxidant activity values of samples change between 20.60% (Trnjak) and 20.83% (Sugraone Seedless). While (+)-catechin contents of leave samples are identified between 31.85 mg/100 g (Trnjak) and 212.46 mg/100 g (Royal), 1,2-dihydroxybenzene contents of leaves ranged from 57.56 mg/100 g (Sugraone Seedless) to 270. 92 mg/100 g (Vranac). While phosphorus contents of leaves are found between 3,386.94 (Zilavka) and 8,134.07 mg/kg (Viktorija), potassium contents of leaves were measured between 8,060.78 mg/kg (Zilavka) and 14,886.09 mg/kg (Cardinal). The chemical compositions of leaves showed differences among variational origin. Vine leaves are rich in organic acids, phenolic compound, and mineral contents. Practical Applications: Stuffed grape leaf (dolma) picked fresh from the vine has been a famous dish of Turkish, Balkan, and Middle East Nations cuisine for centuries. Vine leaves are rich in sugars, organic acids, and phenolic compounds. The vine leaves are composed of wide range of phenolic compounds. Stuffed grape leaf picked fresh from the vine has been a famous dish. The grape leave oils are rich in phenolics, palmitic, oleic, and linoleic acid. Brined vine leaves have a significant place in human nutrition.
Yazarlar (4)
1
Tijana Banjanin
2
Nurhan Uslu
3
Zorica R. Vasic
4
Mehmet Musa Özcan
Anahtar Kelimeler
antioxidant activity
grape varieties
minerals
polyphenolics
vineyard
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
University of Belgrade
Belgrade Serbia
University of East Sarajevo
East Sarajevo Bosnia and Herzegovina
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
20
Atıf
4
Yazar
5
Anahtar Kelime