Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
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
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiŞubat 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85097737139
Erişim🔓 Açık Erişim
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
Metrikler
11
Atıf
4
Yazar
5
Anahtar Kelime