Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape Products
In this study, it was aimed to determine the total carbohydrate (CHO), minerals and phenolic (total phenolic content, total flavanols, total flavonols, and anthocyanins) of grape and grape products. For this reason, fresh grapes (Kalecik Karası, Öküzgözü, Emir, and Narince), raisins (Karadimrit and...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2021-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4302 |
| _version_ | 1797917392500686848 |
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| author | Özlem Aras Aşcı Nilgün Göktürk Baydar |
| author_facet | Özlem Aras Aşcı Nilgün Göktürk Baydar |
| author_sort | Özlem Aras Aşcı |
| collection | DOAJ |
| description | In this study, it was aimed to determine the total carbohydrate (CHO), minerals and phenolic (total phenolic content, total flavanols, total flavonols, and anthocyanins) of grape and grape products. For this reason, fresh grapes (Kalecik Karası, Öküzgözü, Emir, and Narince), raisins (Karadimrit and Sultani Çekirdeksiz), wines (Kalecik Karası, Öküzgözü, Emir, and Narince), commercial red grape juice, molasses, and vinegar were used as research materials. In conclusion, total CHO contents in the samples were ranged from 0.14 to 48.37 g 100 g-1. In terms of the minerals, molasses was rich in K while the highest contents of P and Fe were found in vinegar. Raisin of Karadimrit contained the highest Ca content among all the samples tested. Not only total phenolic contents but also total flavanols, total flavonols, and anthocyanins were altered depending on the sample types and the varieties. As a result, it was determined that grape and grape products represent a potentially significant source of CHO, minerals, and phenolic. |
| first_indexed | 2024-04-10T13:12:29Z |
| format | Article |
| id | doaj.art-65bcd65defbe477fb1b835606b3170c8 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:12:29Z |
| publishDate | 2021-07-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-65bcd65defbe477fb1b835606b3170c82023-02-15T16:12:31ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2021-07-01961106111310.24925/turjaf.v9i6.1106-1113.43022109Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape ProductsÖzlem Aras Aşcı0Nilgün Göktürk Baydar1Pharmacy Services Program, Gelendost Vocational School, Isparta University of Applied Sciences, 32900 Gelendost, IspartaDepartment of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, 32270 IspartaIn this study, it was aimed to determine the total carbohydrate (CHO), minerals and phenolic (total phenolic content, total flavanols, total flavonols, and anthocyanins) of grape and grape products. For this reason, fresh grapes (Kalecik Karası, Öküzgözü, Emir, and Narince), raisins (Karadimrit and Sultani Çekirdeksiz), wines (Kalecik Karası, Öküzgözü, Emir, and Narince), commercial red grape juice, molasses, and vinegar were used as research materials. In conclusion, total CHO contents in the samples were ranged from 0.14 to 48.37 g 100 g-1. In terms of the minerals, molasses was rich in K while the highest contents of P and Fe were found in vinegar. Raisin of Karadimrit contained the highest Ca content among all the samples tested. Not only total phenolic contents but also total flavanols, total flavonols, and anthocyanins were altered depending on the sample types and the varieties. As a result, it was determined that grape and grape products represent a potentially significant source of CHO, minerals, and phenolic.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4302grapewinemolassesvinegarcarbohydratemineralsphenolics |
| spellingShingle | Özlem Aras Aşcı Nilgün Göktürk Baydar Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape Products Turkish Journal of Agriculture: Food Science and Technology grape wine molasses vinegar carbohydrate minerals phenolics |
| title | Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape Products |
| title_full | Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape Products |
| title_fullStr | Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape Products |
| title_full_unstemmed | Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape Products |
| title_short | Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape Products |
| title_sort | exchange of total carbohydrate minerals and phenolics in grape and grape products |
| topic | grape wine molasses vinegar carbohydrate minerals phenolics |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4302 |
| work_keys_str_mv | AT ozlemarasascı exchangeoftotalcarbohydratemineralsandphenolicsingrapeandgrapeproducts AT nilgungokturkbaydar exchangeoftotalcarbohydratemineralsandphenolicsingrapeandgrapeproducts |