Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons
Sugars and organic acids not only have a significant impact on taste balance and sensory acceptance by consumers but also play a crucial role in the chemical equilibrium of grape juices and wines. Therefore, this study aimed to quantify the content and composition of sugars and organic acids in 17 g...
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| Language: | English |
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Frontiers Media S.A.
2024-03-01
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| Series: | Frontiers in Plant Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2024.1321210/full |
| _version_ | 1797269070753562624 |
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| author | Birhan Kunter Osman Batur Unal Sıddık Keskin Harlene Hatterman-Valenti Ozkan Kaya Ozkan Kaya |
| author_facet | Birhan Kunter Osman Batur Unal Sıddık Keskin Harlene Hatterman-Valenti Ozkan Kaya Ozkan Kaya |
| author_sort | Birhan Kunter |
| collection | DOAJ |
| description | Sugars and organic acids not only have a significant impact on taste balance and sensory acceptance by consumers but also play a crucial role in the chemical equilibrium of grape juices and wines. Therefore, this study aimed to quantify the content and composition of sugars and organic acids in 17 grape varieties over two consecutive years using high-performance liquid chromatography. The variability in all the parameters studied was strongly influenced by both the grape cultivars and specific years (p ≤ 0.05). In grape berries, the primary sugars identified were fructose and glucose, which ranged from 6.50 to 11.10 g/L and from 5.83 to 12.12 g/L, respectively, over the two years. However, sucrose was not detected in any of the grape varieties examined. For the two respective years, the highest titratable acidity (TA) was found in Tekirdağ Çekirdeksizi (TeCe) (0.89 and 0.90 g/L), while the lowest was detected in Victoria (Vi) (0.48 and 0.51 g/L). Total soluble solids (TSS) peaked in Horoz Karası (HoKA) (21.90 °Brix), whereas it reached its lowest point in Big Perlon (BiPe) (14.1 °Brix). The tartaric acid content in the grape berries, ranging from 1.48 to 10.33 g/L for the two years, exhibited similar characteristics to malic acid, which ranged from 1.09 to 9.62 g/L and from 1.03 to 9.68 g/L for the two respective years. The succinic, malic, tartaric, citric, and oxalic acid contents were notably higher in the Kyoho (Ky) variety than in the other varieties. When examining the dendrogram of the contents of organic acid and sugar for similarities, it was evident that 16 out of the 17 grape varieties had a high degree of similarity, except for Alphonse Lavallée (AlLa) and HoKa. The similarity levels among the varieties ranged from 99.49% to 72.36%. The highest similarity (99.49%) was observed between the AlLa and Barış (Ba) varieties. The lowest similarity was observed among the AlLa, HoKa, and Ky varieties. In summary, this study underscores that certain table grape varieties grown in Ankara exhibit significant variations in valuable organic acids and sugars, which are associated with potential health benefits when considering human consumption. |
| first_indexed | 2024-04-25T01:42:32Z |
| format | Article |
| id | doaj.art-cfef543bfd294380a0c4aa82ef0bde88 |
| institution | Directory Open Access Journal |
| issn | 1664-462X |
| language | English |
| last_indexed | 2024-04-25T01:42:32Z |
| publishDate | 2024-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj.art-cfef543bfd294380a0c4aa82ef0bde882024-03-08T04:32:21ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2024-03-011510.3389/fpls.2024.13212101321210Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasonsBirhan Kunter0Osman Batur Unal1Sıddık Keskin2Harlene Hatterman-Valenti3Ozkan Kaya4Ozkan Kaya5Department of Horticulture, Faculty of Agriculture, Ankara University, Ankara, TürkiyeGraduate School of Natural and Applied Sciences, Ankara University, Ankara, TürkiyeDepartment of Biostatistics, Faculty of Medicine, Van Yuzuncu Yıl University, Van, TürkiyeDepartment of Plant Sciences, North Dakota State University, Fargo, ND, United StatesDepartment of Plant Sciences, North Dakota State University, Fargo, ND, United StatesErzincan Horticultural Research Institute, Republic of Turkey Ministry of Agriculture and Forestry, Erzincan, TürkiyeSugars and organic acids not only have a significant impact on taste balance and sensory acceptance by consumers but also play a crucial role in the chemical equilibrium of grape juices and wines. Therefore, this study aimed to quantify the content and composition of sugars and organic acids in 17 grape varieties over two consecutive years using high-performance liquid chromatography. The variability in all the parameters studied was strongly influenced by both the grape cultivars and specific years (p ≤ 0.05). In grape berries, the primary sugars identified were fructose and glucose, which ranged from 6.50 to 11.10 g/L and from 5.83 to 12.12 g/L, respectively, over the two years. However, sucrose was not detected in any of the grape varieties examined. For the two respective years, the highest titratable acidity (TA) was found in Tekirdağ Çekirdeksizi (TeCe) (0.89 and 0.90 g/L), while the lowest was detected in Victoria (Vi) (0.48 and 0.51 g/L). Total soluble solids (TSS) peaked in Horoz Karası (HoKA) (21.90 °Brix), whereas it reached its lowest point in Big Perlon (BiPe) (14.1 °Brix). The tartaric acid content in the grape berries, ranging from 1.48 to 10.33 g/L for the two years, exhibited similar characteristics to malic acid, which ranged from 1.09 to 9.62 g/L and from 1.03 to 9.68 g/L for the two respective years. The succinic, malic, tartaric, citric, and oxalic acid contents were notably higher in the Kyoho (Ky) variety than in the other varieties. When examining the dendrogram of the contents of organic acid and sugar for similarities, it was evident that 16 out of the 17 grape varieties had a high degree of similarity, except for Alphonse Lavallée (AlLa) and HoKa. The similarity levels among the varieties ranged from 99.49% to 72.36%. The highest similarity (99.49%) was observed between the AlLa and Barış (Ba) varieties. The lowest similarity was observed among the AlLa, HoKa, and Ky varieties. In summary, this study underscores that certain table grape varieties grown in Ankara exhibit significant variations in valuable organic acids and sugars, which are associated with potential health benefits when considering human consumption.https://www.frontiersin.org/articles/10.3389/fpls.2024.1321210/fullgrapevinetable grape varietysugarorganic acidHPLC |
| spellingShingle | Birhan Kunter Osman Batur Unal Sıddık Keskin Harlene Hatterman-Valenti Ozkan Kaya Ozkan Kaya Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons Frontiers in Plant Science grapevine table grape variety sugar organic acid HPLC |
| title | Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons |
| title_full | Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons |
| title_fullStr | Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons |
| title_full_unstemmed | Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons |
| title_short | Comparison of the sugar and organic acid components of seventeen table grape varieties produced in Ankara (Türkiye): a study over two consecutive seasons |
| title_sort | comparison of the sugar and organic acid components of seventeen table grape varieties produced in ankara turkiye a study over two consecutive seasons |
| topic | grapevine table grape variety sugar organic acid HPLC |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2024.1321210/full |
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