Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorUslu, Nurhan
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorDursun, Nesim
dc.date.accessioned2020-03-26T19:35:08Z
dc.date.available2020-03-26T19:35:08Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, physicochemical properties and bioactive compounds of three grape varieties (Cardinal, MuAYkule and Razaki) harvested at the three different harvest times (on time, one and two weeks earlier) were investigated. The highest antioxidant activity, total phenolic and flavonoid contents were observed in Razaki pulp and these were 82.854%, 127.422 mg/100 g, 3.873 mg/g, respectively. The contents of bioactive compounds in grape seeds were found higher than those in pulps. Similarly, seed of Razaki had higher antioxidant activity (91.267%) and total phenolic content (477.500 mg/100 g) when compared to results of other varieties. The key phenolic compounds of all grape variety and seeds were gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin ve 1,2-dihydroxybenzene. The oil content of grape seeds ranged from 8.50% (Razaki harvested one week ago) to 19.024% (MuAYkule harvested one week ago). The main fatty acids of grapeseed oils were linoleic, oleic and palmitic acids. In addition, the oil of Razaki seeds was rich in tocopherols when compared to the other varieties.en_US
dc.description.sponsorshipInternational Scientific Partnership Program ISPP at King Saud University through ISPP [0015]en_US
dc.description.sponsorshipThe authors extend their appreciation to the International Scientific Partnership Program ISPP at King Saud University for funding this research work through ISPP# 0015.en_US
dc.identifier.doi10.1007/s13197-017-2658-9en_US
dc.identifier.endpage2240en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue8en_US
dc.identifier.pmid28740279en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2230en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-017-2658-9
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35006
dc.identifier.volume54en_US
dc.identifier.wosWOS:000405272300005en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectGrapeen_US
dc.subjectBioactive compoundsen_US
dc.subjectAntioxidanten_US
dc.subjectFatty acid compositionen_US
dc.subjectHarvest timeen_US
dc.titleEffect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varietiesen_US
dc.typeArticleen_US

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