Abstract
It has been proven that grapes, which are widely cultivated around the world, have positive health effects. However, the phytochemical composition of lesser-known local varieties of Vitis vinifera L., which has a very wide range of varieties, is still being studied. The aim of this study was to determine the effects of skin color and ripening time on the phytochemical compositions of grape seeds. As a plant material local grape varieties cultivated in Southeastern Anatolia (Turkey) were used. The results showed that grape skin color has an effect on vitamin K1, vitamin K2, vitamin D3, δ‑tocopherol, stigmasterol, ergosterol, myristic acid, oleic acid, trans-elaidic acid, and the monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) contents of seeds. The seeds of grape varieties with colored skins were richer in K2, D3, stigmasterol, oleic acid, trans-elaidic acid, and MUFAs, while the seeds of grape varieties with white skins were richer in K1, δ‑tocopherol, ergosterol, and SFAs. The ripening time of the grapes was found to have a partial effect on the fatty acid compositions of the seeds, but without any effect on linoleic acid contents. As the ripening time was delayed, there was an increase in oleic acid and MUFA contents of the seeds, while there was a decrease in SFA contents. In general, increased vitamin K1 contents of the seeds were parallel to decreases in vitamins K2, D2, and D3, as well as α‑tocopherol content and antioxidant activity. The seeds of grape varieties that have colored skins were found to have more suitable compound compositions for use in the production of functional foods that support human and animal health. In addition, it was concluded that grape berries that ripen late may be more favorable for grapeseed oil production.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Akbaba E, Aydin S, Sanyurek NK (2021) Biochemical composition and antioxidant profile of geografically labeled Kohnu grape (Vitis vinifera L.) cultivar from Turkey. Fresenius Environ Bull 30(7):9091–9099
Akın A, Altındişli A (2010) Determination of fatty acid composition and total phenolic contents of grape seed oils of emir, Gök grape and Kara Dimrit varieties. Acad Food J 8(6):19–23 (in Turkish with an abstract in English)
Aksoz E, Korkut O, Aksit D, Gokbulut C (2020) Vitamin E (α-, β+ γ‑ and δ‑tocopherol) levels in plant oils. Flavour Fragr J 35(5):504–510. https://doi.org/10.1002/ffj.3585
Al Juhaimi F, Özcan MM (2018) Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils. J Food Process Preserv 42(1):e13417. https://doi.org/10.1111/jfpp.13417
Apaydin D, Demirci AS, Gecgel U (2017) Effect of gamma irradiation on biochemical properties of grape seeds. J Am Oil Chem Soc 94(1):57–67. https://doi.org/10.1007/s11746-016-2917-3
Aubert C, Chalot G (2018) Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.). Food Chem 240:524–533. https://doi.org/10.1016/j.foodchem.2017.07.152
Azuma A, Kobayashi S, Yakushui H, Yamada M, Mitani N, Sato A (2007) VvmybA1 genotype determines grape skin color. Vitis 46(3):154–155
Bada JC, León-Camacho M, Copovi P, Alonso L (2015) Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain. Grasas Y Aceites 66(3):e85. https://doi.org/10.3989/gya.1063142
Bagchi D, Swaroop A, Preuss HG, Bagchi M (2014) Free radical scavenging, antioxidant and cancer chemoprevention by grape seed proanthocyanidin: an overview. Mutat Res Mol Mech Mutagen 768:69–73. https://doi.org/10.1016/j.mrfmmm.2014.04.004
Balu M, Sangeetha P, Murali G, Panneerselvam C (2006) Modulatory role of grape seed extract on age-related oxidative DNA damage in central nervous system of rats. Brain Res Bull 68:469–473. https://doi.org/10.1016/j.brainresbull.2005.10.007
Baydar NG (2006) Organic acid, tocopherol, and phenolic compositions of some Turkish grape cultivars. Chem Nat Compd 42(2):156–159. https://doi.org/10.1007/s10600-006-0066-x
Baydar NG, Akkurt M (2001) Oil content and oil quality properties of some grape seeds. Turk J Agric For 25(3):163–168
Baydar NG, Özkan G (2006) Tocopherol contents of some Turkish wine by-products. Eur Food Res Technol 223(2):290–293. https://doi.org/10.1007/s00217-005-0203-y
Baydar NG, Özkan G, Çetin ES (2007) Characterization of grape seed and pomace oil extracts. Grasas Y Aceites 58(1):29–33. https://doi.org/10.3989/gya.2007.v58.i1.5
Beveridge TH, Girard B, Kopp T, Drover JC (2005) Yield and composition of grape seed oils extracted by supercritical carbon dioxide and petroleum ether: varietal effects. J Agric Food Chem 53(5):1799–1804. https://doi.org/10.1021/jf040295q
Booth SL, Sadowski JA, Weihrauch JL, Ferland G (1993) Vitamin K1 (phylloquinone) content of foods: a provisional table. J Food Compos Anal 6(2):109–120. https://doi.org/10.1006/jfca .1993.1014
Boz Y, Bakır M, Çelikkol BP, Kazan K, Yılmaz F, Çakır B, Aslantaş Ş, Söylemezoğlu G, Yaşasın AS, Özer C, Çelik H, Ergül A (2011) Genetic characterization of grape (Vitis vinifera L.) germplasm from Southeast Anatolia by SSR markers. Vitis 50(3):99–106
Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT 28(1):25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
Cakır A, Odabasioglu Mİ, Oylek HS, Ugur Y (2022) Do grapevine rootstocks affect the phytochemical composition of grapes? Fresenius Environ Bull 31(1):134–148
Carmona-Jimenez Y, Igartuburu JM, Guillen-Sanchez DA, Garcia-Moreno MV (2022) Fatty acid and tocopherol composition of Pomace and seed oil from five grape varieties southern Spain. Molecules 27(20):6980. https://doi.org/10.3390/molecules27206980
Çelik H, Ağaoğlu YS, Fidan Y, Marasalı B, Söylemezoğlu G (1998) General viticulture. Sunfidan A.Ş., Ankara (in Turkish)
Cheng J, Wei L, Mei J, Wu J (2017) Effect of rootstock on phenolic compounds and antioxidant properties in berries of grape (Vitis vinifera L.) cv.‘Red Alexandria’. Sci Hortic 217:137–144. https://doi.org/10.1016/j.scienta.2017.01.037
Çiçek M (2018) Determination of Vineyards by Using Remote Detection Systems in Eğil of Diyarbakır. MSc, Bingöl University, Bingöl, Turkey. (in Turkish with an abstract in English)
Crews C, Hough P, Godward J, Brereton P, Lees M, Guiet S, Winkelmann W (2006) Quantitation of the main constituents of some authentic grape-seed oils of different origin. J Agric Food Chem 54(17):6261–6265. https://doi.org/10.1021/jf060338y
Davalos A, Fernandez-Hernando C, Cerrato F, Martínez-Botas J, Gomez-Coronado D, Gomez-Cordoves C, Lasuncion MA (2006) Red grape juice polyphenols alter cholesterol homeostasis and increase LDL-receptor activity in human cells in vitro. J Nutr 136(7):1766–1773. https://doi.org/10.1093/jn/136.7.1766
Demirtas I, Pelvan E, Özdemir IS, Alasalvar C, Ertas E (2013) Lipid characteristics and phenolics of native grape seed oils grown in Turkey. Eur J Lipid Sci Technol 115(6):641–647. https://doi.org/10.1002/ejlt.201200159
Derradji-Benmeziane F, Djamai R, Cadot Y (2014) Antioxidant capacity, total phenolic, carotenoid, and vitamin C contents of five table grape varieties from Algeria and their correlations. OENO One 48(2):153–162. https://doi.org/10.20870/oeno-one.2014.48.2.1564
El-Shami SM, El-Mallah MH, Mohamed SS (1992) Studies on the lipid constituents of grape seeds recovered from pomace resulting from White grape processing. Grasas Y Aceites 43(3):157–160. https://doi.org/10.3989/gya.1992.v43.i3.1168
Elagamey AA, Abdel-Wahab MA, Shimaa MME, Abdel-Mogib M (2013) Comparative study of morphological characteristics and chemical constituents for seeds of some grape table varieties. J Am Sci 9(1):447–454
Ferland G, Sadowski JA (1992) Vitamin K1 (Phylloquinone) content of green vegetables: effects of plant maturation and geographical growth location. J Agric Food Chem 40(10):1874–1877. https://doi.org/10.1021/jf00022a029
Fernandes L, Casal S, Cruz R, Pereira JA, Ramalhosa E (2013) Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties. Food Res Int 50(1):161–166. https://doi.org/10.1016/j.foodres.2012.09.039
Ferreira V, Fernandes F, Pinto-Carnide O, Valentao P, Falco V, Martín JP, Ortiz JM, Arroyo-Garcia R, Andrade PB, Castro I (2016) Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile. Food Chem 194:117–127. https://doi.org/10.1016/j.foodchem.2015.07.142
Goufo P, Singh RK, Cortez I (2020) A reference list of phenolic compounds (including stilbenes) in grapevine (Vitis vinifera L.) roots, woods, canes, stems, and leaves. Antioxidants 9(5):398. https://doi.org/10.3390/antiox9050398
Guendez R, Kallithraka S, Makris DP, Kefalas P (2005) Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: Correlation with antiradical activity. Food Chem 89(1):1–9. https://doi.org/10.1016/j.foodchem.2004.02.010
Gupta M, Dey S, Marbaniang D, Pal P, Ray S, Mazumder B (2020) Grape seed extract: Having a potential health benefits. J Food Sci Technol 57(4):1205–1215. https://doi.org/10.1007/s13197-019-04113-w
Gürsöz S (1993) A Research on South East Anatolia Region Viticulture and Ampelographic Characteristics and Yield-Quality Parameters of Grape Varieties That are Especially Grown in Şanlıurfa City. PhD, Çukurova University, Adana, Turkey. (in Turkish with an abstract in English)
Hara A, Radin NS (1978) Lipid extraction of tissues with a low-toxicity solvent. Anal Biochem 90(1):420–426. https://doi.org/10.1016/0003-2697(78)90046-5
Harbeoui H, Dakhlaoui S, Wannes WA, Bourgou S, Hammami M, Akhtar Khan N, Saidani Tounsi M (2019) Does unsaponifiable fraction of grape seed oil attenuate nitric oxide production, oxidant and cytotoxicity activities. J Food Biochem 43(8):e12940. https://doi.org/10.1111/jfbc.12940
Heath RL, Packer L (1968) Photoperoxidation in isolated chloroplasts: I. Kinetics and stoichiometry of fatty acid peroxidation. Arch Biochem Biophys 125(1):189–198. https://doi.org/10.1016/0003-9861(68)90654-1
Huang B, Wang Z, Yao J, Ke X, Xu J, Pan XD, Xu X, Lu M, Ren Y (2016) Quantitative analysis of vitamin K1 in fruits and vegetables by isotope dilution LC-MS/MS. Anal Methods 8(28):5707–5711. https://doi.org/10.1039/C6AY01324D
Hwang IW, Lee HR, Kim SK, Zheng HZ, Choi JU, Lee SH, Lee SH, Chung SK (2008) Proanthocyanidin content and antioxidant characteristics of grape seeds. Korean J Food Preserv 15(6):859–863 (in Korean with an abstract in English)
Iriti M, Faoro F (2006) Grape phytochemicals: A bouquet of old and new nutraceuticals for human health. Med Hypotheses 67(4):833–838. https://doi.org/10.1016/j.mehy.2006.03.049
Iriti M, Varoni EM (2016) Grape bioactives for human health. In: Watson RR, Preedy VR (eds) Fruits, vegetables, and herbs: Bioactive foods in health promotion, 1st edn. Academic Press, Cambridge, pp 221–238
Janick J (2005) The origins of fruits, fruit growing, and fruit breeding. In: Janick J (ed) Plant breeding reviews, vol 25. Wiley & Sons, Oxford, pp 255–320
Ji SH, Jang MY, Choi JY, Choi YM, Kim YG (2015) A study on contents of vitamin D in agricultural products and foods. Korean J Food Nutr 28(1):143–152. https://doi.org/10.9799/ksfan.2015.28.1.143
Kang HC, Lee SH, Kim JB (2001) Quantification and physicochemical properties of grape seed lipids. J Korean Soc Agric Chem Biotechnol 44(3):173–178 (in Korean with an abstract in English)
Karaman HT, Küskü DY, Söylemezoğlu G (2020) Total phenolic compound and trans-resveratrol levels of some grape (Vitis vinifera L.) stems. Harran J Agric Food Sci 24(2):222–228. https://doi.org/10.29050/harranziraat.651668
Karaman HT, Küskü DY, Söylemezoğlu G (2021) Phenolic compounds and antioxidant capacities in grape berry skin, seed and stems of six wine grape varieties grown in Turkey. Acta Sci Hortorum Cultus 20(1):15–25. https://doi.org/10.24326/asphc.2021.1.2
Karataş DD, Karataş H, Laucou V, Sarikamiş G, Riahi L, Bacilieri R, This P (2014) Genetic diversity of wild and cultivated grapevine accessions from southeast Turkey. Hereditas 151(4–5):73–80. https://doi.org/10.1111/hrd2.00039
Karataş H, Değirmenci D, Velasco R, Vezzulli S, Bodur Ç, Ağaoğlu YS (2007) Microsatellite fingerprinting of homonymous grapevine (Vitis vinifera L.) varieties in neighboring regions of South-East Turkey. Sci Hortic 114(3):164–169. https://doi.org/10.1016/j.scienta.2007.07.001
Kaur M, Agarwal C, Agarwal R (2009) Anticancer and cancer chemopreventive potential of grape seed extract and other grape-based products. J Nutr 139(9):1806S–1812S. https://doi.org/10.3945/jn.109.106864
Kunter B, Cantürk S, Keskin N (2013) Histochemical Structure of Grape Berry. Iğdır Univ J Inst Sci Technol 3(2):17–24
Kupe M, Karatas N, Unal MS, Ercisli S, Baron M, Sochor J (2021) Phenolic composition and antioxidant activity of peel, pulp and seed extracts of different clones of the Turkish grape cultivar ‘Karaerik. Plants 10(10):2154. https://doi.org/10.3390/plants10102154
Lachman J, Hejtmankova A, Taborsky J, Kotikova Z, Pivec V, Stralkova R, Vollmannova A, Bojnanska T, Dedina M (2015) Evaluation of oil content and fatty acid composition in the seed of grapevine varieties. LWT 63:620–625. https://doi.org/10.1016/j.lwt.2015.03.044
Lee AR, Kim JH, Park JH, Kim Y, Hong EY, Kim HR, Choi Y, Lee J, Eom HJ (2016) A study on contents of vitamin K1 in local agricultural products. Korean J Food Nutr 29(3):301–306. https://doi.org/10.9799/ksfan.2016.29.3.301
Liang Z, Cheng L, Zhong GY, Liu RH (2014) Antioxidant and antiproliferative activities of twenty-four Vitis vinifera grapes. PLoS ONE 9(8):e105146. https://doi.org/10.1371/journal.pone.0105146
Matthaus B (2008) Virgin grape seed oil: Is it really a nutritional highlight? Eur J Lipid Sci Technol 110(7):645–650. https://doi.org/10.1002/ejlt.200700276
Mitic MN, Souquet JM, Obradovic MV, Mitic SS (2012) Phytochemical profiles and antioxidant activities of Serbian table and wine grapes. Food Sci Biotechnol 21(6):1619–1626. https://doi.org/10.1007/s10068-012-0215-x
Mohamed HB, Duba KS, Fiori L, Abdelgawed H, Tlili I, Tounekti T, Zrig A (2016) Bioactive compounds and antioxidant activities of different grape (Vitis vinifera L.) seed oils extracted by supercritical CO2 and organic solvent. LWT 74:557–562. https://doi.org/10.1016/j.lwt.2016.08.023
Montealegre RR, Peces RR, Vozmediano JC, Gascuena JM, Romero EG (2006) Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. J Food Compost Anal 19(6–7):687–693. https://doi.org/10.1016/j.jfca .2005.05.003
Murria S, Kaur N, Arora N, Mahal AK (2018) Field reaction and metabolic alterations in grape (Vitis vinifera L.) varieties infested with anthracnose. Sci Hortic 235:286–293. https://doi.org/10.1016/j.scienta.2018.03.016
Odabaşıoğlu Mİ (2020) Determination of Yield, Quality and Seed Characteristics and Stoma Morphology of Table Grape Varieties Grafted on Different Rootstocks in Semi-Arid Conditions. PhD, Harran University, Şanlıurfa, Turkey. (in Turkish with an abstract in English)
Odabaşıoğlu Mİ, Gürsöz S (2022) Effects of drought-tolerant grapevine rootstocks on the mineral contents and fatty acid compositions of grape seeds. J Berry Res 12(3):383–400
Odabaşıoğlu Mİ, İşlek F, Çakır A (2022) Recycling potential of grape and vineyard wastes. In: Innovative Approaches in Horticulture Activities-2. Çakır A, Odabaşıoğlu Mİ, İşlek F (eds) Innovative approaches in horticulture activities-2. Iksad, Turkey, pp 229–291 (in Turkish)
Ohnishi M, Hirose S, Kawaguchi M, Ito S, Fujino Y (1990) Chemical composition of lipids, especially triacylglycerol, in grape seeds. Agric Biol Chem 54(4):1035–1042. https://doi.org/10.1080/00021369.1990.10870074
OIV (2022) International Organisation of Vine and Wine: Paris, France. https://www.oiv.int. Accessed 26 Apr 2022
Oktay A, Gursoz S (2021) Determination of some phytochemical contents of local and standard grape varieties grown in Diyarbakır province. Int J Agric Environ Food Sci 5(4):443–449. https://doi.org/10.31015/jaefs.2021.4.2
Özcan MM, Ünver A, Gümüş T, Akın A (2012) Characteristics of grape seed and oil from nine Turkish cultivars. Nat Prod Res 26(21):2024–2029. https://doi.org/10.1080/14786419.2011.631133
Ozdemir G, Sogut AB, Pirinccioglu M, Kizil G, Kizil M (2016) Changes in the phytochemical components in wine grape varieties during the ripening period. Sci Pap Ser B Hortic 60:85–93
Pardo JE, Fernandes E, Rubio M, Alvarruiz A, Alonso GL (2009) Characterization of grape seed oil from different grape varieties (Vitis vinifera). Eur J Lipid Sci Technol 111(2):188–193. https://doi.org/10.1002/ejlt.200800052
Pawlus AD, Waffo-Teguo P, Shaver J, Merillon JM (2012) Stilbenoid chemistry from wine and the genus Vitis, a review. OENO One 46(2):57–111. https://doi.org/10.20870/oeno-one.2012.46.2.1512
Petersen KS, Smith C (2016) Ageing-associated oxidative stress and inflammation are alleviated by products from grapes. Oxid Med Cell Longev 2016:6236309. https://doi.org/10.1155/2016/6236309
Rababah TM, Ereifej KI, Al-Mahasneh MA, Ismaeal K, Hidar AG, Yang W (2008) Total phenolics, antioxidant activities, and anthocyanins of different grape seed cultivars grown in Jordan. Int J Food Prop 11(2):472–479. https://doi.org/10.1080/10942910701567521
Renaud SD, de Lorgeril M (1992) Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet 339(8808):1523–1526. https://doi.org/10.1016/0140-6736(92)91277-F
Rubio M, Alvarez-Orti M, Alvarruiz A, Fernandes E, Pardo JE (2009) Characterization of oil obtained from grape seeds collected during Berry development. J Agric Food Chem 57(7):2812–2815. https://doi.org/10.1021/jf803627t
Sabir A, Unver A, Kara Z (2012) The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.). J Sci Food Agric 92(9):1982–1987. https://doi.org/10.1002/jsfa.5571
Sağlam H, Çalkan Sağlam Ö (2018) A historical review on Turkish viticulture; the importance of viticulture genetic resources. Selcuk J Agric Food Sci 32(3):601–606 (in Turkish with an abstract in English)
Sahpazidou D, Geromichalos GD, Stagos D, Apostolou A, Haroutounian SA, Tsatsakis AM, Tzanakakis GN, Hayes AW, Kouretas D (2014) Anticarcinogenic activity of polyphenolic extracts from grape stems against breast, colon, renal and thyroid cancer cells. Toxicol Lett 230(2):218–224. https://doi.org/10.1016/j.toxlet.2014.01.042
Sandhu AK, Gu L (2010) Antioxidant capacity, phenolic content, and profiling of phenolic compounds in the seeds, skin, and pulp of Vitis rotundifolia (muscadine grapes) as determined by HPLC-DAD-ESI-MSn. J Agric Food Chem 58(8):4681–4692. https://doi.org/10.1021/jf904211q
Santos LP, Morais DR, Souza NE, Cottica SM, Boroski M, Visentainer JV (2011) Phenolic compounds and fatty acids in different parts of Vitis labrusca and V. vinifera grapes. Food Res Int 44(5):1414–1418. https://doi.org/10.1016/j.foodres.2011.02.022
Şeker ME, Celik A, Dost K (2012) Determination of vitamin E isomers of grape seeds by high-performance liquid chromatography–UV detection. J Chromatogr Sci 50(2):97–101. https://doi.org/10.1093/chromsci/bmr032
Tangolar SG, Özoğul Y, Tangolar S, Torun A (2009) Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. Int J Food Sci Nutr 60(1):32–39. https://doi.org/10.1080/09637480701581551
Tangolar SG, Özogul F, Tangolar S, Yağmur C (2011) Tocopherol content in fifteen grape varieties obtained using a rapid HPLC method. J Food Compost Anal 24(4–5):481–486. https://doi.org/10.1016/j.jfca.2010.08.003
Uslu A, Dardeniz A (2009) Determination of fatty acid compositions in the seeds of some grape cultivars. Selcuk J Agric Food Sci 23(48):13–19 (in Turkish with an abstract in English)
Vouillamoz JF, McGovern PE, Ergul A, Söylemezoğlu G, Tevzadze G, Meredith CP, Grando MS (2006) Genetic characterization and relationships of traditional grape cultivars from Transcaucasia and Anatolia. Plant Genet Resour 4(2):144–158. https://doi.org/10.1079/PGR2006114
Vujasinovic VB, Bjelica MM, Corbo SC, Dimic SB, Rabrenovic BB (2021) Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties. Grasas Y Aceites 72(2):e411. https://doi.org/10.3989/gya.0222201
Wen X, Zhu M, Hu R, Zhao J, Chen Z, Li J, Ni Y (2016) Characterisation of seed oils from different grape cultivars grown in China. J Food Sci Technol 53(7):3129–3136. https://doi.org/10.1007/s13197-016-2286-9
Wongnarat C, Srihanam P (2017) Phytochemical and antioxidant activity in seeds and pulp of grape cultivated in Thailand. Orient J Chem 33(1):113–121. https://doi.org/10.13005/ojc/330112
Xu C, Zhang Y, Cao L, Lu J (2010) Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chem 119(4):1557–1565. https://doi.org/10.1016/j.foodchem.2009.09.042
Yalcin H, Kavuncuoglu H, Ekici L, Sagdic O (2017) Determination of fatty acid composition, volatile components, physico-chemical and bioactive properties of grape (Vitis vinifera) seed and seed oil. J Food Process Preserv 41(2):e12854. https://doi.org/10.1111/jfpp.12854
Yamagami T, Aoyama M, Tsutsumi T, Tokairin S, Ehara H, Maruyama T, Niıya I (1999) Behavior of vitamin K1 in the refining of vegetable oil and vitamin K1 content of commercial vegetable oils. J Jpn Oil Chem Soc 48(11):1271–1274. https://doi.org/10.5650/jos1996.48.1271
Yang J, Xiao YY (2013) Grape phytochemicals and associated health benefits. Crit Rev Food Sci Nutr 53(11):1202–1225. https://doi.org/10.1080/10408398.2012.692408
Yang J, Martinson TE, Liu RH (2009) Phytochemical profiles and antioxidant activities of wine grapes. Food Chem 116(1):332–339. https://doi.org/10.1016/j.foodchem.2009.02.021
Yemis O, Bakkalbasi E, Artik N (2008) Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey. Int J of Food Sci Tech 43(1):154–159. https://doi.org/10.1111/j.1365-2621.2006.01415.x
Yi C, Shi J, Kramer J, Xue S, Jiang Y, Zhang M, Ma Y, Pohorly J (2009) Fatty acid composition and phenolic antioxidants of winemaking pomace powder. Food Chem 114(2):570–576. https://doi.org/10.1016/j.foodchem.2008.09.103
Yilmaz Y, Göksel Z, Erdoğan SS, Öztürk A, Atak A, Özer C (2015) Antioxidant activity and phenolic content of seed, skin and pulp parts of 22 grape (Vitis vinifera L.) cultivars (4 common and 18 registered or candidate for registration). J Food Process Preserv 39(6):1682–1691. https://doi.org/10.1111/jfpp.12399
Yoo JY, Shin DH, Min BY (1984) Composition of grape seed oil. Korean J Food Sci Technol 16(3):257–260 (in Korean with an abstract in English)
Zhao L, Yagiz Y, Xu C, Fang X, Marshall MR (2017) Identification and characterization of vitamin E isomers, phenolic compounds, fatty acid composition, and antioxidant activity in seed oils from different muscadine grape cultivars. J Food Biochem 41(4):e12384. https://doi.org/10.1111/jfbc.12384
Zohary D, Spiegel-Roy P (1975) Beginnings of fruit growing in the old world: olive, grape, date, and fig emerge as important bronze age additions to grain agriculture in the near east. Science 187(4174):319–327
Author information
Authors and Affiliations
Contributions
A. Çakır and N. Karaca Sanyürek designed the study, while N. Karaca Sanyürek and S. Aydın carried out the experiments. M. İ. Odabaşıoğlu and S. Aydın analyzed the data. A. Çakır and M. İ. Odabaşıoğlu wrote the manuscript. All authors read and approved the final paper.
Corresponding author
Ethics declarations
Conflict of interest
A. Çakır, M. İ. Odabaşıoğlu, N. Karaca Sanyürek and S. Aydın declare that they have no competing interests.
Rights and permissions
Springer Nature oder sein Lizenzgeber (z.B. eine Gesellschaft oder ein*e andere*r Vertragspartner*in) hält die ausschließlichen Nutzungsrechte an diesem Artikel kraft eines Verlagsvertrags mit dem/den Autor*in(nen) oder anderen Rechteinhaber*in(nen); die Selbstarchivierung der akzeptierten Manuskriptversion dieses Artikels durch Autor*in(nen) unterliegt ausschließlich den Bedingungen dieses Verlagsvertrags und dem geltenden Recht.
About this article
Cite this article
Çakır, A., Odabaşıoğlu, M.İ., Karaca Sanyürek, N. et al. Comprehensive Evaluation of the Relationships Between Grape Skin Color/Ripening Time and Antioxidative Capacity, Some Phytochemicals, and Fatty Acid Compositions of Their Seeds. Erwerbs-Obstbau 65, 1991–2004 (2023). https://doi.org/10.1007/s10341-023-00890-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10341-023-00890-z