Some chemical phenolic content and antioxidant activity variations in different parts of grape berry

Abstract

Total phenolics, total flavonoids and antiradical activity of skin, seed, peel and whole berry in 12 grape (7 cultivar, 5 wild-type) genotypes grown in Turkey were examined. Antioxidant activity was determined by DPPH (2.2-diphenyl-1- picrylhydrazyl) assay. Highest amount of total phenolics were measured in the seeds of white coloured Hafızali cultivar (1694 mg GAE (gallic acid equivalent) 100 g FW-1 (fresh weight)) while minimum (305 mg GAE 100 gFW-1) in the peel of same cultivar. Total flavonoids ranged from 131 to 714 mg CTE (catechin equivalent) 100 gFW-1 in all parts of grapes tested. The highest amount of total phenolic and flavonoid content were measured in the seeds of all cultivars or types and followed by skin, whole berry and pulp, respectively. Seed extracts showed higher antioxidant activity than that of other berry extracts and BHT.

Keywords

• Antioxidant activity
• Phenolic compound
• Flavonoid
• Vitis vinifera