Determination of Some Antioxidan Enzyme Activities in Fresh and Dry Grapes (Vitis vinifera L.)

Abstract

INTRODUCTION: Phenolic compounds in fruits and vegetables are very important in terms of eliminating free radicals. Most phenolic compounds are known to have antioxidant activity and can help protect cells against oxidative damage caused by free radicals. Grape fruit, known to contain various phenolic compounds such as hydroxynnamic acids, flavonols and anthocyanins has been reported to have antioxidant activity due to its high polyphenolic content. Therefore, in that study, it is aimed to determine some enzyme activities which are thought to be present in grape fruit. METHODS: In this study, enzymes antioxidant as superoxide dismutase (SOD) and catalase (CAT) enzymes were determined by spectrophotometric method in fresh and raisin extracts grown in Aegean and Marmara regions. The findings were analyzed using statistical methods and the results were interpreted. RESULTS: Superoxide dismutase (SOD) enzyme activity in fresh grape fruits were found to be 11.70, 6.6 U/L in Aegean and Marmara regions, respectively, while catalase (CAT) enzyme activity were found to be 6.32 and 3.82 U/L, respectively. Superoxide dismutase (SOD) enzyme activity in raisin fruits were found to be 6.05 and 5.05 U/L in Aegean and Marmara regions respectively, while Catalase (CAT) enzyme activity 4.17 and 3.12 U/L, respectively. DISCUSSION AND CONCLUSION: The results of our study showed that grapes are an important antioxidant store. Therefore, as a result of our research, it can be said that grapes are a powerful antioxidant against oxidative stress both in terms of food and human health.

Keywords

• grape
• catalase
• superoxide dismutase.