1 Ocak 2020 Dergi makalesi Açık Erişim

Hermosin-Gutierrez, Isidro; Gomez-Alonso, Sergio; Perez-Navarro, Jose; Kurt, Aynur; Colak, Nesrin; Akpinar, Erdal; Hayirlioglu-Ayaz, Sema; Ayaz, Faik Ahmet

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/10815</identifier>
  <creators>
    <creator>
      <creatorName>Hermosin-Gutierrez, Isidro</creatorName>
      <givenName>Isidro</givenName>
      <familyName>Hermosin-Gutierrez</familyName>
      <affiliation>Univ Castilla La Mancha, Inst Reg Invest Cient Aplicada, Dept Analyt Chem &amp; Food Technol, Ciudad Real, Spain</affiliation>
    </creator>
    <creator>
      <creatorName>Gomez-Alonso, Sergio</creatorName>
      <givenName>Sergio</givenName>
      <familyName>Gomez-Alonso</familyName>
      <affiliation>Univ Castilla La Mancha, Inst Reg Invest Cient Aplicada, Dept Analyt Chem &amp; Food Technol, Ciudad Real, Spain</affiliation>
    </creator>
    <creator>
      <creatorName>Perez-Navarro, Jose</creatorName>
      <givenName>Jose</givenName>
      <familyName>Perez-Navarro</familyName>
      <affiliation>Univ Castilla La Mancha, Inst Reg Invest Cient Aplicada, Dept Analyt Chem &amp; Food Technol, Ciudad Real, Spain</affiliation>
    </creator>
    <creator>
      <creatorName>Kurt, Aynur</creatorName>
      <givenName>Aynur</givenName>
      <familyName>Kurt</familyName>
      <affiliation>Karadeniz Tech Univ, Grad Sch Nat &amp; Appl Sci, Biol Grad Program, Trabzon, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Colak, Nesrin</creatorName>
      <givenName>Nesrin</givenName>
      <familyName>Colak</familyName>
      <affiliation>Karadeniz Tech Univ, Fac Sci, Dept Biol, Trabzon, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Akpinar, Erdal</creatorName>
      <givenName>Erdal</givenName>
      <familyName>Akpinar</familyName>
      <affiliation>Erzincan Univ, Fac Educ, Social Sci Teacher Training Dept, Erzincan, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Hayirlioglu-Ayaz, Sema</creatorName>
      <givenName>Sema</givenName>
      <familyName>Hayirlioglu-Ayaz</familyName>
      <affiliation>Karadeniz Tech Univ, Fac Sci, Dept Biol, Trabzon, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ayaz, Faik Ahmet</creatorName>
      <givenName>Faik Ahmet</givenName>
      <familyName>Ayaz</familyName>
      <affiliation>Karadeniz Tech Univ, Fac Sci, Dept Biol, Trabzon, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Vitis Vinifera Turkish Grape Cultivar Karaerik. Part I: Anthocyanin Composition, And Identification Of A Newly Found Anthocyanin(Dagger)</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2020</publicationYear>
  <dates>
    <date dateType="Issued">2020-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/10815</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1002/jsfa.10145</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">BACKGROUND Grape berries exhibit various beneficial health effects due to the potent antioxidant roles of their phenolic compounds. A new Vitis vinifera grape cultivar (Karaerik) grown in Turkey has attracted growing interest due to its antioxidant phenolic compounds, which have still not been investigated. The phenolic/anthocyanin profile needs to be investigated to ascertain its potential health benefits and market value in the region. The present study therefore involves a detailed characterization of the anthocyanin composition of 'Karaerik' grape berries in conjunction with a determination of the antioxidant capacity value of the phenolics present in the skin and the whole berry. RESULTS Total phenolic compounds (average 8.56 and 2.88 g gallic acid equivalent kg(-1) fresh weight) and anthocyanin (7.48 and 1.66 g mv-3-glc equivalent kg(-1) fresh weight) contents varied significantly in the skin and whole berry. Malvidin-based anthocyanins made the highest contribution to the pigment content of the berry. Accordingly, the major anthocyanin in the skin (average 42.08 mol%) and whole berry (39.98 mol%) was malvidin-3-glucoside (mv-3-glc). In addition, we found strong evidence of the occurrence of sometimes reported malvidin-3-pentoside and particularly of the not previously reported feruloyl derivative of malvidin-3-(6 ''-feruloyl)-glucoside (mv-3-ferglc) for V. vinifera grapes. CONCLUSION The current study is the first report to profile the anthocyanins of the grape with a detailed description of the rare and novel anthocyanin in V. vinifera grapes. The berry is also a potential source of phenolics/anthocyanins with a high antioxidant capacity value and is worthy of comparison with other V. vinifera grapes. (c) 2019 Society of Chemical Industry</description>
  </descriptions>
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