Grape berries are a good source of nutrients and nutraceuticals and have many benefits for human health. Growing interest in the export potential and consumption of a new grape (cv. Karaerik), cultivated as a table grape in Turkey, encouraged us to profile its major nutrient contents from six different locations. Due to its popularity, the nutritional value of this grape berry needs to be investigated to ascertain its potential economic and health benefits. The most abundant sugars in the grape berry were fructose and glucose (peel/whole fruit; averages 236.57 and 127.87, and 183.36 and 108.60 (g kg-1 fresh weight), respectively), while the major organic acids were tartaric and malic acids (7.17 and 2.81, and 2.61 and 1.76(g kg-1 fresh weight), respectively). Linoleic acid (peel/whole fruit/seed; 37.14, 33.12 and 57.83%, respectively) was the predominant fatty acid, while potassium (peel/whole fruit/seed; 9331.5, 10226.33 and 5354 mg/g dry weight, respectively) was the predominant mineral, followed by phosphorus (1592.8, 2672 and 3072.67) in the berry. Our results demonstrate that the nutrient components and physicochemical parameters varied significantly among the sampling locations. The grape berry contains considerable quantities of potentially beneficial healthy nutrients worthy of further evaluation.
Abrahamse C, Bartowsky E. Timing of malolactic fermentation inoculation in shiraz grape must and wine: influence on chemical composition. World Journal of Microbiology & Biotechnology. 2012. p. 255–65.
2.
Akin A, Altindisli A. Determination of fatty acid composition and lipid content of some grape cultivar seeds in Turkey. Biyoloji Bilimleri Araştırma Dergisi. 2011. p. 13–5.
3.
Akpınar E, Yigit D. Ekolojik faktörlerin karaerik üzüm çeşidi yetiştiriciligine etkileri. Dogu Cografya Dergisi. 2011. p. 11.
4.
Juhaimi A, Gecgel F, Gulcu U, Hamurcu M, Ozcan M, M. Bioactive properties, fatty acid composition and mineral contents of grape seed and oils. South African Journal of Enology and Viticulture. 2017. p. 103–8.
5.
Official Methods of Analysis of AOAC International. Association of Official Agricultural Chemists; 2003.
6.
Official Methods of Analysis of AOAC International. Association of Official Agricultural Chemists; 2011.
7.
Ayaz F, Colak N, Kurt A, Akpinar E, Gomez-Alonso S, Hermosin-Gutierrez I. Vino Analytica Scientia (IVAS), Analytical Chemistry for Wine, Brandy and Spirits. 2017.
8.
Bulut V, Duran C, Gundogdu A, Soylak M, Yildirim N, Elci L. A new approach to separation and preconcentration of some trace metals with co-precipitation method using a triazole. Talanta. 2008. p. 469–74.
9.
Conner P. Instrumental textural analysis of muscadine grape germplasm. Hortscience. 2013. p. 1130–4.
10.
Duran C, Senturk H, Gundogdu A, Bulut V, Elci L, Soylak M, et al. Determination of some trace metals in environmental samples by flame aas following solid phase extraction with amberlite xad-2000 resin after complexing with 8-hydroxyquinoline. Chinese Journal of Chemistry. 2007. p. 196–202.
11.
Ejsmentewicz T, Balic I, Sanhueza D, Barria R, Meneses C, Orellana A, et al. Comparative study of two table grape varieties with contrasting texture during cold storage. Molecules. 2015. p. 3667–80.
12.
Eyduran S, Akin M, Ercisli S, Eyduran E, Maghradze D. Sugars, organic acids, and phenolic compounds of ancient grape cultivars (Vitis vinifera L.) from Igdir province of Eastern Turkey. Biological Research. 2015. p. 48.
13.
Ferretti G, Turco I, Bacchetti T. Apple as a source of dietary phytonutrients: bioavailability and evidence of protective effects against human cardiovascular disease. Food and Nutrition Sciences. 2014. p. 1234–46.
14.
Folch J, Lees M, Stanley G. A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry. 1957. p. 497–509.
15.
Güner A, Aslan S. Türkiye bitkileri listesi:(damarlı bitkiler). 2012.
16.
Güneş A, Köse C, Turan M. Yield and mineral composition of grapevine ( Vitis vinifera L. cv. Karaerik) as affected by boron management. Turkish Journal of Agriculture and Forestry. 2015. p. 742–52.
17.
Hyson D. A comprehensive review of apples and apple components and their relationship to human health. Advances in Nutrition. 2011. p. 408–20.
18.
Karasu S, Baslar M, Karaman S, Kilicli M, Us A, Yaman H, et al. Characterization of some bioactive compounds and physicochemical properties of grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin. Turkish Journal of Agriculture and Forestry. 2016. p. 177–85.
19.
Kurt A, Torun H, Colak N, Seiler G, Hayirlioglu-Ayaz S, Ayaz F. Nutrient profiles of the hybrid grape cultivar “Isabel” during berry maturation and ripening. Journal of the Science of Food and Agriculture. 2017. p. 2468–79.
20.
Lasik M. The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review. European Food Research and Technology. 2013. p. 843–50.
21.
Liang Z, Sang M, Fan P, Wu B, Wang L, Duan W, et al. Changes of polyphenols, sugars, and organic acid in 5 vitis genotypes during berry ripening. Journal of Food Science. 2011. p. 1231-C1238.
22.
Lijavetzky D, Carbonell-Bejerano P, Grimplet J, Bravo G, Flores P, Fenoll J, et al. Berry flesh and skin ripening features in Vitis vinifera as assessed by transcriptional profiling. Plos One. 2012. p. 7.
23.
Liu HF, Wu BH, Fan PG, Li SH, Li LS. Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis. Journal of the Science of Food and Agriculture. 2006. p. 1526–36.
24.
Liu R. Dietary bioactive compounds and their health implications. Journal of Food Science. 2013.
25.
Magwaza L, Opara U. Analytical methods for determination of sugars and sweetness of horticultural products-a review. Scientia Horticulturae. 2015. p. 179–92.
26.
Mikulic-Petkovsek M, Schmitzer V, Slatnar A, Stampar F, Veberic R. Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species. Journal of Food Science. 2012. p. 1064-C1070.
27.
Mpelasoka B, Schachtman D, Treeby M, Thomas M. A review of potassium nutrition in grapevines with special emphasis on berry accumulation. Australian Journal of Grape and Wine Research. 2003. p. 154–68.
28.
Ochmian I, Angelov L, Che Lpiński P, Stalev B, Rozwarski R, Dobrowolska A. The characteristics of fruits morphology, chemical composition and colour changes in must during maceration of three grapevine cultivars. Journal of Horticultural Research. 2013. p. 71–8.
29.
Ozcan M, Al Juhaimi F. Effect of microwave roasting on yield and fatty acid composition of grape seed oil. Chemistry of Natural Compounds. 2017. p. 132–4.
30.
Pavlousek P, Kumsta M. Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and or-ganic acids. Czech Journal of Food Sciences. 2011. p. 361–72.
31.
Rogiers S, Greer D, Hatfield J, Orchard B, Keller M. Mineral sinks within ripening grape berries. Vitis vinifera L.) Vitis. 2006. p. 115–23.
32.
Rolle L, Giacosa S, Gerbi V, Bertolino M, Novello V. Varietal comparison of the chemical, physical, and mechanical properties of five colored table grapes. International Journal of Food Properties. 2013. p. 598–612.
33.
Santos L, Morais D, Souza N, Cottica S, Boroski M, Visentainer J. Phenolic compounds and fatty acids in different parts of Vitis labrusca and V. vinifera grapes. Food Research International. 2011. p. 1414–8.
34.
Shiozaki S, Murakami K. Lipids in the seeds of wild grapes native to japan: Vitis coignetiae and Vitis ficifolia var. ganebu. Scientia Horticulturae. 2016. p. 124–9.
35.
Slavin J, Lloyd B. Health benefits of fruits and vegetables. Advances in Nutrition. 2012. p. 506–16.
36.
Sousa E, Uchoa-Thomaz A, Beserra Carioca J, De Morais S, De Lima A, Martins C, et al. Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), benitaka variety, grown in the semiarid region of Northeast Brazil. Food Science and Technology. 2014. p. 135–42.
37.
Topalovic A, Mikulic-Petkovsek M. Changes in sugars, organic acids and phenolics of grape berries of cultivar cardinal during ripening. Journal of Food Agriculture & Environment. 2010. p. 223–7.
38.
Xia EQ, Deng GF, Guo YJ, Li HB. Biological activities of polyphenols from grapes. International Journal of Molecular Sciences. 2010. p. 622–46.
39.
Xu C, Yagiz Y, Zhao L, Simonne A, Lu J, Marshall M. Fruit quality, nu-traceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia michx.) grown in united states. Food Chemistry. 2017. p. 149–56.
40.
Yamamoto L, De Assis A, Roberto S, Bovolenta Y, Nixdorf S, Garcia-Romero E. Application of abscisic acid (S-ABA) to cv. Isabel grapes (Vitis vinifera x Vitis labrusca) for color improvement: Effects on color, phenolic composition and antioxidant capacity of their grape juice. Food Research International. 2015. p. 572–83.
41.
Zhou K, Raffoul J. Potential anticancer properties of grape antioxidants. Journal of Oncology. 2012. p. 1.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
