Adem YAĞCI, Seda SUCU, Mahfuz ELMASTAŞ

Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars

Öz The present study was conducted to determine some quality attributes (cluster and berry weight, soluble solid content, pH and acidity), saturated and unsaturated fatty acid (stearic, palmitic, oleic, linoleic and linolenic acid) contents of different table and wine-stum grape (Vitis vinifera L.) cultivars in 2011 and 2012. In experiments, 4 table grape cultivars (Alphonse L., Cardinal, Atasarısı and Italia) and 7 wine-stum grape (Narince, Hacıveli, Karaüzüm, Kargayüreği, Kızılüzüm, Turşuluk and Şiredenlik) cultivars were used (a total of 11 cultivars). In table grapes, average cluster weight was 521 g; berry weight was 6.1 g; soluble solid content was 17.1% and acidity was 4.95 g·L-1. In wine-stum cultivars, average cluster weight was 203 g, berry weight 2.5 g, soluble solid content was 19.1% and acidity was 5.68 g L-1. Total oil content in 100 g dry seeds was 15.9 g in table grapes and 15.0 g in wine-stum grapes. As the average of two years and 11 cultivars, palmitic acid contents varied between 5.9-10.1%, stearic acid contents between 1.9-5.2%, oleic acid contents between 9.5-18.2%, linoleic acid contents between 70.9-78.4% and linolenic acid contents between 0.3-0.8%. There was a positive correlation between berry weight and stearic acid (0.9040). The dominant linoleic acid of grape seeds negatively correlated with oleic acid (-0.8556) and stearic acid (-0.4937). It was concluded that oleic and linoleic acid contents could be used as an indicator of adaptation capability of white wine grape cultivars.

Anahtar Kelimeler:

Grape seed oil, correlation, berry weight

PDF

___

[1] OIV. (2013). International list of vine varieties and their synonyms. Printed and published by Organisation Internationale de la Vigne et du Vin (OIV). 18 rue d‟Aguesseau, Paris, 187 pp. Available at www.oiv.int (accessed January 1, 2014)

[2] Söylemezoğlu, G., Kunter, B. M, Akkurt, M., Sağlam, M., Ünal, A., Buzrul, S., & Tahmaz, H. (2015) Bağcılığın Geliştirilmesi Yöntemleri Ve Üretim Hedefleri. Türkiye Ziraat Mühendisliği VIII. Teknik Kongresi Bildiri Kitabı-1 (in Turkish)

[3] Çelik, H., Ağaoğlu, Y. S, Fidan, Y., Marasalı, B. & Söylemezoğlu, G (1998) Genel Bağcılık, Sun Fidan AŞ. Mesleki Kitaplar Serisi, 253 S.

[4] Konuk, D., & Korel, F. (2015) Influence of Drying Temperature On Total Phenolic Content and Antioxidant Capacity of Grape Seeds. Pamukkale University Journal of Engineering Sciences 21 (9): 404-407 DOI: 10.5505/pajes.2015.65785.

[5] Lachman, J., Hejtmánková, A., Táborský, J., Kotiková, Z., Pivec, V., Střalkova, R., Vollmannová, A., Bojňanska, T., & Dědina, M. (2015). Evaluation of oil content and fatty acid composition in the seed of grapevine varieties. LWT - Food Science and Technology 63: 620-625. http://dx.doi.org/10.1016/j.lwt.2015.03.044.

[6] Pardo. J. E, Fernández, E., Rubio, M., Alvarruiz, A., &Alonso, G.L. (2009). Characterization of grape seed oil from different grape varieties (Vitis vinifera) European Journal of Lipid Science and Technology, 111: 188–193. http://dx.doi.org/10.1002/ejlt.200800052.

[7] Rubio, M., Alvarez-Ortí, M., Alvarruiz, A., Fernández, E., & Pardo, J. E. (2009). Characterization of Oil Obtained from Grape Seeds Collected during Berry Development. Jo.Agri.and Food Chem., 57: 2812–2815. http://dx.doi.org/10.1021/jf803627t.

[8] Sabır, A., Unver, A., & Kara, Z. (2012). The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.). Journal of the Science of Food and Agriculture, 92: 1982–1987. http://dx.doi.org/10.1002/jsfa.5571.

[9] Shiozaki, S., & Murakami, K (2016) Lipids in the seeds of wild grapes native to Japan: Vitis coignetiae and Vitis ficifolia var. Ganebu. Scientia Hort. 201: 124–129. http://dx.doi.org/10.1016/j.scienta.2016.01.038.

[10] Mol., S. (2007).Balık yağı tüketimi ve insan sağlığı üzerine etkileri. J. Fisheries Sci. Com, DOI: 10.3153/jfscom.2008023.

[11] Gokturk – Baydar, N., & Akkurt, M. (2001). Oil content and oil quality properties of some grape seeds. Turkısh Journal of Agrıculture and Forestry 25: 163-168.

[12] Tangolar, S.G, Özoğul, Y., Tangolar, S., & Torun, A. (2009). Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. In.Journal of Food Sciences and Nutrition, 60 (1): 32-39. http://dx.doi.org/10.1080/09637480701581551.

[13] Uslu, A., & Dardeniz, A. (2009). Bazı Üzüm Çeşitlerinin Çekirdeklerindeki Yağ Asitleri Bileşenlerinin Belirlenmesi. Selçuk Tarım ve Gıda Bilimleri Dergisi 23 (48): 13-19.

[14] Akın, A., & Altındişli, A. (2010). Emir, Gök Üzüm ve Kara Dimrit Üzüm Çesitlerinin Çekirdek Yağlarının Yağ Asidi Kompozisyonu ve Fenolik Madde İçeriklerinin Belirlenmesi. Akademik Gıda 8 (6): 19-23.

[15] Amerine, M.A., & Cruess, W.V. (1960). The Technology of Wine Making, The AVI. Publishing Campany, Inc.

[16] AOAC. (1990). Official Methods of Analysis. 15th AOAC International, Washington, DC.

[17] IUPAC. (1988). International Union of Pure and Applied Chemistry, Standard Methods and Applications. Marcel Dekker, New York.

[18] Yayla, F., &Akman, B. (1988) Marmara bölgesinde Şaraplık Olarak Yetiştiriciliği Yapılan Bazı Üzüm Çeşitlerinin Bulundukları Ekolojilerinde Şaraplık Değerleri Üzerinde Araştırmalar, Sonuç Raporu, Bağcılık Araştırma Enstitüsü Müdürlüğü, Tekirdağ, Yayın No: 19 (in Turkish).

[19] Çelik, H. (2006). Üzüm çeşit katoloğu (Grape Cultivar Catalog). Sun Fidan A.Ş., Mesleki kitap serisi No:2, p137 (in Turkish).

[20] Gregory, VJ., & Davis, R.E. (2000). Climate Influences on Grapevine Phenology, Grape Composition, and Wine Production and Quality for Bordeaux, Am J Enol Vitic. 51 (3): 249-261.

[21] Krstic, M., Moulds, G., Panagiotopoulos, B & West, S. (2003). Growing Quality Grapes to Winery Specifications: Quality Measurement and Management Options for Grapegrowers. Adelaide, Australia.

[22] Kamiloğlu, Ö., & Polat, A. (2009). Bazı Sofralık Üzüm Çeşitlerinin Dörtyol-Erzin Yöresi Koşullarında Verim ve Kalite Performanslarının Belirlenmesi. Mustafa Kemal Üniversitesi Zir.Fak. Dergisi 14 (1): 9-16.

[23] Akgül, D.S., Önder, S., Merken Ö., Yağcı, A., & Uckun, Z. (2011). Effects Of Fungicide Spray Programs On Quality Criteria In Sultana Seedless Grape. 34 th World Congress of Vine and Wine, “The Wine Construction” 20-27th June 2011, Porto/PORTUGAL.

[24] Santesteban, L.G., Miranda, C., & Roya, J.B. (2011). Regulated deficit irrigation effects on growth, yield, grape quality and individual anthocyanin composition in Vitis vinifera L. cv. Tempranillo’. Agricultural Water Management 98: 1171–1179. http://dx.doi.org/10.1016/j.agwat.2011.02.011.

[25] İşçi, B., & Altındişli, A. (2014). Organik Olarak Yetiştirilen Alphonse Lavalleé ve Trakya İlkeren (Vitis vinifera L.) cv. Üzüm Çeşitlerinde Bazı Kültürel Uygulamaların Verim ve Kalite Üzerine Etkileri. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 31 (3), 91-100.

[26] Yoo, J.Y., Shin, D.H., & Min, B.Y. (1984). Composition of grape seed oil. Korean Journal of Food Science and Technology, 16 (3): 257–260.

[27] Ahmadi., S.M, & Siahsar, B.A. (2011). Analogy of physicochemical attributes of two grape seeds cultivars. Ciencia e Investigación Agraria, 38 (2): 291-301.

[28] Özcan, M.M., Ünver, A., Gümüş, T., & Akın, A. (2012). Characteristics of grape seed and oil from nine Turkish cultivars. Natural Product Research: Formerly Natural Product Letters, 26 (21): 2024-2029. http://dx.doi.org/10.1080/14786419.2011.631133.

[29] Demirtas,İ., Pelvan, E., Özdemir, I.S., Alasalvar, C., & Ertas, E. (2013). Lipid characteristics and phenolics of native grape seed oils grown in Turkey. E Journal of Lipid Sci. and Technology, 115 (6): 641–647. http://dx.doi.org/10.1002/ejlt.201200159

[30] Fernandes, L., Casal, S., Cruz, R., Pereira, J.A, Ramalhosa, E. (2013). Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties. Food Research International 50: 161–166. http://dx.doi.org/10.1016/j.foodres.2012.09.039.

[31] Anonimous. (1990). Standart Üzüm Çeşitleri Kataloğu. T.C. Tarım Orman ve Köyişleri Bakanlığı, Yayın Dairesi Başkanlığı. Mesleki Yayınlar no: 15, 91p (in Turkish).