Vitis labrusca L. Genotiplerinin Fenolik Bileşik ve Antioksidan Kapasite İçerikleri

Tahmaz, Hande; Küskü, Damla Yüksel; Söylemezoğlu, Gökhan; Çelik, Hüseyin

doi:10.33462/jotaf.952108

Cited by 11 publications

(3 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Phenolic compounds are natural phytochemicals that play a protective role against cancer, strengthen the neurological system, and have antioxidative and antibacterial effects (Karaman et al, 2022;Şahin et al, 2022). According to the results, traditional kombucha and mahaleb-flavoured kombucha had the highest TPC on the 7 th day.…”

Section: Determination Of Total Phenolic Content (Tpc)mentioning

confidence: 99%

Prunus mahaleb’in Fermente Çay İçeceklerinde Biyokimyasal ve Mikrobiyolojik Etkilerinin Araştırılması

Eroğlu

Delik

Yıldırım

et al. 2023

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

View full text Add to dashboard Cite

Nowadays, fermented beverages such as kombucha are particularly popular among customers because of their health benefits. Although black tea is often used as a substrate for kombucha fermentation, kombucha drinks prepared with various herbal teas are becoming increasingly popular. In this study, the medicinal plant, mahaleb was used for kombucha fermentation. The DPPH method was used to determine the antioxidant activity of kombucha drinks, the Folin–Ciocalteu and aluminium chloride colorimetric method was used to determine the total phenolic and flavonoid content of the drinks, respectively, and the antibacterial activity was determined by the disc diffusion method of the drinks. In addition, the microbiological composition and sensory analysis of the kombucha drinks were investigated. The antioxidant activity of the mahaleb-flavoured kombucha was not statistically different from those of traditional kombucha (p>0.05). As for phenolic content, traditional kombucha had higher content on all fermentation days (p<0.05). The total flavonoid content of mahaleb-flavoured kombucha was similar to traditional kombucha on day 7 of fermentation (p>0.05), but higher than traditional kombucha on day 21 of fermentation (p<0.0.5). In the analysis of the microbiological profile, the highest values of total mesophilic bacteria and acetic acid bacteria content were observed in mahaleb-flavoured kombucha and yeast in traditional kombucha on the 7th and 14th day of fermentation. Mahaleb-flavoured kombucha scored highest on all criteria and was the most popular beverage among participants. This is the first study in which mahaleb was used in kombucha fermentation.

show abstract

Section: Determination Of Total Phenolic Content (Tpc)mentioning

confidence: 99%

Prunus mahaleb’in Fermente Çay İçeceklerinde Biyokimyasal ve Mikrobiyolojik Etkilerinin Araştırılması

Eroğlu

Delik

Yıldırım

et al. 2023

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

View full text Add to dashboard Cite

show abstract

“…Additionally, there have been numerous studies on the potential health benefits of specific phenolic compounds, such as catechin, epicatechin, and trans-resveratrol (Castilla et al, 2006;Lacerda et al, 2014). It is widely acknowledged that plant materials with high total phenolic compound content also exhibit high antioxidant capacity (Tahmaz et al, 2022). The direction of rows within a vineyard directly affects the cluster and soil temperatures of different canopy sides (Hunter et al, 2016).…”

Section: Serkan Candarmentioning

confidence: 99%

Effect of wounding on the maturity and chemical composition of Cabernet Sauvignon (Vitis vinifera L.) berry

Candar

2023

PAKJAS

View full text Add to dashboard Cite

Phenolic compounds are important indicators of grape berry and wine quality. They also have many important effects on human health. Biotic and abiotic plant stressors are the factors that affect the composition and amounts of metabolites dramatically. Although wounding is one of these stressors, little is known about its effect on the accumulation and biosynthesis of the entire phenolic profile. This study aimed to identify the effects of human-made wounding to grapevine leaves on the accumulation of grape berry metabolites in cv. ‘Cabernet Sauvignon’ grapevines. Ten combinations of different wounding timing and treatment methods were applied to 20 years old grapevine plants. The data suggests that wounding treatments have the potential to diversify the phenolic compound profile and can be utilized for their management compared to the control group. Specifically, the E15 treatment accelerated MITSS/TA by 39.83% and increased the content of trans-resveratrol by 35.78% compared to the Control. On the other hand, the E10+W5+E3 treatment resulted in a regression in maturity parameters. The wounding treatment E10+W5 increased the total phenolics by 13.74%, total anthocyanin contents by 20.48%, and transresveratrol content by 93.05%. Additionally, the E5+W3 treatment demonstrated a significant increase of 19.65% in syringic acid and 21.89% in vanillic acid contents. Although the control application for antioxidant activity reached its peak value, it decreased in the E15+W5 treatment. As a result, it was determined that the responses given to the treatments were quite diverse. Nevertheless, they also found it applicable to manage berry maturity and quality indicators. Early wounding treatments accelerate maturity, and treatments performed more recently at harvest stop berry sugar accumulation. While late treatments increase the total phenolics, the responses of the phenolic compounds profile differ

show abstract

“…Therefore, the technological properties of all isolates must be determined. In addition, during the selection of yeasts, their genomic structures should be determined and defined as well as morphological differences (Lopes et al, 2006) Turkey terroir is very suitable for the cultivation of different grape varieties (Tahmaz et al, 2022). Thrace region is one of the important wine grape growing regions in Turkey.…”

Section: Introductionmentioning

confidence: 99%

Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from The Wines Made by Spontaneous Fermentation Using Papazkarası Grapes from Thrace Region

ERSEÇ¹,

Demirci

2023

Tekirdağ Ziraat Fakültesi Dergisi

View full text Add to dashboard Cite

Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and used in industrial winemaking in our country. Thus, in course of time, the wines of all producers began to show similar properties. Today, studies focus on terroir wines production with local characteristics by using the countries' own local wine yeasts as a starter. Within the scope of this study Papazkarası grapes were collected from 4 vineyards with different characteristics, such as viticulture practices, microclimatic conditions and locations in the borders of Edirne and Kırklareli. In addition, the grapes were also collected from the vineyard in Tekirdağ Viticulture Research Institute. Spontaneous fermentation was done by crushing the collected grapes in the laboratory. At the end of the fermentation, yeast isolations were made from the musts to YPD medium and a total of 66 isolates were obtained as a result of purification. Fermentation rate, H2S production amount, growth at high temperature, growth at high sugar concentration, resistance to high ethanol, ability to grow at low pH values, resistance to SO2, and volatile acid analysis were done to determine whether they meet the technological requirements for basic winemaking, together with two commercial wine yeasts. DNA sequencing analyzes were made by selecting 15 of the isolates that were found to have the necessary characteristics and it was determined that they belonged to the Saccharomyces cerevisiae species. DNA fingerprinting analysis was performed using delta 12-21 primers to determine the strain differences of the isolates determined to belong to the same species. By DNA fingerprint analysis, it was determined that 9 out of 15 isolates were different strains.

show abstract

Vitis labrusca L. Genotiplerinin Fenolik Bileşik ve Antioksidan Kapasite İçerikleri

Cited by 11 publications

References 43 publications

Prunus mahaleb’in Fermente Çay İçeceklerinde Biyokimyasal ve Mikrobiyolojik Etkilerinin Araştırılması

Prunus mahaleb’in Fermente Çay İçeceklerinde Biyokimyasal ve Mikrobiyolojik Etkilerinin Araştırılması

Effect of wounding on the maturity and chemical composition of Cabernet Sauvignon (Vitis vinifera L.) berry

Isolation, Identification and Determination of Saccharomyces cerevisiae Yeast Species from The Wines Made by Spontaneous Fermentation Using Papazkarası Grapes from Thrace Region

Contact Info

Product

Resources

About