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Characterization of some bioactive compounds and physicochemical properties of grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

In the present study, five different grapes varieties grown in Turkey were comprehensively characterized in terms of physicochemical properties, total bioactive content, antiradical activity, and volatile sugar compounds. | Turkish Journal of Agriculture and Forestry http://journals.tubitak.gov.tr/agriculture/ Research Article Turk J Agric For (2016) 40: 177-185 © TÜBİTAK doi:10.3906/tar-1502-38 Characterization of some bioactive compounds and physicochemical properties of grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin 1,* 1 2 1 Salih KARASU , Mehmet BAŞLAR , Safa KARAMAN , Mahmut KILIÇLI , 1 3 1 Ahmet Abdullah US , Hasan YAMAN , Osman SAĞDIÇ 1 Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey 2 Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri, Turkey 3 Department of Food Processing, Burdur Vocational School, Mehmet Akif Ersoy University, Burdur, Turkey Received: 09.02.2015 Accepted/Published Online: 06.08.2015 Final Version: 05.02.2016 Abstract: In the present study, five different grapes varieties grown in Turkey were comprehensively characterized in terms of physicochemical properties, total bioactive content, antiradical activity, and volatile sugar compounds. Thermal degradation kinetics of anthocyanin in the selected grape varieties were also analyzed. All the bioactive compounds and antiradical activity varied depending on variety and grape part (skin, pulp, or seed). Higher amounts of total phenolics, total flavonoids, anthocyanin, and antiradical capacity were obtained from seeds. Fifty-nine volatile compounds were observed in the grape varieties. Terpenoid compounds were determined to be the predominant aroma compounds, of which limonene and citral had the highest content, with values ranging from 46.269% to 77.209% and from 3.327% to 12.371%, respectively. The half-life period of anthocyanin degradation in grapes with a temperature range of 60 to 90 °C ranged from 3.51 to 34.65, 3.26 to 35.50, 2.76 to 40.77, and 3.02 to 43.31 for Antep Karası, Efes, Kara Dimrit, and Cardinal Red, respectively. Efes and Cardinal had the .