{"title":"凡湖盆地高海拔条件下种植的一些葡萄品种的植物化学特征","authors":"Ethem Omer Bas, Ruhan Ilknur Gazioglu Sensoy","doi":"10.1007/s10341-024-01162-0","DOIUrl":null,"url":null,"abstract":"<p>Grapes, recognized for their diverse phytochemical compounds, were investigated across 9 local varieties in the Lake Van Basin at an altitude of 1700 m. Utilizing HPLC and FRAP methods, we assessed the phytochemical traits, focusing on phenolic substances and organic acids. Notable findings include the highest concentrations of protocatechuic, syringic, and ferulic acid in the cv. Beyaz Kismis; rutin and p‑qumaric acid in cv. Beyaz Kecimemesi; Gallic acid in cv. Siyah Kecimemesi; o‑qumaric acid in cv. Kizil Uzum; and Phloridzin in cv. Telli Baba. For organic acids, tartaric acid prevailed in cv. Siyah Kismis; malic acid in cv. Siyah Kecimemesi; citric acid in cv. Siyah Kismis; and fumaric acid in cv. Siyah Kecimemesi. The highest total antioxidant capacity was observed in cv. Siyah Kismis. Significant variations in phenolic substances, organic acids (excluding citric acid), and total antioxidant capacity were identified among varieties. The elevated bioactive content in grapes cultivated under high-altitude and cool climate conditions positions the region favorably for grape-related products (e.g., juice, wine, vinegar).</p>","PeriodicalId":11889,"journal":{"name":"Erwerbs-Obstbau","volume":"123 1","pages":""},"PeriodicalIF":1.2000,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Phytochemical Characteristics of Some Grape Cultivars Grown in High Altitude Conditions at Lake Van Basin\",\"authors\":\"Ethem Omer Bas, Ruhan Ilknur Gazioglu Sensoy\",\"doi\":\"10.1007/s10341-024-01162-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Grapes, recognized for their diverse phytochemical compounds, were investigated across 9 local varieties in the Lake Van Basin at an altitude of 1700 m. Utilizing HPLC and FRAP methods, we assessed the phytochemical traits, focusing on phenolic substances and organic acids. Notable findings include the highest concentrations of protocatechuic, syringic, and ferulic acid in the cv. Beyaz Kismis; rutin and p‑qumaric acid in cv. Beyaz Kecimemesi; Gallic acid in cv. Siyah Kecimemesi; o‑qumaric acid in cv. Kizil Uzum; and Phloridzin in cv. Telli Baba. For organic acids, tartaric acid prevailed in cv. Siyah Kismis; malic acid in cv. Siyah Kecimemesi; citric acid in cv. Siyah Kismis; and fumaric acid in cv. Siyah Kecimemesi. The highest total antioxidant capacity was observed in cv. Siyah Kismis. Significant variations in phenolic substances, organic acids (excluding citric acid), and total antioxidant capacity were identified among varieties. The elevated bioactive content in grapes cultivated under high-altitude and cool climate conditions positions the region favorably for grape-related products (e.g., juice, wine, vinegar).</p>\",\"PeriodicalId\":11889,\"journal\":{\"name\":\"Erwerbs-Obstbau\",\"volume\":\"123 1\",\"pages\":\"\"},\"PeriodicalIF\":1.2000,\"publicationDate\":\"2024-07-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Erwerbs-Obstbau\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10341-024-01162-0\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"HORTICULTURE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Erwerbs-Obstbau","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10341-024-01162-0","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"HORTICULTURE","Score":null,"Total":0}
引用次数: 0
摘要
在海拔 1700 米的凡湖盆地，我们对 9 个当地品种的葡萄进行了调查，这些葡萄因其多种多样的植物化学成分而闻名。利用 HPLC 和 FRAP 方法，我们对植物化学特性进行了评估，重点是酚类物质和有机酸。值得注意的发现包括：原儿茶酸、丁香酸和阿魏酸的浓度在品种 Beyaz Kismis 中最高；大黄酸的浓度在品种 Beyaz Kismis 中最高；阿魏酸的浓度在品种 Beyaz Kismis 中最高。Beyaz Kismis 中的原儿茶酸、丁香酸和阿魏酸含量最高；Beyaz Kecimemesi 品种中的芦丁和对古马酸含量最高。Siyah Kecimemesi 中的没食子酸；Beyaz Kecimemesi 中的邻甲基异戊酸；Kizil Uzum 中的邻甲基异戊酸；Ph.Kizil Uzum 中的邻古马酸；Telli Baba 中的 Phloridzin。Telli Baba。有机酸方面，酒石酸在 Siyah Kismis 品种中占主导地位；苹果酸在 Siyah Kecimemesi 品种中占主导地位；麦芽糖酸在 Kizil Uzum 品种中占主导地位。Siyah Kismis 中以酒石酸为主；Siyah Kecimemes 中以苹果酸为主。Siyah Kecimemesi 中以酒石酸为主；Siyah Kecimemesi 中以苹果酸为主；Telli Baba 中以柠檬酸为主。Siyah Kismis 中的柠檬酸；以及 Siyah Kecimemesi 中的富马酸。Siyah Kecimemesi 中的富马酸。总抗氧化能力最高的是 Siyah Kismis 品种。Siyah Kismis 的总抗氧化能力最高。不同品种的酚类物质、有机酸（不包括柠檬酸）和总抗氧化能力存在显著差异。在高海拔和凉爽气候条件下栽培的葡萄中生物活性成分含量较高，有利于该地区生产与葡萄相关的产品（如果汁、葡萄酒和醋）。
Phytochemical Characteristics of Some Grape Cultivars Grown in High Altitude Conditions at Lake Van Basin
Grapes, recognized for their diverse phytochemical compounds, were investigated across 9 local varieties in the Lake Van Basin at an altitude of 1700 m. Utilizing HPLC and FRAP methods, we assessed the phytochemical traits, focusing on phenolic substances and organic acids. Notable findings include the highest concentrations of protocatechuic, syringic, and ferulic acid in the cv. Beyaz Kismis; rutin and p‑qumaric acid in cv. Beyaz Kecimemesi; Gallic acid in cv. Siyah Kecimemesi; o‑qumaric acid in cv. Kizil Uzum; and Phloridzin in cv. Telli Baba. For organic acids, tartaric acid prevailed in cv. Siyah Kismis; malic acid in cv. Siyah Kecimemesi; citric acid in cv. Siyah Kismis; and fumaric acid in cv. Siyah Kecimemesi. The highest total antioxidant capacity was observed in cv. Siyah Kismis. Significant variations in phenolic substances, organic acids (excluding citric acid), and total antioxidant capacity were identified among varieties. The elevated bioactive content in grapes cultivated under high-altitude and cool climate conditions positions the region favorably for grape-related products (e.g., juice, wine, vinegar).
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