Title: Effect of grape ( <i>Vitis</i> <i>vinifera</i> L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of <i>Vitis</i> leave and oils
Abstract: Journal of Food Processing and PreservationVolume 44, Issue 11 e14890 ORIGINAL ARTICLE Effect of grape (Vitis vinifera L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of Vitis leave and oils Mehmet Gülcü, Mehmet Gülcü orcid.org/0000-0001-7862-7733 Ministry of Agriculture and Forestry, Food Control Laboratory Directorate, Balıkesir, TurkeySearch for more papers by this authorKashif Ghafoor, Corresponding Author Kashif Ghafoor [email protected] orcid.org/0000-0003-1240-5358 Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Correspondence Kashif Ghafoor, Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia. Email: [email protected] for more papers by this authorFahad Al-Juhaimi, Fahad Al-Juhaimi orcid.org/0000-0001-5617-6476 Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaSearch for more papers by this authorMehmet Musa Özcan, Mehmet Musa Özcan orcid.org/0000-0002-7092-5899 Department of Food Engineering, Faculty of Agriculture, University of Selçuk, Konya, TurkeySearch for more papers by this authorNurhan Uslu, Nurhan Uslu orcid.org/0000-0002-1392-8604 Department of Food Engineering, Faculty of Agriculture, University of Selçuk, Konya, TurkeySearch for more papers by this authorElfadıl E. Babiker, Elfadıl E. Babiker orcid.org/0000-0001-6220-084X Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaSearch for more papers by this authorIsam A. Mohamed Ahmed, Isam A. Mohamed Ahmed orcid.org/0000-0002-6578-0795 Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaSearch for more papers by this authorIchsan Ulil Azmi, Ichsan Ulil Azmi Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaSearch for more papers by this author Mehmet Gülcü, Mehmet Gülcü orcid.org/0000-0001-7862-7733 Ministry of Agriculture and Forestry, Food Control Laboratory Directorate, Balıkesir, TurkeySearch for more papers by this authorKashif Ghafoor, Corresponding Author Kashif Ghafoor [email protected] orcid.org/0000-0003-1240-5358 Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Correspondence Kashif Ghafoor, Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia. Email: [email protected] for more papers by this authorFahad Al-Juhaimi, Fahad Al-Juhaimi orcid.org/0000-0001-5617-6476 Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaSearch for more papers by this authorMehmet Musa Özcan, Mehmet Musa Özcan orcid.org/0000-0002-7092-5899 Department of Food Engineering, Faculty of Agriculture, University of Selçuk, Konya, TurkeySearch for more papers by this authorNurhan Uslu, Nurhan Uslu orcid.org/0000-0002-1392-8604 Department of Food Engineering, Faculty of Agriculture, University of Selçuk, Konya, TurkeySearch for more papers by this authorElfadıl E. Babiker, Elfadıl E. Babiker orcid.org/0000-0001-6220-084X Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaSearch for more papers by this authorIsam A. Mohamed Ahmed, Isam A. Mohamed Ahmed orcid.org/0000-0002-6578-0795 Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaSearch for more papers by this authorIchsan Ulil Azmi, Ichsan Ulil Azmi Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaSearch for more papers by this author First published: 19 August 2020 https://doi.org/10.1111/jfpp.14890Citations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Total phenolic contents of immature and mature vine leaves changed between 38.45 (Cabernet Sauvignon) and 78.66 mg GAE/g (Michele Palieri) to 19.49 (Cabernet sauvignon) and 47.76 mg GAE/g (Michele Palieri), respectively. In addition, antioxidant values (DPPH) of immature and mature vine leaves changed between 17.24 µmolTE/g (Chairette) and 30.24 µmol TE/g dw (Trakya İlkeren) to 14.54 µmol TE/gdw (Gamay) and 23.65 µmolTE/g dw (Narince), respectively. Immature and mature vine leaves contained 11.20 g/kg (Michele Palieri) and 34.90 g/kg (Gamay); 24.18 g/kg (Hamburg Misketi) and 60.76 g/kg (Gamay) fructose, respectively. The highest 3,4-dihydroxybenzoic acid and (+)-catechin contents of immature and mature leaves were found in Trakya İlkeren and Michele Parieri (14.15 mg/kg and 387.86 mg/kg) and Cincaut and Hamburg misketi (11.30 mg/kg and 168.73 mg/kg) vine leaves, respectively. The major fatty acids of vine leave oils were palmitic, linoleic, arachidic, and linolenic acids. Therefore, the results obtained will create a detailed database of these materials. Practical applications Stuffed grape leaf picked fresh from the vine has been a famous dish of Turkish, Balkan, and Middle East Nations cuisine for centuries. Vine leaves are rich in sugars, organic acids, and phenolic compounds. The vine leaves are composed of a wide range of phenolic compounds. The Mediterranean coast has benefited from by-products of grape. The grape leave oils are rich in palmitic, oleic, and linoleic acid. Brined vine leaves have a significant place in human nutrition. Citing Literature Volume44, Issue11November 2020e14890 RelatedInformation