Differentiations in total contents of major components in grape leaves influenced by cultivar
2025
Güler, Emrah
Grape leaves hold significant importance in the culinary traditions of many countries. However, there is limited research on the varietal differences in the antioxidant content of grape leaves. This study examined the biochemical composition of leaves from four different grape varieties commonly cultivated in Türkiye. The results revealed significant differences in the biochemical contents among the grape varieties. Notably, the Yalı variety exhibited higher levels of total antioxidant capacity (DPPH%), total phenolic compounds, and total anthocyanin content compared to the other varieties. The Fransız Karası variety also showed elevated levels of total phenolic compounds and antioxidant capacity. The Kartal and Alphonse Lavelle varieties were found to have similar amounts of chlorophyll-a, chlorophyll-b, and total carbohydrate content. Additionally, the Yalı variety had a significantly higher protein content than the other varieties. Variations were also observed in other parameters, including the chlorophyll a/b ratio, pH, and total acidity. These findings suggest that the biochemical properties of grape leaves can differ based on variety and environmental conditions, and that these properties may be optimized for better outcomes.
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出版者 Comrat State University