Original research article
Grape Cultivars Classification by Biochemical Constituents and HPLC Profiles
2023, 88 (3) p. 225-230
Mohammad Saadatian, Aryan Muhammad, Kalsum Ahmad, Mahnaz Awdal, Lawen Ahmad, Delsoz Qadir, Baran Ismael
Abstract
The germplasm of grapevines possesses a great degree of variability and can be divided into geographic groups. Recent genetic investigations have validated these classifications, and further divided types into geographic-genetic groups to better describe their similarities and differences. The purpose of this research was to analyze the biochemical components of nine different varieties of fruit and to categorize different types of grapes using multivariate analysis. Grapes include a number of significant secondary metabolites, including polyphenolic chemicals, which influence the overall quality of the fruit as well as its sensory qualities. The fruit extracts of the Sitkan cultivar yielded the greatest total phenolic content of any other cultivar tested. Both the Ranya and the Rost Cultivars had exceptionally high levels of antioxidant activity. The HPLC analysis of natural compounds (including, rosmaric acid, caffeic acid, chlorogenic acid, cinnamic acid, p-coumaric acid, rutin, apigenin, gallic acid and quercetin) showed that chlorogenic acid and gallic acid were the most common phenolic compounds in the grape samples. Caffeic acid was the third most prevalent compound, followed by p-coumaric acid and cinnamic acid. Using multivariate analysis, the various varieties of grapes were categorized into one of three primary groupings. According to the findings, the various cultivars of grapes are the most important source of antioxidants and other useful phytochemical components. According to the findings of HPLC testing, the Alan cultivar contained a significant amount of phytochemical components.
Keywords
antioxidant, gallic acid, chlorogenic acid, Vitis vinifera, phenolic compounds
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