Phenolic Compound, Flavonoid and Antioxidant Activity of Merzifon Black Grape Variety (Vitis vinifera L.)

Abstract

In this study, it was aimed to determine the phenolic compound, flavonoid and antioxidant activity of the Merzifon Black grape variety (Vitis vinifera L.). The antioxidant activity, total phenolic compound and total flavonoid content of the whole fruit of this grape at room temperature, the shell part at room temperature and the skin part at 50 degrees C and the extracts obtained from the whole fruit at 50 degrees C were examined. Antioxidant activity was measured by the DPPH (2.2- diphenyl-1-picryhydrazyl) method. The highest antioxidant activity was detected from the whole fruit at room temperature. The highest amounts of phenolic (102.46 mg 100 g) and flavonoid (44.95 mg 100 g) compounds were obtained from the whole fruit at room temperature, followed by the peel at room temperature.