Bioactive Properties of Different Parts of Vitis labrusca L. Fruit

Abstract

Vitus labrusca L. is a fragrant grape variety that is widely grown in our country and the world. In addition to being consumed as a table grape, it is also consumed by processing into different products such as wine, vinegar, and molasses. This fruit and its residues, revealed after processing into the product, are rich in phenolic compounds. The residues of the grape can be evaluated due to their bioactive potential. In this study, the bioactive characteristics of V. labrusca L. grown in Samsun were investigated. Total phenolic, antioxidative activity properties and oleanolic acid levels were determined in order to reveal their bioactive properties. For this purpose, the whole fruits, skin, and seed parts of the fruits were analyzed separately. It is concluded that the highest values as the total phenolics (1519.68±280.05 mg kg-1), oleanolic acid (351.32±91.42 mg kg-1), and antioxidant values (FRAP: 22.13±6.77 µmol Fe2+g-1) were determined in the skin of fruit. Furthermore, when the relationship between the natural antioxidant contents and the antioxidant activity examined, there was a negative correlation between the total phenolics and DPPH reducing value (as EC50). In conclusion, it is considered that the residues of the grape should be evaluated for their bioactive potential due to V. labrusca L. Fruits being rich in bioactive compounds, and these compounds are mainly concentrated in the skin part.