Kalecik Karasi Research Articles

Farklı Amerikan Asma Anaçları ve Kalecik Karasi Üzüm Çeşidinin Aşılama Kombinasyonu ile Elde Edilen Fidanların Kalite Özellikleri ve Randımanlarının Saptanması

Cultivation on American grapevine rootstocks, which have been found to be an effective solution against phylloxera pest, which is the biggest threat to vineyard areas, has brought along the necessity of examining the affinity between rootstock and scion. In this regard, to increase the amount of current vineyard production by adding a new research to the studies examining the affinity situation in the literature, scions belonging to Kalecik Karası grape variety were grafted on 10 different rootstocks (41B, 5BB, 1103P, SO4, 99R, 1616C, 1613C, 5C, Ramsey ve Harmoney) by omega bench grafting method, and sapling yield and quality characteristics were examined in greenhouse conditions for two years in duplicate. After the measurements carried out in both years, it was determined that the average degree of callus formation of the combinations formed trough different rootstocks was 3.45, the length of the saplings was 10.90 cm, the number of leaves was 5.71 and the total sapling yield was 78%.

Clonal trans-Resveratrol Potential in the Ripened Grapes of Vitis vinifera L. cv ‘Kalecik Karası’

In this study, trans-resveratrol (t-RSV; 3,5,4′-trihydroxy-trans-stilbene) contents of the ripened berries of 23 clones of ‘Kalecik Karasi’ which is one of Turkey’s leading red wine grape cultivars, grown in Ankara (Kalecik) were determined by HPLC. For this purpose; the berries were collected at 22–24 °Brix during 2016–2017 vintage seasons. Descriptive statistics for t-RSV content of clones were expressed as mean with their standard errors. One-way analysis of variance was performed for the comparison. Duncan multiple comparison test was used to determine the significant variances among clones. In addition, Analysis of Mean (ANOM) was also applied to determine the differences of the clones from the grand mean. As a result, t-RSV content of the clones ranged from 0.31 mg kg−1 (Clone 22) to 1.67 mg kg−1 (Clone 7) followed by Clone 6 with 1.12 mg kg−1 and differences among the clones were statistically significant (p < 0.05).

A study on the differentiation and the development of floral parts in grapes ( Vitis vinifera L. var.)

Investigations on differentiation and development of floral parts in Vitis vinifera were conducted in 1967 and 1968 under Ankara conditions. Materials were Hasandede, Kalecik karasi and Papaz karasi varieties, which were grafted on Chasselas X V. berlandieri 41 B M.G. rootstocks. The results obtained can be summarized as follows: The differentiation time of floral parts is different in the three varieties. Not all flowers of one inflorescence have the same stages of development. The differentiation of floral parts initiated with the calyx in cluster primordia. The calyx can be noticed at the beginning of August in Hasandede and Kalecik karasi, at the end of August or the beginning of September in Papaz karasi. The differentiation and development of the sepals (calyx), petals (corolla), stamens and pistil is in the order named. All the essential flower parts were formed within 10-15 days of the appearance of the inflorescence after budburst.

Determinations of adaptation level of wine grape varieties in terms of climatic data in wine growing regions of turkey

Wine grapes are adapted to a wide range of climate; the best production occurs in regions that meet certain specific climatic conditions. Temperatures during the growing season can affect grape quality and viability. Beneficial climatic conditions will improve the wine's quality. In this study it is aimed that to determine suitable wine grape varieties for the cultivation in some areas of Southeastern Anatolia Region, Eastern Anatolia, Central Anatolia Region, Central Black Sea Region, Aegean Region and Marmara Region in Turkey with related to climate requirements. For this reason, long-term climatic data were collected by meteorological stations including, Diyarbakir (Cermik, Cungus), Central-Elazig, Nevsehir (Central and Urgup), Ankara (Kalecik) Tokat (Central, Erbaa, Niksar, Izmir (Seferihisar, Menderes, Urla) ve Denizli (Cal ve Guney), Canakkale (Bozcaada, Bayramic), Tekirdag. In this study heliotermic and hdyrothermic indices were calculated and evaluated for appropriate viticultural practice in this region. It was found that Bogazkere and Okuzgozu in Southeastern Anatolia Region and Eastern Anatolia Region; Kalecik Karasi, Dimrit and Narince in Central Anatolia Region and Emir in Central Black Sea Region; Bornova Misketi, Cabernet Sauvignon, Syrah, Alicante Bouschet, Carignane, Kalecik Karasi, Merlot, Okuzgozu, Cal Karasi, Bogazkere, Sultani Cekirdeksiz in Aegean Region; Karasakiz,Karalahana, Vasilaki, Cabernet Sauvignon, Merlot, Syrah, Alicante Bouschet, Semillion, Cinsaut, Yapincak, Gamay, Merlot, Cabernet Sauvignon can be adapted and grown well in terms of climatic conditions in Marmara Region respectively.

Elicitor applications to cell suspension culture for production of phenolic compounds in grapevine.

In this study, the effects of cadmium sulphate (CdSO 4 ), fleuresans irradiation, methyl jasmonate (MeJA) and sucrose treatments on the production of phenolic compounds in grapevine cell suspension cultures initiated from callus from petiole tissues of Vitis vinifera L. cvs. Gamay, Kalecik karasi and Okuzgozu were investigated. As the elicitors of CdSO 4 (0, 1 and 1.5 mM), MeJA (0 and 10 μM) and sucrose (0, 0.20 and 0.25 M) were applied. Cell suspensions were exposed to visible light (10,000 lux) for fleuresans irradiation or cultured in dark constantly. Total phenolics, total flavanols, total flavonols and anthocyanin were determined spectrophotometrically while trans-r esveratrol was quantified by HPLC. CdSO 4 at 1.5 mM concentration and MeJA at 10 μM concentration yielded the highest phenolic productions in all cultivars. Especially, Kalecik Karasitreated with CdSO 4 at 1.5 mM had the highest total phenolic (3.144 mg g -1 ), anthocyanin (1.672 CV g -1 ) and trans -resveratrol (3.650 μg g -1 ) contents. MeJA application at 10 μM provided the trans resveratrol accumulation as high as 11.681 μg g -1 in Okuzgozu. 0.20 M sucrose concentration resulted in the highest total phenolics (4.215 mg g -1 ) and trans -resveratrol (7.550 μg g -1 ) in Kalecik Karasi cultures while the most anthocyanin accumulation (2.024 CV g -1 ) was achieved from Gamay. Darkness had strongly increased trans -resveratrol content in all cultivars, whereas total phenolics and anthocyanin synthesis were induced by light. Elicitor applications of CdSO 4 , MeJA, sucrose and fleuresans irradiation can be an efficient approach for the production of phenolics in grapevines.

Characterization of some indigenousSaccharomyces cerevisiaeisolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central Anatolia

In this research, 20 Saccharomyces cerevisiae isolates obtained during spontaneous fermentation of ‘Kalecik Karasi’ and ‘Emir’ grapes were evaluated for their technological characteristics. All of the S. cerevisiae isolates could grow at the tested temperatures, pH values and sugar concentration. Most of the tested isolates (80%) produced the same level of H2S than the control culture. All indigenous S. cerevisiae isolates showed similar carbon assimilation and fermentation profiles, with a few exceptions. Only one isolate (E/S6) was found to have proteolytic activity. The killer phenotype was detected in KK/FS11 isolate. KK/FS3, E/FS12, E/S7 and E/S8 isolates were neutral as to killer phenotype. While only three isolates could tolerate high concentration of ethanol (14%; v/v), 11 isolates could grow in the media containing 200 mg SO2 /L. In addition, some of the isolates were distinguished among the others because of their ability to secrete enzyme(s) which may provide advantages for producing wines with specific aromatic characteristics. When some of the tested technological characteristics and enzymatic profiles were evaluated together, four isolates (KK/S17, E/S6, E/S9 and E/FS12) distinguished from others with respect to their superior characteristics, which have potential for further investigation in order to produce wines with specific aroma for Capadoccia region.

Elicitor applications to cell suspension culture for production of phenolic compounds in grapevine

In this study, the effects of cadmium sulphate (CdSO 4 ), fleuresans irradiation, methyl jasmonate (MeJA) and sucrose treatments on the production of phenolic compounds in grapevine cell suspension cultures initiated from callus from petiole tissues of Vitis vinifera L. cvs. Gamay, Kalecik karasi and Okuzgozu were investigated. As the elicitors of CdSO 4 (0, 1 and 1.5 mM), MeJA (0 and 10 μM) and sucrose (0, 0.20 and 0.25 M) were applied. Cell suspensions were exposed to visible light (10,000 lux) for fleuresans irradiation or cultured in dark constantly. Total phenolics, total flavanols, total flavonols and anthocyanin were determined spectrophotometrically while trans-r esveratrol was quantified by HPLC. CdSO 4 at 1.5 mM concentration and MeJA at 10 μM concentration yielded the highest phenolic productions in all cultivars. Especially, Kalecik Karasitreated with CdSO 4 at 1.5 mM had the highest total phenolic (3.144 mg g -1 ), anthocyanin (1.672 CV g -1 ) and trans -resveratrol (3.650 μg g -1 ) contents. MeJA application at 10 μM provided the trans resveratrol accumulation as high as 11.681 μg g -1 in Okuzgozu. 0.20 M sucrose concentration resulted in the highest total phenolics (4.215 mg g -1 ) and trans -resveratrol (7.550 μg g -1 ) in Kalecik Karasi cultures while the most anthocyanin accumulation (2.024 CV g -1 ) was achieved from Gamay. Darkness had strongly increased trans -resveratrol content in all cultivars, whereas total phenolics and anthocyanin synthesis were induced by light. Elicitor applications of CdSO 4 , MeJA, sucrose and fleuresans irradiation can be an efficient approach for the production of phenolics in grapevines.

Meristem culture for clonal micropropagation of grapevines

Experiments were carried out to determine the effects of MS medium concentrations (4/4 MS, 3/4 MS, 2/4 MS) combined with GA 3 at 0.0, 0.1 and 0.5 mg/l, and vitamin formulations (MS, Morel, thiamine-inositol) on success of meristem culture and of 15 auxin (IBA) x cytokinin (BAP) combinations on shoot and root formation for clonal rnicropropagation of the wine grape cv. Kalecik Karasi and the rootstock cv. 41 B M.G. Best results were obtained from standard MS mineral composition and vitamin formulation combined with 2.5 mg/l BAP and 0.5 mg/l GA 3 for primary meristem cultures of both genotypes; 0.0 mg/l IBA x 1.0 mg/l BAP for shoot subculture and 1.0 mg/l IBA x 0.0 mg/l BAP for root subculture of Kalecik Karasi; 0.0 mg/l IBA x 1.0 mg/l BAP for shoot subculture and 5.0 mg/l IBA x 0.0 mg/l BAP for root subculture of 41 B, considering shoot, explant, root, callus and particularly entire plant formation in the cultures of both stages.

Effects of different bud loads and irrigations applied at different leaf water potential levels on Kalecik Karası grape variety

Abstract: The effects of two irrigation practices (RDI-I and RDI-II) and two bud load treatments on the yield and quality of the Kalecik Karasi red wine grape variety were studied. The midday leaf water potential thresholds were used for irrigation timing, and those values were set as -10 bars until flowering, -13 bars between the berry set-veraison and the veraison-ripening periods, and -12 bars after harvest for both irrigation treatments. Water volumes applied in the irrigations of the RDI-I plots were 50% and 75% of the cumulative evaporation from a class A pan between the berry set-veraison and veraison-ripening growth stages, respectively, while those portions for the RDI-II treatment were vice versa. The effects of control (K) and two-fold increased bud loads (2K) based on mean pruning weight on the grape yield and quality were also investigated. Irrigation and higher bud load treatments considerably increased grape yield in both years of the study. The highest and lowest grape yields were obtained in the RDI-II and the nonirrigated treatments, respectively. The increase in grape yield of irrigated vines in relation to nonirrigated ones was 53.3% in the first year and 54.3% in the second year. With doubling the bud load, the achieved increases in grape yield were 37.8% and 45.1% compared to the traditional bud loads in the first and the second year, respectively. The bud load effect was more apparent for the irrigated vines compared to the rain-fed cultivation. Cluster weight was also higher for the irrigated vines. These increases can most probably be related to improved canopy development under irrigation application. The leaf stomatal conductance was higher as a consequence of the higher soil water contents in both irrigated treatments. The improved gas exchange due to the stomatal openings led to a higher leaf area index as well as an increase in grape yield of the irrigated plants. Our findings reveal that the grape yield of the Kalecik Karasi grape variety can be increased with irrigation and higher bud load applications. It is also worth noting that a limited irrigation application may help to maintain a better berry quality compared to the traditional rain-fed grape cultivation.

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

Abstract The aim of this study was to characterize and compare the wines of main native and nonnative grape varieties grown in Turkey. The polyphenol compositions of red and white monovarietal wines of 11 grape varieties have been evaluated for four vintages (2006–2009). Discrimination of wines with respect to variety and vintage was studied by partial least square-discriminant analysis. Bogazkere red wines were the highest and Kalecik Karasi red wines were the lowest in total phenol content. Syrah wines were the highest in anthocyanin compounds. (+)-catechin and (−)-epicatechin contents of Cabernet Sauvignon, Merlot and Syrah wines were the highest, whereas those compounds were detected in lower amounts in native wines. For the case of white wines, the discrimination among Emir, Muscat and Sultaniye wines was based on hydroxycinnamic acids, flavan-3-ols and total phenol content. The vintage based discrimination of red wines was affected at most from malvidin compounds. White wines could also be discriminated according to their vintage based on the presence of quercetin-3-O-galactoside, vanillic acid and o-coumaric acid. The phenolic descriptors of wines can be used in the authentication of wines with respect to variety and harvest year.

Determination of chemotaxonomic marker of grape seed oil obtained from different country in Turkey

Vitis vinifera L. (grapes) are considered to be the worlds largest fruit crops, with an approximate annual production of 68 million tons. Grape production is economically important in Turkey. According to recent statistical data, the total grapevine area in Turkey is 482.789 ha; the total fresh grape production is 3.918.440 tons; and crop yield is 8116.2 kg/ha 1. It is estimated that the production capacity of grape seeds annually is approximately 30.000 tons in Turkey [2]. Fifty kilograms of grape seed is needed to obtain a liter of cold pressed grape seed oil [3]. The type and quantity of fatty acids in the lipid molecule and the position and distribution of these fatty acids determine the chemical, physical, and functional properties. Recently, clinical and epidemiologic studies have shown that many chronic diseases are related to fatty acid type consumed [3]. Many species of Vitis were studied for especially volatile constituents. Some publications have referred to volatile compounds in Turkish endemic grape varieties [4, 5], but no reports have yet given the fatty acid composition of grape seed varieties. Therefore, in this study, the fatty acid composition of Narince, Kalecik Karasi, Okuzgozu and Bogazkere, Ak Uzum, Dokulgen, Hesap Ali, Eksi Kara, Kizil Uzum, Emir, Gok Uzum, and Kara Dimrit grape seed oil has been analyzed using GC. Additionally, this investigation was to determine nutritional values.

Modeling antimicrobial effect of different grape pomace and extracts on S.aureus and E.coli in vegetable soup using artificial neural network and fuzzy logic system

In this study, antibacterial activities of the grape pomace powders (GPP) and grape pomace extracts (GPE) of Turkeys’ five different grape varieties (Emir, Gamay, Kalecik Karasi, Narince and Okuzgozu grape varieties) were determined against Staphylococcusaureus and Escherichiacoli in vegetable soup at 2, 5 and 10% concentrations. Antibacterial effects of GPE were more effective than those of the GPP against the bacteria. The bacterial counts decreased with increasing extract concentration. The highest antibacterial activity of the GPE was for Gamay and Kalecik Karasi against both bacteria. The 10% concentration of Gamay GPP completely inhibited S.aureus at the end of 120thh. Compared to E.coli, S.aureus was more sensitive to all GPP and GPE. This bacterium was inhibited by 10% concentrations of all the extracts at the initial storage time. Data were analyzed to predict antibacterial effects of the GPP and GPE against both bacteria by adaptive neuro fuzzy inference system (ANFIS) and artificial neural network (ANN) and multiple linear regression (MLR) models. As a result, ANFIS model was found to be better than the ANN and MLR for predicting antibacterial effects of GPP and GPE against S.aureus and E.coli in the soup.

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

Grape pomace extracts were obtained from 5 different grape varieties grown in Turkey. The extracts were concentrated to obtain crude extracts; and incorporated into beef patties at 0% (Control), 1%, 2%, 5%, and 10% concentrations to test their antimicrobial effects in different storage periods (first, 12, 24, and 48 h). The numbers of microorganism were generally decreased by the extract concentration during the storage period. All the microorganisms tested were inhibited by the extract concentration of 10% in all the storage periods. Furthermore, the foodborne pathogens including Enterobacteriaceae and coliform bacteria, and the spoilage microorganisms including yeasts and moulds and lipolytic bacteria were also inhibited by 5% of Emir, Gamay, and Kalecik Karasi varieties in beef patties. Considering the results, the extracts of grape pomaces might be a good choice in the microbial shelf life extension of the food products as well as inhibiting the food pathogens as the case of beef patties. Grape pomace consists of seeds, skins, and stems, and an important by-product that is well known to be the rich source of phenolic compounds, both flavonoids and non-flavonoids. These substances have considerable beneficial effects on human health. The use of natural antimicrobial compounds, like plant extracts of herbs and spices for the preservation of foods has been very popular issue because of their antimicrobial activity. Therefore, grape pomace should be added into some food formulations to benefit from their protective effects. In this respect, this study reports the effect of addition of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty. The results obtained in this study may be useful for food industry, which has recently tended to use natural antimicrobial sources in place of synthetic preservatives to prevent microbial spoilage.

HPLC-DAD-MS Determination of Colored and Colorless Phenolic Compounds in Kalecik Karasi Wines: Effect of Different Vineyard Locations

Phenolic composition of wines from Kalecik karasi, a native grape variety grown in Turkey, and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compound analysis. Fourteen anthocyanins, six flavanols, twelve phenolic acids, and six flavonols were identified and quantified. It was observed that total phenolic content in wine from Ankara region was clearly higher than in wine from Nevsehir. Sensory analysis was also used to investigate the influences of the vineyard location. Based upon sensory analysis, the wines obtained from Ankara region had higher color, harmony, astringency aftertaste, astringency, flavor, and body character than wine from Nevsehir.

RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

Phenolic compounds, related to antioxidative and antifungal properties of ethanolic extracts from five commercial grape cultivars (three red and two white) grown in Turkey were determined. A reversed-phase high performance liquid chromatography (RP-HPLC) procedure was developed, and a total 18 different phenolic compounds were identified. Total phenolic contents of the extracts were determined using Folin–Ciocalteau method. Antioxidant activities of the extracts were evaluated by using DPPH radical scavenging and phosphomolybdenum methods. All extracts exhibited strong antioxidant and antiradical activity. Phenolic compounds and antioxidant activities of the extracts were variety dependent. Antifungal activities of the pomaces and extracts were screened by both in vitro agar-well diffusion assay and antifungal activity in apple and orange juices in situ using Zygosaccharomyces rouxii and Z. bailii. Antifungal activities revealed that the pomaces and extracts of Gamay and Kalecik karasi could be more effective antifungal agents than those of Emir, Narince and Okuzgozu grape cultivars.

Analysis of polymorphism based on SSCP markers in gamma-irradiated (Co60) grape (Vitis vinifera) varieties

The effects of induced mutation produced by five different doses of gamma irradiation (20, 25, 30, 40, and 45 Gy) were determined using molecular approaches in Vitis vinifera cultivars, namely Thompson Seedless (Sultani Çekirdeksiz) (progenitor of seedless vinifera variety) and Kalecik Karasi (one of the best quality wine grape variety of Turkey). Mutant candidates were selected through morphological observations of mutation-induced phenotypic changes during the first, second and third vegetation periods after radiation applications. Amplification studies started with 50 primers (expressed sequence tags) applied to the mutated individuals. Only 15 of these primers revealed polymorphic profiles. Twenty-two candidate mutants of Thompson Seedless and Kalecik Karasi, selected based on morphological observations, were analyzed with 15 single-strand conformation polymorphism (SSCP) markers, together with 46 control plants. Polymorphic bands were rarely obtained in the SSCP analysis, and they were not reproducible.

EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OFVITIS VINIFERACV. KALECIK KARASI WINES

ABSTRACT Kalecik karasi is an important red grape cultivar for winemaking in Turkey. The effect of three different maceration times (3, 6 and 12 days) and addition of pectolytic enzyme (2 and 4 g/hL) on the anthocyanin and chemical composition of Kalecik karasi wines were studied. High performance liquid chromatography-mass spectrometry coupled with diode array detection was used for analysis. Fourteen anthocyanin compounds were detected in wines. Major anthocyanins in all wines are malvidin-3-glucoside and its acylated esters. The results showed that increasing maceration time, especially with addition of enzymes, gives significant increases in anthocyanin contents. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and color intensity than the control wines. PRACTICAL APPLICATIONS Anthocyanins are the most important polyphenols in red grapes and red wines with potential health benefits. Therefore, the first analysis of the anthocyanins contents of wine obtained from important turkish cv. Kalecik karasi using liquid-chromatography-mass spectrometry and the influence of different maceration times and addition of pectolytic enzyme on these important phenolic compounds are of interest for scientific literature, the wine industry as well as for the wine consumer.

Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity

The polyphenolic content and antioxidant capacity in the seeds of 11 red grape varieties (five international and six native) widely cultivated in Turkey were investigated. Total phenolic, total flavanol and total polymeric procyanidin content ranged from 79.2 to 154.6, 89.2 to 179.4, and 27.0 to 43.3mg/g seed, respectively. While (+)-catechin (4.71–23.8mg/g seed) was found as main flavanol, galloylated catechin monomer and dimeric procyanidin amounts varied between 2.89–17.2 and 0.97–2.97mg/g seed, respectively. All seed extracts showed remarkable DPPH radical scavenging activity (EC50) and oxygen radical scavenging capacity (ORAC) ranging from 2.71 to 4.62μg/mL and 1425.9 to 3009.2μmol Trolox equivalent/g seed, respectively. With high amount of total phenolic content and antioxidant activity, seeds of Okuzgozu, Papaz Karasi, Ada Karasi and Kalecik Karasi varieties could be evaluated as dietary supplement.

Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations

Abstract Sixteen red grape cultivars (Md. Jean Matthias, Okuzgozu, Muscat Hamburg, Cabarnet Sauvignon, Tekirdag Cekirdeksizi, Gewurztraminer, 2B/56, Kalecik karasi, Carignan, Kokulu Siyah, Alfonse Lavallee, Bogazkere, Adakarasi, Papazkarasi, Mourvedre and Cinsaut) which are grown in Tekirdag Viticulture Research Institute were analyzed for determination of antioxidant activities, total phenolics, anthocyanins, external colour, polyphenoloxidase activities, sugar and acidity. The lowest antioxidant activity (percentage of inhibition on peroxidation in linoleic acid system; AA) was determined in Tekirdag cekirdeksiz extracts as 87.58% and the highest AA was in Mourvedre (93.78%). Total phenolic content (TP) varied from 817 to 3062 μg/ml GAE in the same varieties, respectively. The total anthocyanin (TA) content ranged from 40.3 to 990.8 mg/l fresh weight. The lowest PPO activity was found in Bogazkere and the highest was in Kalecik karasi. The total sugar content in the analyzed varieties varied between 13.29 and 24.46%. There was stronger correlation between AA and TP than AA and TA.

Black Grape Extract Protects Against Cyclosporine A Nephrotoxicity

The aim of this study was to determine if dried black grape protect against cyclosporine nephrotoxicity. Twenty eight Sprague-Dawley rats were given Cyclosporine A (CsA) orally for 10 days, with the black grape (Kalecik karasi, total phenolic content of the grape was approx. 96.25±2.03mg gallic acid equivalent/gr) supplementation begun three days before CsA treatment and continued during the study period (totally 13 days). In each group (control, CsA alone, CsA plus black grape, and black grape alone), there were 7 animals. At the end of the study period, the animals were sacrificed; their kidneys were removed and prepared for biochemical investigations. Oxidant (xanthine oxidase enzyme and malondialdehyde) and antioxidant (superoxide dismutase, glutathione peroxidase and catalase enzymes) parameters were measured in the kidney tissues of the groups. It has been found that CsA creates oxidant load to the kidneys through both xanthine oxidase activation and impaired antioxidant defense system, which accelerates oxidation reactions in the kidney tissue. Supplementation dried black grape led to reduced malondialdehyde level in the kidney tissue possibly, by preventing oxidant reactions. In conclusion, the results suggest that impaired oxidant/antioxidant balance may play part in the CsA-induced nephrotoxicity, and black grape may ameliorate this toxicity, in agreement with studies with antioxidant vitamins.