A nutritional evaluation of the berry of a new grape: 'Karaerik' (Vitis vinifera L.)

Aynur Kurt; Nesrin Colak; Aydin Sükrü Bengu; Ali Gundoğdu; Erdal Akpınar; Sema Hayirlioglu-Ayaz; Faik Ayaz

doi:10.7455/ijfs/7.2.2018.a9

Citations

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Isidro Hermosín‐Gutiérrez, Sergio Gómez‐Alonso, José Pérez‐Navarro, Aynur Kurt, Nesrin Colak, Erdal Akpınar, Sema Hayirlioglu‐Ayaz, Faik Ahmet Ayaz

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Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin†

Journal of the Science of Food and Agriculture, 100(3)

10.1002/jsfa.10145

José Pérez‐Navarro, Isidro Hermosín‐Gutiérrez, Sergio Gómez‐Alonso, Aynur Kurt‐Celebi, Nesrin Colak, Erdal Akpınar, Sema Hayirlioglu‐Ayaz, Faik A Ayaz

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Vitis vinifera Turkish novel table grape ‘Karaerik’. Part II: Non‐anthocyanin phenolic composition and antioxidant capacity

Journal of the Science of Food and Agriculture, 102(2)

10.1002/jsfa.11416

Dao-Jun Guo, Dong-Ping Li, Meng-Yu Zhang, Yong-Le Wu, Guo-Rong Yang, Zhi-Fang Liu, Yang Jiao, Bin Yang

(2025)

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Frontiers in Microbiology, 16()

10.3389/fmicb.2025.1546323

Mehmet Ali Salık

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Effects of Drying and Extraction Methods on the Physicochemical Characteristics, Mineral Composition, Anthocyanin Content, and Antioxidant Capacity of ‘Karaerik’ Grape (Vitis vinifera ssp., Cimin)

Applied Fruit Science, 67(1)

10.1007/s10341-024-01255-w

A nutritional evaluation of the berry of a new grape: 'Karaerik' (Vitis vinifera L.)

Published: 18.10.2018.

Volume 7, Issue 2 (2018)

pp. 98-116;

https://doi.org/10.7455/ijfs/7.2.2018.a9

Abstract

Grape berries are a good source of nutrients and nutraceuticals and have many benefits for human health. Growing interest in the export potential and consumption of a new grape (cv. Karaerik), cultivated as a table grape in Turkey, encouraged us to profile its major nutrient contents from six different locations. Due to its popularity, the nutritional value of this grape berry needs to be investigated to ascertain its potential economic and health benefits. The most abundant sugars in the grape berry were fructose and glucose (peel/whole fruit; averages 236.57 and 127.87, and 183.36 and 108.60 (g kg-1 fresh weight), respectively), while the major organic acids were tartaric and malic acids (7.17 and 2.81, and 2.61 and 1.76(g kg-1 fresh weight), respectively). Linoleic acid (peel/whole fruit/seed; 37.14, 33.12 and 57.83%, respectively) was the predominant fatty acid, while potassium (peel/whole fruit/seed; 9331.5, 10226.33 and 5354 mg/g dry weight, respectively) was the predominant mineral, followed by phosphorus (1592.8, 2672 and 3072.67) in the berry. Our results demonstrate that the nutrient components and physicochemical parameters varied significantly among the sampling locations. The grape berry contains considerable quantities of potentially beneficial healthy nutrients worthy of further evaluation.

Keywords

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Most read articles

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