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Agriculturae Conspectus Scientificus, Vol. 88 No. 3, 2023.

Original scientific paper

Grape Cultivars Classification by Biochemical Constituents and HPLC Profiles

Mohammad Saadatian ; Soran University, Faculty of Education, General Science Department, Soran, Kurdistan Regional Government, Iraq
Aryan Muhammad ; Soran University, Faculty of Education, General Science Department, Soran, Kurdistan Regional Government, Iraq
Kalsum Ahmad ; Soran University, Faculty of Education, General Science Department, Soran, Kurdistan Regional Government, Iraq
Mahnaz Awdal ; Soran University, Faculty of Education, General Science Department, Soran, Kurdistan Regional Government, Iraq
Lawen Ahmad ; Soran University, Faculty of Education, General Science Department, Soran, Kurdistan Regional Government, Iraq
Delsoz Qadir ; Soran University, Faculty of Education, General Science Department, Soran, Kurdistan Regional Government, Iraq
Baran Ismael ; Soran University, Faculty of Education, General Science Department, Soran, Kurdistan Regional Government, Iraq

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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

Hrčak ID:

308166

URI

https://hrcak.srce.hr/308166

Publication date:

22.9.2023.

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