SavedAdd your journal

Journals / Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi / 2026 / Volume: 35 Issue: 2

Comparative Analysis of Nutritional Attributes in Karaerik and Kabuğu Yufka Grapevine Leaves Under Varying Bud Load

Nalan Nazan Kalkan(Erzincan Horticultural Research Institute)0000-0002-9204-7281
Abdurrahim Bozkurt(Erzincan Bahçe Kültürleri Araştırma Enstitüsü Müdürlüğü)0000-0001-7315-202X
Oktay Turgay Altun(Erzincan Horticultural Research Institute)0000-0002-6798-6287
Zakine Kadıoğlu(Erzincan Horticultural Research Institute)0000-0003-2727-6771
Birol Karadoğan0000-0002-1526-1751
Selahattin Albayrak0000-0002-6180-1990
Rüstem Cangi0000-0002-8264-9844
Duran Kılıç(Middle Black Sea Transitional Zone Agricultural Research Institute)0000-0002-8851-5214
Pages
—
Publication Date
2025-06-30
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The findings revealed significant differences among varieties across multiple parameters.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study, investigated the effects of variety selection (Vitis vinifera cv.
📊
Key Findings & Data:Karaerik and Kabugu Yufka) and bud load management (24, 36, 48, and 60 buds per vine) on the physiological and nutritional parameters of grapevine leaves over a two-year period.
💡
Conclusion & Impact:The findings revealed significant differences among varieties across multiple parameters.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Variety selection · Bud load · Leaf nutrition

Abstract

This study, investigated the effects of variety selection (Vitis vinifera cv. Karaerik and Kabugu Yufka) and bud load management (24, 36, 48, and 60 buds per vine) on the physiological and nutritional parameters of grapevine leaves over a two-year period. The research examined various leaf characteristics including dry matter content, ash content, acidity, pH, dietary fiber, vitamins C and E, total phenolic content, and macro and micromineral composition. The findings revealed significant differences among varieties across multiple parameters. Karaerik consistently demonstrated higher dry matter content, ash content, acidity, vitamin C levels, and generally superior macro and micronutrient concentrations. Conversely, Kabugu Yufka exhibited higher vitamin E content. Bud load treatments had varying effects, with some parameters, such as dry matter content and leaf acidity in the second year, showing significant responses to increased bud load. The study also observed year-to-year variations, with notable changes in vitamin C, total phenolic content, and mineral compositions between the two growing seasons. These findings’ consistent superiority of Karaerik in several nutritional aspects suggests its potential for producing higher quality grape leaves for culinary or nutraceutical purposes. However, the higher vitamin E content in Kabugu Yufka leaves indicates that variety choice may depend on specific nutritional targets. The varied responses to bud load treatments highlight the importance of tailored management strategies for each variety to maximize desired leaf characteristics.

🔖

Cite This Article

Kalkan, N. N., Bozkurt, A., Altun, O. T., Kadıoğlu, Z., Karadoğan, B., Albayrak, S., Cangi, R., Kılıç, D. (2025). Comparative Analysis of Nutritional Attributes in Karaerik and Kabuğu Yufka Grapevine Leaves Under Varying Bud Load. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, Volume: 35 Issue: 2. https://doi.org/10.29133/yyutbd.1611524

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (49)

  1. Aguilar, T., Loyola, C., de Bruijn, J., Bustamante, L., Vergara, C., von Baer, D., Mardones, C., Serra, I. (2016). Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes. Eur. Food Res. Technol., 242, 1149-1158. https://doi.org/10.1007/s00217-015-2619-3
  2. AOAC, (1995). Official Method 991.43. Total, soluble and insoluble dietary fiber in foods, enzymatic-gravimetric method. Cereal Foods, 32, 7-9.
  3. Aydin, Ş., Akgül, A., & Çoban, H. (2005). The effect of potassium (K) applied by foliar fertilization on yield and some quality characteristics in vineyards of ala eh r. Celal Bayar University Journal of Science, 1(1), 23-28. https://dergipark.org.tr/en/download/article-file/45551
  4. Bahar, E., Korkutal, İ., & Öner, H. (2018). Effects of different culturel practices on must composition in cv. cabernet-sauvignon. Selcuk Journal of Agriculture and Food Sciences, 32(1), 1-7.
  5. Banjanin, T., Uslu, N., Vasic, Z. R., & Özcan, M. M. (2021). Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape‐vine leaves. Journal of Food Processing and Preservation, 45(2), e15159. https://doi.org/10.1111/jfpp.15159
  6. Başoğlu, F., Şahin, İ., Korukluoglu, M., Uylaşer, V., Bayizit, A. A., & Çopur, Ö. U. (2004). Improvements in brineless processing of vine leaves. Academic Food Journal, 2(5), 7-12. https://dergipark.org.tr/en/download/article-file/1190549
  7. Bayram, S. E., Elmacı, Ö. L., & Özden, N. (2016). Nutrition status of peach (Prunus persica L.) orchards in the south part of İzmir province. Journal of Tekirdag Agricultural Faculty, 13(4). https://dergipark.org.tr/en/download/article-file/305927
  8. Cangi, R., & Yağcı, A. (2012). Production possibilities of brined vine leaves in Iğdır. Journal of the Institute of Science and Technology, 2, 9-14. https://dergipark.org.tr/en/download/article-file/89164
  9. Cangi, R., Yağcı, A., & Erdem, H. (2019). Physical attributes, mineral elements and nutritional composition of brined narince (Vitis vinifera) leaves. Fresenius Environmental Bulletin, 28(11), 7724-7730. https://www.cabidigitallibrary.org/doi/full/10.5555/20219911162
  10. Cangi, S. O., & Oruç, E. (2017). Producers' approaches to agricultural insurance: The case of Tokat Province. Turkish Journal of Agriculture-Food Science and Technology, 5(12), 1640-1650. https://www.agrifoodscience.com/index.php/TURJAF/article/view/1605
  11. Cemeroğlu, B. (1992). Meyve ve sebze işleme endüstrisinde temel analiz metotları. Biltav Yayınları, Ankara, 380.
  12. Çelik, H. (2014). Üzümün besin değeri. Türkiye Tohumcular Birliği Dergisi, 3(11), 18-21.
  13. Çelik, H., & Ateş, S. (2025). Pomological and quality characteristics of foxy grape (Vitis labrusca L.) cultivars grown in Samsun ecological conditions. Yuzuncu Yil University Journal of Agricultural Sciences, 35(1), 69-80. DOI: https://doi.org/10.29133/yyutbd.1576090
  14. Çoban, H. (2023). Determination of some physical and chemical properties of leaves used for pickling in different periods of sultana seedless grape varieties. COMU Journal of Agriculture Faculty, 11(1), 206-211. https://dergipark.org.tr/en/download/article-file/3077154
  15. De La Hera Orts, M. L., Martínez Cutillas, A., López Roca, J. M., & Gómez Plaza, E. (2005). Effect of moderate irrigation on grape composition during ripening. http://hdl.handle.net/20.500.11914/1924
  16. Demiray, S. (2006). Organic acid profile during wine making processes. (Master's thesis), Ankara University, Institute of Natural and Applied Sciences, Department of Food Technology, Ankara, Türkiye.
  17. Dokuzlu, C., (2004). Gıda analizleri, Marmara Kitabevi Yayınları, Bursa.
  18. Esetlili, B. Ç., Merken, Ö., Güler, A., Pekcan, T., Karabat, S., Ünal, A., & Eryüce, N. (2020). Effect of different potassium fertilizer on leaf plant nutrients of cabernet sauvignon wine grape. Journal of Agriculture Faculty of Ege University, 9-16. https://dergipark.org.tr/en/download/article-file/1201773
  19. Fiorentino, A., Mastellone, C., D’Abrosca, B., Pacifico, S., Scognamiglio, M., Cefarelli, G., & Monaco, P. (2009). δ-Tocomonoenol: A new vitamin E from kiwi (Actinidia chinensis) fruits. Food Chemistry, 115(1), 187-192. https://doi.org/10.1016/j.foodchem.2008.11.094
  20. Franke, A. A., Custer, L. J., Arakaki, C., & Murphy, S. P. (2004). Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. Journal of Food Composition and Analysis, 17(1), 1-35. https://doi.org/10.1016/S0889-1575(03)00066-8
  21. Goicoechea, N., Jiménez, L., Prieto, E., Gogorcena, Y., Pascual, I., Irigoyen, J.J., Antolín, M.C. (2021). Assessment of nutritional and quality properties of leaves and musts in three local spanish grapevine varieties undergoing controlled climate change scenarios. Plants, 10, 1198. https://doi.org/10.3390/plants10061198
  22. Gözener, B., Kaya, Y., & Sayılı, M. (2014). Cimin grape production and marketing sitution in Üzümlü Distrcit of Erzincan. Journal of Gaziosmanpasa Scientific Research, (9), 74-80. https://dergipark.org.tr/en/download/article-file/311650
  23. Gülcü, M., & Demirci, A.,(2011) A research on quality properties of some pickled grape leaves. Journal of Tekirdag Agricultural Faculty, 8(3), 16 – 21 https://core.ac.uk/download/pdf/235692418.pdf
  24. Kacar, B., & Katkat, A. V. (2007). Plant Nutrition. Nobel Publication No. 849. Science and Biology Publication Series, Ankara.
  25. Kalkan, N. N., Bozkurt, A., Altun, O. T., Kadıoğlu, Z., & Öz, M. H. (2024b). Economic analysis of leaf production at different bud loads. Turkish Journal of Agricultural and Natural Sciences, 11(4), 1207-1217. https://doi.org/10.30910/turkjans.1495026
  26. Kalkan, N. N., Bozkurt, A., Altun, O. T., Kadıoğlu, Z., Karadoğan, B., Albayrak, S.,. & Kılıç, D. (2024a). The impact of varying levels of bud load treatments on the leaf yield and some physical properties of the Karaerik and Kabuğu Yufka grape varieties. Mustafa Kemal University Journal of Agricultural Sciences, 29(3), 769-781
  27. Kamiloğlu, Ö., & Üstün, D. (2014). Postharvest quality features of some wine grape cultivars. Turkish Journal of Agricultural and Natural Sciences, 1(3), 361-368. https://dergipark.org.tr/en/download/article-file/142132
  28. Kara, Z., & Baçevli, A. (2012). The effects of symbiotic microorganism mixtures on plant growth in different grapevine rootstock cuttings were investigated. Selcuk Journal of Agriculture and Food Sciences, 26(3), 20-28.
  29. Karhan, M., Aksu, M., Tetik, N., & Turhan, I. (2004). Kinetic modeling of anaerobic thermal degradation of ascorbic acid in rose hip (Rosa Canina L) pulp. Journal of Food quality, 27(5), 311-319. https://doi.org/10.1111/j.1745-4557.2004.00638.x
  30. Kepenekci, Ö. (2007). Relationships between vine performance, bud productivity, yield, and quality in Hasandede grape variety. (Master's thesis), Ankara University, Institute of Natural and Applied Sciences, Ankara, Türkiye.
  31. Kılıç, D. (2007). The effects of different pruning levels and nitrogen doses on the yield and quality of vine leaves in the Narince grape variety. (Master's thesis), Tokat Gaziosmanpaşa University, Institute of Natural and Applied Sciences, Tokat, Türkiye.
  32. Koundouras, S., Marinos, V., Gkoulioti, A., Kotseridis, Y., & van Leeuwen, C. (2006). Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components. Journal of Agricultural and Food Chemistry, 54(14), 5077-5086. https://doi.org/10.1021/jf0605446
  33. Licina, V., Jakovljevic, M., & Antic-Mladenovic, S. (1997). An effect of specific selenium nutrition of grapevine. In V International Symposium on Grapevine Physiology 526 (pp. 225-228). https://doi.org/10.17660/ActaHortic.2000.526.21
  34. Liu, L., Wang, T., Sui, L., Liu, J., Lin, L., & Liao, M. A. (2019). The selenium accumulation characteristics of grape seedlings. In IOP Conference Series: Earth and Environmental Science, 330(4), 042042. IOP Publishing. https://doi.org/10.1088/1755-1315/330/4/042042
  35. Maia, M., Cavaco, A. R., Laureano, G., Cunha, J., Eiras-Dias, J., Matos, A. R.,. & Figueiredo, A. (2021). More than just wine: The nutritional benefits of grapevine leaves. Foods, 10(10), 2251. https://doi.org/10.3390/foods10102251
  36. Moldovan, M.L., Carpa, R., Fizeșan, I., Vlase, L., Bogdan, C., Iurian, S.M., Benedec, D., & Pop, A. (2020). Phytochemical profile and biological activities of tendrils and leaves extracts from a variety of Vitis Vinifera L. Antioxidants, 9, 373. https://doi.org/10.3390/antiox9050373
  37. Nadal, M., & Arola, L. (1995). Effects of limited irrigation on the composition of must and wine of Cabernet Sauvignon under semi-arid conditions. Vitis, 34(3), 151-154.
  38. Ovayurt, Ç., & Söylemezoğlu, G. (2023). Evaluation Of Vine Leaves Used As Commercial Size In Turkey For Physical, Sensory and Quality Properties. BAHCE Journal, 52(1), 462-468. https://dergipark.org.tr/en/download/article-file/2980260
  39. Sat, I. G., Sengul, M., & Keles, F. (2002). Use of grape leaves in canned food. Pak. J. Nutr, 1(6), 257-262.
  40. Schoedl, K., Schuhmacher, R., & Forneck, A. (2012). Studying the polyphenols of grapevine leaves according to age and insertion level under controlled conditions. Sci. Hortic., 141, 37-41. https://doi.org/10.1016/j.scienta.2012.04.014
  41. Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.doi 10.5344/ajev.1965.16.3.144
  42. Sönmez Yıldız, D., Baş, E. Ö., & Gazioğlu Şensoy, R. İ. (2023). Comparison of some biochemical properties in the seeds and juice of grapevine cultivars (Vitis vinifera L.). Yuzuncu Yil University Journal of Agricultural Sciences, 33(1), 119-129.
  43. Şensoy, R. I. G., & Balta, F. (2010). Adaptation of some grape cultivars to Van ecological condition. Yuzuncu Yıl University Journal of Agricultural Sciences, 20(3), 159-170. https://dergipark.org.tr/en/download/article-file/204794
  44. Tangolar, S., Tangolar, S., Torun, A. A., Ada, M., & Aydın, O. (2019). Effects of organic materials applied to vineyard soil on yield, quality and nutrition. Mediterranean Agricultural Sciences, 32, 135-140. DOI: 10.29136/mediterranean.558253
  45. Yağcı, A., Cangi, R., Topcu, N., Sucu, S., & Kılıç, D. (2012). An alternative production model for rural development in Tokat: "Organic brined vine leaf production in high-altitude areas." Proceedings of the Tokat Symposium
  46. Yang, J., & Xiao, Y. Y. (2013). Grape phytochemicals and associated health benefits. Critical Reviews in Food Science and Nutrition, 53(11), 1202-1225. https://doi.org/10.1080 /10408398.2012.692408
  47. Yıldız, H., Cakir, O., Cakiroglu, K., & Karatas, N. (2024). A comparative study on the bioactivity and mineral content of different grapevine (Vitis vinifera L.) leaves cultivated in Türkiye. Applied Fruit Science, 66(2), 657-666. https://doi.org/10.1007/s10341-024-01030-x
  48. Kalkan, N. N., Bozkurt, A., Altun, O. T., Kadıoğlu, Z., Karadoğan, B., Albayrak, S.,. & Kılıç, D. (2024a). The impact of varying levels of bud load treatments on the leaf yield and some physical properties of the Karaerik and Kabuğu Yufka grape varieties. Mustafa Kemal University Journal of Agricultural Sciences, 29(3), 769-781
  49. Maia, M., Cavaco, A. R., Laureano, G., Cunha, J., Eiras-Dias, J., Matos, A. R.,. & Figueiredo, A. (2021). More than just wine: The nutritional benefits of grapevine leaves. Foods, 10(10), 2251. https://doi.org/10.3390/foods10102251