KaydedilenlerDerginizi ekleyin

Dergiler / Kafkas Journal of Medical Sciences / 2026 / Cilt: 16 Sayı: 2

Comparative Evaluation of the Antioxidant Potential of Besni Grape (Vitis vinifera L.) Extracts Obtained Using Different Solvents

Fadime Atalay Dumlu(Department of Biochemistry, Kafkas University Faculty of Medicine, Kars, Türkiye)
Gönül Zişan Öncel(Department of Medical Biology, Kafkas University Faculty of Medicine, Kars, Türkiye)
Sayfa
225–231
Yayın Tarihi
2026-08-06
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

These findings suggest that Besni grape may serve as a valuable natural antioxidant source for functional food and nutraceutical applications.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Aim: The in vitro antioxidant properties of water, ethanol/water, and methanol extracts obtained from commercially available Besni grape (Vitis vinifera L.) were compared.
📊
Temel Bulgular & Veri:Results: The ethanol/water extract demonstrated the highest activity in all assays.
💡
Sonuç & Katkı:These findings suggest that Besni grape may serve as a valuable natural antioxidant source for functional food and nutraceutical applications.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Besni grape · Vitis vinifera · antioxidant activity

Abstract

Aim: The in vitro antioxidant properties of water, ethanol/water, and methanol extracts obtained from commercially available Besni grape (Vitis vinifera L.) were compared. Materials and Methods: Dried Besni grape samples were extracted using three solvent systems with different polarities. Antioxidant activity was evaluated by the ferric thiocyanate method, total phenolic content by the Folin–Ciocalteu assay, and reducing power by the potassium ferricyanide method. Statistical analysis was performed using one-way ANOVA followed by Duncan’s multiple comparison test. Results: The ethanol/water extract demonstrated the highest activity in all assays. In this group, total antioxidant activity inhibition values ranged from 77.04% to 80.79%. Reducing power absorbance values varied between 0.114±0.002 and 0.465±0.002, while total phenolic content ranged from 15.93±0.05 to 19.03±0.04 mg GAE/g lyophilizate (p < 0,05). The methanol extract also exhibited considerable antioxidant activity, whereas the aqueous extract showed comparatively lower values. Increased concentration was associated with higher antioxidant activity and reducing power in all extracts. Conclusion: The antioxidant capacity of Besni grape extracts was influenced by the extraction solvent. The ethanol/water extract, in particular, showed higher phenolic content together with stronger antioxidant activity. These findings suggest that Besni grape may serve as a valuable natural antioxidant source for functional food and nutraceutical applications.

🔖

Bu Makaleye Atıf Yap

Dumlu, F. A., Öncel, G. Z. (2026). Comparative Evaluation of the Antioxidant Potential of Besni Grape (Vitis vinifera L.) Extracts Obtained Using Different Solvents. Kafkas Journal of Medical Sciences, Cilt: 16 Sayı: 2, 225–231. https://ajindex.com/articles/1631474

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (26)

  1. Pham-Huy LA, He H, Pham-Huy C. Free radicals, antioxidants in disease and health. Int J Biomed Sci. 2008;4(2):89. https://doi.org/10.59566/IJBS.2008.4089
  2. Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, Telser J. Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol. 2007;39(1):44–84. https://doi.org/10.1016/j.biocel.2006.07.001
  3. Birben E, Sahiner UM, Sackesen C, Erzurum S, Kalayci O. Oxidative stress and antioxidant defense. World Allergy Organ J. 2012;5(1):9–19. https://doi.org/10.1097/WOX.0b013e3182439613
  4. Liguori I, Russo G, Curcio F, Bulli G, Aran L, Della-Morte D, et al. Oxidative stress, aging, and diseases. Clin Interv Aging. 2018;13:757–772. https://doi.org/10.2147/CIA.S158513
  5. Rice-Evans C, Miller N, Paganga G. Antioxidant properties of phenolic compounds. Trends Plant Sci. 1997;2(4):152–159. https://doi.org/10.1016/S1360-1385(97)01018-2
  6. Shahidi F, Ambigaipalan P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects -a review. J Funct Foods. 2015;18:820–897. https://doi.org/10.1016/j.jff.2015.06.018
  7. Xia E-Q, Deng G-F, Guo Y-J, Li H-B. Biological activities of polyphenols from grapes. Int J Mol Sci. 2010;11(2):622–646. https://doi.org/10.3390/ijms11020622
  8. Flamini R, Mattivi F, De Rosso M, Arapitsas P, Bavaresco L. Advanced knowledge of three important classes of grape phenolics: anthocyanins, stilbenes and flavonols. Int J Mol Sci. 2013;14(10):19651–19669. https://doi.org/10.3390/ijms141019651
  9. He J, Giusti MM. Anthocyanins: natural colorants with health-promoting properties. Annu Rev Food Sci Technol. 2010;1(1):163–187. https://doi.org/10.1146/annurev.food.080708.100754
  10. Kelebek H, Jourdes M, Selli S, Teissedre PL. Comparative evaluation of the phenolic content and antioxidant capacity of sun‐dried raisins. J Sci Food Agric. 2013;93(12):2963–2972. https://doi.org/10.1002/jsfa.6125
  11. Dai J, Mumper RJ. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules. 2010;15(10):7313–7352. https://doi.org/10.3390/molecules15107313
  12. Jara-Palacios MJ, Gonçalves S, Heredia FJ, Hernanz D, Romano A. Extraction of antioxidants from winemaking byproducts: Effect of the solvent on phenolic composition, antioxidant and anti-cholinesterase activities, and electrochemical behaviour. Antioxidants. 2020;9(8):675. https://doi.org/10.3390/antiox9080675
  13. Rodrigues RP, Sousa AM, Gando-Ferreira LM, Quina MJ. Grape pomace as a natural source of phenolic compounds: solvent screening and extraction optimization. Molecules. 2023;28(6):2715. https://doi.org/10.3390/molecules28062715
  14. Singleton VL, Orthofer R, Lamuela-Raventós RM. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology Oxidants and Antioxidants Part A. Elsevier; 1999. p. 152–178. https://doi.org/10.1016/S0076-6879(99)99017-1
  15. Ferreira IC, Baptista P, Vilas-Boas M, Barros L. Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity. Food Chem. 2007;100(4):1511–1516. https://doi.org/10.1016/j.foodchem.2005.11.043
  16. Neira-Ospina E, Rojas J, Santa-Gonzalez GA, Garzón MAG. Phenolic compounds in grapes (genus Vitis): A review of their antioxidant activity, antiproliferative capacity, and cytotoxic effect on colorectal cancer. J Appl Pharm Sci. 2024;14(6):071–089. https://doi.org/10.7324/JAPS.2024.169381
  17. Ferreira-Lima NE, Burin VM, Caliari V, Bordignon-Luiz MT. Impact of pressing conditions on the phenolic composition, radical scavenging activity and glutathione content of Brazilian Vitis vinifera white wines and evolution during bottle ageing. Food Bioproc Tech. 2016;9(6):944–957. https://doi.org/10.1007/s11947-016-1680-7
  18. Rockenbach II, Rodrigues E, Gonzaga LV, Caliari V, Genovese MI, Gonçalves AEdSS, et al. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chem. 2011;127(1):174–179. https://doi.org/10.1016/j.foodchem.2010.12.137
  19. Spigno G, Tramelli L, De Faveri DM. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. J Food Eng. 2007;81(1):200–208. https://doi.org/10.1016/j.jfoodeng.2006.10.021
  20. Prior RL, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem. 2005;53(10):4290–4302. https://doi.org/10.1021/jf0502698
  21. Jayaprakasha GK, Singh R, Sakariah K. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 2001;73(3):285–290. https://doi.org/10.1016/S0308-8146(00)00298-3
  22. Naczk M, Shahidi F. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. J Pharm Biomed Anal. 2006;41(5):1523–1542. https://doi.org/10.1016/j.jpba.2006.04.002
  23. Averilla JN, Oh J, Kim HJ, Kim JS, Kim J-S. Potential health benefits of phenolic compounds in grape processing by-products. Food Sci Biotechnol. 2019;28(6):1607. https://doi.org/10.1007/s10068-019-00628-2
  24. Abu-Serie MM, Habashy NH. Vitis vinifera polyphenols from seedless black fruit act synergistically to suppress hepatotoxicity by targeting necroptosis and pro-fibrotic mediators. Sci Rep. 2020;10(1):2452. https://doi.org/10.1038/s41598-020-59489-z
  25. Acero N, Manrique J, Muñoz-Mingarro D, Martínez Solís I, Bosch F. Vitis vinifera L. leaves as a source of phenolic compounds with anti-inflammatory and antioxidant potential. Antioxidants. 2025;14(3):279. https://doi.org/10.3390/antiox14030279
  26. Neira-Ospina E, Rojas J, Santa-Gonzalez GA, Garzón MAG. Phenolic compounds in grapes (genus Vitis): A review of their antioxidant activity, antiproliferative capacity, and cytotoxic effect on colorectal cancer. J Appl Pharm Sci. 2024;14(6):071–089. https://doi.org/10.7324/JAPS.2024.169381