Effect Of Grape Varieties On Bioactive Properties, Phenolic Composition, And Mineral Contents Of Different Grape-Vine Leaves

In this study, effect of grape varieties on carotenoid, flavonoid and total phenolic contents, antioxidant activity, polyphenolic, and mineral contents of vine leaves. Total flavonoid contents of vine leaves were determined between 5,217.86 mgQE/100 g (Viktorija) and 11,796.43 mgQE/100 g (Cabernet Sauvignon). Total phenolic contents of vine leaves varied between 1,298.21 (Cardinal) and 1,748.21 mg GAE/100 g (Blatina) while the antioxidant activity values of samples change between 20.60% (Trnjak) and 20.83% (Sugraone Seedless). While (+)-catechin contents of leave samples are identified between 31.85 mg/100 g (Trnjak) and 212.46 mg/100 g (Royal), 1,2-dihydroxybenzene contents of leaves ranged from 57.56 mg/100 g (Sugraone Seedless) to 270. 92 mg/100 g (Vranac). While phosphorus contents of leaves are found between 3,386.94 (Zilavka) and 8,134.07 mg/kg (Viktorija), potassium contents of leaves were measured between 8,060.78 mg/kg (Zilavka) and 14,886.09 mg/kg (Cardinal). The chemical compositions of leaves showed differences among variational origin. Vine leaves are rich in organic acids, phenolic compound, and mineral contents.Practical Applications Stuffed grape leaf (dolma) picked fresh from the vine has been a famous dish of Turkish, Balkan, and Middle East Nations cuisine for centuries. Vine leaves are rich in sugars, organic acids, and phenolic compounds. The vine leaves are composed of wide range of phenolic compounds. Stuffed grape leaf picked fresh from the vine has been a famous dish. The grape leave oils are rich in phenolics, palmitic, oleic, and linoleic acid. Brined vine leaves have a significant place in human nutrition.