Tocopherol content in fifteen grape varieties obtained using a rapid HPLC method

• Published in: Journal of food composition and analysis Vol. 24; no. 4-5; pp. 481 - 486
• Main Authors: Tangolar, Serpil Gök, Özogul, Fatih, Tangolar, Semih, Yağmur, Cahide
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01.06.2011; Elsevier
• Subjects: Antioxidants; Biological and medical sciences; Food composition; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Grape by-products; Grape varieties; HPLC; Methods of analysis, processing and quality control, regulation, standards; Tocopherols; Vitis; Antioxidants; Vitis; Tocopherols; Food composition; Grape varieties; Grape by-products; HPLC; Fruit; HPLC chromatography; Method; Antioxidant; Grape; Chemical composition; By product; Variety; Food
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2010.08.003

The presence of a series of tocopherols, designated as delta, gamma, beta and alpha, was determined in the seeds, pomace, bagasse and stalks of fifteen grape varieties grown in Turkey using a rapid HPLC method. The alpha form was the predominant tocopherol fraction, and varied from 4.692mg/kg dry weight in seeds to 108.5mg/kg dry weight in stalks. It was followed by the gamma and delta tocopherol forms found in all parts of clusters for all cultivars. The amount of beta tocopherol in stalks was considerably higher than in the other parts of the clusters, for all varieties. The total tocopherol content ranged from 6.048 to 25.86mg/kg dry weight in seeds, from 19.85 to 89.02mg/kg dry weight in pomace, from 29.18 to 184.7mg/kg dry weight in bagasse and from 33.65 to 110.7mg/kg dry weight in grape stalks. The results obtained from this study showed that all parts of the grape clusters are potentially rich sources of tocopherols with uses as antioxidants in food and industrial applications.