Barburi (Perpir), a kind of grape and determination of phenolic content in industrial products of this grape species

In this study, total phenolic content and antioxidant activity of barburi (perpir) grapes grown in Hatay region and used in wine / vinegar production were determined. Samples of grapes were collected mainly from 24 piece from 9 locations in Samandağ and Yayladağı regions. White and red wine was produced from these grapes and the grape itself and the wines were determined. Folin Method was used to determine the total phenolic content of the samples, FRAP method was used to determine the total antioxidant activity property. The total phenolic content of grape samples was found to be in the 314-1390 mg GAE / 100 g sample range and in the wine samples produced it was in the 395-4385 mg GAE / 100 g sample range. In the determination of antioxidant activity by FRAP method, it was seen that dark colored ones showed higher activity than light colored ones. Although the antioxidant activity of the wine samples was parallel to the grape samples, some wine samples showed higher activity than synthetic antioxidants.