Determination of polyphenols in grapes and grape products grown in Elaziğ region with HPLC-DAD

In this study, it was aimed to determine the phenolic acids and flavonoids in the Pestil and Molasses products obtained from the grape varieties of Öküzgözü, Boğazkere, Ağın red, Ağın White and Şilfoni grapes grown in Elazığ region. For this purpose, Öküzgözü and Boğazkere Koruk village / Elazığ, Ağın white and Ağın red Ağın / Elazığ, Silfoni Hoş village / Elazığ, Pestil and Pekmez were provided in Koruk village / Elazığ regions. In our study, by using HPLC were determined the gallic acid, caffeic acid, vanilic acid, ferulic acid, hydrosynnamic acid, rosmaniric acid, catesin, routine, myricetin, resveratrol, quersetin in grape and grape products. As a result of the analysis, the highest level of resveratrol (2.17 ± 0.20 µg / g) and the lowest level of ferulic acid (0.32 ± 0.02 µg / g) in Öküzgözü grape, the highest level (0.98 ± 0.07 /g / g) and the lowest level of ferulic acid (0,17 ± 0.01 µg / g) in Boğazkere grapes, the highest level of resveratrol (1.09 ± 0.08 µg / g) and the lowest level of ferulic acid (0.12 ± 0.01 µg / g) in Şilfoni grape, the highest gallic acid (0.61 ± 0.05 µg / g) and the lowest level of hydrosynnamic acid (0.11 ± 0.01 µg / g) in the red grape of the Ağın, the highest level of gallic acid (0.81 ± 0.06 µg / g) and the lowest level of resveratrol (0.22 ± 0.01 µg / g) in the white grape of the Ağın, the highest level of gallic acid (0.21 ± 0.01 µg / g) and the lowest routine (0.06 ± 0.005 µg / g) in the Pestil product, In molasses product, the highest level of routine (3.65 ± 0.35µg / g) and the lowest level of quersetin (1.06 ± 0.09 µg / g) was found.