Anatomy and antioxidant activity of merzi̇fon black grape variety (Vitis vinifera L.)

In this thesis, it was aimed to determine the anatomy and antioxidant activity of the Merzifon Black grape variety (Vitis vinifera L.). The antioxidant activity, total phenolic substance and total flavonoid content of the whole fruit of the Merzifon Black grape variety at room temperature, the shell part at room temperature and the skin part at 50 ° C and the extracts obtained from the whole fruit at 50 ° C were examined. Antioxidant activity was measured by the DPPH (2.2-diphenyl-1-picryhydrazyl) method. The highest antioxidant activity was detected from the whole fruit at room temperature. The highest amounts of phenolic and flavonoid substances were obtained from the whole fruit at room temperature, followed by the peel at room temperature. When the Merzifon Karası grape variety is compared to other grape varieties, it has been observed that the phenolic and flavonoid contents of the whole fruit and the skin are lower than other grape varieties. The presence of collenchyma tissue in the body, the presence of 4-5 cell layer vascular cambium and 3-4 layer parenchymal ray cells, the open collateral of the conduction bundles, the presence of starch, rafid and drus crystals are important anatomical features of the body. Leaf type is dorsiventral and stoma type is actinocytic. The stoma was observed only on the lower surface of the leaf. When the stoma index of Merzifon Karası grape variety compared to other grape varieties, it was determined that it has low stoma index. Like the stem, starch grains, rafid and drus crystals were observed in the leaf. The pollen shape in the equatorial view is suboblate and in the polar view it is oblate. The pollen type is tricholporate.