Determination of resveratrol and mineral element contents of fresh grapes and grape products growth by organic and conventional agricultural techniques

The aim of this study was to compare the grape juice, molasses, fruit pulp, grape sausage products obtained from the grapes of Öküzgözü, Boğazkere and Şire grape varieties grown with organic and traditional techniques in terms of resveratrol and mineral matter. In traditional and organic cultivation, resveratrol value of Boğazkere grape cultivar was found in shell (0,11 µg / g), (0.20 µg / g) and seed (1,02 µg / g), (1,40 µg / g); In Öküzgözü organic and traditional crust (0.14 µg / g), (0.11 µg / g) and kernel (0.50 µg / g), (0.55 µg / g) values ​​were determined while the lowest values ​​were found in Şire grape varieties and in the traditional shell (0.12 µg / g), (0.10 µg / g) and in the core (0.21 µg / g), (0.14 µg / g) were determined. As the resveratrol value in fruit meat and grape juice was lower than (0.001 µg / g), no statistically significant value could be determined.The average value in terms of mineral matter in grape juice P (137.87 g / 100 g), Ca (118.8 g / 100 g), Mg (105.2 g / 100 g), carbohydrate (18.4 g / 100 g) high rate. The amount of molasses resveratrol was highest in Boğazkere cultivar (0.00517 µg / ml), while at least Şire cultivar (0.00491 µg / ml). Mg (486.1 mg / kg), P (245.9 mg / kg), Ca (143 mg / kg) and carbohydrate (64.98 mg / kg) were found to be high in molasses.As a result of the research, the resveratrol value in the shell was found to be higher than the shell and fruit flesh in terms of all characteristics examined in the cultivars. In terms of mineral matter contents while Ca, P Mg and K values are high, the others are lower.