Determination of some biochemical characteristics of local grape varieties growing in Van region

Within the scope of this study, 9 of the samples of local grape varieties faced with the danger of extinction together with the cultivation for hundreds of years in the region were obtained from Ercis Town, having equal cultivation conditions and close plantations; the samples from another variety were taken from the Alaköy neighborhood of Van. Some measurements, weighing and analyzes were made on the bunches and the berries; some of the grape juice properties were examined; Phenolic and Organic acid contents were determined by HPLC and Total Antioxidants by FRAP method. When phenolic substances are considered; Protocatechuic, was found the highest in Beyaz Kişmiş (10.92); Rutin was found the highest in Beyaz Keçimemesi (26.61); Gallic acid was found the highest in Erciş Üzümü (Van) (14.19); Syringic was found the highest in Beyaz Kişmiş (97.03); p-Qumaric acid Beyaz was found the highest in Keçimemesi (0.75); Ferulic acid was found the highest in Beyaz kişmiş (0.93); o- Qumaric acid was found the highest in Kızıl Üzüm (0.63); and Florodizin was found the highest in Telli Baba (1.75). For organic acids, Tartaric Acid was found the highest in Siyah Kişmiş (9690.30); Malic Acid was found the highest in Siyah Keçimemesi (23043.80); Citric Acid was found the highest in Siyah Kişmiş (635.60); and Fumaric Acid was found the highest in Erciş Üzümü (Van) (13.40). The highest Total Antioxidant Capacity was found in Siyah Kişmiş (91,89) followed by Telli Baba, Beyaz Kişmiş, Kızıl Üzüm, Erciş Üzümü (Van), Erciş Üzümü (Erciş), Gök Üzüm, Koyun Gözü, Siyah Keçimemesi and Beyaz Keçimemesi. Results are given in mg kg-1; Phenolic substance, Organic acids other than citric acid, and total antioxidant capacity were statistically significant [(P <0.01), (P <0.05)]. Keywords: Antioxidant, Plant characteristics, Phenolic, Local variety, Organic acid, Grape.