Phytochemical Characteristics of Some Grape Cultivars Grown in High Altitude Conditions at Lake Van Basin

Abstract

Grapes, recognized for their diverse phytochemical compounds, were investigated across 9 local varieties in the Lake Van Basin at an altitude of 1700 m. Utilizing HPLC and FRAP methods, we assessed the phytochemical traits, focusing on phenolic substances and organic acids. Notable findings include the highest concentrations of protocatechuic, syringic, and ferulic acid in the cv. Beyaz Kismis; rutin and p-qumaric acid in cv. Beyaz Kecimemesi; Gallic acid in cv. Siyah Kecimemesi; o-qumaric acid in cv. Kizil Uzum; and Phloridzin in cv. Telli Baba. For organic acids, tartaric acid prevailed in cv. Siyah Kismis; malic acid in cv. Siyah Kecimemesi; citric acid in cv. Siyah Kismis; and fumaric acid in cv. Siyah Kecimemesi. The highest total antioxidant capacity was observed in cv. Siyah Kismis. Significant variations in phenolic substances, organic acids (excluding citric acid), and total antioxidant capacity were identified among varieties. The elevated bioactive content in grapes cultivated under high-altitude and cool climate conditions positions the region favorably for grape-related products (e.g., juice, wine, vinegar).