Grape Leaves as a Natural Antioxidant Source: Determination of Total Phenolic Compound Changes

Zehra Babalık, Nilgün Göktürk Baydar


In this study, total phenolic compounds which possess health-promoting effects and provide basic nutrition were aimed to determine the alterations in different grapevine leaves. Total phenolic content was determined using Folin-Ciocalteu colorimetric method by using a spectrophotometer. At the result of the study, it was determined that contents of total phenolic in leaves collected from different grape cultivars were varied to cultivars and grape leaves had high phenolic compounds as berries. Therefore the grape leaves especially wine grapes such as Narince, Boğazkere ve Kalecik Karası may be used as an easily accessible source of natural antioxidants and food supplement at pharmaceutical and food industry.


Antioxidant; Grapevine; Total phenolic; Leaves; Vitis vinifera

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ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: