Phenolic content and antioxidant activity of Armenian cultivated and wild grapes

¹ Department of Genetics and Cytology, Yerevan State University, 1 Alex Manoogian, 0025 Yerevan, Armenia
² Research Group of Plant Genetics and Immunology, Institute of Molecular Biology of National Academy of Sciences RA, 7 Hasratyan, 0014 Yerevan, Armenia
³ Scientific Center of Viticulture, Fruit-Growing and Wine-Making of the Armenian National Agrarian University, 1139 Merdzavan, Armenia

Abstract

Nowadays the mobilization and conservation of Armenian grapevine genetic resources is becoming global concern and has crucial importance. Armenia is regarded as homeland of viticulture and earliest ‘wine culture’. Being studied enough by the methods of ampelography, Armenian grapevine diversity needs to be investigated in accordance with the modern European requirements. In recent years, grape phenolics have been a theme of major scientific and applied interest. These metabolites contribute to grapes and wine sensory properties, such as color, flavor, astringency, and determines the strong antioxidant capacity. The purpose of the presented research was the evaluation of total phenolic content and antioxidant property of forty Armenian aboriginal varieties, interspecific and intraspecific hybrids and wild species with different genetic background and geographic origin. The realized research has revealed a notable difference among the cultivated varieties and wild species in the total phenolic content and antioxidant activity, increased the scientific knowledge about the aboriginal varieties and wild genotypes. Obtained results will support the importance of preserving the biological diversity and favor the reintroduction of grape cultivars and wild genotypes thanks to the present valorization.