Evaluation of antioxidant activity and some physicochemical characteristics of pickled vine (Vitis vinifera L.) leaves

Vine (Vitis vinifera L.) leaves have been used for centuries both to prepare various foods and for medicinal purposes. Vine leaves are processed to pickles for preserved for a long time. In this study, some physicochemical properties, total phenolic compounds and antioxidant activity of the pickled vine leaves produced by industrial or traditional methods from Narince variety grown in Tokat were determined. pH value (3.31-3.95), total acidity (0.3-1.72%), salt content (10.92-23.67%) were determined in pickled vine leaves produced by industrial or traditional methods. Total phenolic compounds for distilled water, 80% ethanol and 70% methanol extracts were determined in the range of 0.55-7.81 mg GAE g-1, 3.98-15.66 mg GAE g-1, 3.49-16.85 mg GAE g-1, respectively. The cation radical scavenging activity (ABTS) for three solvents were determined in the range of 1.87-15.42 mg TE g-1, 2.75-24.85 mg TE g-1, 3.57-25.05 mg TE g-1, while free radical scavenging activity (DPPH) for three solvents were determined in the range of 2.89-8.89 mg TE g-1, 5.46-10.57 mg TE g-1, 6.33-12.13 mg TE g-1, respectively. As a result of the research, it was determined that the pickled vine leaves are rich source in terms of phenolic compounds and antioxidant activity but amount of salt in some samples was very high for consumption. The total phenolic compounds and antioxidant activity results of extracts obtained from pickled vine leaves using ethanol and methanol are close to each other but are higher than the results obtained distilled water.