Some Important Food Quality Traits of Autochthonous Grape Cultivars

Table 2

Major phenolic compounds in berries of grape cultivars (mg/l).

Cultivar	Chlorogenic acid	Syringic acid	Rutin	Quercetin
Artvin	4.667 ± 0.27b	1.665 ± 0.09b	1.244 ± 0.06bc	0.887 ± 0.02de
Beyaz Istanbul	2.967 ± 0.21e	1.404 ± 0.11bc	1.115 ± 0.05c	1.210 ± 0.03b
Kirmizi Istanbul	5.112 ± 0.18a	1.210 ± 0.07c	0.856 ± 0.06d	1.011 ± 0.02c
Kara Turfanda	3.549 ± 0.23de	0.923 ± 0.12d	0.967 ± 0.02cd	0.904 ± 0.03d
Kutuk	3.661 ± 0.14d	1.256 ± 0.05bc	1.532 ± 0.03ab	0.621 ± 0.01g
Nanebur	2.365 ± 0.10f	2.147 ± 0.09a	1.711 ± 0.04a	1.188 ± 0.04bc
Tokat	3.823 ± 0.10cd	1.369 ± 0.07bc	1.056 ± 0.04cd	1.347 ± 0.04a
Razaki	4.119 ± 0.13c	0.986 ± 0.10cd	1.424 ± 0.07b	0.774 ± 0.03f

Different letters in the same column indicate statistically significant differences ().