Quantitative Evaluation of Ascorbic Acid in Iraqi Vitis vinifera Cultivars: A Biochemical and Organic Analysis
DOI:
https://doi.org/10.60988/p.v38i2.291Keywords:
Vitis vinifera, vitamin C (ascorbic acid), antioxidant, climatic adaptationAbstract
Background: Vitis vinifera (grapes) represent one of Iraq’s most significant fruit crops, widely cultivated in regions such as Babylon, Diyala, and Kurdistan. Beyond their economic value, grapes are a rich source of bioactive compounds, notably vitamin C (ascorbic acid), a key antioxidant essential for redox balance, collagen synthesis, immune function, and cellular protection against oxidative stress. Objectives: This study aimed to evaluate the concentration of vitamin C in selected Vitis vinifera cultivars grown in different regions of Iraq. Methodology: Twelve local Vitis vinifera cultivars were collected and analyzed during the 2021–2023 growing seasons from vineyards in central and northern Iraq. Ascorbic acid concentration in its berries was quantified using standardized biochemical assays. Comparative analysis across cultivars, regions, and seasons was performed. Climatic parameters including temperature were recorded to evaluate their influence on ascorbic acid accumulation. Results: Significant inter-cultivar differences in vitamin C concentration, ranging from 7.68 to 10.36 mg/100 g fresh weight. Environmental stress particularly high temperature and low hydrothermal coefficient was negatively correlated with ascorbic acid retention. Black Sadany, Shekh-Nuradeen, and Moon Drop exhibited the highest and most stable vitamin C content across seasons, indicating strong biochemical resilience under heat stress. Berry color and ripening period had minimal influence. Conclusions: Considerable genetic variation in vitamin C content exists among Iraqi Vitis vinifera cultivars suggesting that genotype and temperature are the primary determinants of ascorbic acid biosynthesis. The identification of high ascorbic acid genotypes provides a promising basis for enhancing the nutritional, preventive, and therapeutic potential of improved antioxidant capacity.
References
[1]Sabra A, Netticadan T, Wijekoon C (2021). Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases. Food Chem X. 12:100149. doi: 10.1016/j.fochx.2021.100149.
[2]Zhou D-D, Li J, Xiong R-G, Saimaiti A, Huang S-Y, Wu S-X, Yang Z-J, Shang A, Zhao C-N, Gan R-Y, et al (2022). Bioactive Compounds, Health Benefits and Food Applications of Grape. Foods. 11(18):2755. https://doi.org/10.3390/foods11182755
[3]Derradji-Benmeziane, F., Djamai, R., & Cadot, Y. (2014). Antioxidant capacity, total phenolic, carotenoid, and vitamin C contents of five table grape varieties from Algeria and their correlations. OENO One, 48(2), 153–162. https://doi.org/10.20870/oeno-one.2014.48.2.1564
[4]Mustafa S, Ahmad FK, Kasnazany S, Lazim Z S. (2019). Study on Vegetative Growth and Yield of some Coloured Grapes (Vitis vinifera L.) Kurdistan region, Iraq. Basrah Journal of Agricultural Sciences. 32. 228-235. 10.37077/25200860.2019.167.
[5]Lopes JdC, Madureira J, Margaça FMA, Cabo Verde S (2025). Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications. Molecules. 30(2):362. https://doi.org/10.3390/molecules30020362
[6]Pillai N, Khan S A, Mehrotra N, Jadhav K. (2024). A Comprehensive Review on the Role of Collagen in Health and Disease. Biosciences Biotechnology Research Asia. 21. 1329-1347. DOI:10.13005/bbra/3307.
[7]Carr AC, Maggini S (2017). Vitamin C and Immune Function. Nutrients. 9(11):1211. doi: 10.3390/nu9111211.
[8]Carr AC, Rowe S (2020). Factors Affecting Vitamin C Status and Prevalence of Deficiency: A Global Health Perspective. Nutrients. 12(7):1963. https://doi.org/10.3390/nu12071963
[9]Zheng H, Xu Y, Liehn EA, Rusu M (2024). Vitamin C as Scavenger of Reactive Oxygen Species during Healing after Myocardial Infarction. Int J Mol Sci. 25(6):3114. doi: 10.3390/ijms25063114.
[10]Alberts A, Moldoveanu E-T, Niculescu A-G, Grumezescu AM (2025). Vitamin C: A Comprehensive Review of Its Role in Health, Disease Prevention, and Therapeutic Potential. Molecules. 30(3):748. https://doi.org/10.3390/molecules30030748
[11]Padayatty SJ, Levine M (2016). Vitamin C: the known and the unknown and Goldilocks. Oral Dis. 22(6):463-93. doi: 10.1111/odi.12446.
[12]See X Z, Yeo W S, Saptoro A (2024). A comprehensive review and recent advances of vitamin C: Overview, functions, sources, applications, market survey and processes. Chemical Engineering Research and Design. Volume 206: 108-129.doi.org/10.1016/j.cherd.2024.04.048.
[13]Kasnazany SAS, Mirza AN, Mahmood AMR, Rahman SSA, Hameed JS, Nasrulla KBA, et al (2023). Comparison of Nine Grape Vitis vinifera L. Cultivars Growing in Iraq’s Kurdistan Region in Terms of Their Vegetative Growth and Physicochemical Traits. IOP Conference Series: Earth and Environmental Science. 1213 012044. DOI 10.1088/1755-1315/1213/1/012044
[14]Dioha IJ, Oluwatoyin O, Theresa SZ. (2011). Determination of ascorbic acid content of some tropical fruits by iodometric titration. International Journal of Biological and Chemical Sciences. 5. DOI: 10.4314/ijbcs.v5i5.37.
[15]Mitteer D, Greer BD. (2022). Using GraphPad Prism's Heat Maps for Efficient, Fine-Grained Analyses of Single-Case Data. Behavior Analysis in Practice. 15. DOI: 10.1007/s40617-021-00664-7.
[16]Kasnazany SM, Mirza AN, Omer HA, Mahmood AMR. (2022). Evaluation of some physical and chemical characteristics of two grape cultivars under irrigated and non-irrigated conditions. Journal of Kerbala for Agricultural Sciences. 9. 20. DOI: 10.59658/jkas.v9i4.1067.
[17]Smirnoff N. (2018). Ascorbic acid metabolism and functions: A perspective on the biochemistry of vitamin C in plants. Ann. Bot., 122(6): 839–847.
[18]Walker PG, Viola R, Woodhead M, Jorgensen L, Gordon S, et al (2010). Ascorbic acid content of blackcurrant fruit is influenced by both genetic and environmental factors. Functional Plant Science and Biotechnology. 4. 40-52
[19]Gorokhova O.G., Chevychelov A.P., Korobkova T.S. (2016). Dynamics of vitamin C accumulation in currant and grape varieties of different ecological origin. Russ. J. Plant Physiol., 63(4): 489–496.
[20]Zozio S. (2011). Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.)and black carrot (Daucus carota L.). Fruits. 66. 203 - 215.
[21]Rybashlykova L.P., Sivceva S.N., Mahovikova T.F. (2023). Relationship between hydrothermal coefficient (HTC) and productivity of pastures in the arid zone of Northwestern Caspian Sea. Journal of Agrometeorology. 25. DOI: 10.54386/jam.v25i3.2220.
[22]Seidi, A., Seifi, E., & Rasoli, V. (2025). Morphophysiological and antioxidant responses of different grape cultivars from the Caspian Basin under varying water deficit conditions. OENO One, 59(2). https://doi.org/10.20870/oeno-one.2025.59.2.8263
[23]Neira-Ospina E, Rojas J, Santa-Gonzalez GA, Garzón MAG (2024). Phenolic compounds in grapes (genus Vitis): A review of their antioxidant activity, antiproliferative capacity, and cytotoxic effect on colorectal cancer. J Appl Pharm Sci. 14(06):071–089. http://doi.org/10.7324/JAPS.2024.169381
[24]Korus A. (2011). Level of Vitamin C, Polyphenols, and Antioxidant and Enzymatic Activity in Three Varieties of Kale (Brassica Oleracea L. Var. Acephala) at Different Stages of Maturity. International Journal of Food Properties. 14. 1069-1080. DOI: 10.1080/10942910903580926.
[25]Yin X, Chen K, Cheng H, Chen X, Feng S, Song Y, Liang L (2022). Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology. Antioxidants (Basel). 11(1):153. doi: 10.3390/antiox11010153.
[26]Di Pietro Fernandes C, Santana LF, Dos Santos JR, Fernandes DS, Hiane PA, Pott A, Freitas KC, Bogo D, do Nascimento VA, Filiú WFO, Asato MA, Guimarães RCA (2023). Nutraceutical Potential of Grape (Vitis vinifera L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations. Molecules. 28(23):7811. doi: 10.3390/molecules28237811.
