Introduction. The aim of the research is to determine the usability of the sour grape concentrate in beverages and monitoring of their quality changes under different storage conditions. Materials and methods. Sultani cekirdeksiz (V. vinifera L.) sour grapes were used as material to obtain the concentrate. Total phenolic contents were determined according to Folin-Ciocalteu methods. Antioxidant properties of the samples were analysed with FRAP, CUPRAC, ABTS and DPPH methods. Contents of sugars and individual phenolic compounds were determined by HPLC, and contents of minerals were determined by Atomic Absorption Spectroscopy methods. Results and discussion. Total phenolic content, antioxidant capacity, individual phenolic compounds and mineral amounts increased depending on used sour grape concentrate rising ratios in manufactured carbonated drinks (CD), sherbet (SH) and iced tea (IT) samples. Total phenolic contents were ranged from 32.7 to 40.82 mg/L in CD, from 27.3 to 35.0 mg/L in SH and from 357.08 to 365.64 mg/L in IT samples. Antioxidant capacity values were between 66 and 4319 mu M TE/L for ABTS method, 214 and 4893 mu M TE/L for CUPRAC and between 186 and 4319 mu M TE/L for FRAP methods. IT samples had more antioxidant capacity than SH and CD samples. The most abundant minerals in the beverages were Na (77.41-692.28 mu g/mL), Ca (159.03-358.25 mu g/mL) and Fe (8.74-22.84 mu g/mL). Total sugar contents of the beverages varied from 6.29 to 10.97 g/100 mL. They ranked as CD>SH>IT according to the sugar contents. Gallic, vanilic, and caffeic acids, (+)-catechin and (-)-epigallocatechin gallate were determined in all beverages whereas p-coumaric, ferulic and sinapic acids, myricetin, quercetin, (-)-epigallocatechin and (-)-epicatechin gallate could no detected in CD and SH. The phenolic compound contents in IT were more than in CD and SH for all investigated compounds. The storage conditions caused to alterations in beverage pH, acidities, TP contents and DPPH inhibitions. Conclusions. Minerals, total phenolic contents, antioxidant capacities and individual phenolic compounds in the beverages increased depending on used sour grape concentrate rising ratios. Gallic acid was the most abundant phenolic acid in the beverages and (-)-epicatechin for IT samples was the most abundant flavonol. The beverages pH, acidity, total phenolic content and DPPH inhibition can change depending on storage temperatures and duration.
