THE AMINO ACIDS CONTENT IN GRAPE BY-PRODUCTS FROM SLOVAKIA AND AUSTRIA

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F23%3A43907879" target="_blank" >RIV/60076658:12220/23:43907879 - isvavai.cz</a>

Výsledek na webu

<a href="https://office2.jmbfs.org/index.php/JMBFS/article/view/3477" target="_blank" >https://office2.jmbfs.org/index.php/JMBFS/article/view/3477</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.3477" target="_blank" >10.55251/jmbfs.3477</a>

Jazyk výsledku

angličtina

Název v původním jazyce

THE AMINO ACIDS CONTENT IN GRAPE BY-PRODUCTS FROM SLOVAKIA AND AUSTRIA

Popis výsledku v původním jazyce

The aim of the experiment was to determine the amino acid content in 3 grape varieties by-products (bunch, pomace, stem) from Austria (AT) and Slovakia (SK). In total, 54 samples from 3 varieties Zweigelt (ZG), Pinot Blanc (PB) and Green Veltliner (GV) white skinned from 6 different locations (Nitra and Vienna wine region) of Vitis vinifera sp. were analysed. In each variety the amino acids composition was determined for the whole grape (bunch) and by-products of wine industry (pomace, stems). Samples of grape by-products were freeze dried, homogenized and analysed for amino acids concentration using amino acid analyzer AAA 400 (Ingos, Prague). Descriptive statistics (means, standard error of mean, minimum maximum), differences between varieties (Tukey test, p &lt; 0.05) using One-way ANOVA and differences between the countries with independent samples T-test (p &lt; 0.05) by IBM SPSS v. 20.0 were generated. After the amino acid analysis in grape bunch, pomace and stem in general the highest content of glutamic and aspartic acid was found. However, the grape pomace amino acid content is highly variable and statistically different between the varieties and countries. In contrary, lower variability in amino acids content between the varieties was found in grape stem. However, similar pattern in amino acids with the lowest content between the countries and varieties in grape by-products was observed. Finally, low content of Cysteine, Methionine, Histidine and Proline was found.

Název v anglickém jazyce

THE AMINO ACIDS CONTENT IN GRAPE BY-PRODUCTS FROM SLOVAKIA AND AUSTRIA

Popis výsledku anglicky

The aim of the experiment was to determine the amino acid content in 3 grape varieties by-products (bunch, pomace, stem) from Austria (AT) and Slovakia (SK). In total, 54 samples from 3 varieties Zweigelt (ZG), Pinot Blanc (PB) and Green Veltliner (GV) white skinned from 6 different locations (Nitra and Vienna wine region) of Vitis vinifera sp. were analysed. In each variety the amino acids composition was determined for the whole grape (bunch) and by-products of wine industry (pomace, stems). Samples of grape by-products were freeze dried, homogenized and analysed for amino acids concentration using amino acid analyzer AAA 400 (Ingos, Prague). Descriptive statistics (means, standard error of mean, minimum maximum), differences between varieties (Tukey test, p &lt; 0.05) using One-way ANOVA and differences between the countries with independent samples T-test (p &lt; 0.05) by IBM SPSS v. 20.0 were generated. After the amino acid analysis in grape bunch, pomace and stem in general the highest content of glutamic and aspartic acid was found. However, the grape pomace amino acid content is highly variable and statistically different between the varieties and countries. In contrary, lower variability in amino acids content between the varieties was found in grape stem. However, similar pattern in amino acids with the lowest content between the countries and varieties in grape by-products was observed. Finally, low content of Cysteine, Methionine, Histidine and Proline was found.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES

ISSN

1338-5178

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

000950583100001

EID výsledku v databázi Scopus

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