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

Ondrej Hanusovsky; Branislav Galik; Renata Kollathova; Daniel Biro; Milan Simko; Miroslav Juracek; Michal Rolinec; Lubos Zabransky; Christian Philipp; Reinhard Puntigam; Julia Slama; Martin Gierus

doi:10.55251/jmbfs.3477

Authors

Ondrej Hanusovsky Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra https://orcid.org/0000-0001-9039-7467
Branislav Galik Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra
Renata Kollathova Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra https://orcid.org/0000-0002-4838-1813
Daniel Biro Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra
Milan Simko Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra
Miroslav Juracek Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra
Michal Rolinec Department of Animal Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra https://orcid.org/0000-0003-4966-7909
Lubos Zabransky Department of Animal Husbandry Sciences, Faculty of Agriculture, University of South Bohemia in Czech Budejovice https://orcid.org/0000-0003-0290-1622
Christian Philipp Federal College and Research Center for Viticulture and Pomology, Klosterneuburg https://orcid.org/0000-0003-4533-4998
Reinhard Puntigam Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology, Department of Agrobiotechnology, University of Natural Resources and Life Sciences
Julia Slama Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology, Department of Agrobiotechnology, University of Natural Resources and Life Sciences
Martin Gierus Institute of Animal Nutrition, Livestock Products, and Nutrition Physiology, Department of Agrobiotechnology, University of Natural Resources and Life Sciences https://orcid.org/0000-0001-6909-0356

DOI:

https://doi.org/10.55251/jmbfs.3477

Keywords:

amino acids, grape bunch, grape pomace, grape stem

Abstract

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 < 0.05) using One-way ANOVA and differences between the countries with independent samples T-test (p < 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.