Fatty acid profile analysis of grape by-products from Slovakia and Austria

Abstract

Article Details: Received: 2020-02-05 | Accepted: 2020-03-16 | Available online: 2020-06-30

https://doi.org/10.15414/afz.2020.23.02.78-84

The objective of the present study was to determine the fatty acid profile of grape pomace, grape stem and grape bunch of three different cultivars of Vitis vinifera sp. (Green Veltliner, Pinot Blanc and Zweigelt) from two countries as a possible sources for animal nutrition. Fatty acid profile analysis was performed using the Agilent 6890 A GC machine. Significant differences (P <0.05) in fatty acid content of analyzed samples were detected between the countries, as well as between the cultivars within countries. Grape pomaces and grape bunches were rich in polyunsaturated fatty acids (70.91–71.86%), represented mainly by linoleic acid (69.79–70.32%), and low in saturated fatty acids (12.42–12.96%). Grape stems were characterized by a high saturated fatty acids content (24.46–30.85%), but on the other hand, these samples had the highest α-linolec acid concentration (9.98–14.52%). Oleic acid (12.24–15.17%) was the most abundant from monounsaturated fatty acids (12.69–15.33%) in all the analyzed samples. These results indicate a strong impact of the grape variety and location on the fatty acid profile of grape by-products and their potential to be evaluated as feed additives with high polyunsaturated fatty acids concentration in animal nutrition.

Keywords: grape pomace, grape stalk, fatty acids, PUFA, SFA

References

BEKHIT, A. et al. (2015). Technological Aspects of By-Product Utilization. Valorization of Wine Making By-Products, 117–198. DOI: https://doi.org/10.1201/b19423-5

BENNEMANN, G. D. et al. (2016). Mineral analysis, anthocyanins and phenolic compounds in wine residues flour. In BIO Web of Conferences, 7, p. 04007.

BOTELLA, C. et al. (2005). Hydrolytic enzyme production by Aspergillus awamori on grape pomace. Biochemical Engineering Journal, 26(2–3), 100–106. DOI: https://doi.org/10.1016/j.bej.2005.04.020

CHAMORRO, S. et al. (2015). Influence of dietary enzyme addition on polyphenol utilization and meat lipid oxidation of chicks fed grape pomace. Food Research International, 73, 197– 203. DOI: https://doi.org/10.1016/j.foodres.2014.11.054

CHEDEA, V. et al. (2018). Intestinal Absorption and Antioxidant Activity of Grape Pomace Polyphenols. Nutrients, 10(5), 588. DOI: https://doi.org/10.3390/nu10050588

DOMÍNGUEZ, J., MARTÍNEZ-CORDEIRO, H. and LORES, M. (2016). Earthworms and Grape Marc: Simultaneous Production of a High-Quality Biofertilizer and Bioactive-Rich Seeds. Grape and Wine Biotechnology. DOI: https://doi.org/10.5772/64751

FERNANDES, L. et al. (2013). Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties. Food Research International, 50(1), 161– 166. DOI: https://doi.org/10.1016/j.foodres.2012.09.039

FONTANA, A. R., ANTONIOLLI, A. and BOTTINI, R. (2013). Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics. Journal of Agricultural and Food Chemistry, 61(38), 8987–9003. DOI: https://doi.org/10.1021/jf402586f

GARCÍA-LOMILLO, J. and GONZÁLEZ-SANJOSÉ, M. L. (2017). Applications of Wine Pomace in the Food Industry: Approaches and Functions. Comprehensive Reviews in Food Science and Food Safety, 16(1), 3–22. DOI: https://doi.org/10.1111/1541-4337.12238

GUERRA-RIVAS, C. et al. (2016). Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life. Meat science, 116, 221–229.

GÜLCÜ, M. et al. (2019). The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes. Journal of Food Processing and Preservation, 43(1), e13850. DOI: https://doi.org/10.1111/jfpp.13850

GÜL, H. et al. (2013). Antioxidant activity, total phenolics and some chemical properties of Öküzgözü and Narince grape pomace and grape seed flour. Journal of Food, Agriculture & Environment, 11(2), 28–34.

HUSSEIN, S. and ABDRABBA, S. (2015). Physico-chemical characteristics, fatty acid, composition of grape seed oil and phenolic compounds of whole seeds, seeds and leaves of red grape in Libya. International Journal of Applied Science and Mathematics, 2(5), 2394–2894.

KAFANTARIS, I. et al. (2018). Effects of Dietary Grape Pomace Supplementation on Performance, Carcass Traits and Meat Quality of Lambs. In Vivo, 32(4), 807–812. DOI: https://doi.org/10.21873/invivo.11311

KERASIOTI, E. et al. (2017). Tissue specific effects of feeds supplemented with grape pomace or olive oil mill wastewater  on detoxification enzymes in sheep. Toxicology Reports, 4, 364–372. DOI: https://doi.org/10.1016/j.toxrep.2017.06.007

MAKRIS, D. P. et al. (2007). Characterisation of certain major polyphenolic antioxidants in grape (Vitis vinifera cv. Roditis) stems by liquid chromatography-mass spectrometry. European Food Research and Technology, 226(5), 1075–1079. DOI: https://doi.org/10.1007/s00217-007-0633-9

MIRONEASA, S., Codină, G. G. and MIRONEASA, C. (2016). the effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by mixolab. Journal of Texture Studies, 43(1), 40–48. DOI: https://doi.org/10.1111/j.1745-4603.2011.00315.x

ELEONORA, N. et al. (2014). Grape pomace in sheep and dairy cows feeding. Journal of Horticulture, Forestry and Biotechnology, 18(2), 146–150.

OVCHAROVA, T., ZLATANOV, M. and DIMITROVA, R. (2016). Chemical composition of seeds of four Bulgarian grape varieties. Ciência e Técnica Vitivinícola, 31(1), 31–40. DOI: https://doi.org/10.1051/ctv/20163101031

RIBEIRO, L. F. et al. (2015). Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses. Journal of Chromatography B, 1007, 72–80. DOI: https://doi. org/10.1016/j.jchromb.2015.11.005

RONDEAU, P. et al. (2013). Compositions and chemical variability of grape pomaces from French vineyard. Industrial Crops and Products, 43, 251–254. DOI: https://doi.org/10.1016/j.indcrop.2012.06.053

RUSSO, V. M. et al. (2017). In vitro evaluation of the methane mitigation potential of a range of grape marc products. Animal Production Science, 57(7), 1437. DOI: https://doi.org/10.1071/an16495

SOUQUET, J.-M. et al. (2000). Phenolic Composition of Grape Stems. Journal of Agricultural and Food Chemistry, 48(4), 1076–1080. DOI: https://doi.org/10.1021/jf991171u

TANGOLAR, S. G. et al. (2009). Evaluation of fatty acid profiles  and mineral content of grape seed oil of some grape  genotypes. International Journal of Food Sciences and Nutrition, 60(1), 32–39.  DOI: https://doi.org/10.1080/09637480701581551

TEIXEIRA, A. et al. (2014). Natural bioactive compounds from winery by-products as health promoters: a review. International journal of molecular sciences, 15(9), 15638–15678.

TSIPLAKOU, E. and ZERVAS, G. (2008). The effect of dietary inclusion of olive tree leaves and grape marc on the content of  conjugated linoleic acid and vaccenic acid in the milk of dairy  sheep and goats. Journal of Dairy Research, 75(3), 270– 278. DOI: https://doi.org/10.1017/s0022029908003270

VIVEROS, A. et al. (2011). Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks. Poultry Science, 90(3), 566–578. DOI: https://doi.org/10.3382/ps.2010-00889

YI, C. et al. (2009). Fatty acid composition and phenolic antioxidants of winemaking pomace powder. Food Chemistry, 114(2), 570–576. DOI: https://doi.org/10.1016/j.foodchem.2008.09.103

YOUSEFI, M. O. R. V. A. R. I. D., NATEGHI, L. E. I. L. A. and GHOLAMIAN, M. (2013). Physico-chemical properties of two types of shahrodi grape seed oil (Lal and Khalili). European Journal of Experimental Biology, 3(5), 115–118.

YU, J. and AHMEDNA, M. (2012). Functional components of grape pomace: their composition, biological properties and potential applications. International Journal of Food Science & Technology, 48(2), 221–237. DOI: https://doi.org/10.1111/j.1365-2621.2012.03197.x