Analysis of the amino acid profile of red and white graphs winery by-products from western Sicily

Carla Buzzanca , Manuela Mauro , Mirella Vazzana , Aldo Todaro , Vincenzo Arizza , Massimo Lucarini , Alessandra Durazzo , Vita Di Stefano
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Abstract

Nowadays, research addressing the composition of nutrients and bioactive compounds in waste from the agri-food industry has increased due to environmental and economic interests. The wine industry produces enormous quantities of by-products every year along the production chain. The nitrogen content in wine grapes is important for the yeast's metabolism and growth, playing a key role in both grape and wine quality. Besides research in grapes and derived products, few studies are present in the literature on the characterization of the amino acid content of wine industry by-products. In this context, this preliminary research aims at the application of a methodological approach for the identification and quantification of amino acids profile from grape by-products (red and white skins, red and white defatted grape seeds) by HPLC-FLD analysis. The most abundant amino acid in red skins was leucine (3.163 g/100 g), while in white skins was histidine (1.886 g/100 g). Higher amounts of leucine, histidine and phenylalanine were found in red seeds, compared to white seeds. By-products of the wine industry, due to the presence of essential amino acids, together with other bioactive substances contained, can be used as functional ingredients for food fortification.

西西里岛西部红图和白图酒庄副产品的氨基酸谱分析
如今,出于对环境和经济利益的考虑,针对农业食品工业废弃物中的营养成分和生物活性化合物的研究日益增多。葡萄酒业每年都会在生产链中产生大量副产品。酿酒葡萄中的氮含量对酵母的新陈代谢和生长非常重要,对葡萄和葡萄酒的质量起着关键作用。除了对葡萄及其衍生产品的研究外,有关葡萄酒业副产品氨基酸含量特征的文献研究很少。在此背景下,本初步研究旨在采用 HPLC-FLD 分析方法,对葡萄副产品(红皮和白皮、红皮和白皮脱脂葡萄籽)中的氨基酸进行鉴定和定量。红皮中含量最高的氨基酸是亮氨酸(3.163 克/100 克),白皮中含量最高的氨基酸是组氨酸(1.886 克/100 克)。与白皮种子相比,红皮种子中的亮氨酸、组氨酸和苯丙氨酸含量更高。葡萄酒业的副产品,由于含有必需氨基酸和其他生物活性物质,可用作食品添加剂的功能成分。
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