Parental relationships among three grape varieties studied by MALDI of grape seed protein profiles

2010 ◽  
Vol 45 (9) ◽  
pp. 966-970 ◽  
Author(s):  
Antonella Bertazzo ◽  
Mirko De Rosso ◽  
Antonio Dalla Vedova ◽  
Fabio Agnolin ◽  
Riccardo Flamini ◽  
...  
Keyword(s):  
Seed Protein ◽  
Grape Seed ◽  
Protein Profiles ◽  
Parental Relationships ◽  
Grape Varieties

SEED PROTEIN PROFILES OF AFRICAN REPRESENTATIVES OF VIGNA SPP.

Taxon ◽  
1977 ◽  
Vol 26 (5-6) ◽  
pp. 513-516
Author(s):  
J. F. Carasco ◽  
E. Derbyshire ◽  
D. Boulter
Keyword(s):  
Seed Protein ◽  
Protein Profiles

scholarly journals Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 30
Author(s):  
Viktória Kapcsándi ◽  
Erika Hanczné Lakatos ◽  
Beatrix Sik ◽  
László Ádám Linka ◽  
Rita Székelyhidi
Keyword(s):  
Seed Oil ◽  
Grape Seed ◽  
Seed Oils ◽  
Grape Seeds ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Grape Seed Oil ◽  
Total Antioxidant ◽  
Grape Varieties

In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42–9.93%), palmitic acid (7.81–10.66%), oleic acid (14.29–19.92%), and linoleic acid (66.85–72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.

scholarly journals Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 4001 ◽  
Author(s):  
José Pérez-Navarro ◽  
Guillaume Cazals ◽  
Christine Enjalbal ◽  
Pedro Miguel Izquierdo-Cañas ◽  
Sergio Gómez-Alonso ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
High Performance ◽  
Grape Seed ◽  
Grape Seeds ◽  
Grape Berries ◽  
La Mancha ◽  
Liquid Chromatography Tandem Mass ◽  
Grape Varieties ◽  
Grape Seed Extracts ◽  
Seed Extracts

Glycosylated flavanols (monoglycosides and diglycosides) in skin and seed extracts of Vitis vinifera grapes grown in Castilla-La Mancha (Spain) were investigated using ultra-high-performance liquid chromatography—tandem mass spectrometry (UHPLC-ESI-QQQ-MS/MS). Six grape varieties (Airén, Tempranillo, the recently identified Albillo Dorado, Montonera del Casar, Moribel, and Tinto Fragoso) were studied over two consecutive years (2016 and 2017). A total of twenty monomeric flavanol monoglycosides, four diglycosylated monomers, and three dimeric flavanol monoglycosides were detected in all grape samples. The diversity observed in the composition of glycosylated flavanol in the grape berries suggests a strong influence of variety and grape tissue (skin or seed). Monomeric flavanol glycosides were more abundant in grape seed extracts, in contrast with monoglycosylated dimeric forms. In addition, the glycosylated flavanol content was related to berry color in grape skins, with higher concentrations measured in black grape varieties.

Registration of HS-182 and HS-183 food-grade soybean [Glycine max (L.) Merr.] germplasm

2019 ◽  
Vol 99 (4) ◽  
pp. 568-571
Author(s):  
K. Yu ◽  
L. Woodrow ◽  
M. Chun Shi ◽  
D. Anderson
Keyword(s):  
Glycine Max ◽  
Food Processing ◽  
Protein Concentration ◽  
Seed Protein ◽  
Protein Profiles ◽  
Processing Quality ◽  
Food Grade ◽  
High Protein Concentration ◽  
Glycine Max L ◽  
Maturity Groups

HS-182 and HS-183 are food-grade soybean lines [Glycine max (L.) Merr.] with distinct seed protein profiles and food processing quality. HS-182 is a 7S β-conglycinin α’ and 11S glycinin A4 null with a high protein concentration of 45.7% and good processing quality. HS-183 is a 7S β-conglycinin α’ and 11S glycinin null with a protein concentration of 42.7% and poor tofu processing quality. They are adapted to areas of southwestern Ontario with 3100 or more crop heat units and have relative maturity groups of 2.5 and 2.4, respectively.

Characterization of grape seed oil from different grape varieties (Vitis vinifera)

2009 ◽  
Vol 111 (2) ◽  
pp. 188-193 ◽  
Author(s):  
Jose Emilio Pardo ◽  
Enrique Fernández ◽  
Manuela Rubio ◽  
Andrés Alvarruiz ◽  
Gonzalo Luis Alonso
Keyword(s):  
Vitis Vinifera ◽  
Seed Oil ◽  
Grape Seed ◽  
Grape Seed Oil ◽  
Grape Varieties

scholarly journals Pollen grains and seed-morphology as related to Biochemical Patterns in five species of genus Ocimum L (Lamiaceae Juss.) of Saudi Arabia

2017 ◽  
Vol 8 ◽  
pp. 42
Author(s):  
Wael Taha Kasem
Keyword(s):  
Seed Protein ◽  
Pollen Grains ◽  
Seed Morphology ◽  
Protein Profiles ◽  
Electrophoretic Patterns ◽  
Sds Page ◽  
Exine Ornamentation ◽  
Seed Characters ◽  
Molecular Patterns ◽  
Scanning Electron

<p>This study aims to investigate the pollen and seed characters by light microscopy (LM) and scanning electron microscope (SEM) as related to biochemical data of seed protein and esterase isoenzymes by SDS-PAGE technique in the five Saudi Arabian <em>Ocimum</em> L. species. The detailed description for pollen and seed in addition electrophoretic patterns were conducted by means of numerical analyses based on thirty-nine parameters. The pollen grains were zonocolpate, hexacolpate, prolate to subprolate. Three types of exine ornamentation were recognized, perforate, reticulate and granulate. Also,  The periclinal, the anticlinal and the boundaries between cells are described by the aid of SEM which exhibited four main distinct types of nutlets sculpture undulate, quirky, circular and straight. Molecular patterns of protein profiles and esterase (EC.3.1.1.1) showed that esterase could be considered as positive markers than protein, minimum and maximum gene / gene expression of esterase isoenzymes are demonstrated. The relationships between the studied taxa were demonstrated as a phenogram. </p>

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