Soil type affects grape juice free amino acids profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.)

2019 ◽  
Vol 48 (1) ◽  
pp. 22-33 ◽  
Author(s):  
Igor Palčić ◽  
Ana-Marija Jagatić Korenika ◽  
Snježana Jakobović ◽  
Igor Pasković ◽  
Nikola Major ◽  
...  
Keyword(s):  
Amino Acids ◽  
Vitis Vinifera ◽  
Soil Type ◽  
Free Amino Acids ◽  
Free Amino ◽  
Grape Juice ◽  
Vitis Vinifera L ◽  
Amino Acids Profile

scholarly journals Free amino acids in Viola tricolor in relation to different habitat conditions

2018 ◽  
Vol 16 (1) ◽  
pp. 833-841 ◽  
Author(s):  
Magdalena Dziągwa-Becker ◽  
Ryszard Weber ◽  
Olga Zajączkowska ◽  
Wiesław Oleszek
Keyword(s):  
Amino Acids ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Essential Amino Acids ◽  
Habitat Conditions ◽  
Triple Quadrupole Mass Spectrometer ◽  
Viola Tricolor ◽  
Amino Acids Profile ◽  
And Cluster Analysis

AbstractThe purpose of this study was to establish the free amino acids profile of Viola tricolor collected from different habitats in Poland. Viola tricolor (heartsease) is a very popular plant found worldwide, classified both as weed and medicinal plant. Based on a validated method, the following nineteen free amino acids were analyzed using liquid chromatography-electrospray ionization coupled to a triple quadrupole mass spectrometer (LC-ESI-MS/MS):alanine, glycine, leucine, valine, isoleucine, proline, phenylalanine, tryptophan, tyrosine, serine, threonine, methionine, asparagine, glutamine, lysine, arginine, histidine, aspartic acid, glutamic acid. The total free amino acids (TAA) ranged from 9938.0 to 11393.8 mg/kg of fresh weight. The variability of the investigated amino acids with respect to different habitat conditions was statistically assessed using the method of discriminant and cluster analysis. Alanine, valine, glutamine and aspartic acid were the most abundant free amino acids present in both localizations. The ratio of total essential amino acids (EAA) to TAA was 0.27 and 0.11 in Zagródki and Wrocław, respectively. Discriminant analysis has demonstrated that the investigated habitats significantly differentiated the free amino acids content of Viola tricolor. Only methionine showed a similar concentration in both Viola tricolor populations.

Comparison of Free Amino Acids Profile in Honey from Three Argentinian Regions

2003 ◽  
Vol 51 (17) ◽  
pp. 5079-5087 ◽  
Author(s):  
Pablo M. Cometto ◽  
Pablo F. Faye ◽  
Romina D. Di Paola Naranjo ◽  
Miguel A. Rubio ◽  
Mario A. J. Aldao
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acids Profile

HPLC Determination of Free Amino Acids Profile of Dão Red Wine: Effect of Dekkera bruxellensis Contamination

2007 ◽  
Vol 30 (9-10) ◽  
pp. 1371-1383 ◽  
Author(s):  
B. M. Silva ◽  
L. R. Silva ◽  
P. Valentão ◽  
R. M. Seabra ◽  
P. B. Andrade ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Red Wine ◽  
Hplc Determination ◽  
Dekkera Bruxellensis ◽  
Amino Acids Profile

Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

Food Control ◽  
2007 ◽  
Vol 18 (5) ◽  
pp. 473-479 ◽  
Author(s):  
Teresa Garde-Cerdán ◽  
Margaluz Arias-Gil ◽  
A. Robert Marsellés-Fontanet ◽  
Carmen Ancín-Azpilicueta ◽  
Olga Martín-Belloso
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Thermal Processing ◽  
Free Amino Acids ◽  
Free Amino ◽  
Grape Juice

Effect of pH24h, curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham

2013 ◽  
Vol 141 (3) ◽  
pp. 3207-3214 ◽  
Author(s):  
M. Gratacós-Cubarsí ◽  
C. Sárraga ◽  
M. Castellari ◽  
A. Valero ◽  
J.A. García Regueiro ◽  
...  
Keyword(s):  
Amino Acids ◽  
Oxidative Stability ◽  
Free Amino Acids ◽  
Free Amino ◽  
Vitamin B2 ◽  
Dry Cured Ham ◽  
Muscle Types ◽  
Amino Acids Profile

scholarly journals Free amino acids of leaves and berries of Cabernet Sauvignon grapevines

OENO One ◽  
2000 ◽  
Vol 34 (1) ◽  
pp. 19
Author(s):  
Alberto Miele ◽  
Alain Carbonneau ◽  
Jacques Bouard
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Qualitative Analysis ◽  
Vitis Vinifera ◽  
Glutamic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Training System ◽  
Cabernet Sauvignon ◽  
Training Systems

<p style="text-align: justify;">The composition of free amino acids was studied from leaves, pericarps, skins, musts and seeds of <em>Vitis vinifera</em> L. cv. Cabernet Sauvignon. Vineyards were in the Bordeaux region and the grapevines were conducted in espalier and lyre systems. Grapes were collected at maturity and lyophilized after sampling. Extraction of free amino acids was done with a hydroalcoholic solution and their analysis was performed with an autoanalyzer. A standard of 34 amino acids was utilized for the qualitative analysis. The results showed that, for both espalier and lyre training systems, respectively, the free amino acids were predominant in the pericarps (12.85 and 11.21 mg/g dw) - 16.88 and 15.12 mg/g dw in skins and 3.29 and 2.88 g/l in musts -, followed by the seeds (2.37 and 2.32 mg/g dw) and leaves (1.87 and 1.98 mg/g dw). The most abundant free amino acids in leaves were glutamic acid (23.8 and 28.8 p. cent), aspartic acid (8.8 and 11.1 p. cent), and glutamine (10.1 and 9.4 p. cent). Proline (41.8 and 41.5 p. cent) and arginine (22.8 and 22.4 p. cent) predominated in the pericarps. In seeds, the main amino acids were proline (14.5 and 15.8 p. cent), arginine (11.0 and 11.8 p. cent), histidine (11.2 and 8.7 p. cent), and glutamic acid (11.3 and 8.2 p. cent). Grapevine training system showed some differences in the total amount and in the percentages of each free amino acid, but the pattern of these compounds for each tissue was similar for both training systems.</p>

Sign in / Sign up

Export Citation Format

Share Document