Evaluation of the Mineral Element Profile of Wastes of Some Wine Grape (Vitis vinifera L.) Varieties

Yıl 2018, , 1 - 6, 20.03.2018

Serpil Tangolar , Ayfer Alkan Torun , Semih Tangolar , M. Bülent Torun

https://doi.org/10.31015/jaefs.18001

Cited By: 1

Öz

In this study, the level of macro and micro elements of six wine grape cultivars were determined in seeds, bagasse (skin and pulp) and pomace (seed, skin and pulp) by inductively coupled plasma mass spectrometry and atomic absorption spectroscopy after microwave digestion (ICP-AES). The levels of macro and micro elements exhibited a genotype dependent alteration and affected by the part of the berry sampled. Potassium was the predominant macro element in bagasse and pomace, varying from 6.78 g/kg dry weight in pomace (Carignane) to 21.05 g/kg dry weight in bagasse (Cabernet Sauvignon). However, the level of calcium was higher than potassium in seeds and varied between 4.95 g/kg (Kalecik karası) and 6.73 g/kg (Carignane). Seeds were also richer than the bagasse and pomace related with phosphorus, magnesium, and sulfur. Among the micro elements, Fe had the highest amount in all parts of the berries. Its content ranged from 13.9 mg/kg dry weights in bagasse of Semillon to 24.8 mg/kg dry weight in seeds of Syrah. Iron, manganese, zinc and molybdenum in seeds; copper and boron in bagasse were higher amount than the other groups analyzed. The results of this study show that all parts of the grape berries are potentially rich sources of mineral elements. So, they could be used as a food supplement to improve the nutritive value of the human diet and for some engineering processes in food industry. 

Anahtar Kelimeler

Grapevine, Wine Grape, Mineral Elements, Grape Wastes, Bagasse

Kaynakça

• [1] OIV (2017). Office Internationale de la Vigne et du Vin. Accessed on December 20 2017.
• [2] Oraman, M. N. (1972). Bağcılık Tekniği II. Ankara Üniv. Ziraat Fak. Yay.: 470, Ders kitabı:162. Ankara 420 p.
• [3] Çelik, H., Çelik, S., Marasalı Kunter, B., Soylemezoglu, G., Boz, Y., Ozer, C. and Atak, A. (2005.) Bagcılıkta gelişme ve üretim hedefleri. VI. Turkiye Ziraat Muhendisligi Teknik Kongresi. Ankara.
• [4] Çelik, H., Kunter, B., Söylemezoğlu, G., Ergül, A., Çelik, H., Karataş, H., Özdemir, G., Atak, A. (2010). Bağcılığın geliştirilmesi yöntemleri ve üretim hedefleri. Ziraat Mühendisliği VII. Teknik Kongresi, Ankara.
• [5] Çelik, S. (2011). Bağcılık (Ampeloloji). Cilt I. Genişletilmiş 2. Baskı. Namık Kemal Üniv. Ziraat Fak. Bahçe Bitkileri Bölümü. Tekirdağ. 428 s.
• [6] Göktürk Baydar, N. and Akkurt, M. (2001) Oil content and oil quality properties of some grape seeds Turk J Agric Forest 25:163-168.
• [7] Göktürk Baydar, N. and Özkan, G. (2006). Tocopherol contents of some Turkish wine by-products. Eur. Food Res. Technol., 223:290-293.
• [8] Nerantzis, E.T. and Tataridis, P. (2006). Integrated enology-utilization of winery byproducts into high added value products. Journal of Science and Technology (e-JST), 3(1):79-89.
• [9] Lazzè, M.C. Pizzala, R., Gutiérrez Pecharromán, F.J., Gatòn Garnica, P., Antolín Rodríguez, J.M., Fabris, N. and Bianchi, L. (2009). Grape waste extract obtained by supercritical fluid extraction contains adenocarcinoma cells. J Med Food. 12(3):561-8.
• [10] Chand, R., Narimura, K., Kawakita, H., Ohto, K., Watari, T. and Inoue, K. (2009). Grape waste as a biosorbent for removing Cr(VI) from aqueous solution. J. of Hazardous Materials, 163(1): 245-250.
• [11] Tangolar, S. G., Özoğul, Y., Tangolar, S. and Torun, A. (2009). Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. Int. J. of Food Sci. And Nutrition, 60 (1):32-39.
• [12] Winkler, A.J., Cook, J.A., Kliewer, W.M. and Lider, L.A. (1974). General Viticulture. Univ. of Calif. Press, Berkeley, Los Angeles, 710 p.
• [13] Çelik, H., Ağaoğlu, Y.S., Fidan, Y., Marasalı, B. and Söylemezoğlu, G. (1998). Genel bağcılık. Sunfidan A.Ş., Mesleki Kitaplar Serisi 1: 253 s.
• [14] Aras, Ö. (2006). Üzüm ve üzüm ürünlerinin toplam karbonhidrat, protein, mineral madde ve fenolik bileşik içeriklerinin belirlenmesi (Yüksek Lisans Tezi) Süleyman Demirel Üniv. Fen Bilimleri Enst., Bahçe Bitkileri Anabilim dalı. Isparta, 59 s.
• [15] Conde, C., Silva, P., Fontes, N., Dias, A. C. P., Tavares, R. M., Sousa1, M. J., Agasse, A., Delrot, S. and Gerós, H. (2007). Biochemical changes throughout grape berry development and fruit and wine quality. Food 1(1):1-22.
• [16] Bertoldi, D., Larcher, R., Bertamini, M., Otto, S., Concheri, G., and Nicolini, G. (2011). Accumulation and distribution pattern of macro- and microelements and trace elements in Vitis vinifera L. Cv. Chardonnay berries. J. Agric. Food Chem.59:7224–7236.
• [17] Dharmadhikari, M. (2011). Composition of grapes.
• [18] Smith, S.E. (2011). What are some health benefits of grapes?.
• [19] Tangolar, S. G., Özoğul, F., Tangolar, S. and Yağmur, C. (2011). Tocopherol content in fifteen grape varieties obtained using a rapid HPLC method. J of Food Composition and Analysis. 24:481-486.
• [20] Peterson, R. (2002). Growing grapes and their uses.
• [21] Sokal, R. R. and Rohlf F.J. (1981). Biometry: The Principles and Practice of Statistics in Biological Research, 2nd ed. W H. Freeman and Company, San Francisco, California, 859 p.
• [22] Ott, L. (1988). An introduction to Statistical Methods and Data Analysis. PWS-KENT Publishing Company, Boston Massachusetts, 835 p. [23] Anonymous (2000). Dr. Decuypere's nutrient charts. Fruit Chart.
• [24] Anonymous (2011). The world’s healthiest foods, grapes.
• [25] Calzarano, F., Amalfitano, C., Seghetti, L. and Cozzolino, V. (2009). Nutritional status of vines affected with esca proper. Phytopathol. Mediterr. 48:20–31.
• [26] Baysal, A. (2002) Beslenme. Hacettepe Univ. Sağlık Teknolojisi Yüksekokulu Beslenme ve Diyetetik Böl. Hatipoğlu Yayınları: 93, Ders Kitabı Dizisi: 26, İahin Matbaası, 520 s. Ankara.