Differences between microbiota, phytochemical, antioxidant profile and dna fingerprinting of cabernet sauvignon grape from Slovakia and Macedonia

Abstract

This study aimed to evaluate the microbiota, phytochemical, antioxidant profile and DNA fingerprinting of Cabernet Sauvignon grapes from Slovakia and R. North Macedonia. There were used two samples of grape berries (one sample from Slovakia and one from Macedonia). Each sample was analyzed in triplicate. The bacteria were cultivated on Plate count agar (PCA), microscopic filamentous fungi were cultivated on Malt extract agar (MEA). MALDI-TOF MS Biotyper mass spectrometry was used for the identification of microorganisms (bacteria and yeasts) and microscopic filamentous fungi with manuals. DPPH method was used to determine of antioxidant activity of grape berries. Phytochemical and antioxidant profiles were evaluated in grape berries samples. Total genomic DNA was extracted from mature grapes by GeneJET Plant Genomic DNA Purification Kit. The number of bacteria was higher in the sample of Macedonian grape (4.13 log CFU.g-1) in comparison to the grape from Slovakia as well as the number of yeasts was also higher in the Macedonian sample (2.57 log CFU.g-1). Antioxidant activity of Slovak grape berries was 0.55 mg TEAC.g-1 and of Macedonian grape, berries was 0.51 mg TEAC.g-1. Total polyphenol content was higher in grape from Slovakia (0.81 mg GAE.g-1) than in grape from Macedonia (0.77 mg GAE.g-1), while total flavonoid content was 0.57 and 0.17 mg QE.g-1 in Slovak grape and Macedonian grape, respectively. Total phenolic acid content was higher in the sample from Macedonia (0.40 mg CAE.g-1) compared to the grape from Slovakia (0.24 mg CAE.g-1). Total anthocyanin content was also higher in Macedonian grape (0.46 mg.g-1) compared to the Slovak sample (0.05 mg.g-1). The total polymorphism for all of the used primers of 87.5% was obtained for the Macedonian sample of Cabernet Sauvignon and 89.4% for the Slovak sample.

Effects of Ultrasound Treatment on the Physical and Chemical Properties of Ice Cream with a Strawberry Seed Oil Oleogel

“…The measured results were compared with a multielemental standard for GF AAS (CertiPUR ® , Merck, Darmstadt, Germany). The samples were prepared according to the methodology of Kunová et al [44]. The sample extracts were analyzed for K, Na, Ca, Mg, P, Fe, Mn, Zn, Cu, Co, and Cr using a fast sequential atomic absorption spectrophotometer (Varian model AA 240 FS) at specific wavelengths: K-766.5 nm, Na-589.6 nm, Ca-393.4 nm, Mg-279.6 nm, P-177.5 nm, Fe-241.8 nm, Mn-279.5 nm, Zn-213.9 nm, Cu-324.8 nm, Co-240.7 nm, Cr-357.9 nm [44].…”

“…The samples were prepared according to the methodology of Kunová et al [44]. The sample extracts were analyzed for K, Na, Ca, Mg, P, Fe, Mn, Zn, Cu, Co, and Cr using a fast sequential atomic absorption spectrophotometer (Varian model AA 240 FS) at specific wavelengths: K-766.5 nm, Na-589.6 nm, Ca-393.4 nm, Mg-279.6 nm, P-177.5 nm, Fe-241.8 nm, Mn-279.5 nm, Zn-213.9 nm, Cu-324.8 nm, Co-240.7 nm, Cr-357.9 nm [44]. The obtained oleogel was subjected to a stability analysis (SOMW) using a Mikro 220 Classic centrifuge (Hettich, Germany) at 21 • C, at 3000 rpm for 20 min.…”