Evaluation of amino acid contents and enzyme activities of seeds from Semillon and Carignane wine grape cultivars grown under different irrigation conditions

Tangolar, Serpil; Turan, Metin; Ateş, Fadime

doi:10.1016/j.scienta.2019.02.079

Cited by 10 publications

(5 citation statements)

References 47 publications

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“…The chemical composition of plant seeds is closely related to rainfall, irrigation, and drought. Tangolar et al (2019) showed that the phytochemical contents of grape seeds changed according to irrigation levels. There was a significant negative correlation between soybean seed oil and rainfall (Solanki et al, 2007).…”

Section: Contribution Of Climate Variables To Amygdalin Contentsmentioning

confidence: 99%

Variation in Amygdalin Content in Kernels of Six Almond Species (Prunus spp. L.) Distributed in China

Wei

Xiao

et al. 2022

Front. Plant Sci.

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Amygdalin, a naturally occurring compound, is one of the main active ingredients of the Chinese raw bitter almond. The variation in amygdalin composition of seed kernels among the six almond species was determined, and relationships with geoenvironmental factors were analyzed. The amygdalin content exhibited great diversity, ranging from 0.0004 to 9.73 g/100 g. The highest level of amygdalin was detected in Tangut almond, with 5.45–9.73 g/100 g. The other kernels showed a range from 3.14 to 6.80 g/100 g in wild almond and from 3.00 to 4.22 g/100 g in longstalk almond. Amygdalin in common almond was almost undetectable. Factor analysis showed that amygdalin content in Prunus spp. kernels increased with altitude and decreased with the degree of aspect. Many environmental factors were closely related to amygdalin content, including annual precipitation (Bio12), UV intensity, and topsoil base saturation (T_BS), which all had a significant effect on amygdalin content. The amygdalin content is closely related to rainfall indicators, especially annual precipitation (Bio12), with the highest factor analysis value (3.63). Water regulates amygdalin in diverse ways. Since amygdalin is water-soluble, water can reduce the inhibitory effect of amygdalin on germination and regulate the synthesis of amygdalin at the late stage of germination by activating the amygdalin synthesis genes CYP79D16 and CYP71AN24. This study expands the understanding of amygdalin in almond resources and provides the direction for the regulation of amygdalin.

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Section: Contribution Of Climate Variables To Amygdalin Contentsmentioning

confidence: 99%

Variation in Amygdalin Content in Kernels of Six Almond Species (Prunus spp. L.) Distributed in China

Wei

Xiao

et al. 2022

Front. Plant Sci.

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“…Some studies showed that the protein content of grape peels can vary from 5.3 to 12.7 g/100 g (Deng et al, 2011;Maurer et al, 2019;Mendes, Xavier, Evtuguin, & Lopes, 2013;Mironeasa et al, 2019c), as it is shown in Table 1. The amino acid profiles of grape byproducts depend on the variety (Iuga, Codină, Mironeasa, & Oroian, 2017;Tangolar, Turan, Tangolar, & Ateş, 2019); Iuga, Codină, et al (2017) showed that grape seeds have high contents of glutamic acid, aspartic acid, glycine, and arginine, whereas grape peels are richer in lysine, glutamic acid, aspartic acid, and leucine-both grape seeds and peels proteins qualities being close to those of other cereals and oilseeds like sunflower, safflower, and flaxseeds (Mironeasa, 2017;Secen, 2017;Zhou, Li, Zhang, Bai, & Zhao, 2010). Dietary proteins are present in high amounts in grape seeds and after purification processes can be used in order to enhance food products nutritional and sensory characteristics (Yu & Ahmedna, 2013;Zhou, Zhang, Liu, & Zhao, 2011).…”

Section: Grape Byproducts Chemical Compositionmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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“…For this reason, we evaluated that the high increase in proline amino acid in Hoagland A and Hoagland nutrient solutions may be due to the lower amounts of some macro-(N) and microelements (Zn, Cu, Mn, Fe) in these solutions compared with OLWF nutrient solution (Table 1). Anjum et al [72], Liang et al [73], and Arabshahi and Mobasser [74] indicated that sensitive plants are less able to accumulate solutes, but increases in proline can be found in most organisms (including animals) following water stress [25,43].…”

Section: Tablementioning

confidence: 99%

“…Achieving a good quality in grapes is an essential goal wherever it is grown; one of the important components that make up the quality is the phytochemical content of the berries. Grapes contain a number of phytochemicals beneficial for human health, as well as amino acids, proteins, vitamins, and minerals [17][18][19][20][21][22][23][24][25][26]. So, berries are efficiently used to increase the nutritional and energy value of the human diet.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Different Substrates with Chemical and Organic Fertilizer Applications on Vitamins, Mineral, and Amino Acid Content of Grape Berries from Soilless Culture

Tangolar¹,

Tangolar²,

Turan³

et al. 2023

Recent Research and Advances in Soilless Culture

Self Cite

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Due to its advantages, soilless cultivation has been used for both early- and late-maturing grape varieties. High nutritional and energy value is one of the strongest features that make the grape an effective component of agriculture and the human diet. Therefore, it was thought that it would be useful to determine the nutrient content of the berries in a soilless culture study carried out on the Early Cardinal grape variety. One-year-old vines were trained to a guyot system and grown in 32-liter plastic pots containing four different solid growing media, namely, zeolite, cocopeat, and zeolite+cocopeat (Z + C) (1:1 and 1:2, v:v). A total of three different nutrient solutions (Hoagland, Hoagland A (adapted to the vine) and organic liquid worm fertilizer (OLWF)) were applied to the plants. Grapevines were given different solutions starting from the bud burst. Z + C (1:1) substrate mixture giving the highest values of 14 amino acids, vitamins, and most macro- and microelements. Hoagland and Modified Hoagland nutrient solutions mostly gave higher values than OLWF for the properties studied. In general, it was observed that there were no significant losses in terms of mineral, vitamin, and amino acid composition in soilless grape cultivation.

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Evaluation of amino acid contents and enzyme activities of seeds from Semillon and Carignane wine grape cultivars grown under different irrigation conditions

Cited by 10 publications

References 47 publications

Variation in Amygdalin Content in Kernels of Six Almond Species (Prunus spp. L.) Distributed in China

Variation in Amygdalin Content in Kernels of Six Almond Species (Prunus spp. L.) Distributed in China

Potential of grape byproducts as functional ingredients in baked goods and pasta

The Effects of Different Substrates with Chemical and Organic Fertilizer Applications on Vitamins, Mineral, and Amino Acid Content of Grape Berries from Soilless Culture

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