Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 1
Written by Petruta Mihaela MATEI, Iuliana Diana BARBULESCU, Dumitru DRĂGOTOIU, Valerica TUDOR, Mihaela BEGEA, Razvan Ionut TEODORESCU
The winery by-products contain phytochemicals that are characterized as bioactive components that exhibit nutritional properties. The natural bioactive compounds and nutritional properties of winery's by-products vary with the grape variety and wine making method. The aim of this work was to characterize the nutritional value of grape marc (GM) and yeast biomass (YB) from white wine making using Feteasca Regala variety. Polyunsaturated fatty acids around 67.65% of lipids in GM are essential fatty acids representing phytochemicals with antioxidant properties (omega 6 representing 66.95% of lipids) compared to YB (29.88% and omega 6 representing 24.33% of lipids). YB have a high protein percentage (16.58%) compared to grape marc (7.85%) with high concentrations of essential amino acids, being glutamic acid, aspartic acid, lysine and leucine the most abundant. Infrared FTIR-ATR spectroscopy has been used to determine the functional groups in GM and YB, which show, in addition to the presence of polyphenols, the characteristic compounds that are part of soluble dietary fiber and α and β-glycosidic picks of polysaccharide contents. Due to its phytochemical content, the residues from the wine industry provide essential nutrients for metabolism and can be considered valuable raw materials for their use in animal consumption products.
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