Abstract
Fatty acid profile analysis of grape by-products from Slovakia and Austria
Highlights
Grape industry generates a large amount of by-products with problematic disposal which can cause serious environmental issues (Botella et al, 2005, Rondeau et al, 2013, Bekhit et al, 2016)
The samples mainly composed of polyunsaturated fatty acids (PUFA), mostly represented by linoleic acid, especially in grape pomace and grape bunches
Grape stems contained the highest amount of saturated fatty acids (SFA), mainly palmitic and stearic acid
Summary
Grape industry generates a large amount of by-products with problematic disposal which can cause serious environmental issues (Botella et al, 2005, Rondeau et al, 2013, Bekhit et al, 2016). The nutritional value and the digestibility of these by-products is, due to high fiber content, generally low, but many experiments showed, that these products can be used a substantial source of certain nutrients and biologically active compounds in animal nutrition (Viveros et al, 2011, Teixeira et al, 2014, Chamorro et al, 2015, Domínguez et al, 2016, Kerasioti el al., 2017) They can help to reduce production costs and to create innovative feed mixtures in order to increase the quality of animal products (Tangolar et al, 2009, Fontana et al, 2013, Guerra-Rivas et al, 2016, Kafantaris et al, 2018). Fatty acids of grape by-products, those of grape pomace, are characterized with high concentrations of linoleic and oleic acids (Yi et al, 2009) Due to this fact, by-products of wine industry could positively influence the fatty acid profile of milk and meat, with a perspective of obtaining less saturated and healthier animal products (Nistor et al, 2014, Guerra-Rivas et al, 2016, Chedea et al, 2018).
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