Проучване на химичния състав, антиоксидантната активност и органолептичния профил на български вина от хибридни сортове

The chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from the hybrid varieties Misket Kaylashki, Rubin, Kaylashki Rubin and Trapezitsa was studied. The properties of the red wines were compared to those of Cabernet Sauvignon wine. The varieties were grown in the region of Pleven, Central Northern Bulgaria. The results had shown that the wine composition was mainly determined by the variety and its peculiarities. Misket Kaylashki white wine had the lowest rate of sugar-free extract and total acidity. From the red wines, Rubin contained the highest sugar-free extract and glycerol, Kaylashki Rubin had the lowest concentration of glycerol and the highest total acidity, Trapezitsa had the lowest sugar-free extract. In the red wines, the rate of total phenolic compounds and anthocyanins was highest in Rubin and the lowest in Trapezitsa. Misket Kaylashki, as a typical muscat wine, had the highest rates of esters. From the red wines Rubin contained the highest rate of total esters and aldehydes and the lowest higher alcohols. According to the ABTS and MRAP methods, Misket Kaylashki had the lowest antioxidant capacity, while from the red samples Rubin was reported to have the highest and Kaylashki Rubin the lowest.Проучен е химичният състав, антиоскидантната активност и органолептичният профил на български вина от хибридните сортове Мискет Кайлъшки, Рубин, Кайлъшки Рубин и Трапезица. Характеристиките на червените вина са сравнени с тези на вино Каберне совиньон. Сортовете са отглеждани в района на гр. Плевен, Централна Северна България. Резултатите показват, че съставът на вината се обуславя от сорта и неговите особености. Бялото вино Мискет Кайлъшки има най-нисък беззахарен екстракт и обща киселинност. От червените вина Рубин съдържа най-много беззахарен екстракт и глицерол, Кайлъшки рубин е с най-ниска концентрация на глицерол и най-висока обща киселинност, Трапезица е с най-нисък беззахарен екстракт. При червените вина количеството на общи фенолни съединения и антоциани е най-голямо в пробата Рубин и най-малко в Трапезица. Мискет Кайлъшки, като типично мискетово вино е с най-висока концентрация на естери. От червените вина Рубин съдържа най-много общи естери и алдехиди и най-малко висши алкохоли. Според методите ABTS и MRAP, Мискет Кайлъшки е с най-ниска антиоксидантна способност, докато при червените проби най-висока е отчетена при Рубин, а най-ниска при Кайлъшки рубин

Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars

A study of the chemical composition, the antioxidant capacity and the sensory characteristics of three Bulgarian wines (vintage 2015) from the native cultivars Misket Vrachanski (white), Pamid (red) and Gamza (red), grown in the region of Pleven, Central Northern Bulgaria was carried out. The results showed that the wine composition was mainly determined by the cultivar and its peculiarities. Misket Vrachanski white wine had the lowest rate of sugar-free extract, glycerol, total phenolic compounds and the highest acid content. From the red wine samples, Pamid had lower rates for the above parameters compared to Gamza. The experimental wines were analyzed for total content of esters, aldehydes and higher alcohols. A correlation was found between the rates of the studied volatile components in the wines and their aromatic sensory characteristics. At the wine tasting, Misket Vrachanski that contained the most of esters and aldehydes, was the best evaluated, followed by Gamza and Pamid. There was no correlation between the amount of total phenolic compounds in the experimental samples and their antioxidant capacity, which according to ABTS and MRAP methods increased in the order of Pamid < Misket Vrachanski < Gamza

Obsah živín a profil mastných kyselín v rôznych druhoch olejnín

The aim of this study was to determine nutrients content of 4 oilseeds (sunflower, soybean, flaxseed and rapessed) and fatty acid profile of oils obtained from the seeds. Dry matter (DM), crude protein (CP), nitrogen free extract (NFE) and fat content of the seeds were determined by standard laboratory methods and procedures. Significant (P<0.05) differences in composition of all the analyzed seeds were found. Fatty acid profile analysis was performed using the Agilent 6890 A GC machine. The analyzed oils mainly composed of polyunsaturated fatty acids (PUFA), with the exception of rapeseed oil which primarily contained monounsaturated fatty acids (MUFA). Flaxseed oil has significantly (P<0.05) proven to be the richest in PUFA content (76.46%), but on the other hand it contained the least amount of MUFA (13.47%). The saturated fatty acid (SFA) content, except for soybean oil, was below 10%. The most optimal ratio between n-6 and n-3 unsaturated fatty acids (USFA) was found in rapeseed oil (2.22:1). From the fatty acid profile of analyzed oils significant (P<0.05) differences in the content of palmitic, stearic, oleic, linoleic, arachidic, eicosenoic, behenic and lignoceric acids were detected.Cieľom práce bolo analyzovať obsah živín rôznych semien olejnín (slnečnicových, sójových, ľanových a repkových) a profil mastných kyselín rastlinných olejov získaných z týchto semien. Analýza obsahu sledovaných živín v semenách olejnín (sušina, dusíkaté látky, bezdusíkaté látky výťažkové a tuk) bola vykonaná prostredníctvom štandardných laboratórnych metód a postupov. Zistili sa preukazné (P<0.05) rozdiely v zložení všetkých analyzovaných semien. Analýza profilu mastných kyselín bola vykonaná pomocou zariadenia Agilent 6890 A GC. Analyzované oleje pozostávali hlavne z polynenasýtených mastných kyselín (PUFA), s výnimkou repkového oleja, ktorý obsahoval najmä mononenasýtené mastné kyseliny (MUFA). Ľanový olej bol preukazne (P<0.05) najbohatší na obsah PUFA (76.46%), ale na druhej strane obsahoval najmenšie množstvo MUFA (13.47%). Obsah nasýtených mastných kyselín (SFA), s výnimkou sójového oleja, bol nižší ako 10%. Najoptimálnejší pomer medzi n-6 a n-3 nenasýtenými mastnými kyselinami (USFA) sa zistil v repkovom oleji (2.22:1). V profile mastných kyselín analyzovaných olejov sa zistili preukazné (P<0,05) rozdiely v obsahu kyseliny palmitovej, steárovej, olejovej, linolovej, arachidónovej, eikosaénovej, behénovej a lignocerovej