BIOGENIC AND RISK ELEMENTS IN GRAPE POMACE OF DIFFERENT CULTIVARS

• Published in: Journal of microbiology, biotechnology and food sciences p. e11096
• Main Authors: Lidiková, Judita, Ceryova, Natalia, Musilová, Janette, Bobko, Marek, Bobková, Alica, Demianová, Alžbeta, Poláková, Katarína, Grygorieva, Olga
• Format: Journal Article
• Language: English
• Published: 01.08.2024
• ISSN: 1338-5178; 1338-5178
• DOI: 10.55251/jmbfs.11096

The contents of biogenic and risk elements in the pomace of 6 grape cultivars (Blaufränkisch, Cabernet Franc, Cabernet Sauvignon, Devín, Dunaj, and Merlot) were analyzed in this study. Content of K, Ca, P, Mg, and Na was 11 750 – 19 070, 2 400 – 3 908, 1 678 – 2 684, 336 – 760, and 1.43 - 59.3 mg.kg-1 DM respectively. Content of Fe, Cu, Mn, Zn, Ni, Cr, and Co was 79.5 – 245, 6.18 – 48.4, 10.3 – 22.6, 4.19 – 17.0, 0.66 – 1.36, 0.058 – 2.33, and 0.42 – 0.63 mg.kg-1 DM respectively. Pb and Cd were detected in the grape pomace of Merlot (0.94 and 0.03 mg.kg-1 DM, respectively) and Cabernet Sauvignon (0.36 and 0.08 mg.kg-1 DM, respectively). The total content of Hg ranged from 0.0055 to 0.0080 mg.kg-1 DM. Analysis of variance showed that there are differences in the content of elements among cultivars. Grape pomace of cultivars Blaufränkisch and Cabernet Sauvignon could be characterized by the higher Fe, Mn, Zn, Ni, and Cr content, while grape pomace of cultivar Merlot by higher Mg content. With relatively low content of risk elements, grape pomace can serve as a good source of essential minerals in the human diet.