UZUMNING PINO NOIR NAVI TARKIBIDAGI AMINOKISLOTALARNING SIFAT VA MIQDORIY ANALIZI

Abdikunduzov Xikmatillo Nuritdin o‘g‘li

Chemistry

No. 6 (2024): Scientific Journal Fergana State University ADDITIONAL COLLECTION (Exact and Natural Sciences)

QUALITATIVE AND QUANTITATIVE ANALYSIS OF AMINO ACIDS IN THE PINO NOIR GRAPE VARIETY

Abdikunduzov Xikmatillo Nuritdin o‘g‘li^▸^▾

PDF (Uzbek)

Submitted: February 1, 2025
Published: 2025-02-03

Abstract

The article presents the results of the qualitative and quantitative analysis of the amino acids in grape leaves, determined using high-performance liquid chromatography (HPLC). The total amount of identified amino acids and the analysis of the most commonly occurring amino acids are provided. The amino acids in grape leaves were identified using HPLC, with identification performed on an Agilent Technologies 1200 chromatograph, using a 75x4.6 mm Discovery HS C18 column.

References

Sh.Temirov. Uzumchilik. Toshkent 2005-yil.
Tangolar S.G., Ozoğul Y., Tangolar S., Torun A. Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. Int J Food Sci Nutr. 2009.60(1).P.32-39.
Ovcharova T., Zlatanov M., Dimitrova R. Chemical composition of seeds of four Bulgarian grape varieties. Ciência Téc. Vitiv. 2016. 31(1). P. 31-40.
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Baca-Bocanegra B., Nogales-Bueno J., Hernández-Hierro J.M., Heredia F.J. Optimization of protein extraction of oenologicalinterest from grape seed meal using design of experiments and response surface methodology. Foods. 2021.Vol.10(1).P.79.
Felhi S., Baccouch N., Ben Salah H., Smaoui S., Allouche N., Gharsallah N., Kadri A. Nutritional constituents, phytochemical profiles,in vitroantioxidant and antimicrobial properties, and gas chromatography-mass spectrometry analysis of various solvent extracts from grape seeds (Vitis viniferaL.). Food Sci Biotechnol. 2016. 25(6). P.1537-1544.
Baca-Bocanegra B., Nogales-Bueno J., Hernández-Hierro J.M., Heredia F.J. Optimization of protein extraction of oenologicalinterest from grape seed meal using design of experiments and response surface methodology. Foods. 2021.Vol.10(1).P.79.

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[1] Sh.Temirov. Uzumchilik. Toshkent 2005-yil.

[2] Tangolar S.G., Ozoğul Y., Tangolar S., Torun A. Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. Int J Food Sci Nutr. 2009.60(1).P.32-39.

[3] Ovcharova T., Zlatanov M., Dimitrova R. Chemical composition of seeds of four Bulgarian grape varieties. Ciência Téc. Vitiv. 2016. 31(1). P. 31-40.

[4] Al JuhaimiF., Geçgel Ü., Gülcü M., Hamurcu M., Özcan M. M.S.Bioactive properties, fatty acid composition and mineral contents of grape seed and oils.Afr. J. Enol. Vitic.2017.38(1). P. 103-108.

[5] Baca-Bocanegra B., Nogales-Bueno J., Hernández-Hierro J.M., Heredia F.J. Optimization of protein extraction of oenologicalinterest from grape seed meal using design of experiments and response surface methodology. Foods. 2021.Vol.10(1).P.79.

[6] Felhi S., Baccouch N., Ben Salah H., Smaoui S., Allouche N., Gharsallah N., Kadri A. Nutritional constituents, phytochemical profiles,in vitroantioxidant and antimicrobial properties, and gas chromatography-mass spectrometry analysis of various solvent extracts from grape seeds (Vitis viniferaL.). Food Sci Biotechnol. 2016. 25(6). P.1537-1544.

[7] Baca-Bocanegra B., Nogales-Bueno J., Hernández-Hierro J.M., Heredia F.J. Optimization of protein extraction of oenologicalinterest from grape seed meal using design of experiments and response surface methodology. Foods. 2021.Vol.10(1).P.79.