A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Chemicals and Reagents
2.3. Total Amino Acids Content Extraction
2.4. Amino Acids and Tryptophan-Derived Molecules Analysis by HPLC
2.5. Statistical Analysis
3. Results and Discussion
3.1. Total Amino Acid Content
3.2. Statistical Grouping Study
3.3. Tryptophan-Derived Molecules
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Type of Vinegar | Sample Code | Source (Sub-Region) | Production Process |
---|---|---|---|
WWV 1 | 876 | Producer (Rioja Alta) | Frings acetifier (submerged method) |
059 | Supermarket | ||
RWV 2 | 134 | Producer (Cima Corgo) | Frings acetifier (submerged method) |
256 | Producer (Cima Corgo) | ||
587 | Producer (Cima Corgo) | ||
398 | Producer (Cima Corgo) | ||
927 | Producer (Cima Corgo) | ||
416 | Producer (Douro Superior) | ||
127 | Producer (Douro Superior) | ||
901 | Producer (Douro Superior) | ||
612 | Producer (Rioja Alta) | ||
209 | Producer (Rioja Alta) | ||
565 | Producer (Rioja Alta) | ||
BV 3 | 809 | Producer (Rioja Alta) | Modified Orleans method |
101 | Producer (Rioja Alta) | ||
326 | Producer (Rioja Alta) | ||
PWV 4 | 834 | Producer (Douro Superior) | Frings acetifier (submerged method) and aging in wood |
215 | Producer (Cima Corgo) | ||
462 | Producer (Cima Corgo) | ||
198 | Producer (Cima Corgo) | ||
703 | Producer (Cima Corgo) | ||
619 | Producer (Cima Corgo) |
Sample | Asp | Glu | Asn | Ser | Hist | Gln | Gly | Thr | Arg | Ala | Tyr | Val | Met | Tryp | Phe | Ile | Leu | |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
WWV | 876 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | 4.48 ±0.04 f | 6.18 ±0.08 d | 2.29 ±0.02 b | n.d. | n.d. | n.d. | n.d. | 1.78 ±0.01 d | 1.46 ±0.01 e |
059 | 7.66 ±0.09 c | 5.71 ±0.07 | 3.86 ±0.05 e | 3.31 ±0.05 d | 19.33 ±0.12 d | 21.06 ±0.17 e | 11.01 ±0.09 e | 71.47 ±0.34 f | 61.21 ±0.30 j | 11.33 ±0.12 f | 12.57 ±0.12 f | 1.74 ±0.04 | 6.64 ±0.07 | 30.54 ±0.19 b | 19.11 ±0.17 | 13.61 ±0.15 j | 9.64 ±0.11 j | |
RWV | 134 | n.d. | n.d. | n.d. | 0.77 ±0.01 a | 4.34 ±0.06 b | 0.4 8±0.01 a | 2.77 ±0.05 a | 1.74 ±0.03 c,d | 1.18 ±0.02 b | 11.54 ±0.13 f | 5.76 ±0.07 d | n.d. | n.d. | n.d. | n.d. | 4.06 ±0.06 g | 6.08 ±0.08 i |
256 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | 1.00 ±0.01 a | 0.60 ±0.01 a | 1.58 ±0.02 a | n.d. | 0.013 ±0.006 | n.d. | 1.19 ±0.02 a | n.d. | 1.43 ±0.02 c | 1.21 ±0.02 d | |
587 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
398 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
927 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
416 | n.d. | n.d. | n.d. | n.d. | n.d. | 1.11 ±0.02 c | 4.29 ±0.06 b | 3.78 ±0.05 e | 11.81 ±0.12 h | 6.56 ±0.08 e | 13.22 ±0.14 g | n.d. | n.d. | n.d. | n.d. | 3.50 ±0.05 e | 0.95 ±0.01 c | |
127 | n.d. | n.d. | 0.82 ±0.01 a | 0.91 ±0.01 b | n.d. | n.d. | n.d. | n.d. | n.d. | 1.79 ±0.03 a | 1.58 ±0.02 a | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
901 | n.d. | n.d. | n.d. | 2.00 ±0.02 c | 1.57 ±0.02 a | 0.76 ±0.01 b | 2.75 ±0.03 a | 1.53 ±0.01 c | 9.31 ±0.09 g | 12.82 ±0.13 g | 3.05 ±0.03 c | n.d. | n.d. | n.d. | n.d. | 3.89 ±0.04 f | 3.60 ±0.03 f | |
612 | n.d. | n.d. | 1.13 ±0.01 b | n.d. | n.d. | n.d. | n.d. | n.d. | 3.40 ±0.03 e | 3.67 ±0.04 b | 1.64 ±0.01 a | n.d. | n.d. | n.d. | n.d. | 1.59 ±0.01 c | 1.13 ±0.01 d | |
209 | 2.68 ±0.04 b | 3.76 ±0.06 | 1.98 ±0.04 c | 1.95 ±0.03 c | 5.30 ±0.07 | 0.91 ±0.01 b | 6.32 ±0.08 d | 3.86 ±0.04 e | 1.95 ±0.03 c | 30.33 ±0.21 i | 26.07 ±0.15 h | n.d. | n.d. | n.d. | n.d. | 5.02 ±0.07 h | 5.03 ±0.07h | |
565 | 2.07 ±0.02 a | n.d. | 3.09 ±0.03 d | 3.25 ±0.03 d | n.d. | 5.06 ±0.06 d | 4.61 ±0.06 c | 1.20 ±0.01 b | 25.27 ±0.18 i | 27.89 ±0.19 h | 7.93 ±0.09 e | n.d. | n.d. | n.d. | n.d. | 5.36 ±0.06 i | 4.78 ±0.04 g | |
BV | 809 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. |
101 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
326 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | 0.79 ±0.01 a | 0.40 ±0.01 a | 1.47 ±0.02 a | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
PWV | 834 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | 2.64 ±0.02 d | 4.49 ±0.05 c | 2.82 ±0.03 c | n.d. | n.d. | n.d. | n.d. | 0.91 ±0.01 a | 0.65 ±0.01 b |
215 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
462 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | 1.17 ±0.01 b | 0.24 ±0.01 a | |
198 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
703 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
619 | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | n.d. | |
p | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | <0.001 | n.d. | <0.001 | n.d. | <0.001 | <0.001 |
Amino Acids | Molar Mass (g/mol) | Daily Intake (mmol/L) per 10 mL of Sample 059 | Classification | RDA for Adults mg/kg/Day [41] | Daily Intake for an Adult of 50 kg mg/50 kg/Day |
---|---|---|---|---|---|
Aspartic Acid | 133.10 | 0.0766 | Dispensable | n.d. | n.d. |
Glutamic acid | 147.13 | 0.0571 | Dispensable | n.d. | n.d. |
Asparagine | 132.12 | 0.0386 | Dispensable | n.d. | n.d. |
Serine | 105.09 | 0.0331 | Dispensable | n.d. | n.d. |
Histidine | 155.16 | 0.1933 | Indispensable | 8–12 | 14.99 |
Glutamine | 146.14 | 0.2106 | Conditionally Indispensable | n.d. | n.d. |
Glycine | 75.07 | 0.1101 | Conditionally Indispensable | n.d. | n.d. |
Threonine | 119.12 | 0.7147 | Indispensable | 7 | 42.56 |
Arginine | 174.20 | 0.6121 | Conditionally Indispensable | n.d. | n.d. |
Alanine | 89.09 | 0.1133 | Dispensable | n.d. | n.d. |
Tyrosine | 181.19 | 0.1257 | Conditionally Indispensable | n.d. | n.d. |
Valine | 117.15 | 0.0174 | Indispensable | 3.5 | 1.02 |
Methionine | 149.21 | 0.0664 | Indispensable | n.d. | n.d. |
Tryptophan | 204.23 | 0.3054 | Indispensable | 5 | 31.18 |
Phenylalanine | 165.19 | 0.1911 | Indispensable | n.d. | n.d. |
Isoleucine | 131.17 | 0.1361 | Indispensable | 10 | 8.92 |
Leucine | 131.17 | 0.0964 | Indispensable | 14 | 6.32 |
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Marques, C.; Correia, E.; Aires, A.; Dinis, L.-T.; Vilela, A. A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar. Foods 2024, 13, 3384. https://doi.org/10.3390/foods13213384
Marques C, Correia E, Aires A, Dinis L-T, Vilela A. A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar. Foods. 2024; 13(21):3384. https://doi.org/10.3390/foods13213384
Chicago/Turabian StyleMarques, Catarina, Elisete Correia, Alfredo Aires, Lia-Tânia Dinis, and Alice Vilela. 2024. "A Comprehensive Study on the Amino Acids and Tryptophan-Derived Molecules in Iberian Wine Vinegar" Foods 13, no. 21: 3384. https://doi.org/10.3390/foods13213384