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https://hdl.handle.net/2440/13036
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Type: | Journal article |
Title: | Composition of grape skin proanthocyanidins at different stages of berry development |
Author: | Kennedy, J. Hayasaka, Y. Vidal, S. Waters, E. Jones, G. |
Citation: | Journal of Agricultural and Food Chemistry, 2001; 49(11):5348-5355 |
Publisher: | Amer Chemical Soc |
Issue Date: | 2001 |
ISSN: | 0021-8561 1520-5118 |
Statement of Responsibility: | James A. Kennedy, Yoji Hayasaka, Stéphane Vidal, Elizabeth J. Waters, and Graham P. Jones |
Abstract: | The composition of grape (Vitis vinifera L. cv. Shiraz) skin proanthocyanidins has been determined at different stages of berry development. Beginning approximately 3 weeks after fruit set and concluding at commercial ripeness, the composition of isolated skin proanthocyanidins was determined using the following analytical techniques: elemental analysis, UV-Vis absorption spectroscopy, reversed-phase HPLC after acid-catalysis in the presence of excess phloroglucinol, gel permeation chromatography, electrospray ionization mass spectrometry (ESI-MS), and (13)C NMR. On the basis of these analyses, berry development was correlated with an increase in proanthocyanidin mean degree of polymerization, an increase in the proportion of (-)-epigallocatechin extension subunits, and increases in the level of anthocyanins associated with the proanthocyanidin fraction. Additionally, data acquired from ESI-MS of the isolates following acid-catalysis in the presence of excess phloroglucinol is consistent with pectin-bound proanthocyanidins. |
Keywords: | Proanthocyanidin tannin anthocyanin pigmented tannin pectin polygalacturonate galacturonic acid composition Vitis vinifera grape berry development |
Rights: | Copyright © 2001 American Chemical Society |
DOI: | 10.1021/jf010758h |
Published version: | http://dx.doi.org/10.1021/jf010758h |
Appears in Collections: | Aurora harvest 2 Wine Science publications |
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