Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening
The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carménère and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carménère grape...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2010-03, Vol.58 (6), p.3591-3599 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | OBREQUE-SLIER, Elias PENA-NEIRA, Alvaro LOPEZ-SOLIS, Remigio ZAMORA-MARIN, Fernando RICARDO-DA SILVA, Jorge M LAUREANO, Olga |
| description | The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carménère and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carménère grape skins presented higher contents of total anthocyanins, monomeric flavan-3-ols, and total flavonoids, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, and a higher color intensity. As compared to Cabernet Sauvignon grape seeds, Carménère grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid. Altogether, we conclude that Carménère grapes present a differential composition and evolution of phenolic compounds when compared to Cabernet Sauvignon grapes. |
| doi_str_mv | 10.1021/jf904314u |
| format | Article |
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Carménère and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carménère grape skins presented higher contents of total anthocyanins, monomeric flavan-3-ols, and total flavonoids, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, and a higher color intensity. As compared to Cabernet Sauvignon grape seeds, Carménère grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid. Altogether, we conclude that Carménère grapes present a differential composition and evolution of phenolic compounds when compared to Cabernet Sauvignon grapes.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf904314u</identifier><identifier>PMID: 20163111</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Anthocyanins - analysis ; Biological and medical sciences ; Flavonoids - analysis ; Flavonoids - chemistry ; Flavonoids - physiology ; Food industries ; Fruit - chemistry ; Fruit - physiology ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Plant Extracts - analysis ; Seeds - chemistry ; Seeds - physiology ; Vitis - chemistry ; Vitis - physiology</subject><ispartof>Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3591-3599</ispartof><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c314t-f7c2d7d10e94dba4ba04473cc4bb0eb863c9af76f9b61e699b577c1bd91675213</citedby><cites>FETCH-LOGICAL-c314t-f7c2d7d10e94dba4ba04473cc4bb0eb863c9af76f9b61e699b577c1bd91675213</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,2765,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22546293$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20163111$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>OBREQUE-SLIER, Elias</creatorcontrib><creatorcontrib>PENA-NEIRA, Alvaro</creatorcontrib><creatorcontrib>LOPEZ-SOLIS, Remigio</creatorcontrib><creatorcontrib>ZAMORA-MARIN, Fernando</creatorcontrib><creatorcontrib>RICARDO-DA SILVA, Jorge M</creatorcontrib><creatorcontrib>LAUREANO, Olga</creatorcontrib><title>Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening</title><title>Journal of agricultural and food chemistry</title><addtitle>J Agric Food Chem</addtitle><description>The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carménère and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carménère grape skins presented higher contents of total anthocyanins, monomeric flavan-3-ols, and total flavonoids, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, and a higher color intensity. As compared to Cabernet Sauvignon grape seeds, Carménère grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid. Altogether, we conclude that Carménère grapes present a differential composition and evolution of phenolic compounds when compared to Cabernet Sauvignon grapes.</description><subject>Anthocyanins - analysis</subject><subject>Biological and medical sciences</subject><subject>Flavonoids - analysis</subject><subject>Flavonoids - chemistry</subject><subject>Flavonoids - physiology</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fruit - physiology</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Plant Extracts - analysis</subject><subject>Seeds - chemistry</subject><subject>Seeds - physiology</subject><subject>Vitis - chemistry</subject><subject>Vitis - physiology</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpF0U9u1DAUBnALUdGhsOACyBsEXaT42Uk8WaIICtJIRQx0G_nPc-uS2MFORupdOACcoxcjQ4eysqXv50_ye4S8AHYGjMPbG9ewUkA5PyIrqDgrKoD1Y7JiS1isqxqOydOcbxhj60qyJ-SYM6gFAKzIzzYOo0pq8juk22m2tzQ6Ol0j_XyNIfbe0L2I2U8-hn22RbSZqmDp9rsPmboUB9qqNNz9Dne_Ev6NWqUxBZzoVs07fxWWp-dJjUgvVfI4ecz0zeVSmenOB-8wKbo5O6V2Tj5c0S9-xLBcnpEjp_qMzw_nCfn24f3X9mOxuTj_1L7bFGb59FQ4abiVFhg2pdWq1IqVpRTGlFoz1OtamEY5WbtG14B10-hKSgPaNlDLioM4Ia_ve8cUf8yYp27w2WDfq4Bxzp0UQoLkgi_y9F6aFHNO6Lox-UGl2w5Yt99F97CLxb48tM56QPsg_w1_Aa8OQGWjepdUMD7_d7wqa94I8QfOOpRR</recordid><startdate>20100324</startdate><enddate>20100324</enddate><creator>OBREQUE-SLIER, Elias</creator><creator>PENA-NEIRA, Alvaro</creator><creator>LOPEZ-SOLIS, Remigio</creator><creator>ZAMORA-MARIN, Fernando</creator><creator>RICARDO-DA SILVA, Jorge M</creator><creator>LAUREANO, Olga</creator><general>American Chemical Society</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100324</creationdate><title>Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening</title><author>OBREQUE-SLIER, Elias ; PENA-NEIRA, Alvaro ; LOPEZ-SOLIS, Remigio ; ZAMORA-MARIN, Fernando ; RICARDO-DA SILVA, Jorge M ; LAUREANO, Olga</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c314t-f7c2d7d10e94dba4ba04473cc4bb0eb863c9af76f9b61e699b577c1bd91675213</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Anthocyanins - analysis</topic><topic>Biological and medical sciences</topic><topic>Flavonoids - analysis</topic><topic>Flavonoids - chemistry</topic><topic>Flavonoids - physiology</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fruit - physiology</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Plant Extracts - analysis</topic><topic>Seeds - chemistry</topic><topic>Seeds - physiology</topic><topic>Vitis - chemistry</topic><topic>Vitis - physiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>OBREQUE-SLIER, Elias</creatorcontrib><creatorcontrib>PENA-NEIRA, Alvaro</creatorcontrib><creatorcontrib>LOPEZ-SOLIS, Remigio</creatorcontrib><creatorcontrib>ZAMORA-MARIN, Fernando</creatorcontrib><creatorcontrib>RICARDO-DA SILVA, Jorge M</creatorcontrib><creatorcontrib>LAUREANO, Olga</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>OBREQUE-SLIER, Elias</au><au>PENA-NEIRA, Alvaro</au><au>LOPEZ-SOLIS, Remigio</au><au>ZAMORA-MARIN, Fernando</au><au>RICARDO-DA SILVA, Jorge M</au><au>LAUREANO, Olga</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J Agric Food Chem</addtitle><date>2010-03-24</date><risdate>2010</risdate><volume>58</volume><issue>6</issue><spage>3591</spage><epage>3599</epage><pages>3591-3599</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carménère and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carménère grape skins presented higher contents of total anthocyanins, monomeric flavan-3-ols, and total flavonoids, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, and a higher color intensity. As compared to Cabernet Sauvignon grape seeds, Carménère grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid. Altogether, we conclude that Carménère grapes present a differential composition and evolution of phenolic compounds when compared to Cabernet Sauvignon grapes.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>20163111</pmid><doi>10.1021/jf904314u</doi><tpages>9</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3591-3599 |
| issn | 0021-8561 1520-5118 |
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| subjects | Anthocyanins - analysis Biological and medical sciences Flavonoids - analysis Flavonoids - chemistry Flavonoids - physiology Food industries Fruit - chemistry Fruit - physiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Plant Extracts - analysis Seeds - chemistry Seeds - physiology Vitis - chemistry Vitis - physiology |
| title | Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening |
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