Tags

Type your tag names separated by a space and hit enter

Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening.
J Agric Food Chem. 2010 Mar 24; 58(6):3591-9.JA

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.

Authors+Show Affiliations

Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile. eobreque@uchile.clNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20163111

Citation

Obreque-Slier, Elías, et al. "Comparative Study of the Phenolic Composition of Seeds and Skins From Carménère and Cabernet Sauvignon Grape Varieties (Vitis Vinifera L.) During Ripening." Journal of Agricultural and Food Chemistry, vol. 58, no. 6, 2010, pp. 3591-9.
Obreque-Slier E, Peña-Neira A, López-Solís R, et al. Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening. J Agric Food Chem. 2010;58(6):3591-9.
Obreque-Slier, E., Peña-Neira, A., López-Solís, R., Zamora-Marín, F., Ricardo-da Silva, J. M., & Laureano, O. (2010). Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening. Journal of Agricultural and Food Chemistry, 58(6), 3591-9. https://doi.org/10.1021/jf904314u
Obreque-Slier E, et al. Comparative Study of the Phenolic Composition of Seeds and Skins From Carménère and Cabernet Sauvignon Grape Varieties (Vitis Vinifera L.) During Ripening. J Agric Food Chem. 2010 Mar 24;58(6):3591-9. PubMed PMID: 20163111.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening. AU - Obreque-Slier,Elías, AU - Peña-Neira,Alvaro, AU - López-Solís,Remigio, AU - Zamora-Marín,Fernando, AU - Ricardo-da Silva,Jorge M, AU - Laureano,Olga, PY - 2010/2/19/entrez PY - 2010/2/19/pubmed PY - 2010/7/16/medline SP - 3591 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 6 N2 - 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20163111/Comparative_study_of_the_phenolic_composition_of_seeds_and_skins_from_Carménère_and_Cabernet_Sauvignon_grape_varieties__Vitis_vinifera_L___during_ripening_ L2 - https://doi.org/10.1021/jf904314u DB - PRIME DP - Unbound Medicine ER -