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Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium.
Food Chem. 2014 Feb 15; 145:15-22.FC

Abstract

A study of proanthocyanidin and anthocyanin composition and concentrations in seed and skin extracts of two Croatian native red grape cultivars (Plavac mali and Babić) by HPLC-UV-Fluo/MS analysis was conducted in this work. A sensory analysis of extracts astringency and bitterness intensity was also performed. In the seeds, Babić showed generally higher concentrations of proanthocyanidins, while in the skins, Plavac mali showed higher concentrations of proanthocyanidins and anthocyanins. Babić proanthocyanidin seed fractions, greater in polymer size and percentage of galloylation, were perceived to be significantly more astringent. Babić proanthocyanidin skin fractions, greater in polymer size and lower in percentage of galloylation and prodelphinidins, were perceived to be significantly bitterer, but only in polymeric fractions. A positive correlation was found between the degree of polymerization, the percentage of galloylation and astringency intensity in the seeds. A negative correlation was found between the percentage of prodelphinidins and bitterness intensity in the skins.

Authors+Show Affiliations

University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

24128443

Citation

Ćurko, N, et al. "Characterization of Seed and Skin Polyphenolic Extracts of Two Red Grape Cultivars Grown in Croatia and Their Sensory Perception in a Wine Model Medium." Food Chemistry, vol. 145, 2014, pp. 15-22.
Ćurko N, Kovačević Ganić K, Gracin L, et al. Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium. Food Chem. 2014;145:15-22.
Ćurko, N., Kovačević Ganić, K., Gracin, L., Ðapić, M., Jourdes, M., & Teissedre, P. L. (2014). Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium. Food Chemistry, 145, 15-22. https://doi.org/10.1016/j.foodchem.2013.07.131
Ćurko N, et al. Characterization of Seed and Skin Polyphenolic Extracts of Two Red Grape Cultivars Grown in Croatia and Their Sensory Perception in a Wine Model Medium. Food Chem. 2014 Feb 15;145:15-22. PubMed PMID: 24128443.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of seed and skin polyphenolic extracts of two red grape cultivars grown in Croatia and their sensory perception in a wine model medium. AU - Ćurko,N, AU - Kovačević Ganić,K, AU - Gracin,L, AU - Ðapić,M, AU - Jourdes,M, AU - Teissedre,P L, Y1 - 2013/08/14/ PY - 2013/01/22/received PY - 2013/06/10/revised PY - 2013/07/29/accepted PY - 2013/10/17/entrez PY - 2013/10/17/pubmed PY - 2015/6/16/medline KW - Anthocyanins KW - Astringency intensity KW - Babić KW - Bitterness intensity KW - Grapes KW - Plavac mali KW - Proanthocyanidins SP - 15 EP - 22 JF - Food chemistry JO - Food Chem VL - 145 N2 - A study of proanthocyanidin and anthocyanin composition and concentrations in seed and skin extracts of two Croatian native red grape cultivars (Plavac mali and Babić) by HPLC-UV-Fluo/MS analysis was conducted in this work. A sensory analysis of extracts astringency and bitterness intensity was also performed. In the seeds, Babić showed generally higher concentrations of proanthocyanidins, while in the skins, Plavac mali showed higher concentrations of proanthocyanidins and anthocyanins. Babić proanthocyanidin seed fractions, greater in polymer size and percentage of galloylation, were perceived to be significantly more astringent. Babić proanthocyanidin skin fractions, greater in polymer size and lower in percentage of galloylation and prodelphinidins, were perceived to be significantly bitterer, but only in polymeric fractions. A positive correlation was found between the degree of polymerization, the percentage of galloylation and astringency intensity in the seeds. A negative correlation was found between the percentage of prodelphinidins and bitterness intensity in the skins. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24128443/Characterization_of_seed_and_skin_polyphenolic_extracts_of_two_red_grape_cultivars_grown_in_Croatia_and_their_sensory_perception_in_a_wine_model_medium_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01060-1 DB - PRIME DP - Unbound Medicine ER -