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Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree.
Food Chem. 2014 Mar 01; 146:41-7.FC

Abstract

The relationship between cell wall composition and extractability of anthocyanins from red grape skins was assessed in Tempranillo grape samples harvested at three stages of ripening (pre-harvest, harvest and over-ripening) and three different contents of soluble solids (22, 24 and 26 °Brix) within each stage. Cell wall material was isolated and analysed in order to determine cellulose, lignin, non-cellulosic polysaccharides, protein, total polyphenols index and the degree of esterification of pectins. Results showed the influence of ripeness degree and contents of soluble solids on cell wall composition. Furthermore, principal components analysis was applied to the obtained data set in order to establish relationships between cell wall composition and extractability of anthocyanins. Total insoluble material exhibits the biggest opposition to anthocyanin extraction, while the highest amounts of cellulose, rhamnogalacturonans-II and polyphenols were positively correlated with anthocyanin extraction. Moreover, multiple linear regression was performed to assess the influence of the cell wall composition on the extraction of anthocyanin compounds. A model connecting cell wall composition and anthocyanin extractabilities was built, explaining 96.2% of the observed variability.

Authors+Show Affiliations

Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, E-37007 Salamanca, Spain.No affiliation info availableNo 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

24176311

Citation

Hernández-Hierro, José Miguel, et al. "Relationship Between Skin Cell Wall Composition and Anthocyanin Extractability of Vitis Vinifera L. Cv. Tempranillo at Different Grape Ripeness Degree." Food Chemistry, vol. 146, 2014, pp. 41-7.
Hernández-Hierro JM, Quijada-Morín N, Martínez-Lapuente L, et al. Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree. Food Chem. 2014;146:41-7.
Hernández-Hierro, J. M., Quijada-Morín, N., Martínez-Lapuente, L., Guadalupe, Z., Ayestarán, B., Rivas-Gonzalo, J. C., & Escribano-Bailón, M. T. (2014). Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree. Food Chemistry, 146, 41-7. https://doi.org/10.1016/j.foodchem.2013.09.037
Hernández-Hierro JM, et al. Relationship Between Skin Cell Wall Composition and Anthocyanin Extractability of Vitis Vinifera L. Cv. Tempranillo at Different Grape Ripeness Degree. Food Chem. 2014 Mar 1;146:41-7. PubMed PMID: 24176311.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree. AU - Hernández-Hierro,José Miguel, AU - Quijada-Morín,Natalia, AU - Martínez-Lapuente,Leticia, AU - Guadalupe,Zenaida, AU - Ayestarán,Belén, AU - Rivas-Gonzalo,Julián C, AU - Escribano-Bailón,M Teresa, Y1 - 2013/09/14/ PY - 2013/06/03/received PY - 2013/09/03/revised PY - 2013/09/05/accepted PY - 2013/11/2/entrez PY - 2013/11/2/pubmed PY - 2014/5/13/medline KW - Anthocyanin extractability KW - Cell wall composition KW - Grapes KW - Ripeness degrees KW - Soluble solids contents SP - 41 EP - 7 JF - Food chemistry JO - Food Chem VL - 146 N2 - The relationship between cell wall composition and extractability of anthocyanins from red grape skins was assessed in Tempranillo grape samples harvested at three stages of ripening (pre-harvest, harvest and over-ripening) and three different contents of soluble solids (22, 24 and 26 °Brix) within each stage. Cell wall material was isolated and analysed in order to determine cellulose, lignin, non-cellulosic polysaccharides, protein, total polyphenols index and the degree of esterification of pectins. Results showed the influence of ripeness degree and contents of soluble solids on cell wall composition. Furthermore, principal components analysis was applied to the obtained data set in order to establish relationships between cell wall composition and extractability of anthocyanins. Total insoluble material exhibits the biggest opposition to anthocyanin extraction, while the highest amounts of cellulose, rhamnogalacturonans-II and polyphenols were positively correlated with anthocyanin extraction. Moreover, multiple linear regression was performed to assess the influence of the cell wall composition on the extraction of anthocyanin compounds. A model connecting cell wall composition and anthocyanin extractabilities was built, explaining 96.2% of the observed variability. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24176311/Relationship_between_skin_cell_wall_composition_and_anthocyanin_extractability_of_Vitis_vinifera_L__cv__Tempranillo_at_different_grape_ripeness_degree_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01289-2 DB - PRIME DP - Unbound Medicine ER -