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Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo.
J Agric Food Chem. 2015 Sep 09; 63(35):7663-9.JA

Abstract

The relationship between the agronomic parameters of grapevine and the phenolic composition of skin of Vitis vinifera L. cv. Tempranillo grapes was assessed. The physical and mechanical properties of berries and their skins were also determined and correlated to the chemical composition. Results showed a significant negative correlation between grapevine vigor-related parameters (such as leaf area and bunch weight) and anthocyanin composition, whereas the percentage (w/w) of seeds was negatively correlated with the amount of flavanols of grape skins. Texture properties of grape skins also showed an important relationship with chemical composition. Berry hardness showed a negative correlation with the coumaroyl-anthocyanin derivatives, but it was positively correlated to skin flavanic composition. Moreover, significant regressions with high coefficients of determination were found between phenolic composition and grapevine vigor-related and texture variables, thus pointing out that these parameters might be useful for estimating the phenolic composition of grape skins.

Authors+Show Affiliations

Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino , Grugliasco (TO), Italy.Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino , Grugliasco (TO), Italy.Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.

Pub Type(s)

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

Language

eng

PubMed ID

25916251

Citation

García-Estévez, Ignacio, et al. "Relationship Between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis Vinifera L. Cv. Tempranillo." Journal of Agricultural and Food Chemistry, vol. 63, no. 35, 2015, pp. 7663-9.
García-Estévez I, Andrés-García P, Alcalde-Eon C, et al. Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo. J Agric Food Chem. 2015;63(35):7663-9.
García-Estévez, I., Andrés-García, P., Alcalde-Eon, C., Giacosa, S., Rolle, L., Rivas-Gonzalo, J. C., Quijada-Morín, N., & Escribano-Bailón, M. T. (2015). Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo. Journal of Agricultural and Food Chemistry, 63(35), 7663-9. https://doi.org/10.1021/acs.jafc.5b00275
García-Estévez I, et al. Relationship Between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis Vinifera L. Cv. Tempranillo. J Agric Food Chem. 2015 Sep 9;63(35):7663-9. PubMed PMID: 25916251.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo. AU - García-Estévez,Ignacio, AU - Andrés-García,Paula, AU - Alcalde-Eon,Cristina, AU - Giacosa,Simone, AU - Rolle,Luca, AU - Rivas-Gonzalo,Julián C, AU - Quijada-Morín,Natalia, AU - Escribano-Bailón,M Teresa, Y1 - 2015/05/07/ PY - 2015/4/29/entrez PY - 2015/4/29/pubmed PY - 2016/2/26/medline KW - HPLC-DAD-MSn KW - Tempranillo red grapes KW - anthocyanins KW - flavanols KW - grapevine vigor KW - mechanical properties KW - phenolics SP - 7663 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 35 N2 - The relationship between the agronomic parameters of grapevine and the phenolic composition of skin of Vitis vinifera L. cv. Tempranillo grapes was assessed. The physical and mechanical properties of berries and their skins were also determined and correlated to the chemical composition. Results showed a significant negative correlation between grapevine vigor-related parameters (such as leaf area and bunch weight) and anthocyanin composition, whereas the percentage (w/w) of seeds was negatively correlated with the amount of flavanols of grape skins. Texture properties of grape skins also showed an important relationship with chemical composition. Berry hardness showed a negative correlation with the coumaroyl-anthocyanin derivatives, but it was positively correlated to skin flavanic composition. Moreover, significant regressions with high coefficients of determination were found between phenolic composition and grapevine vigor-related and texture variables, thus pointing out that these parameters might be useful for estimating the phenolic composition of grape skins. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25916251/Relationship_between_Agronomic_Parameters_Phenolic_Composition_of_Grape_Skin_and_Texture_Properties_of_Vitis_vinifera_L__cv__Tempranillo_ L2 - https://doi.org/10.1021/acs.jafc.5b00275 DB - PRIME DP - Unbound Medicine ER -