Tags

Type your tag names separated by a space and hit enter

Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.).
J Sci Food Agric. 2016 Oct; 96(13):4553-9.JS

Abstract

BACKGROUND

The anthocyanin and tannin concentration and composition of Vitis vinifera L. cv. Sangiovese berries were investigated from post-veraison to harvest. Exhaustive extraction with methanol and acetone was performed to determine the total flavonoid concentration, while a model hydroalcoholic solution was used to prepare extracts representing the winemaking process. The aim of this study was to improve the knowledge of the phenolic maturity of Sangiovese grape.

RESULTS

The total anthocyanin concentration increased during ripening, but the quantity of extractable anthocyanins increased more rapidly than the total. The total skin tannin concentration declined from post-veraison to harvest, whereas the extractable portion increased, with little difference in the composition of the fractions. Both the total and extractable seed tannin concentration diminished rapidly just after veraison, and only small fluctuations were detected until harvest.

CONCLUSION

These results indicate that the extractability of anthocyanins and skin tannins increases during ripening, whereas there is no clear trend for seed tannins during the same period. This is the first survey to study the behavior of phenolic compounds during different steps of ripening of Sangiovese grape. © 2016 Society of Chemical Industry.

Authors+Show Affiliations

Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.Department of Agricultural Sciences, University of Bologna, Viale Fanin 44, I-40127, Bologna, Italy.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

26888489

Citation

Allegro, Gianluca, et al. "Influence of Berry Ripeness On Accumulation, Composition and Extractability of Skin and Seed Flavonoids in Cv. Sangiovese (Vitis Vinifera L.)." Journal of the Science of Food and Agriculture, vol. 96, no. 13, 2016, pp. 4553-9.
Allegro G, Pastore C, Valentini G, et al. Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.). J Sci Food Agric. 2016;96(13):4553-9.
Allegro, G., Pastore, C., Valentini, G., Muzzi, E., & Filippetti, I. (2016). Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.). Journal of the Science of Food and Agriculture, 96(13), 4553-9. https://doi.org/10.1002/jsfa.7672
Allegro G, et al. Influence of Berry Ripeness On Accumulation, Composition and Extractability of Skin and Seed Flavonoids in Cv. Sangiovese (Vitis Vinifera L.). J Sci Food Agric. 2016;96(13):4553-9. PubMed PMID: 26888489.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.). AU - Allegro,Gianluca, AU - Pastore,Chiara, AU - Valentini,Gabriele, AU - Muzzi,Enrico, AU - Filippetti,Ilaria, Y1 - 2016/03/22/ PY - 2015/10/27/received PY - 2016/01/25/revised PY - 2016/02/10/accepted PY - 2016/2/19/entrez PY - 2016/2/19/pubmed PY - 2017/5/24/medline KW - anthocyanin KW - grape KW - hydroalcoholic solution KW - ripening KW - tannin SP - 4553 EP - 9 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 96 IS - 13 N2 - BACKGROUND: The anthocyanin and tannin concentration and composition of Vitis vinifera L. cv. Sangiovese berries were investigated from post-veraison to harvest. Exhaustive extraction with methanol and acetone was performed to determine the total flavonoid concentration, while a model hydroalcoholic solution was used to prepare extracts representing the winemaking process. The aim of this study was to improve the knowledge of the phenolic maturity of Sangiovese grape. RESULTS: The total anthocyanin concentration increased during ripening, but the quantity of extractable anthocyanins increased more rapidly than the total. The total skin tannin concentration declined from post-veraison to harvest, whereas the extractable portion increased, with little difference in the composition of the fractions. Both the total and extractable seed tannin concentration diminished rapidly just after veraison, and only small fluctuations were detected until harvest. CONCLUSION: These results indicate that the extractability of anthocyanins and skin tannins increases during ripening, whereas there is no clear trend for seed tannins during the same period. This is the first survey to study the behavior of phenolic compounds during different steps of ripening of Sangiovese grape. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/26888489/Influence_of_berry_ripeness_on_accumulation_composition_and_extractability_of_skin_and_seed_flavonoids_in_cv__Sangiovese__Vitis_vinifera_L___ DB - PRIME DP - Unbound Medicine ER -