Tags

Type your tag names separated by a space and hit enter

Anthocyanins influence tannin-cell wall interactions.
Food Chem. 2016 Sep 01; 206:239-48.FC

Abstract

The rate of tannin extraction was studied in a vinification of red grapes and the results compared with another vinification made with white grapes fermented as for typical red wine, in the presence of skins and seeds. Even though the grapes presented a quite similar skin and seed tannin content, the differences in tannin concentration between both vinifications was very large, despite the fact that the only apparent difference between the phenolic composition of both wines was the anthocyanin content. This suggests that anthocyanins play an important role in tannin extractability, perhaps because they affect the extent of the tannin-cell wall interaction, a factor that largely controls the resulting quantity of tannins in wines. To confirm this observation, the effect of anthocyanins on the tannin extractability from grape seeds and skin and on the interaction between tannins and grape cell walls suspended in model solutions were studied. The results indicated that anthocyanins favored skin and seed tannin extraction and that there is a competition for the adsorption sites between anthocyanins and tannins that increases the tannin content when anthocyanins are present.

Authors+Show Affiliations

Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca, s/n, 30150 Murcia, Spain.Department of Food Science and Technology, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain. Electronic address: encarnag@um.es.

Pub Type(s)

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

Language

eng

PubMed ID

27041322

Citation

Bautista-Ortín, Ana Belén, et al. "Anthocyanins Influence Tannin-cell Wall Interactions." Food Chemistry, vol. 206, 2016, pp. 239-48.
Bautista-Ortín AB, Martínez-Hernández A, Ruiz-García Y, et al. Anthocyanins influence tannin-cell wall interactions. Food Chem. 2016;206:239-48.
Bautista-Ortín, A. B., Martínez-Hernández, A., Ruiz-García, Y., Gil-Muñoz, R., & Gómez-Plaza, E. (2016). Anthocyanins influence tannin-cell wall interactions. Food Chemistry, 206, 239-48. https://doi.org/10.1016/j.foodchem.2016.03.045
Bautista-Ortín AB, et al. Anthocyanins Influence Tannin-cell Wall Interactions. Food Chem. 2016 Sep 1;206:239-48. PubMed PMID: 27041322.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanins influence tannin-cell wall interactions. AU - Bautista-Ortín,Ana Belén, AU - Martínez-Hernández,Alejandro, AU - Ruiz-García,Yolanda, AU - Gil-Muñoz,Rocío, AU - Gómez-Plaza,Encarna, Y1 - 2016/03/15/ PY - 2015/10/05/received PY - 2016/03/13/revised PY - 2016/03/14/accepted PY - 2016/4/5/entrez PY - 2016/4/5/pubmed PY - 2016/12/15/medline KW - Adsorption KW - Anthocyanins KW - Extractability KW - Phloroglucinolysis KW - Polysaccharides KW - Proanthocyanidins KW - Size exclusion chromatography SP - 239 EP - 48 JF - Food chemistry JO - Food Chem VL - 206 N2 - The rate of tannin extraction was studied in a vinification of red grapes and the results compared with another vinification made with white grapes fermented as for typical red wine, in the presence of skins and seeds. Even though the grapes presented a quite similar skin and seed tannin content, the differences in tannin concentration between both vinifications was very large, despite the fact that the only apparent difference between the phenolic composition of both wines was the anthocyanin content. This suggests that anthocyanins play an important role in tannin extractability, perhaps because they affect the extent of the tannin-cell wall interaction, a factor that largely controls the resulting quantity of tannins in wines. To confirm this observation, the effect of anthocyanins on the tannin extractability from grape seeds and skin and on the interaction between tannins and grape cell walls suspended in model solutions were studied. The results indicated that anthocyanins favored skin and seed tannin extraction and that there is a competition for the adsorption sites between anthocyanins and tannins that increases the tannin content when anthocyanins are present. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27041322/Anthocyanins_influence_tannin_cell_wall_interactions_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)30398-3 DB - PRIME DP - Unbound Medicine ER -