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Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.).
J Sci Food Agric. 2017 Jul; 97(9):3058-3064.JS

Abstract

BACKGROUND

Seed oil and flours have been attracting the interest of researchers and industry, since they contain various bioactive components. We monitored the effects of ripening on lipids, monomeric flavan-3-ols, proanthocyanidins and tocols concentration in seed extracts from organically cultivated cv. Sangiovese vines.

RESULTS

Linoleic acid was the most abundant fatty acid, followed by oleic, palmitic and stearic acids. The tocols detected were α-tocopherol, α-tocotrienol and γ-tocotrienol. The proanthocyanidins degree of polymerisation ranged from dimers to dodecamers; moreover, monomeric flavan-3-ols and polymeric proanthocyanidins were detected. Total flavan-3-ols (monomers, oligomers and polymers) concentration in grape seeds decreased during ripening.

CONCLUSIONS

Fatty acids reached the highest level in post-veraison. The concentration of these compounds varied considerably during ripening. Capric acid has been found for the first time in grape seeds. α-Tocopherol and γ-tocotrienol decreased during ripening, while α-tocotrienol increased. The HPLC analysis with fluorimetric detection, conducted for the first time on cv. Sangiovese, revealed that the concentration of flavan-3-ols monomers, oligomeric proanthocyanidins and polymers greatly changed during ripening. These results suggest that the timing of bunch harvest plays a crucial role in the valorisation of grape seed flour. © 2016 Society of Chemical Industry.

Authors+Show Affiliations

Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy.Interdepartmental Centre of Industrial Agrifood Research (CIRI - Agrifood), Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy.Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera del Sacramento s/n, E-04120, Almería, Spain.Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy.Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy. Department of Biomedical and Neuromotor Sciences, Alma Mater Studiorum, University of Bologna, Via Belmeloro 8/2, Bologna, BO, 40126, Italy.Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy.Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy.Interdepartmental Centre of Industrial Agrifood Research (CIRI - Agrifood), Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, Cesena, FC, 47521, Italy.Department of Agricultural Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Viale G. Fanin 44, Bologna, BO, 40127, Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27873332

Citation

Bombai, Giuseppe, et al. "Monitoring of Compositional Changes During Berry Ripening in Grape Seed Extracts of Cv. Sangiovese (Vitis Vinifera L.)." Journal of the Science of Food and Agriculture, vol. 97, no. 9, 2017, pp. 3058-3064.
Bombai G, Pasini F, Verardo V, et al. Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.). J Sci Food Agric. 2017;97(9):3058-3064.
Bombai, G., Pasini, F., Verardo, V., Sevindik, O., Di Foggia, M., Tessarin, P., Bregoli, A. M., Caboni, M. F., & Rombolà, A. D. (2017). Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.). Journal of the Science of Food and Agriculture, 97(9), 3058-3064. https://doi.org/10.1002/jsfa.8151
Bombai G, et al. Monitoring of Compositional Changes During Berry Ripening in Grape Seed Extracts of Cv. Sangiovese (Vitis Vinifera L.). J Sci Food Agric. 2017;97(9):3058-3064. PubMed PMID: 27873332.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.). AU - Bombai,Giuseppe, AU - Pasini,Federica, AU - Verardo,Vito, AU - Sevindik,Onur, AU - Di Foggia,Michele, AU - Tessarin,Paola, AU - Bregoli,Anna Maria, AU - Caboni,Maria F, AU - Rombolà,Adamo D, Y1 - 2017/01/16/ PY - 2016/4/22/received PY - 2016/11/4/revised PY - 2016/11/17/accepted PY - 2016/11/23/pubmed PY - 2017/12/16/medline PY - 2016/11/23/entrez KW - NP-HPLC-FLD KW - capric acid KW - flavan-3-ols KW - lipids composition KW - oligomeric proanthocyanidins SP - 3058 EP - 3064 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 9 N2 - BACKGROUND: Seed oil and flours have been attracting the interest of researchers and industry, since they contain various bioactive components. We monitored the effects of ripening on lipids, monomeric flavan-3-ols, proanthocyanidins and tocols concentration in seed extracts from organically cultivated cv. Sangiovese vines. RESULTS: Linoleic acid was the most abundant fatty acid, followed by oleic, palmitic and stearic acids. The tocols detected were α-tocopherol, α-tocotrienol and γ-tocotrienol. The proanthocyanidins degree of polymerisation ranged from dimers to dodecamers; moreover, monomeric flavan-3-ols and polymeric proanthocyanidins were detected. Total flavan-3-ols (monomers, oligomers and polymers) concentration in grape seeds decreased during ripening. CONCLUSIONS: Fatty acids reached the highest level in post-veraison. The concentration of these compounds varied considerably during ripening. Capric acid has been found for the first time in grape seeds. α-Tocopherol and γ-tocotrienol decreased during ripening, while α-tocotrienol increased. The HPLC analysis with fluorimetric detection, conducted for the first time on cv. Sangiovese, revealed that the concentration of flavan-3-ols monomers, oligomeric proanthocyanidins and polymers greatly changed during ripening. These results suggest that the timing of bunch harvest plays a crucial role in the valorisation of grape seed flour. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27873332/Monitoring_of_compositional_changes_during_berry_ripening_in_grape_seed_extracts_of_cv__Sangiovese__Vitis_vinifera_L___ DB - PRIME DP - Unbound Medicine ER -