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Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools.
Food Chem. 2017 Apr 15; 221:1685-1690.FC

Abstract

Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable total anthocyanin content (i.e. extractable total anthocyanin content determined by a hyperspectral method). Low, medium and high levels of predicted extractable total anthocyanin content were established. Then, grape skins were split into three parts and each part was macerated into a different model wine solution for a three-day period. Wine model solutions were made up with different concentration of copigments coming from white grape seeds. Aqueous supernatants were analyzed by HPLC-DAD and extractable anthocyanin contents were obtained. Principal component analyses and analyses of variance were carried out with the aim of studying trends related to the extractable anthocyanin contents. Significant differences were found among grapes with different levels of predicted extractable anthocyanin contents. Moreover, no significant differences were found on the extractable anthocyanin contents using different copigment concentrations in grape skin macerations.

Authors+Show Affiliations

Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: heredia@us.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27979147

Citation

Nogales-Bueno, Julio, et al. "Evaluation of the Influence of White Grape Seed Extracts as Copigment Sources On the Anthocyanin Extraction From Grape Skins Previously Classified By Near Infrared Hyperspectral Tools." Food Chemistry, vol. 221, 2017, pp. 1685-1690.
Nogales-Bueno J, Baca-Bocanegra B, Jara-Palacios MJ, et al. Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools. Food Chem. 2017;221:1685-1690.
Nogales-Bueno, J., Baca-Bocanegra, B., Jara-Palacios, M. J., Hernández-Hierro, J. M., & Heredia, F. J. (2017). Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools. Food Chemistry, 221, 1685-1690. https://doi.org/10.1016/j.foodchem.2016.10.118
Nogales-Bueno J, et al. Evaluation of the Influence of White Grape Seed Extracts as Copigment Sources On the Anthocyanin Extraction From Grape Skins Previously Classified By Near Infrared Hyperspectral Tools. Food Chem. 2017 Apr 15;221:1685-1690. PubMed PMID: 27979147.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools. AU - Nogales-Bueno,Julio, AU - Baca-Bocanegra,Berta, AU - Jara-Palacios,María José, AU - Hernández-Hierro,José Miguel, AU - Heredia,Francisco José, Y1 - 2016/10/27/ PY - 2016/07/25/received PY - 2016/10/25/revised PY - 2016/10/25/accepted PY - 2016/12/17/entrez PY - 2016/12/17/pubmed PY - 2017/3/10/medline KW - Copigments KW - Extractable anthocyanins KW - Grape KW - Hyperspectral imaging KW - Winemaking byproducts SP - 1685 EP - 1690 JF - Food chemistry JO - Food Chem VL - 221 N2 - Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable total anthocyanin content (i.e. extractable total anthocyanin content determined by a hyperspectral method). Low, medium and high levels of predicted extractable total anthocyanin content were established. Then, grape skins were split into three parts and each part was macerated into a different model wine solution for a three-day period. Wine model solutions were made up with different concentration of copigments coming from white grape seeds. Aqueous supernatants were analyzed by HPLC-DAD and extractable anthocyanin contents were obtained. Principal component analyses and analyses of variance were carried out with the aim of studying trends related to the extractable anthocyanin contents. Significant differences were found among grapes with different levels of predicted extractable anthocyanin contents. Moreover, no significant differences were found on the extractable anthocyanin contents using different copigment concentrations in grape skin macerations. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27979147/Evaluation_of_the_influence_of_white_grape_seed_extracts_as_copigment_sources_on_the_anthocyanin_extraction_from_grape_skins_previously_classified_by_near_infrared_hyperspectral_tools_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)31797-6 DB - PRIME DP - Unbound Medicine ER -