Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.)
| Autor: | Adamo Domenico Rombola, Maria Fiorenza Caboni, Vito Verardo, Paola Tessarin, Federica Pasini, Onur Sevindik, Michele Di Foggia, Giuseppe Bombai, Anna Maria Bregoli |
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| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Nutrition and Dietetics Linoleic acid 010401 analytical chemistry food and beverages Fatty acid Ripening 04 agricultural and veterinary sciences Berry 040401 food science 01 natural sciences 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology Monomer chemistry Proanthocyanidin Capric Acid Botany Food science Agronomy and Crop Science Grape seed Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 97:3058-3064 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8151 |
| Popis: | 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.; © 2016 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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