| Autor: |
G. BOMBAI, V. VERARDO, O. SEVINDIK, P. TESSARIN, PASINI, FEDERICA, DI FOGGIA, MICHELE, BREGOLI, ANNA MARIA, CABONI, MARIA, ROMBOLA', ADAMO DOMENICO |
| Přispěvatelé: |
G. BOMBAI, F. PASINI, V. VERARDO, O. SEVINDIK, M. DI FOGGIA, P. TESSARIN, A.M. BREGOLI, M.F. CABONI, A.D. ROMBOLA' |
| Rok vydání: |
2016 |
| Předmět: |
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| Zdroj: |
Journal of the science of food and agriculture. 97(9) |
| ISSN: |
1097-0010 |
| 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 polymerization 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 considerably swung 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. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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