Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative Study
- 9 May 2011
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 76 (5), C742-C749
- https://doi.org/10.1111/j.1750-3841.2011.02194.x
Abstract
The polymeric proanthocyanidins (PAs) composition of skins and seeds from different Vitis vinifera L. cv. was evaluated, sampling 37 cultivar, preserved in the grapevine collection of Grinzane Cavour (Piedmont, Italy). PAs were quantified using both spectrophotometric (n-butanol and vanillin assay) and chromatographic (high-performance liquid chromatography [HPLC]) methods, and the evaluation of their antioxidant activity was performed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay. Results of PAs quantification with the different methods were significantly correlated. A strong correlation pointed out between anthocyans and PAs content (particularly regarding HPLC method; r = 0.9359, P = 0), and the antioxidant activity was not dependent on the polymeric PAs content, but negatively correlated with the degree of polymerization (r =-0.6102, P = 1 × 10⁻⁴). The hierarchical clustering on principal components analysis allowed grouping the samples in 3 different clusters, observing a direct association between the cluster classification and the anthocyans/PAs content.Keywords
This publication has 28 references indexed in Scilit:
- Influence of Vineyard Location and Vine Water Status on Fruit Maturation of Nonirrigated Cv. Agiorgitiko (Vitis viniferaL.). Effects on Wine Phenolic and Aroma ComponentsJournal of Agricultural and Food Chemistry, 2006
- Influence of Vine Vigor on Grape (Vitis viniferaL. Cv. Pinot Noir) and Wine ProanthocyanidinsJournal of Agricultural and Food Chemistry, 2005
- Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary SupplementsJournal of Agricultural and Food Chemistry, 2005
- Estimation of the degree of polymerization of condensed tannins of some wild fruits of Zimbabwe (Uapaca kirkiana and Ziziphus mauritiana) using the modified vanillin‐HCl methodJournal of the Science of Food and Agriculture, 2005
- Flavanol–anthocyanin condensed pigments in plant extractsFood Chemistry, 2005
- Critical Factors of Vanillin Assay for Catechins and ProanthocyanidinsJournal of Agricultural and Food Chemistry, 1998
- Separation of Grape and Wine Proanthocyanidins According to Their Degree of PolymerizationJournal of Agricultural and Food Chemistry, 1998
- Oligomeric and polymeric procyanidins from grape seedsPhytochemistry, 1994
- Vanillin assay for proanthocyanidins (condensed tannins): modification of the solvent for estimation of the degree of polymerizationJournal of Agricultural and Food Chemistry, 1982
- Tannins of herbaceous leguminosaePhytochemistry, 1973