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J Agric Food Chem. 2001 Nov;49(11):5348-55.

Composition of grape skin proanthocyanidins at different stages of berry development.

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  • 1Department of Horticulture, Viticulture and Oenology, Adelaide University, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia. James.Kennedy@orst.edu

Abstract

The composition of grape (Vitis vinifera L. cv. Shiraz) skin proanthocyanidins has been determined at different stages of berry development. Beginning approximately 3 weeks after fruit set and concluding at commercial ripeness, the composition of isolated skin proanthocyanidins was determined using the following analytical techniques: elemental analysis, UV-Vis absorption spectroscopy, reversed-phase HPLC after acid-catalysis in the presence of excess phloroglucinol, gel permeation chromatography, electrospray ionization mass spectrometry (ESI-MS), and (13)C NMR. On the basis of these analyses, berry development was correlated with an increase in proanthocyanidin mean degree of polymerization, an increase in the proportion of (-)-epigallocatechin extension subunits, and increases in the level of anthocyanins associated with the proanthocyanidin fraction. Additionally, data acquired from ESI-MS of the isolates following acid-catalysis in the presence of excess phloroglucinol is consistent with pectin-bound proanthocyanidins.

PMID:
11714327
[PubMed - indexed for MEDLINE]
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