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Evolution of grape seed flavan‐3‐ols during ripening of different grape cultivars
Author(s) -
Piñeiro Zulema,
Canepa Daniela,
Palma Miguel,
Barroso Carmelo G.
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02804.x
Subject(s) - ripening , cultivar , horticulture , catechin , biology , botany , polyphenol , biochemistry , antioxidant
Summary Evolution of both catechin and epicatechin grape seed content was established for ten white and six red grape varieties during the ripening period. Chemometric techniques (cluster analysis and partial least squares analysis) were used for data analysis. An initial increasing stage and a final stabilisation step for both compounds have been observed for most varieties during ripening, including both red and white grape varieties. On the other hand, three red varieties (Tintilla de Rota, Tempranillo and Graciano) and two white varieties (Vijiriega and Muscat á Petit Grain) kept away from the rest showed particular trends. Graciano was the only cultivar that presented differences in catechin and epicatechin behaviour during its ripening period.