Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries.
Anthocyanins
Comprehensive microarray polymer profiling
Extraction
Grape cell walls
Polyphenols
Polysaccharides
Tannins
Wine
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
16 Apr 2023
16 Apr 2023
Historique:
received:
06
05
2022
revised:
26
10
2022
accepted:
19
11
2022
pubmed:
6
12
2022
medline:
28
12
2022
entrez:
5
12
2022
Statut:
ppublish
Résumé
Concentrations of anthocyanins and tannins after extraction from berries in wines and from skin macerations in model solutions have been studied for two grape varieties, two maturation levels and two vintages berries. Characterization of the cell wall polysaccharides has also been performed, the classical method based on the analysis of the neutral sugars after depolymerization being completed by a comprehensive microarray polymer profiling (CoMPP). Extraction was lower in model solutions than in wines, with the same ranking: non acylated anthocyanins> tannins > p-coumaroylated anthocyanins. The polysaccharidic composition suggested a role of homogalacturonans, rhamnogalacturonans and extensins in the extraction process. A global explanation of the interactions between anthocyanins, tannins and polysaccharides is proposed.
Identifiants
pubmed: 36470080
pii: S0308-8146(22)02985-5
doi: 10.1016/j.foodchem.2022.135023
pii:
doi:
Substances chimiques
Tannins
0
Anthocyanins
0
Polysaccharides
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
135023Informations de copyright
Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.