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Composition of grape skin proanthocyanidins at different stages of berry development
- Kennedy, J.A., Hayasaka, Y., Vidal, S., Waters, E.J., Jones, G.P.
- Journal of agricultural and food chemistry 2001 v.49 no.11 pp. 5348-5355
- grapes, bioflavonoids, developmental stages, food composition, pigmentation, spectral analysis, chemical constituents of plants, proanthocyanidins
- 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 13C 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.