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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.