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Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools
- Nogales-Bueno, Julio, Baca-Bocanegra, Berta, Jara-Palacios, María José, Hernández-Hierro, José Miguel, Heredia, Francisco José
- Food chemistry 2017 v.221 pp. 1685-1690
- Vitis vinifera, analysis of variance, anthocyanins, grape seed extract, grapes, high performance liquid chromatography, hyperspectral imagery, principal component analysis, wines
- Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable total anthocyanin content (i.e. extractable total anthocyanin content determined by a hyperspectral method). Low, medium and high levels of predicted extractable total anthocyanin content were established. Then, grape skins were split into three parts and each part was macerated into a different model wine solution for a three-day period. Wine model solutions were made up with different concentration of copigments coming from white grape seeds.Aqueous supernatants were analyzed by HPLC-DAD and extractable anthocyanin contents were obtained. Principal component analyses and analyses of variance were carried out with the aim of studying trends related to the extractable anthocyanin contents. Significant differences were found among grapes with different levels of predicted extractable anthocyanin contents. Moreover, no significant differences were found on the extractable anthocyanin contents using different copigment concentrations in grape skin macerations.