| Literature DB >> 24996317 |
A Rinaldi1, M Jourdes2, P L Teissedre2, L Moio3.
Abstract
The flavan-3-ol and proanthocyanidin composition of Aglianico seeds and skins were for the first time determined by HPLC-MS in comparison with the international grapes Merlot and Cabernet Sauvignon. Monomers [(+)-catechin C, (-)-epicatechin EC, (-)-epicatechin-3-O-gallate, ECG] and oligomers [B1, B2, B3, B4 dimers and trimer C1] were identified and quantified in grape extracts. In order to evaluate the reactivity towards salivary proteins of model wine solutions of seeds and skins monomeric/oligomeric and polymeric fractions, the Saliva Precipitation Index (SPI) was carried out. Fractions were also analyzed for their mean degree of polymerization (mDP), percentage of galloylation (%G) and of prodelphinidin (%P) by phloroglucinolysis. Aglianico was the most effective in precipitating proteins than Merlot and Cabernet Sauvignon, mainly for the high percentage of galloylation of grape fractions. The mDP and the percentage of ECG in terminal units resulted to significantly contribute to the precipitation of salivary proteins by grape proanthocyanidins.Entities:
Keywords: (+)-Catechin (PubChem CID: 9064); (−)-Epicatechin (PubChem CID: 72276); (−)-Epicatechin-3-O-gallate (PubChem CID: 107905); (−)-Epigallocatechin (PubChem CID: 72277); Aglianico; Astringency; B1 (−)-Epicatechin-(4β-8)-(+)-catechin (PubChem CID: 14237657); B2 (−)-Epicatechin-(4β-8)-(–)-epicatechin (PubChem CID:122738); B3 (+)-Catechin-(4α-8)-(+)-catechin (PubChem CID:122738); B4 (+)-Catechin-(4α-8)-(–)-epicatechin (PubChem CID: 147299); Grape proanthocyanidins; Monomers/oligomers; Polymers; Salivary proteins
Mesh：
Substances：
Year: 2014 PMID： 24996317 DOI： 10.1016/j.foodchem.2014.05.050
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514