Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding

Detalhes bibliográficos
Autor(a) principal: ZHU,Yan-Yun
Data de Publicação: 2019
Outros Autores: ZHAO,Peng-Tao, WANG,Xiao-Yu, ZHANG,Juan, WANG,Xue- Hui, TIAN,Cheng-Rui, REN,Meng-Meng, CHEN,Tong-Guo, YUAN,Huan-Huan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400930
Resumo: Abstract The potential astringency of eight grape cultivars was evaluated based on polyphenol/protein binding. The parameters such as weights, sizes, total phenols, flavanols and tannins of different grape tissues were determined, and the polyphenol/protein binding was analyzed by SDS-PAGE and spectroscopy. The Cabernet Sauvignon had the highest skin proportion, while the Blue French had the highest seed proportion. The Blue French seeds had the highest total phenolic content, while the Cabernet Sauvignon skins had the highest total phenolic content. SDS-PAGE showed that the seed extracts had a better affinity than skin extracts for saliva proteins, but fluorescence spectra demonstrated that the interactions of skin polyphenols with protein were more complex. These results may provide some useful information on grape potential astringency’s evaluation and wine-making in China.
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spelling Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein bindinggrape cultivarspolyphenolsinteractionelectrophoresisspectroscopyAbstract The potential astringency of eight grape cultivars was evaluated based on polyphenol/protein binding. The parameters such as weights, sizes, total phenols, flavanols and tannins of different grape tissues were determined, and the polyphenol/protein binding was analyzed by SDS-PAGE and spectroscopy. The Cabernet Sauvignon had the highest skin proportion, while the Blue French had the highest seed proportion. The Blue French seeds had the highest total phenolic content, while the Cabernet Sauvignon skins had the highest total phenolic content. SDS-PAGE showed that the seed extracts had a better affinity than skin extracts for saliva proteins, but fluorescence spectra demonstrated that the interactions of skin polyphenols with protein were more complex. These results may provide some useful information on grape potential astringency’s evaluation and wine-making in China.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400930Food Science and Technology v.39 n.4 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.01518info:eu-repo/semantics/openAccessZHU,Yan-YunZHAO,Peng-TaoWANG,Xiao-YuZHANG,JuanWANG,Xue- HuiTIAN,Cheng-RuiREN,Meng-MengCHEN,Tong-GuoYUAN,Huan-Huaneng2019-11-25T00:00:00Zoai:scielo:S0101-20612019000400930Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-11-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding
title Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding
spellingShingle Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding
ZHU,Yan-Yun
grape cultivars
polyphenols
interaction
electrophoresis
spectroscopy
title_short Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding
title_full Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding
title_fullStr Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding
title_full_unstemmed Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding
title_sort Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding
author ZHU,Yan-Yun
author_facet ZHU,Yan-Yun
ZHAO,Peng-Tao
WANG,Xiao-Yu
ZHANG,Juan
WANG,Xue- Hui
TIAN,Cheng-Rui
REN,Meng-Meng
CHEN,Tong-Guo
YUAN,Huan-Huan
author_role author
author2 ZHAO,Peng-Tao
WANG,Xiao-Yu
ZHANG,Juan
WANG,Xue- Hui
TIAN,Cheng-Rui
REN,Meng-Meng
CHEN,Tong-Guo
YUAN,Huan-Huan
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv ZHU,Yan-Yun
ZHAO,Peng-Tao
WANG,Xiao-Yu
ZHANG,Juan
WANG,Xue- Hui
TIAN,Cheng-Rui
REN,Meng-Meng
CHEN,Tong-Guo
YUAN,Huan-Huan
dc.subject.por.fl_str_mv grape cultivars
polyphenols
interaction
electrophoresis
spectroscopy
topic grape cultivars
polyphenols
interaction
electrophoresis
spectroscopy
description Abstract The potential astringency of eight grape cultivars was evaluated based on polyphenol/protein binding. The parameters such as weights, sizes, total phenols, flavanols and tannins of different grape tissues were determined, and the polyphenol/protein binding was analyzed by SDS-PAGE and spectroscopy. The Cabernet Sauvignon had the highest skin proportion, while the Blue French had the highest seed proportion. The Blue French seeds had the highest total phenolic content, while the Cabernet Sauvignon skins had the highest total phenolic content. SDS-PAGE showed that the seed extracts had a better affinity than skin extracts for saliva proteins, but fluorescence spectra demonstrated that the interactions of skin polyphenols with protein were more complex. These results may provide some useful information on grape potential astringency’s evaluation and wine-making in China.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400930
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400930
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.01518
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.4 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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