Artículo
Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
Autor/es | Quijada Morín, Natalia
García Estévez, Ignacio Nogales Bueno, Julio Rodríguez Pulido, Francisco José Heredia Mira, Francisco José Rivas Gonzalo, Julián Carlos Escribano Bailón, María Teresa Hernández Hierro, José Miguel |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2016 |
Fecha de depósito | 2024-01-23 |
Publicado en |
|
Resumen | Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral imaging characteristics.
Proanthocyanidin composition was studied using HPLC-MS for oligomers ... Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral imaging characteristics. Proanthocyanidin composition was studied using HPLC-MS for oligomers and acid catalyzed cleavage for polymers characterization. The combination of both analysis provided a complete description of the flavanols. Chemometric analysis was performed to summarize the analytical results. None of the considered variables presented statistical differences among all groups. From one to five groups were found for each variable, while three was the most frequent value, consequently three putative stages might be considered the real number of different analytical stages since it is the number of statistically significant groups for the majority of the compounds. This classification could be considered as the first step to optimize the use of seeds in winemaking to minimize the gap between sugar and phenolic maturities, consequence of the global climate change, mainly observed in warm climate. |
Agencias financiadoras | Ministerio de Economía y Competitividad (MINECO). España European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) |
Identificador del proyecto | AGL2014-58486-C02 |
Cita | Quijada Morín, N., García Estévez, I., Nogales Bueno, J., Rodríguez Pulido, F.J., Heredia Mira, F.J., Rivas Gonzalo, J.C.,...,Hernández Hierro, J.M. (2016). Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach. Talanta, 160, 556-561. https://doi.org/10.1016/j.talanta.2016.07.064. |
Ficheros | Tamaño | Formato | Ver | Descripción |
---|---|---|---|---|
10.1016_j.talanta.2016.07.064.pdf | 523.6Kb | [PDF] | Ver/ | Versión aceptada |