Artículo
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
Autor/es | Nogales Bueno, Julio
Baca Bocanegra, Berta Jara Palacios, Mª José Hernández Hierro, José Miguel Heredia Mira, Francisco José |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2017 |
Fecha de depósito | 2024-01-23 |
Publicado en |
|
Resumen | 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 ... 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. |
Agencias financiadoras | Ministerio de Economía y Competitividad (MINECO). España |
Identificador del proyecto | AGL2014-58486-C2 |
Cita | Nogales Bueno, J., Baca Bocanegra, B., Jara Palacios, M.J., Hernández Hierro, J.M. y Heredia Mira, F.J. (2017). 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. Food Chemistry, 221, 1685-1690. https://doi.org/10.1016/j.foodchem.2016.10.118. |
Ficheros | Tamaño | Formato | Ver | Descripción |
---|---|---|---|---|
10.1016_j.foodchem.2016.10.118.pdf | 931.5Kb | [PDF] | Ver/ | Versión aceptada |