Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 6; pp. 3591 - 3599
• Main Authors: OBREQUE-SLIER, Elias, PENA-NEIRA, Alvaro, LOPEZ-SOLIS, Remigio, ZAMORA-MARIN, Fernando, RICARDO-DA SILVA, Jorge M, LAUREANO, Olga
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 24.03.2010
• Subjects: Anthocyanins - analysis; Biological and medical sciences; Flavonoids - analysis; Flavonoids - chemistry; Flavonoids - physiology; Food industries; Fruit - chemistry; Fruit - physiology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Plant Extracts - analysis; Seeds - chemistry; Seeds - physiology; Vitis - chemistry; Vitis - physiology; Seeds; HPLC chromatography; Flavonoid; Vitis vinifera; Polyphenol; Tannin; Vitidaceae; Dicotyledones; ripeness; Angiospermae; Pigments; Chemical composition; Proanthocyanidin; Vitis vinilera L; phloroglucinolysis; Anthocyanin; proanthocyanidins; Fruit; HPLC-DAD; anthocyanins; Ripening; Grape; Phenols; Spermatophyta; Skin; Variety
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf904314u

The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carménère and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and spectrophotometric analysis. As compared to Cabernet Sauvignon grape skins, Carménère grape skins presented higher contents of total anthocyanins, monomeric flavan-3-ols, and total flavonoids, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, and a higher color intensity. As compared to Cabernet Sauvignon grape seeds, Carménère grape seeds presented a lower content of monomeric flavan-3-ols, a higher mean degree of polymerization, a higher percentage of galloylation, a higher average molecular weight of the flavanol fraction, a lower content of (+)-catechin, and higher contents of (-)-epicatechin, epicatechin-3-O-gallate, gallic acid, and dimeric procyanidins esterified with gallic acid. Altogether, we conclude that Carménère grapes present a differential composition and evolution of phenolic compounds when compared to Cabernet Sauvignon grapes.