Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.)
Journal of the Science of Food and Agriculture2016Vol. 97(9), pp. 3058–3064
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Giuseppe Bombai, Federica Pasini, Vito Verardo, Onur Sevindik, Michele Di Foggia, Paola Tessarin, Anna Maria Bregoli, María Fiorenza Caboni, Adamo Domenico Rombolà
Abstract
Fatty acids reached the highest level in post-veraison. The concentration of these compounds varied considerably during ripening. Capric acid has been found for the first time in grape seeds. α-Tocopherol and γ-tocotrienol decreased during ripening, while α-tocotrienol increased. The HPLC analysis with fluorimetric detection, conducted for the first time on cv. Sangiovese, revealed that the concentration of flavan-3-ols monomers, oligomeric proanthocyanidins and polymers greatly changed during ripening. These results suggest that the timing of bunch harvest plays a crucial role in the valorisation of grape seed flour. © 2016 Society of Chemical Industry.
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