A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins

被引：42
作者：
Rinaldi, A. [1 ,2 ]
Jourdes, M. [3 ]
Teissedre, P. L. [3 ]
Moio, L. [1 ]
机构：
[1] Univ Naples Federico II, Dipartimento Agr, Corso Laurea Viticoltura & Enol, I-83100 Avellino, Italy
[2] Biolaffort, F-33100 Bordeaux, France
[3] Univ Bordeaux Segalen, Oenol INRA UBS IPB, ISVV, USC 1366,CS 50008,EA 4577, F-33882 Villenave Dornon, France
来源：
FOOD CHEMISTRY | 2014年 / 164卷
关键词：
Grape proanthocyanidins; Aglianico; Monomers/oligomers; Polymers; Salivary proteins; Astringency; RED WINE ASTRINGENCY; CABERNET-SAUVIGNON; POLYMERIC PROANTHOCYANIDINS; SENSORY PERCEPTION; SEED TANNINS; SKIN; PRECIPITATION; EXTRACTS; VARIETIES; CARMENERE;
D O I：
10.1016/j.foodchem.2014.05.050
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The flavan-3-ol and proanthocyanidin composition of Aglianico seeds and skins were for the first time determined by HPLC-MS in comparison with the international grapes Merlot and Cabernet Sauvignon. Monomers [(+)-catechin C, (-)-epicatechin EC, (-)-epicatechin-3-O-gallate, ECG] and oligomers [B1, B2, B3, B4 dimers and trimer C1] were identified and quantified in grape extracts. In order to evaluate the reactivity towards salivary proteins of model wine solutions of seeds and skins monomeric/oligomeric and polymeric fractions, the Saliva Precipitation Index (SPI) was carried out. Fractions were also analyzed for their mean degree of polymerization (mDP), percentage of galloylation (%G) and of prodelphinidin (%P) by phloroglucinolysis. Aglianico was the most effective in precipitating proteins than Merlot and Cabernet Sauvignon, mainly for the high percentage of galloylation of grape fractions. The mDP and the percentage of ECG in terminal units resulted to significantly contribute to the precipitation of salivary proteins by grape proanthocyanidins. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：142 / 149
页数：8
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