TY - JOUR
T1 - Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars
T2 - A Methodological Comparative Study
AU - Travaglia, Fabiano
AU - Bordiga, Matteo
AU - Locatelli, Monica
AU - Coïsson, Jean Daniel
AU - Arlorio, Marco
PY - 2011/6
Y1 - 2011/6
N2 - The polymeric proanthocyanidins (PAs) composition of skins and seeds from differentVitis viniferaL. cv. was evaluated, sampling 37 cultivar, preserved in the grapevine collection of Grinzane Cavour (Piedmont, Italy). PAs were quantified using both spectrophotometric (n-butanol and vanillin assay) and chromatographic (high-performance liquid chromatography [HPLC]) methods, and the evaluation of their antioxidant activity was performed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay. Results of PAs quantification with the different methods were significantly correlated. A strong correlation pointed out between anthocyans and PAs content (particularly regarding HPLC method;r= 0.9359,P= 0), and the antioxidant activity was not dependent on the polymeric PAs content, but negatively correlated with the degree of polymerization (r=-0.6102,P= 1 × 10 -4). The hierarchical clustering on principal components analysis allowed grouping the samples in 3 different clusters, observing a direct association between the cluster classification and the anthocyans/PAs content.
AB - The polymeric proanthocyanidins (PAs) composition of skins and seeds from differentVitis viniferaL. cv. was evaluated, sampling 37 cultivar, preserved in the grapevine collection of Grinzane Cavour (Piedmont, Italy). PAs were quantified using both spectrophotometric (n-butanol and vanillin assay) and chromatographic (high-performance liquid chromatography [HPLC]) methods, and the evaluation of their antioxidant activity was performed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay. Results of PAs quantification with the different methods were significantly correlated. A strong correlation pointed out between anthocyans and PAs content (particularly regarding HPLC method;r= 0.9359,P= 0), and the antioxidant activity was not dependent on the polymeric PAs content, but negatively correlated with the degree of polymerization (r=-0.6102,P= 1 × 10 -4). The hierarchical clustering on principal components analysis allowed grouping the samples in 3 different clusters, observing a direct association between the cluster classification and the anthocyans/PAs content.
KW - Grape
KW - HPLC
KW - Multivariate statistical analysis
KW - Proanthocyanidin
KW - Spectrophotometric assays
UR - http://www.scopus.com/inward/record.url?scp=79957926971&partnerID=8YFLogxK
U2 - 10.1111/j.1750-3841.2011.02194.x
DO - 10.1111/j.1750-3841.2011.02194.x
M3 - Article
SN - 0022-1147
VL - 76
SP - C742-C749
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -