Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries - Archive ouverte HAL Access content directly
Journal Articles Food Chemistry Year : 2023

Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries

(1) , (1) , (1) , (1) , (1) , (1) , (2) , (3) , (4) , (5) , (5) , (6) , (1) , (1) , (1) , (1)
1
2
3
4
5
6
Jean-Claude Boulet
Stéphanie Carrillo
  • Function : Author
  • PersonId : 1200079
Stéphanie Roi
  • Function : Author
  • PersonId : 1200080
Fréderic Veran
  • Function : Author
  • PersonId : 1200081
Arnaud Verbaere
Céline Poncet-Legrand
Veronique Cheynier
Thierry Doco
Aude Vernhet

Abstract

Concentrations of anthocyanins and tannins after extraction from berries in wines and from skin macerations in model solutions have been studied for two grape varieties, two maturation levels and two vintages berries. Characterization of the cell wall polysaccharides has also been performed, the classical method based on the analysis of the neutral sugars after depolymerization being completed by a comprehensive microarray polymer profiling (CoMPP). Extraction was lower in model solutions than in wines, with the same ranking: non acylated anthocyanins> tannins > p-coumaroylated anthocyanins. The polysaccharidic composition suggested a role of homogalacturonans, rhamnogalacturonans and extensins in the extraction process. A global explanation of the interactions between anthocyanins, tannins and polysaccharides is proposed.

Dates and versions

hal-03892028 , version 1 (09-12-2022)

Identifiers

Cite

Jean-Claude Boulet, Elissa Abi-Habib, Stéphanie Carrillo, Stéphanie Roi, Fréderic Veran, et al.. Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. Food Chemistry, 2023, 406, pp.135023. ⟨10.1016/j.foodchem.2022.135023⟩. ⟨hal-03892028⟩
0 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More