title: Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening.
abstract: 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.
authors.affiliation: Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Santiago, Chile. eobreque@uchile.cl
authors.forename: Elías
authors.initials: E
authors.lastname: Obreque-Slier
authors.forename: Alvaro
authors.initials: A
authors.lastname: Peña-Neira
authors.forename: Remigio
authors.initials: R
authors.lastname: López-Solís
authors.forename: Fernando
authors.initials: F
authors.lastname: Zamora-Marín
authors.forename: Jorge M
authors.initials: JM
authors.lastname: Ricardo-da Silva
authors.forename: Olga
authors.initials: O
authors.lastname: Laureano
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D005419:Flavonoids / Q000032:analysis / Q000737:chemistry / Q000502:physiology; D005638:Fruit / Q000737:chemistry / Q000502:physiology; D010936:Plant Extracts / Q000032:analysis*; D012639:Seeds / Q000737:chemistry / Q000502:physiology; D027843:Vitis / Q000737:chemistry* / Q000502:physiology*
chemical_list: D000872:Anthocyanins; D005419:Flavonoids; D010936:Plant Extracts; C404987:flavan-3-ol