2026-09-15T05:50:52Zhttps://gredos.usal.es/oai/requestoai:gredos.usal.es:10366/1411362025-04-30T20:41:49Zcom_10366_137251com_10366_4512com_10366_3823col_10366_137252
Gestión del Repositorio Documental de la Universidad de Salamanca
author
Hernández-Hierro, José Miguel
author
Quijada-Morín, Natalia
author
Martínez-Lapuente, Leticia
author
Guadalupe, Zenaida
author
Ayestarán, Belén
author
Rivas Gonzalo, Julián C.
author
Escribano Bailón, María Teresa
2020-02-25T13:49:41Z
2020-02-25T13:49:41Z
2014
0308-8146
http://hdl.handle.net/10366/141136
10.1016/j.foodchem.2013.09.037
[EN] The relationship between cell wall composition and extractability of anthocyanins from red grape skins was assessed in Tempranillo grape samples harvested at three stages of ripening (pre-harvest, harvest and over-ripening) and three different contents of soluble solids (22, 24 and 26 !Brix) within each stage.
Cell wall material was isolated and analysed in order to determine cellulose, lignin, non-cellulosic poly- saccharides, protein, total polyphenols index and the degree of esterification of pectins. Results showed the influence of ripeness degree and contents of soluble solids on cell wall composition. Furthermore, principal components analysis was applied to the obtained data set in order to establish relationships between cell wall composition and extractability of anthocyanins. Total insoluble material exhibits the biggest opposition to anthocyanin extraction, while the highest amounts of cellulose, rhamnogalacturonans-II and polyphenols were positively correlated with anthocyanin extraction. Moreover, multiple linear regression was performed to assess the influence of the cell wall composition on the extraction of anthocyanin compounds. A model connecting cell wall composition and anthocyanin extractabilities was built, explaining 96.2% of the observed variability.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Anthocyanin extractability
Ripeness degrees
Soluble solids contents
Grapes
Cell wall composition
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
info:eu-repo/semantics/article
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URL
https://gredos.usal.es/bitstream/10366/141136/1/Hernandez_Hierro_FoodChem_2014.pdf
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URL
https://gredos.usal.es/bitstream/10366/141136/6/Hernandez_Hierro_FoodChem_2014.pdf.txt
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Hernandez_Hierro_FoodChem_2014.pdf.txt