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

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Standard

Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. / Boulet, Jean Claude; Abi-Habib, Elissa; Carrillo, Stéphanie; Roi, Stéphanie; Veran, Fréderic; Verbaere, Arnaud; Meudec, Emmanuelle; Rattier, Anais; Ducasse, Marie Agnès; Jørgensen, Bodil; Hansen, Jeanett; Gall, Sophie Le; Poncet-Legrand, Céline; Cheynier, Véronique; Doco, Thierry; Vernhet, Aude.

I: Food Chemistry, Bind 406, 135023, 2023.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Boulet, JC, Abi-Habib, E, Carrillo, S, Roi, S, Veran, F, Verbaere, A, Meudec, E, Rattier, A, Ducasse, MA, Jørgensen, B, Hansen, J, Gall, SL, Poncet-Legrand, C, Cheynier, V, Doco, T & Vernhet, A 2023, 'Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries', Food Chemistry, bind 406, 135023. https://doi.org/10.1016/j.foodchem.2022.135023

APA

Boulet, J. C., Abi-Habib, E., Carrillo, S., Roi, S., Veran, F., Verbaere, A., Meudec, E., Rattier, A., Ducasse, M. A., Jørgensen, B., Hansen, J., Gall, S. L., Poncet-Legrand, C., Cheynier, V., Doco, T., & Vernhet, A. (2023). Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. Food Chemistry, 406, [135023]. https://doi.org/10.1016/j.foodchem.2022.135023

Vancouver

Boulet JC, Abi-Habib E, Carrillo S, Roi S, Veran F, Verbaere A o.a. Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. Food Chemistry. 2023;406. 135023. https://doi.org/10.1016/j.foodchem.2022.135023

Author

Boulet, Jean Claude ; Abi-Habib, Elissa ; Carrillo, Stéphanie ; Roi, Stéphanie ; Veran, Fréderic ; Verbaere, Arnaud ; Meudec, Emmanuelle ; Rattier, Anais ; Ducasse, Marie Agnès ; Jørgensen, Bodil ; Hansen, Jeanett ; Gall, Sophie Le ; Poncet-Legrand, Céline ; Cheynier, Véronique ; Doco, Thierry ; Vernhet, Aude. / Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries. I: Food Chemistry. 2023 ; Bind 406.

Bibtex

@article{986c474da73d4fd8b2527c6deb017519,

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

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.",

keywords = "Anthocyanins, Comprehensive microarray polymer profiling, Extraction, Grape cell walls, Polyphenols, Polysaccharides, Tannins, Wine",

author = "Boulet, {Jean Claude} and Elissa Abi-Habib and St{\'e}phanie Carrillo and St{\'e}phanie Roi and Fr{\'e}deric Veran and Arnaud Verbaere and Emmanuelle Meudec and Anais Rattier and Ducasse, {Marie Agn{\`e}s} and Bodil J{\o}rgensen and Jeanett Hansen and Gall, {Sophie Le} and C{\'e}line Poncet-Legrand and V{\'e}ronique Cheynier and Thierry Doco and Aude Vernhet",

note = "Publisher Copyright: {\textcopyright} 2022 The Authors",

year = "2023",

doi = "10.1016/j.foodchem.2022.135023",

language = "English",

volume = "406",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Focus on the relationships between the cell wall composition in the extraction of anthocyanins and tannins from grape berries

AU - Boulet, Jean Claude

AU - Abi-Habib, Elissa

AU - Carrillo, Stéphanie

AU - Roi, Stéphanie

AU - Veran, Fréderic

AU - Verbaere, Arnaud

AU - Meudec, Emmanuelle

AU - Rattier, Anais

AU - Ducasse, Marie Agnès

AU - Jørgensen, Bodil

AU - Hansen, Jeanett

AU - Gall, Sophie Le

AU - Poncet-Legrand, Céline

AU - Cheynier, Véronique

AU - Doco, Thierry

AU - Vernhet, Aude

PY - 2023

Y1 - 2023

N2 - 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.

AB - 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.

KW - Anthocyanins

KW - Comprehensive microarray polymer profiling

KW - Extraction

KW - Grape cell walls

KW - Polyphenols

KW - Polysaccharides

KW - Tannins

KW - Wine

U2 - 10.1016/j.foodchem.2022.135023

DO - 10.1016/j.foodchem.2022.135023

M3 - Journal article

C2 - 36470080

AN - SCOPUS:85143545322

VL - 406

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 135023

ER -

ID: 331777602