scholarly journals Anthocyanin Pigments in the Grape Skins of Several Red Vitis vinifera Cultivars bred in Japan

10.5109/23969 ◽  
1991 ◽  
Vol 36 (1/2) ◽  
pp. 63-67
Author(s):  
Shin-ichi Shiraishi ◽  
Yuka Watanabe
Keyword(s):  
Vitis Vinifera ◽  
Grape Skins ◽  
Anthocyanin Pigments

Acylated anthocyanin pigments in Vitis vinifera grapes: Identification of malvidin-3-(6-p-coumaroyl) glucoside

1971 ◽  
Vol 10 (4) ◽  
pp. 813-819 ◽  
Author(s):  
D.E. Gueffroy ◽  
R.E. Kepner ◽  
A.D. Webb
Keyword(s):  
Vitis Vinifera ◽  
Anthocyanin Pigments

scholarly journals Phenolic profile of Sercial and Tinta Negra Vitis vinifera L. grape skins by HPLC–DAD–ESI-MSn

2012 ◽  
Vol 135 (1) ◽  
pp. 94-104 ◽  
Author(s):  
Rosa Perestrelo ◽  
Ying Lu ◽  
Sónia A.O. Santos ◽  
Armando J.D. Silvestre ◽  
Carlos P. Neto ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Phenolic Profile ◽  
Grape Skins

scholarly journals Identification and Quantification of Flavanol Glycosides in Vitis vinifera Grape Seeds and Skins during Ripening

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2745 ◽  
Author(s):  
Marie Zerbib ◽  
Guillaume Cazals ◽  
Christine Enjalbal ◽  
Cédric Saucier
Keyword(s):  
Vitis Vinifera ◽  
High Performance ◽  
Multiple Reaction Monitoring ◽  
Reaction Monitoring ◽  
Quadrupole Mass ◽  
Grape Seeds ◽  
Grape Berries ◽  
Grape Skins ◽  
Grape Varieties ◽  
First Time

Monomeric and dimeric flavanol glycosides were analyzed in Vitis vinifera grapes and seeds during ripening. An analytical method using ultra-high performance liquid chromatography coupled with a triple quadrupole mass spectrometry (UHPLC-ESI-QQQ-MS/MS) in multiple reaction monitoring (MRM) mode was employed. Three grape varieties (Merlot, Syrah and Tannat) were chosen and grape berries were sampled at different stages of development. Ten monoglycosylated and six diglycosylated flavanol monomers were detected. Twelve monoglycosylated and three diglycosylated flavanol dimers were also detected for all three grape varieties. All diglycosides were detected for the first time in Vitis vinifera grapes, though some of these compounds were only detected in skins or seeds. Furthermore, the evolution of all these compounds was studied, and a decrease in monomeric (epi) catechin monoglycosides was observed during ripening for Tannat, Merlot and Syrah grape skins. The dimers would appear to accumulate in skin tissues up to mid-summer (after veraison) and decrease when grape berries reached maturity.

Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): association with antiradical activity

2005 ◽  
Vol 18 (5) ◽  
pp. 375-386 ◽  
Author(s):  
Stamatina Kallithraka ◽  
Adel Abdel-Azeem Mohdaly ◽  
Dimitris P. Makris ◽  
Panagiotis Kefalas
Keyword(s):  
Vitis Vinifera ◽  
Antiradical Activity ◽  
Anthocyanin Pigments ◽  
Grape Varieties

scholarly journals PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK PERMEN JELLY KULIT ANGGUR HITAM (VITIS VINIFERA)

2018 ◽  
Vol 7 (2) ◽  
pp. 43
Author(s):  
Luh Dian Rna Fajarini ◽  
I Gusti Ayu Ekawati ◽  
Putu Timur Ina
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Vitis Vinifera ◽  
Block Design ◽  
Sweet Taste ◽  
Ash Content ◽  
Randomized Block Design ◽  
Grape Skins ◽  
Sugar Reduction ◽  
The Right

This study aims to determine the effect of thecarrageenan on the characteristics of grape skins jelly candy and to find the right carrageenan concentration to produce jelly candy with the best characteristics. The experimental design used was randomized block design by treatment with carrageenan concentration of 1.0%, 1.5%, 2.0%, 2.5%, 3.0% and 3.5%. The treatment was repeated as many as 3 repetitions then obtained 18 units of the experiment, the data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the addition of carrageenan with a concentration of 2.0% was the best characteristic of grape skins jelly candy with 18.01%moisture content, 0.82%ash content, 2.62 mg/100g anthocyanin, 16.07% sugar reduction content, color liked, flavor grape skins medium and liked, texture very chewy and liked, strong sweet taste and rather liked and overall acceptance liked.

scholarly journals Anthocyanin Pigments of Red Tetraploid Grape Cultivars : Vitis vinifera L.. X V. labrusca L..

10.5109/23968 ◽  
1991 ◽  
Vol 36 (1/2) ◽  
pp. 55-61
Author(s):  
Shin-ichi Shiraishi ◽  
Yuka Watanabe
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Anthocyanin Pigments ◽  
Grape Cultivars

Co‐encapsulation of anthocyanins extracted from grape skins ( Vitis vinifera var. Syrah) and α‐tocopherol via spray drying

2021 ◽  
Author(s):  
Eloá Lourenço do Carmo ◽  
Mariá Andrade Teixeira ◽  
Isadora Simão e Souza ◽  
Jayne de Abreu Figueiredo ◽  
Regiane Victória de Barros Fernandes ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Spray Drying ◽  
Grape Skins
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