First evidence of epicatechin vanillate in grape seed and red wine
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MA, Wen | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | WAFFO TEGUO, Pierre | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | JOURDES, Michael | |
| dc.contributor.author | LI, Hua | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEISSEDRE, Pierre Louis | |
| dc.date.accessioned | 2020-08-27T12:59:04Z | |
| dc.date.available | 2020-08-27T12:59:04Z | |
| dc.date.issued | 2018 | |
| dc.identifier.issn | 0308-8146 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/10689 | |
| dc.description.abstractEn | Flavan-3-ols are units incorporating condensed tannin, which are widely present in grape and wine. They play a considerable role in wine sensory perception such as astringency, bitterness and mouth-feel. In grape and wine, the flavan-3-ols reported to date are (epi)catechin, (epi)gallocatechin, (epi)gallocatechin gallate and (epi)catechin glycoside. This study now shows the presence of a new flavan-3-ol epicatechin vanillate in grape seed and red wine. A putative unknown flavan-3-ol derived from grape seed was targeted by LC-HRMS/MS. Fractionation and purification by centrifugal partition chromatography and Prep HPLC allowed us to obtain the pure new flavan-3-ol. NMR and HRMS data revealed this compound to be epicatechin-3-O-vanillate. Quantification analysis results showed that epicatechin vanillate present in grape seed and red wine in the μg/g dry seed and the μg/L concentration range, respectively. | |
| dc.language.iso | EN | en_US |
| dc.subject | Flavan 3 Ol | |
| dc.subject | Oenologie | |
| dc.subject | Analyse sensorielle | |
| dc.subject | Vin | |
| dc.subject | Tanin condense | |
| dc.subject.en | Condensed Tannin | |
| dc.subject.en | Epicatechin Vanillate | |
| dc.subject.en | Flavanol | |
| dc.subject.en | Grape | |
| dc.subject.en | Wine | |
| dc.title.en | First evidence of epicatechin vanillate in grape seed and red wine | |
| dc.title.alternative | Food chem. | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodchem.2018.03.134 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 29680058 | en_US |
| bordeaux.journal | Food Chemistry | en_US |
| bordeaux.page | 304-310 | en_US |
| bordeaux.volume | 259 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2018&rft.volume=259&rft.spage=304-310&rft.epage=304-310&rft.eissn=0308-8146&rft.issn=0308-8146&rft.au=MA,%20Wen&WAFFO%20TEGUO,%20Pierre&JOURDES,%20Michael&LI,%20Hua&TEISSEDRE,%20Pierre%20Louis&rft.genre=article |
Fichier(s) constituant ce document
| Fichiers | Taille | Format | Vue |
|---|---|---|---|
|
Il n'y a pas de fichiers associés à ce document. |
|||