Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

Food Chemistry
Susana Río SegadeLuca Rolle

Abstract

This study represents the first time that the extraction of phenolic compounds from the seeds is assessed from instrumental texture properties for dehydrated grapes. Nebbiolo winegrapes were postharvest dehydrated at 20°C and 41% relative humidity. During the dehydration process, sampling was performed at 15%, 30%, 45% and 60% weight loss. The extractable fraction and extractability of phenolic compounds from the seeds were determined after simulated maceration. The evolution of mechanical and acoustic attributes of intact seeds was also determined during grape dehydration to evaluate how these changes affected the extraction of phenolic compounds. The extractable content and extractability of monomeric flavanols and proanthocyanidins, as well as the galloylation percentage of flavanols, might be predicted easily and quickly from the mechanical and acoustic properties of intact seeds. This would help in decision-making on the optimal dehydration level of winegrapes and the best management of winemaking of dehydrated grapes.

References

Oct 6, 2000·Phytochemistry·J A KennedyA L Waterhouse
Apr 20, 2001·Journal of Agricultural and Food Chemistry·J A Kennedy, G P Jones
Apr 28, 2006·Journal of Agricultural and Food Chemistry·Vincenzo CostantiniFabio Mencarelli
Mar 19, 2008·Journal of Agricultural and Food Chemistry·María P SerratosaManuel Medina
Jan 28, 2010·Analytica Chimica Acta·Raúl Ferrer-GallegoM Teresa Escribano-Bailón
Jun 5, 2010·Journal of Agricultural and Food Chemistry·Fabio MencarelliDanilo Corradini
Mar 23, 2013·Journal of the Science of Food and Agriculture·Hend LetaiefRené Siret
Aug 8, 2013·Journal of Agricultural and Food Chemistry·Luca RolleFulvio Mattivi
Sep 3, 2013·Journal of Agricultural and Food Chemistry·Fabrizio TorchioLuca Rolle

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