TY - JOUR
T1 - Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy
AU - Nogales-Bueno, Julio
AU - Baca-Bocanegra, Berta
AU - Rooney, Abigail
AU - Hernández-Hierro, José Miguel
AU - Byrne, Hugh J.
AU - Heredia, Francisco José
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/10/1
Y1 - 2017/10/1
N2 - Near infrared hyperspectral imaging has been applied to grape seeds in order to select a representative subset of samples according to their spectral features in the 900–1700 nm range. Afterwards, selected grape seeds have been classified according to their total phenol and flavanol extractabilities. In this way, samples were sorted in three different groups identified as low, medium and high extractability levels. In order to establish the chemical structures which can be responsible for the different extractabilities, vibrational spectroscopy has been applied to the non-extracted material after seed extractions. Attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Raman spectra of non-extracted seed material have been recorded and their main spectral features have been linked to extractabilities of flavanolic and total phenolic compounds. The vibrational spectroscopic analysis confirms that grape seed phenolic extractability is influenced by the cell wall composition (polysaccharides, lignins, pectins) and by the degree of esterification of pectins.
AB - Near infrared hyperspectral imaging has been applied to grape seeds in order to select a representative subset of samples according to their spectral features in the 900–1700 nm range. Afterwards, selected grape seeds have been classified according to their total phenol and flavanol extractabilities. In this way, samples were sorted in three different groups identified as low, medium and high extractability levels. In order to establish the chemical structures which can be responsible for the different extractabilities, vibrational spectroscopy has been applied to the non-extracted material after seed extractions. Attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Raman spectra of non-extracted seed material have been recorded and their main spectral features have been linked to extractabilities of flavanolic and total phenolic compounds. The vibrational spectroscopic analysis confirms that grape seed phenolic extractability is influenced by the cell wall composition (polysaccharides, lignins, pectins) and by the degree of esterification of pectins.
KW - ATR-FTIR spectroscopy
KW - Grape seeds
KW - Hyperspectral imaging
KW - Phenolic extractability
KW - Raman spectroscopy
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=85017535778&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2017.04.049
DO - 10.1016/j.foodchem.2017.04.049
M3 - Article
C2 - 28490118
AN - SCOPUS:85017535778
SN - 0308-8146
VL - 232
SP - 602
EP - 609
JO - Food Chemistry
JF - Food Chemistry
ER -