Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy

Julio Nogales-Bueno, Berta Baca-Bocanegra, Abigail Rooney, José Miguel Hernández-Hierro, Hugh J. Byrne, Francisco José Heredia

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    65 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)602-609
    Number of pages8
    JournalFood Chemistry
    Volume232
    DOIs
    Publication statusPublished - 1 Oct 2017

    Keywords

    • ATR-FTIR spectroscopy
    • Grape seeds
    • Hyperspectral imaging
    • Phenolic extractability
    • Raman spectroscopy
    • Wine

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