Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) Pinot noir fruit and extraction in a model system

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 22, 2006, Pages 8510-8520

  Cortell, Jessica M ^a   Kennedy, James A ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Flavan 3ol monomers; Flavonoids; Flavonols; GPC; HPLC; Model wine extraction; Proanthocyanidins; Shading; UV exposure

Indexed keywords

FLAVONOID; PLANT EXTRACT;

ARTICLE; BIOLOGICAL MODEL; BIOSYNTHESIS; CHEMICAL STRUCTURE; CHEMISTRY; FRUIT; GRAPE; METABOLISM; PLANT SEED; SUNLIGHT;

FLAVONOIDS; FRUIT; MODELS, BIOLOGICAL; MOLECULAR STRUCTURE; PLANT EXTRACTS; SEEDS; SUNLIGHT; VITIS;

VITIS SP.; VITIS VINIFERA;

EID: 33750997904     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0616560     Document Type: Article

References (65)

1. Winkel-Shirley, B. It takes a garden. How work on diverse plant species has contributed to an understanding of flavonoid metabolism. Plant Physiol. 2001, 127, 1399-1404.
2. Souquet, J. M.; Cheynier, V.; Brossaud, F.; Moutounet, M. Polymeric proanthocyanidins from grape skins. Phytochemistry 1996, 43, 509-512.
3. Santos-Buelga, C.; Scalbert, A. Review: Proanthocyanidins and tannin-like compounds - Nature, occurrence, dietary intake and effects on nutritional health. J. Sci. Food Agric. 2000, 80, 1094-1117.
4. Prieur, C.; Rigaud, J.; Cheynier, V.; Moutounet, M. Oligomeric and polymeric proanthocyanidins from grape seeds. Phytochemistry 1994, 36, 781-784.
5. Romeyer, F. M.; Macheix, J. J.; Sapis, J. C. Changes and importance of oligomeric proanthocyanidins during maturation of grape seeds. Phytochemistry 1986, 25, 219-221.
6. Czochanska, Z.; Foo, L. Y.; Lawrence, J. P. Compositional changes in lower molecular weight flavans during grape maturation. Phytochemistry 1979, 18, 1819-1822.
7. Fong, R. A.; Kepner, R. E.; Webb, A. D. Acetic-acid-acylated anthocyanin pigments in the grape skins of a number of varieties of Vitis vinifera. Am. J. Enol. Vitic. 1971, 22, 150-155.
8. Coombe, B. G. The development of fleshy fruits. Ann. Rev. Plant Physiol. 1976, 27, 507-528.
9. Bogs, J.; Ebadi, A.; McDavid, D.; Robinson, S. P. Identification of the flavonoid hydroxylases from grapevine and their regulation during fruit development. Plant Physiol. 2006, 140, 279-291.
10. Bogs, J.; Downey, M. O.; Harvey, J. S.; Ashton, A. R.; Tanner, G. J.; Robinson, S. P. Proanthocyanidin synthesis and expression of genes encoding leucoanthocyanidin reductase and anthocyanidin reductase in developing grape berries and grapevine leaves. Plant Physiol. 2005, 139, 652-663.
11. Burger, A. L.; Botha, F. C. Ripening-related gene expression during fruit ripening in Vitis vinifera L. cv. Cabernet sauvignon and Clairette blanche. Vitis 2004, 43, 59-64.
12. Boss, P. K.; Davies, C.; Robinson, S. P. Analysis of the expression of anthocyanin pathway genes in developing Vitis vinifera L. cv. Shiraz grape berries and the implications for pathway regulation. Plant Physiol. 1996a, 111, 1059-1066.
13. Boss, P. K.; Davies, C.; Robinson, S. P. Expression of anthocyanin biosynthesis pathway genes in red and white grapes. Plant Mol. Biol. 1996b, 32, 565-569.
14. Chalker-Scott, L. Environmental significance of anthocyanins in plant stress responses. Photochem. Photobiol. 1999, 70, 1-9.
15. Winkel-Shirley, B. Biosynthesis of flavonoids and effects of stress. Curr. Opin. Plant Biol. 2002, 5 (3), 218-223.
16. Bieza, K.; Lois, R. An Arabidopsis mutant tolerant to lethal ultraviolet-B levels shows constitutively elevated accumulation of flavonoids and other phenolics. Plant Physiol. 2001, 126, 1105-1115.
17. Li, J.; Ou-Lee, T. M.; Raba, R.; Amundson, R. G.; Last, R. L. Arabidopsis mutants lacking phenolic sunscreens exhibit enhanced ultraviolet-B injury and oxidative damage. Plant Cell 1993, 5, 171-179.
18. Nagata, T.; Todoriki, S.; Masumizu, T.; Suda, I.; Furuta, S.; Du, Z.; Kikuchi, S. Levels of active oxygen species are controlled by ascorbic acid and anthocyanin in Arabidopsis. J. Agric. Food Chem. 2003, 51, 2992-2999.
19. Price, S. F.; Breen, P. J.; Valladao, M.; Watson, B. T. Cluster exposure and quercetin in Pinot noir grapes and wine. Am. J. Enol. Vitic. 1995, 46, 187-194.
20. Flint, S. D.; Jordan, P. W.; Caldwell, M. M. Plant protective response to enhanced UV-B radiation under field conditions: Leaf optical properties and photosynthesis. Photochem. Photobiol. 1985, 41, 95-99.
21. Spayd, S. E.; Tarara, J. M.; Mee, D. L.; Ferguson, J. C. Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. Am. J. Enol. Vitic. 2002, 53, 171-182.
22. Downey, M. O.; Harvey, J. S.; Robinson, S. P. The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes. Aust. J. Grape Wine Res. 2004, 1, 55-73.
23. Kennedy, J. A.; Matthews, M. A.; Waterhouse, A. L. Effect of maturity and vine water status on grape skin and wine flavonoids. Am. J. Enol. Vitic. 2002, 53, 268-274.
24. Cortell, J. M.; Halbleib, M.; Gallagher, A. V.; Righetti, T.; Kennedy, J. A. Influence of vine vigor on grape (Vitis vinifera L. cv. Pinot noir) and wine proanthocyanidins. J. Agric. Food Chem. 2005, 53, 5798-5808.
25. Smart, R. E.; Smith, S. M.; Winchester, R. V. Light quality and quantity effects on fruit ripening for Cabernet sauvignon. Am. J. Enol. Vitic. 1988, 39, 250-258.
26. Bergqvist, J.; Dokoozlian, N.; Ebisuda, N. Sunlight exposure and temperature effects on berry growth and composition of Cabernet Sauvignon and Grenache in the central San Joaquin Valley of California. Am. J. Enol. Vitic. 2001, 52, 1-7.
27. Dokoozlian, N. K.; Kliewer, W. M. Influence of light on grape berry growth and composition varies during fruit development. J. Am. Soc. Hortic. Sci. 1996, 121, 869-874.
28. Gao, Y.; Cahoon, G. A. Cluster shading effects on fruit quality, fruit skin color, and anthocyanin content and composition in Reliance (Vitis hybrid). Vitis 1994, 33, 205-209.
29. Jackson, D. I.; Lombard, P. B. Environmental and management practices affecting grape composition and wine quality - A review. Am. J. Enol. Vitic. 1993, 44, 409-430.
30. Reynolds, A. G.; Molek, T.; De Savigny, C. Timing of shoot thinning in Vitis vinifera: Impacts on yield and fruit composition Variables. Am. J. Enol. Vitic. 2005, 56, 343-356.
31. Hilbert, G.; Soyer, J. P.; Molot, C.; Giraudon, J.; Milin, G. S.; Gaudillere, J. P. Effects of nitrogen supply on must quality and anthocyanin accumulation in berries of cv. Merlot. Vitis 2003, 42, 69-76.
32. Ojeda, H.; Andary, C.; Kraeva, E.; Carbonneau, A.; Deloire, A. Influence of pre- and post-veraison water deficit on synthesis and concentration of skin phenolic compounds during berry growth of Vitis vinifera cv. Shiraz. Am. J. Enol. Vitic. 2002, 53, 261-267.
33. Yokotsuka, K.; Nagao, A.; Nakazawa, K.; Sato, M. Changes in anthocyanins in berry skins of Merlot and Cabernet sauvignon grapes grown in two soils modified with limestone or oyster shell versus a native soil over two years. Am. J. Enol. Vitic. 1999, 50, 1-12.
34. Ryan, K. G.; Swinny, E. E.; Markham, K. R.; Winefeld, C. Flavonoid gene expression and UV photoprotection in transgenic and mutant Petunia leaves. Phytochemistry 2002, 59, 23-32.
35. Jaakola, L.; Määttä-Riihinen, K.; Kärenlampi, S.; Hohtola, A. Activation of flavonoid synthesis by solar radiation in bilberry (Vaccinium myrtyillus L.) leaves. Planta 2004, 218, 721-728.
36. Canals, R.; Llaudy, M. C.; Vallis, J.; Canals, J. M.; Zamora, F. Influence of ethanol concentration on the extraction of color and phenolic compounds from the skins and seeds of Tempranillo grapes at different stages of ripening. J. Agric. Food Chem. 2005, 53, 4019-4025.
37. Walker, R. R.; Blackmore, D. H.; Clingeleffer, P. R.; Kerridge, G. H.; Rühl, E. H.; Nicholas, P. R. Shiraz berry size in relation to seed number and implications for juice and wine composition. Aust. J. Grape Wine Res. 2005, 11, 2-8.
38. Kennedy, J. A.; Matthews, M. A.; Waterhouse, A. L. Changes in grape seed polyphenols during fruit ripening. Phytochemistry 2000, 55, 77-85.
39. Lamuela-Raventos, R. M.; Waterhouse, A. L. A direct HPLC separation of wine phenolics. Am. J. Enol. Vitic. 1994, 45, 1-5.
40. Kennedy, J. A.; Jones, G. P. Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. J. Agric. Food Chem. 2001, 49, 1740-1746.
41. Kennedy, J. A.; Taylor, A. W. Analysis of proanthocyanidins by high-performance gel permeation chromatography. J. Chromatogr. A 2003, 995, 99-107.
42. Peyrot des Gachons, C.; Kennedy, J. A. Direct method for determining seed and skin proanthocyanidin extraction in red wine. J. Agric. Food Chem. 2003, 51, 5877-5881.
43. Chaves, N.; Escudero, J. C. Variation of flavonoid synthesis induced by ecological factors. In Principles and Practices of Plant Ecology, Allelochemical Interactions; Inderjit, K. M. M., Dakshini, Foy, C. L., Eds.; CRC Press: Boca Raton, FL, 1999; pp 267-285.
44. Harbertson, J. F.; Kennedy, J. A.; Adams, D. O. Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir berries during ripening. Am. J. Enol. Vitic. 2002, 53, 54-59.
45. Roby, G.; Matthews, M. A. Relative proportions of seed, skin and flesh, in ripe berries from Cabernet Sauvignon grapevines grown in a vineyard either well irrigated or under water deficit. Aust. J. Grape Wine Res. 2004, 10, 74-82.
46. Coombe, B. G.; Bovio, M.; Schneider, A. Solute accumulation by grape pericarp cells V. Relationship to berry size and the effect of defoliation. J. Exp. Biol. 1987, 38, 1789-1798.
47. Roby, G.; Harbertson, J. F.; Adams, D. O.; Matthews, M. A. Berry size and vine water deficits as factors in winegrape composition: Anthocyanins and tannins. Aust. J. Grape Wine Res. 2004, 10, 100-107.
48. Downey, M. O.; Harvey, J. S.; Robinson, S. P. Synthesis of flavonols and expression of flavonol synthase genes in the developing berries of Shiraz and Chardonnay (Vitis vinifera L.) Aust. J. Grape Wine Res. 2003, 9, 110-121.
49. Downey, M. O.; Harvey, J. S.; Robinson, S. P. Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development. Aust. J. Grape Wine Res. 2005, 9, 15-27.
50. Solovchenko, A.; Schmitz-Eiberger, M. Significance of skin flavonoids for UV-B protection in apple fruits. J. Exp. Biol. 2003, 54, 1977-1984.
51. Harbourne J. Phytochemistry of fruits and vegetables: An ecological overview. In Phytochemistry of Fruits and Vegetables; Tomas-Barberan, F., Eds.; Oxford University Press: New York, 1997; pp 353-367.
52. Mercier, J. Role of phytoalexins and other antimicrobial compounds from fruits and vegetables in post harvest disease resistance. In Phytochemistry of Fruits and Vegetables; TomasBarberan, F., Eds.; Oxford University Press: New York, 1987; pp 221-241.
53. Kennedy, J. A.; Troup, G. J.; Pilbrow, J. R.; Hutton, D. R.; Hewitt, D.; Hunter, C. R.; Ristic, R.; Iland, P. G.; Jones, G. P. Development of seed polyphenolics in berries from Vitis vinifera L. cv. Shiraz. Aust. J. Grape Wine Res. 2000, 6, 244-254.
54. Pastor del Rio, J.; Kennedy, J. A. Development of proanthocyanidins in Vitis vinifera L. cv. Pinot noir grapes and extraction into wine. Am. J. Enol. Vitic. 2006, 57, 125-131.
55. Kennedy, J. A.; Hayasaka, Y.; Vidal, S.; Waters, E. J.; Jones, G. P. Composition of grape skin proanthocyanidins at different stages of berry development. J. Agric. Food Chem. 2001, 49, 5348-5355.
56. Somers, T. C. The polymeric nature of wine pigments. Phytochemistry 1971, 10, 2175-2186.
57. Jorgensen, E. M.; Marin, A. B.; Kennedy, J. A. Analysis of the oxidative degradation of proanthocyanidins under basic conditions. J. Agric. Food Chem. 2004, 52, 2292-2296.
58. Wulf, L. W.; Nagel, C. W. High pressure liquid chromatographic separation of anthocyanins of Vitis vinifera. Am. J. Enol. Vitic. 1976, 29, 42-49.
59. Skrede, G.; Wrolstad, R. E.; Durst, R. W. Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). J. Food Sci. 2000, 65, 357-364.
60. Keller, M. K.; Hrazdina, G. Interaction of nitrogen availability during bloom and light intensity during véraison. II. Effects on anthocyanin and phenolic development during grape ripening. Am. J. Enol. Vitic. 1998, 49, 341-349.
61. Roggero, J. P.; Coen, S.; Ragonnet, R. High performance liquid chromatography survey on changes in pigment content in ripening grapes of Syrah. An approach to anthocyanin metabolism. Am. J. Enol. Vitic. 1986, 37, 77-83.
62. Sims, C. A.; Bates, R. P. Effect of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment, and sensory characteristics of a red Vitis rotundifolia wine. Am. J. Enol. Vitic. 1994, 45, 56-62.
63. Zimman, A.; Joslin, W. S.; Lyon, M. L.; Meier, J.; Waterhouse, A. L. Maceration variables affecting phenolic composition in commercial-scale Cabernet sauvignon winemaking trials. Am. J. Enol. Vitic. 2002, 53, 93-98.
64. Cheynier, V.; Fulcrand, H.; Brossaud, F.; Asselin, C.; Moutounet, M. Phenolic composition as related to red wine flavor. In Chemistry of Wine Flavor, Waterhouse, A. L., Ebeler, S. E., Eds.; Oxford University Publishing: New York, 1998; pp 125-141.
65. Boulton, R. The copigmentation of anthocyanins and its role in the color of red wine: A critical review. Am. J. Enol. Vitic. 2001, 52, 67-87.