Comparison of ethanol and acetone mixtures for extraction of condensed tannin from grape skin

South African Journal of Enology and Viticulture

Volumn 31, Issue 2, 2010, Pages 154-159

  Downey, M O ^a   Hanlin, R L ^a  

^a DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Acetone; Condensed tannin; Ethanol; Extraction; HPLC; Phloroglucinolysis

Indexed keywords

VITACEAE;

EID: 79951729239     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. Alonso, E., Bouzeix, M. & Revilla, E., 1991. Suitability of water/ethanol mixtures for the extraction of catechins and proanthocyanidins from Vitis vinifera seeds contained in a winery by-product. Seed Sci. Technol. 19(2), 545-552.
2. Downey, M.O., Harvey, J.S. & Robinson, S.P., 2003. Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development. Aust. J. Grape Wine Res. 9(1), 15-27.
3. Foo, L.Y. & Karchesy, J.J., 1989. Procyanidin polymers of Douglas Fir bark: structure from degradation with phloroglucinol. Phytochemistry 28(11), 3185-3190.
4. Gawel, R., 1998. Red wine astringency: a review. Aust. J. Grape Wine Res. 4, 74-95.
5. Gu, L., Kelm, M., Hammerstone, J.F., Beecher, G., Cunningham, D., Vannozzi, S. & Prior, R.L., 2002. Fractionation of polymeric procyanidins from lowbush blueberry and quantication of procyanidins in selected foods with an optimized normal-phase HPLC-MS uorescent detection method. J. Agric. Food Chem. 50(17), 4852-4860.
6. Guyot, S., Le Guernevé, C., Marnet, N. & Drilleau, J-F., 1999. Methods for determining the degree of polymerisation of condensed tannins: a new 1H-NMR procedure applied to cider apple procyanidins. In: Gross, G. et al. (eds). Plant Polyphenols 2. Chemistry, Biology, Pharmacology, Ecology. Kluwer Academic/Plenum Publishers, New York. pp. 211 - 222.
7. Hagerman, A.E., 1988. Extraction of tannin from fresh and preserved leaves. J. Ecol. 14(2), 453-461.
8. Hanlin, R.L. & Downey, M.O., 2009. Condensed tannin accumulation and composition in skin of Shiraz and Cabernet Sauvignon grapes during berry development. Am. J. Enol. Vitic. 60(1), 13-23.
9. Hanlin, R.L., Hrmova, M.H., Harbertson, J.F. & Downey, M.O., 2010. Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine. Aust. J. Grape Wine Res. 16(1), 173-188.
10. Harbertson, J.F. & Downey, M.O., 2009. Investigating differences in tannin levels determined by methylcellulose and protein precipitation. Am. J. Enol. Vitic. 60(2), 246-249.
11. Harbertson, J.F., Kennedy, J.A. & Adams, D.O., 2002. Tannin in skins and seeds of Cabernet Sauvignon, Syrah, and Pinot noir during ripening. Am. J. Enol. Vitic. 53(1), 54-59.
12. Hazak, J.C., Harbetson, J.F., Adams, D.O., Lin, C.H. & Ro, B.H., 2005. The phenolic components of grape berries in relation to wine composition. Acta Hort. 689, 189-196.
13. Kallithraka, S., Garcia-Viguera, C., Bridle, P. & Bakker, J., 1995. Survey of solvents for the extractions of grape seed phenolics. Phytochem. Anal. 6(5), 265-267.
14. Kantz, K. & Singleton, V.L., 1990. Isolation and determination of polymeric polyphenols using Sephadex LH-20 and analysis of grape tissue extracts. Am. J. Enol. Vitic. 41(3), 223-228.
15. Kelm, M.A., Johnson, J.C., Robbins, F.J., Hammerstone, J.F. & Schmitz, H.H., 2006. High-performance liquid chromatography separation and purication of cacao (Theobroma cacao L.) procyanidins according to degree of polymerization using a diol stationary phase. J. Agric. Food Chem. 54(5), 1571-1576.
16. Kennedy, J.A. & Jones, G.P., 2001. Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. J. Agric. Food Chem. 49(4), 1740-1746.
17. Kennedy, J.A. & Taylor, A.W., 2003. Analysis of proanthocyanidins by high-performance gel permeation chromatography. J. Chromatogr. A. 995(1-2), 99-107.
18. Li, Y.G., Tanner, G. & Larkin, P., 1996. The DMACA-HCl protocol and the threshold proanthocyanidin content for bloat safety in forage legumes. J. Sci. Food Agric. 70(1), 89-101.
19. Maury, C., Sarni-Mamchado, P., Lefebvre, S., Cheynier, V. & Moutounet, M., 2003. Influence of ning with plant proteins on proanthocyanidin composition of red wines. Am. J. Enol. Vitic. 54(2), 105-111.
20. Mercurio, M., Dambergs, R.G., Herderich, M.J. & Smith, P.A., 2007. High throughput analysis of red wine and grape phenolics - adaptation and validation of methyl cellulose precipitable tannin assay and modied Somers color assay to a rapid 96 well plate format. J. Agric. Food Chem. 55(12), 4651-4657.
21. Monagas, M., Gómez-Cordovés, C., Bartolomé, B., Laureano, O. & Ricardo da Silva, J.M., 2003. Monomeric, oligomeric, and polymeric avan-3-ol composition of wines and grapes from Vitis vinifera L. cv. Graciano, Tempranillo, and Cabernet Sauvignon. J. Agric. Food Chem. 51(22), 6475-6481.
22. Pastor del Rio, J. & Kennedy, J.A., 2006. Development of proanthocyanidins in Vitis vinifera L. cv. Pinot Noir grapes and extraction into wine. Am. J. Enol. Vitic. 57(2), 125-132.
23. Pekic, B., Kovac, V., Alonso, E. & Revilla, E., 1998. Study of the extraction of proanthocyanidins from grape seeds. Food Chem. 16(1-2), 201-206.
24. Peng, Z., Hayasaka, Y., Iland, P.G., Sefton, M., Hoj, P. & Waters, E.J., 2001. Quantitative analysis of procyanidins (tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography. J. Agric. Food Chem. 49(1), 26-31.
25. Sarneckis, C.J., Dambergs, R.G., Jones, P., Mercurio, M., Herderich, M.J. & Smith, P.A., 2006. Quantication of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis. Aust. J. Grape Wine Res. 12(1), 1-11.
26. Seddon, T.J. & Downey, M.O., 2008. Comparisons of analytical methods for the determination of condensed tannins in grape skins. Aust. J. Grape Wine Res. 14(1), 54-61.
27. Skogerson, K.J., Downey, M.O., Mazza, M. & Boulton, R.B., 2007. Rapid determination of phenolic components in red wines from uv-visible spectra and the method of partial least squares. Am. J. Enol. Vitic. 58(3), 318-325.