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Registros recuperados: 12
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Accumulation and extractability of grape skin tannins and anthocyanins at different advanced physiological stages Inra
Fournand, D.; Vicens, A.; Sidhoum, L.; Souquet, J.M.; Moutounet, M.; Cheynier, V..
Quantitative and qualitative modifications of tannins and anthocyanins in grape skin were investigated at different dates of harvest, from berries sorted on the basis of their density. Free anthocyanins accumulated until 170 g/L of sugars in pulp before undergoing a slight decrease. Changes in anthocyanin composition were observed with increasing sugar levels in the pulp that reflected structural differences between classes of anthocyanins. The proportion of methoxylated anthocyanins continued to increase in the skin as sugar accumulated while the proportion of coumaroylated anthocyanins initially increased (up to 200 g/L of sugars in the pulp) and then rapidly decreased. In comparison, no major quantitative nor qualitative change was observed for tannins,...
Tipo: Journal Article Palavras-chave: GRAPE SKIN; RIPENING; TANNIN; PROANTHOCYANIN; BIOSYNTHESIS; PULPAR SUGAR CONTENT; EXTRACTABILITY; HPLC; EXTRACTION YIELD.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20072ef7bdb1&uri=/notices/prodinra1/2009/02/
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Characterisation of highly polymerised prodelphinidins from skin and flesh of four cashew apple (Anacardium occidentale L.) genotypes Inra
Michodjehoun-Mestres, L.; Souquet, J.M.; Fulcrand, H.; Meudec, E.; Reynes, M.; Brillouet, J.M..
Tannins were extracted by acetone/water 60:40 from skin and flesh of four cashew apple genotypes from Brazil and Benin (West Africa), and separated from monomeric phenols. Tannins were submitted to acid-catalysed degradation in the presence of phloroglucinol and the products were analysed by HPLC-DAD/ESI-MS. Both skin and flesh tannins contained high percentages of (-)-epigallocatechin and (-)epigallocatechin-O-gallate, followed by minor quantities of (-)-epicatechin and (-)-epicatechin-3-O-gallate; 100% of the compounds were the 23-cis configuration. Skin tannins were half as galloylated (similar to 20%) than flesh tannins (similar to 40%). Their weight-average molecular weight (M-w) was high
Tipo: Journal Article Palavras-chave: CASHEW APPLE; PSEUDO FRUIT; SKIN; FLESH; TANNIN; PRODELPHINIDIN; EPIGALLOCATECHIN; SIZE-EXCLUSION CHROMATOGRAPHY; TANNASE.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010f4002907&uri=/notices/prodinra1/2010/08/
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Direct mass spectrometry approaches to characterize polyphenol composition of complex samples Inra
Fulcrand, H.; Mane, C.; Preys, S.; Mazerolles, G.; Bouchut, C.; Mazauric, J.P.; Souquet, J.M.; Meudec, E.; Li, Y.; Cole, R.B.; Cheynier, V..
Lower molecular weight polyphenols including proanthocyanidin oligomers can be analyzed after HPLC separation on either reversed-phase or normal phase columns. However, these techniques are time consuming and can have poor resolution as polymer chain length and structural diversity increase. The detection of higher molecular weight compounds, as well as the determination of molecular weight distributions, remain major challenges in polyphenol analysis. Approaches based on direct mass spectrometry (MS) analysis that are proposed to help overcome these problems are reviewed. Thus, direct flow injection electrospray ionization mass spectrometry analysis can be used to establish polyphenol fingerprints of complex extracts such as in wine. This technique...
Tipo: Journal Article Palavras-chave: MASS SPECTROMETRY; PHENOLIC COMPOUND; PROANTHOCYANIDIN.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200927660e8f&uri=/notices/prodinra1/2010/08/
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Effect of different yeast strains and their culture conditions on the prevention of wine model solution browning by yeast lees Inra
Marquez, T.; Millan, C.; Souquet, J.M.; Salmon, J.M..
The purpose of this work was to examine the possible involvement of yeast membrane components in the adsorption of browning compounds from oxidized white wine. For this purpose, different yeast strains and growth conditions (aerobiosis and anaerobiosis) were tested for their ability to prevent browning of two model solutions consisting of (+)-catechin/acetaldehyde and (+)-catechin/glyoxylic acid. The obtained results showed that the effects of yeast lees are different according to the type of the studied model solution and the growth conditions that affect both the quantity and the quality of membrane sterols of the yeasts. Moreover, in vitro experiments proved that yeast membrane sterols could be likely involved in the yeast's ability to adsorb...
Tipo: Journal Article Palavras-chave: VIN BLANC; BRUNISSEMENT; VIN DE LIES; CATECHINE; SACCHAROMYCES; AEROBIE; ANAEROBIE YEAST LEES; WINE BROWNING; STEROL;  .
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010f4d027e4&uri=/notices/prodinra1/2010/09/
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Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines Inra
Ducasse, M.A.; Canal-Llauberes, R.M.; de Lumley, M.; Williams, P.; Souquet, J.M.; Fulcrand, H.; Doco, T.; Cheynier, V..
Effect of macerating enzymes on the polyphenol and polysaccharide composition of Merlot wines after 20 months of ageing was studied over three vintages (2004, 2005, 2006). Pectinase rich enzyme preparations, by degrading grape berry cell walls, led to a modification of the molecular weight distribution of polysaccharides released into the wines. Enzyme-treated wines contained more Rhamnogalacturonan II (RG-II) and less polysaccharides rich in arabinose and galactose (PRAGs) over the three vintages. The enzyme treatment also modified wine polyphenol composition. An increase of colour intensity, of derived pigments resistant to sulphite bleaching and of proanthocyanidins (condensed tannins) was observed, modulated by vintage effect. Principal Component...
Tipo: Journal Article Palavras-chave: WINE; ENZYME; POLYPHENOL; TANNIN; ANTHOCYANIN; COLOUR; PECTIC POLYSACCHARIDE; RG-II.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20102e86949&uri=/notices/prodinra1/2010/08/
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Grapevine MATE-type proteins act as vacuolar H+-dependent acylated anthocyanin transporters Inra
Gomez, C.; Terrier, N.; Torregrosa, L.; Vialet, S.; Fournier Level, A.; Verries, C.; Souquet, J.M.; Mazauric, J.P.; Klein, M.; Cheynier, V.; Ageorges, A..
In grapevine (Vitis vinifera), anthocyanins are responsible for most of the red, blue, and purple pigmentation found in the skin of berries. In cells, anthocyanins are synthesized in the cytoplasm and accumulated into the vacuole. However, little is known about the transport of these compounds through the tonoplast. Recently, the sequencing of the grapevine genome allowed us to identify genes encoding proteins with high sequence similarity to the Multidrug And Toxic Extrusion (MATE) family. Among them, we selected two genes as anthocyanin transporter candidates and named them anthoMATE1 (AM1) and AM3. The expression of both genes was mainly fruit specific and concomitant with the accumulation of anthocyanin pigment. Subcellular localization assays in...
Tipo: Journal Article Palavras-chave: ANTHOCYANE; BAIE DE RAISIN.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20108b13658f&uri=/notices/prodinra1/2010/08/
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Manipulation of VvAdh to investigate its function in grape berry development Inra
Torregrosa, L.; Pradal, M.; Souquet, J.M.; Rambert, M.; Gunata, Z.; Tesniere, C..
Grapevine (Vitis vinifera L.) plants were transformed with gene constructs containing a grapevine alcohol dehydrogenase (Adh) cDNA (VvAdh2) coupled in a sense and antisense orientation to the constitutive cauliflower mosaic virus 35S promoter. Compared to controls, ripening fruits from sense transformed plants displayed a significantly higher ADH activity while a lower ADH activity was observed in antisense transformed plants. Fruit with modified ADH levels displayed no significant changes in phenological characteristics, total acidity and refractive index. Berry phenolic compound content was quite similar in all the transformed plants analyzed. However, compared to control fruits, the mDP and the phenolic acid content were significantly lower in...
Tipo: Journal Article Palavras-chave: DEVELOPPEMENT DE LA BAIE; ALCOOL DESHYDROGENASE ALCOHOL DEHYDROGENASE; GRAPE BERRY; PHENOLIC COMPOUND; RIPENING; TRANSFORMANT; VOLATILE COMPOUND.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081b6f5e0f&uri=/notices/prodinra1/2008/08/
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Monomeric phenols of cashew apple (Anacardium occidentale L.) Inra
Michodjehoun-Mestres, L.; Souquet, J.M.; Fulcrand, H.; Bouchut, C.; Reynes, M.; Brillouet, J.M..
Monomeric phenols were extracted by acetone/water (60:40) from the skin and flesh of four cashew apple genotypes from Brazil and Benin (West Africa), purified by absorption chromatography and subjected to HPLC-DAD/ESI-MS analysis. Skins were found much richer than fleshes in simple phenolics. Flavonol glycosides were dominant with myricetin and quercetin hexosides (2 of each), pentosides (3 of each), and rhamnosides as majorcompounds. Anthocyanidin glycosides were detected in skins from the two scarlet and orange pigmented genotypes as peonidin, petunidin and cyanidin 3-O-hexosides, and were absent from fleshes
Tipo: Journal Article Palavras-chave: NOIX DE CAJOU; ANTHOCYANE; PEAU; CHAIR; FAUX-FRUIT ANACARDIUM OCCIDENTALE; ANACARDIACEAE; CASHEW APPLE; PSEUDO FRUIT; MONOMERIC PHENOL; SKIN; FLESH; FLAVONOL GLYCOSIDE; ANTHOCYANIDIN GLYCOSIDE; HPLC-DAD/ESI-MS.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200972d95ed2&uri=/notices/prodinra1/2010/08/
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Optimization of simultaneous flavanol, phenolic acid, and anthocyanin extraction from grapes using an experimental design: application to the characterization of Champagne grape varieties Inra
Mané, C.; Souquet, J.M.; Ollé, D.; Verries, C.; Veran, F.; Mazerolles, G.; Cheynier, V.; Fulcrand, H..
Optimization of polyphenol extraction from grape skin, seed, and pulp was performed on Vitis vinifera L. cv. Pinot Noir, by response surface methodology using a Doehlert design. An acidified mixture of acetone/water/methanol was the best solvent for simultaneous extraction of major polyphenol groups from all berry parts, while optimum extraction times and solid-to-liquid ratios varied according to the part. The determined composition from the model agreed with independent experimental results. Analysis of the three Champagne grape varieties showed that proanthocyaniclins were the major phenolic compounds in each part (60-93%). The total berry proanthocyanidin content was highest in Pinot Meunier (11 g kg(-1)) and lowest in Chardonnay (5 g kg(-1)), but...
Tipo: Journal Article Palavras-chave: VITIS VINIFERA L..
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008a3c73ae&uri=/notices/prodinra1/2009/02/
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The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines Inra
Wirth, J.; Morel-Salmi, C.; Souquet, J.M.; Dieval, J.B.; Aagaard, O.; Vidal, S.; Fulcrand, H.; Cheynier, V..
The impact of moderate oxygen exposure after bottling on wine phenolic composition and colour properties has been investigated on four Grenache red wines showing high and low phenolic contents, obtained by flash release (FR) and traditional soaking (Trad), respectively, and processed with (Mox, 4.6 mg l(-1) O-2) or without (noMox) micro-oxygenation. Four oxygen transfer rate (OTR) conditions (0.8, 1.9, 8.0, and 11.9 mu l oxygen/bottle/day) were ensured by using synthetic closures with controlled oxygen permeability and storage under controlled atmosphere. Wine phenolic composition and colour were monitored by triplicate analysis of bottles sampled at bottling (T0) and after 5 and 10 months of ageing. Phenolic composition was determined by reverse-phase...
Tipo: Journal Article Palavras-chave: RED WINE; OXIDATION; OXYGEN TRANSFER RATE; SYNTHETIC CLOSURE; PHENOLIC COMPOUND; COLOUR.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201011b08a50&uri=/notices/prodinra1/2010/09/
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The influence of pH and late microoxygenation on sourness, bitterness and astringency of red wine Inra
Müller, K.; Picou, E.; Souquet, J.M.; Moutounet, M.; Cheynier, V.; Samson, A..
Introduction : In Mediterranean regions, pH values are often considered too high and acidification by additionof tartaric acid is often used. A decrease in pH allows better control of wine oxidation, physico–chemical stability, microbiological development, SO2 additions (1), and affects its sensorycharacteristics. Correction of pH by acidification is difficult to obtain with random results up todate, principally because high levels of pH are normally related to high levels of potassium ions(K+) and not only to organic acid contents. To decrease K+ contents and consequently pH, anelectromembrane process with bipolar membranes has been recently tested in wine (2). Thisseparative technique, under the effect of a continuous current and selective membranes...
Tipo: Meeting Paper Palavras-chave: VIN ROUGE; MICRO-OXYGENATION; PH.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20095622dc66&uri=/notices/prodinra1/2010/10/
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Validation of an extraction method on whole pericarp of grape berry (Vitis vinifera L. cv. Shiraz) to study biochemical and molecular aspects of flavan-3-ol synthesis during berry development Inra
Verries, C.; Guiraud, J.L.; Souquet, J.M.; Vialet, S.; Terrier, N.; Ollé, D..
An extraction method on grape berry was optimized for the total flavan-3-ol content measurement with regard to the nature of the sample and the duration of its extraction. This extraction was performed for the first time on the whole pericarp. Flavan-3-ol extractions were achieved on Shiraz ripe samples of pericarp versus skin within different durations: the best results were obtained for the whole pericarp and 1 h duration. Therefore, this more convenient protocol was used to investigate the flavan-3-ol content at different stages through berry development, in parallel with the abundance of transcripts involved in their biosynthesis. Furthermore, flavan-3-ol extractions on pericarp analysis confirmed their presence in both pulp and skin. For the first...
Tipo: Journal Article Palavras-chave: GRAPE BERRY; PERICARP; PULP; SKIN; FLAVAN-3-OLS; PROANTHOCYANIDIN; EXTRACTABILITY; HPLC; REAL-TIME PCR; LEUCOANTHOCYANIDIN AND ANTHOCYANIN REDUCTASE; CINNAMYL ALCOHOL DEHYDROGENASE; FLAVONOID 3' 5'-HYDROXYLASE.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20092f45a33c&uri=/notices/prodinra1/2010/08/
Registros recuperados: 12
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