A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins

•A characterization of Aglianico proanthocyanidins was made for the first time.•Aglianico seed and skin extracts were compared to Merlot and Cabernet Sauvignon ones.•The SPI of monomeric/oligomeric and polymeric seed and skin fractions was measured.•Aglianico effectively precipitated salivary protei...

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Bibliographic Details
Published in:Food chemistry 2014-12, Vol.164, p.142-149
Main Authors: Rinaldi, A., Jourdes, M., Teissedre, P.L., Moio, L.
Format: Article
Language:English
Subjects:
Aglianico
Astringency
Biological and medical sciences
Chemical and Process Engineering
Chemical Precipitation
Engineering Sciences
Food engineering
Food toxicology
Grape proanthocyanidins
Humans
Life Sciences
Medical sciences
Monomers/oligomers
Plant Extracts - chemistry
Polymers
Proanthocyanidins - chemistry
Salivary proteins
Salivary Proteins and Peptides - chemistry
Seeds - chemistry
Toxicology
Vitis - chemistry
Wine - analysis
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Summary:•A characterization of Aglianico proanthocyanidins was made for the first time.•Aglianico seed and skin extracts were compared to Merlot and Cabernet Sauvignon ones.•The SPI of monomeric/oligomeric and polymeric seed and skin fractions was measured.•Aglianico effectively precipitated salivary proteins for high %G in grape fractions.•mDP and tECG% significantly contributed to the precipitation of salivary proteins. The flavan-3-ol and proanthocyanidin composition of Aglianico seeds and skins were for the first time determined by HPLC–MS in comparison with the international grapes Merlot and Cabernet Sauvignon. Monomers [(+)-catechin C, (−)-epicatechin EC, (−)-epicatechin-3-O-gallate, ECG] and oligomers [B1, B2, B3, B4 dimers and trimer C1] were identified and quantified in grape extracts. In order to evaluate the reactivity towards salivary proteins of model wine solutions of seeds and skins monomeric/oligomeric and polymeric fractions, the Saliva Precipitation Index (SPI) was carried out. Fractions were also analyzed for their mean degree of polymerization (mDP), percentage of galloylation (%G) and of prodelphinidin (%P) by phloroglucinolysis. Aglianico was the most effective in precipitating proteins than Merlot and Cabernet Sauvignon, mainly for the high percentage of galloylation of grape fractions. The mDP and the percentage of ECG in terminal units resulted to significantly contribute to the precipitation of salivary proteins by grape proanthocyanidins.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.05.050