The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Metabolite Profiling of Grape: Flavonols and Anthocyanins
Abstract
Flavonols are products of the flavonoid biosynthetic pathway, which also give rise to anthocyanins and condensed tannins in grapes. We investigated their presence in the berry skins of 91 grape varieties (Vitis vinifera L.), in order to produce a classification based on the flavonol profile. The presence of laricitrin 3-O-galactoside and syringetin 3-O-galactoside in red grapes is reported here for the first time. In red grapes, the main flavonol was quercetin (mean = 43.99%), followed by myricetin (36.81%), kaempferol (6.43%), laricitrin (5.65%), isorhamnetin (3.89%), and syringetin (3.22%). In white grapes, the main flavonol was quercetin (mean = 81.35%), followed by kaempferol (16.91%) and isorhamnetin (1.74%). The delphinidin-like flavonols myricetin, laricitrin, and syringetin were missing in all white varieties, indicating that the enzyme flavonoid 3',5'-hydroxylase is not expressed in white grape varieties. The pattern of expression of flavonols and anthocyanins in red grapes was compared, in order to gain information on the substrate specificity of enzymes involved in flavonoid biosynthesis.
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Cites
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
Manach, C., Williamson, G., Morand, C., Scalbert, A., & Rémésy, C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.230s · Cited by 4,219
Cited by
Flavonol Profiles of Vitis vinifera Red Grapes and Their Single-Cultivar Wines
Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., & Hermosín-Gutiérrez, I. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf062800k · Cited by 396
Polyphenols and bioavailability: an update
Teng, H., & Chen, L. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1437023 · Cited by 336
Srinivas, K., King, J. W., Monrad, J. K., Howard, L. R., & Hansen, C. M. (2009) · Journal of Food Science · doi:10.1111/j.1750-3841.2009.01251.x · Cited by 96
DOPICOGARCIA, M., FIQUE, A., GUERRA, L., AFONSO, J., PEREIRA, O., VALENTAO, P., ANDRADE, P., & SEABRA, R. (2008) · Talanta · doi:10.1016/j.talanta.2008.01.012 · Cited by 71
Metadata
- Authors
- Mattivi, F., Guzzon, R., Vrhovsek, U., Stefanini, M., & Velasco, R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2006-09-09
- Volume
- 54
- Issue
- 20
- Pages
- 7692-7702
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2063301924
- Cited by
- 694
- References
- 2
- FWCI
- 16.65
- Type
- journal article
- Language
- en
- Open access
- closed
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