Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 1, 2010
Publication Date: January 1, 2011
Citation: Lee, J., Rennaker, C.D. 2011. Influence of extraction methodology on grape composition values. Food Chemistry. 126:295-300. Interpretive Summary: This work demonstrated the variation in grape quality compound measurements among three common methods that prepare berries for sample extraction, an often overlooked step in evaluating key components.
Technical Abstract: This work demonstrated similarities and differences in quantifying many grape quality components (> 45 compounds) that were extracted from berries by three distinct preparations, and analyzed by eight spectrophotometric and HPLC methods. All sample extraction methods were appropriate for qualitative results alone. Though, different extraction procedures showed altered component composition in ‘Pinot noir’ berries, possibly due to the localization of the compounds of interest within the grape, and how those compounds were extracted from the berry. Sample extraction is an often-overlooked part of berry evaluations, but this study illustrates that it should be carefully considered prior to berry component analysis for its influence upon measurements.