Location: Horticultural Crops ResearchTitle: Degradation Kinetics of Grape Skin and Seed Proanthocyanidins in a Model Wine System) Author
Submitted to: Food Chemistry
Publication Type: Peer reviewed journal
Publication Acceptance Date: 3/31/2010
Publication Date: 8/1/2010
Citation: Lee, J. 2010. Degradation kinetics of grape skin and seed proanthocyanidins in a model wine system. Food Chemistry. 123:51-56. Interpretive Summary: This work demonstrated the suitability of a micro-photochemical reactor for experiments on evolution of tannins from grape skin and seed.
Technical Abstract: Catechin (monomer), purified grape skin proanthocyanidin (polymer), and purified grape seed proanthocyanidin underwent monitored accelerated oxidation under continuous oxygenation and UV light, at a constant 20 degrees C. Compounds were dissolved in model wine solutions with (and without) catechol. Solutions were examined and then contrasted by absorbance measurements, phloroglucinolysis, and subsequent HPLC analysis. Oxidation of these monomers and polymers revealed significant color changes (measureable increase in color density). The presence of catechol increased the half-life of catechin, but the opposite was observed for total skin and seed proanthocyanidins. Skin and seed proanthocyanidin degradation half-life decreased with the addition of catechol. In general, based on second order rate reactions, total subunits of seed proanthocyanidin solutions degraded faster than that of skin proanthocyanidin solutions. As expected, there were decreases of measureable phenolics in both monomer and polymer solutions. Under the study conditions, flavanol monomer and polymer oxidation was chiefly dependant upon initial solution concentration.