Composition of grape skin proanthocyanidins at different stages of berry development

J Agric Food Chem. 2001 Nov;49(11):5348-55. doi: 10.1021/jf010758h.


The composition of grape (Vitis vinifera L. cv. Shiraz) skin proanthocyanidins has been determined at different stages of berry development. Beginning approximately 3 weeks after fruit set and concluding at commercial ripeness, the composition of isolated skin proanthocyanidins was determined using the following analytical techniques: elemental analysis, UV-Vis absorption spectroscopy, reversed-phase HPLC after acid-catalysis in the presence of excess phloroglucinol, gel permeation chromatography, electrospray ionization mass spectrometry (ESI-MS), and (13)C NMR. On the basis of these analyses, berry development was correlated with an increase in proanthocyanidin mean degree of polymerization, an increase in the proportion of (-)-epigallocatechin extension subunits, and increases in the level of anthocyanins associated with the proanthocyanidin fraction. Additionally, data acquired from ESI-MS of the isolates following acid-catalysis in the presence of excess phloroglucinol is consistent with pectin-bound proanthocyanidins.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anthocyanins / analysis*
  • Chromatography, Gel
  • Fruit / chemistry*
  • Fruit / growth & development
  • Pigments, Biological / analysis
  • Proanthocyanidins*
  • Spectrum Analysis


  • Anthocyanins
  • Pigments, Biological
  • Proanthocyanidins
  • proanthocyanidin