Phenolic compound profiles were investigated by HPLC-MS in two consecutive years to assess genotypic variation in berry skins of nine red Vitis vinifera cultivars. The results showed that the types and levels of phenolic compounds greatly varied with cultivar. Common wine grape cultivars such as Syrah, Cabernet Sauvignon, Cabernet Gernischt and Merlot contained more types of anthocyanins, flavo...

A seed-specific 2S albumin gene and its promoter region of grape (Vitis vinifera L.) were isolated using an improved thermal asymmetric interlaced PCR that allowed efficient amplification of target sequence of up to 3 kbp in length directly from genomic DNA. The 2S albumin VvAlb1 (for V. vinifera 2S albumin 1) gene from different grape cultivars encompasses a coding region of 504-540 nucleotide...

Descriptive sensory analysis, instrumental color, yield, pH, water activity, and binding strength were determined on ground chicken breast and thigh with or without grape seed extract (GSE) during refrigerated storage. In chicken breast, GSE inhibited the intensity of musty and rancid odor, and rancid flavor compared to control patties, but GSE caused significantly darker (L(∗)), redder (a(∗)),...

Based on the structures of identified active ingredients, the phenolic compounds extracted from grape seeds and pine bark would not be expected to be genotoxic. Indeed, the inventor of pycnogenol states that this product was tested in Salmonella typhimurium and was negative. Substantial health claims for grape seed and pine bark extracts, including some studies showing tumor inhibition, make th...

Grape seed proanthocyanidin (GSP) contains polyphenolic bioflavonoids ubiquitously found in the lignified portions of grape seeds from winery and distillery industries, as an antioxidant. To explore its potential a rumen modifier methanogenesis inhibition, 2 × 5 factorial experiment was conducted to determine effect GSP at 0, 15, 30, 60 120 mg/g substrate on fermentation two representative tota...