Phenolic profile of Sercial and Tinta Negra Vitis vinifera L. grape skins by HPLC-DAD-ESI-MSn Novel phenolic compounds in Vitis vinifera L. grape


This study represents the first phytochemical research of phenolic components of Sercial and Tinta Negra Vitis vinifera L. The phenolic profiles of Sercial and Tinta Negra V. vinifera L. grape skins (white and red varieties, respectively) were established using high performance liquid chromatography-diode array detection-electrospray ionisation tandem mass spectrometry (HPLC-DAD-ESI-MSn), at different ripening stages (veraison and maturity). A total of 40 phenolic compounds were identified, which included 3 hydroxybenzoic acids, 8 hydroxycinnamic acids, 4 flavanols, 5 flavanones, 8 flavonols, 4 stilbenes, and 8 anthocyanins. For the white variety, in both ripening stages, hydroxycinnamic acids and flavonols were the main phenolic classes, representing about 80% of the phenolic composition. For red variety, at veraison, hydroxycinnamic acids and flavonols were also the predominant classes (71%), but at maturity, anthocyanins represented 84% of the phenolic composition. As far as we know, 10 compounds were reported for the first time in V. vinifera L. grapes, namely protocatechuic acid-glucoside, p-hydroxybenzoyl glucoside, caftaric acid vanilloyl pentoside, p-coumaric acid-erythroside, naringenin hexose derivate, eriodictyol-glucoside, taxifolin-pentoside, quercetin-glucuronide-glucoside, malylated kaempferol-glucoside, and resveratrol dimer. These novel V. vinifera L. grape components were identified based on their MSn fragmentation profile. This data represents valuable information that may be useful to oenological management and to valorise these varieties as sources of bioactive compounds. (c) 2012 Elsevier Ltd. All rights reserved.



subject category

Chemistry; Food Science & Technology; Nutrition & Dietetics


Perestrelo, R; Lu, Y; Santos, SAO; Silvestre, AJD; Neto, CP; Camara, JS; Rocha, SM

our authors


R. Perestrelo was supported by a Ph.D. Grant from Fundacao para a Ciencia e Tecnologia (SFRH/BD/38855/2007), and the authors thank the financial support of Research Unit 62/94, QOPNA (Project PEst-C/QUI/UI0062/2011) and CICECO (project PEst-C/CTM/LA0011/2011). S. Santos was supported by a Ph.D. from Fundacao para a Ciencia e Tecnologia (SFRH/BD/42021/2007). The mass spectrometer used in this work is part of the Portuguese National Mass Spectrometry Network (REDE/1508/RNEM/2005) and was purchased in the framework of the National Program for Scientific Re-equipment, with financial support of POCI 2010 (FEDER) and FCT. The authors are also grateful to Professor Victor de Freitas from Porto University for supplying the malvidin-3-glucoside used as standard, Instituto do Vinho, do Bordado e do Artesanato da Madeira (IVBAM), and Joao Afonso, grape producer, for providing the samples used in this study.

Share this project:

Related Publications

We use cookies for marketing activities and to offer you a better experience. By clicking “Accept Cookies” you agree with our cookie policy. Read about how we use cookies by clicking "Privacy and Cookie Policy".