resumo
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.
palavras-chave
PERFORMANCE LIQUID-CHROMATOGRAPHY; MASS-SPECTROMETRY; RED WINES; POLYPHENOLIC COMPOUNDS; VARIETIES; ANTHOCYANINS; COLOR; SEEDS; QUANTIFICATION; CONSTITUENTS
categoria
Chemistry; Food Science & Technology; Nutrition & Dietetics
autores
Perestrelo, R; Lu, Y; Santos, SAO; Silvestre, AJD; Neto, CP; Camara, JS; Rocha, SM
nossos autores
Armando Jorge Domingues Silvestre
Professor Catedrático
Carlos Pascoal Neto
Diretor do Raiz
Sónia Andreia Oliveira Santos
Investigador Auxiliaragradecimentos
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.