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
authors Perestrelo, R; Lu, Y; Santos, SAO; Silvestre, AJD; Neto, CP; Camara, JS; Rocha, SM
nationality International
journal FOOD CHEMISTRY
author keywords Phenolic profile; Vitis vinifera L.; Sercial; Tinta Negra; Grape skins; HPLC-DAD-ESI-MSn
keywords PERFORMANCE LIQUID-CHROMATOGRAPHY; MASS-SPECTROMETRY; RED WINES; POLYPHENOLIC COMPOUNDS; VARIETIES; ANTHOCYANINS; COLOR; SEEDS; QUANTIFICATION; CONSTITUENTS
abstract 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.
publisher ELSEVIER SCI LTD
issn 0308-8146
year published 2012
volume 135
issue 1
beginning page 94
ending page 104
digital object identifier (doi) 10.1016/j.foodchem.2012.04.102
web of science category Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
subject category Chemistry; Food Science & Technology; Nutrition & Dietetics
unique article identifier WOS:000306205600014
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