Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 7, 2003, Pages 1839-1844

  Wang, Haibo ^a   Race, Edward J ^a   Shrikhande, Anil J ^a  

^a Canandaigua Wine Company   (United States)

Author keywords

Anthocyanin; Concord; Grape juice; LC MS MS; Pelargonidin 3 O glucoside; Rubired; Salvador; V. labrusca; V. rupestris; Vitis vinifera

Indexed keywords

ANTHOCYANIN; CYANIDIN CHLORIDE; DELPHINIDIN; MALVIDIN CHLORIDE; PELARGONIDIN 3 O GLUCOSIDE; PEONIDIN; PETUNIDIN CHLORIDE; UNCLASSIFIED DRUG; VITISIN B;

ARTICLE; CHEMICAL ANALYSIS; FOOD COMPOSITION; GRAPE JUICE; HYBRID; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VARIETAS;

ANTHOCYANINS; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; MASS SPECTROMETRY; VITIS;

VITACEAE; VITIS; VITIS LABRUSCA; VITIS RUPESTRIS; VITIS SP.; VITIS VINIFERA;

EID: 0037467365     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0260747     Document Type: Article

References (32)

1. Ribéreau-Gayon, P. The anthocyanins of grapes and wines. In Anthocyanins as Food Colors; Markakis, P., Ed.; Academic Press: New York, 1982; pp 209-244.
2. Wulf, L. W.; Nagel, C. W. High-pressure liquid chromatography of anthocyanins in Vitis vinifera. Am. J. Enol. Vitic. 1978, 29, 42-49.
3. Bakker, J.; Timberlake, C. F. The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography. J. Sci. Food Agric. 1985, 36, 1325-1333.
4. Goiffon, J. P.; Mouly, P. P.; Gaydou, E. M. Anthocyanin pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography. Anal. Chem. Acta 1999, 382, 39-50.
5. Revilla, E.; García-Beneytez, E.; Cabello, F.; Martín-Ortega, G.; Ryan, J. Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. J. Chromatogr. A 2001, 915, 53-60.
6. Revilla, E.; Ryan, J. M.; Martín-Ortega, G. Comparison of several procedures used for the extraction of anthocyanins from red grape. J. Agric. Food Chem. 1998, 46, 4592-4597.
7. Revilla, I.; Perez-Magarino, S.; Gonzalez-SanJose, M. L.; Beltran, S. Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection. J. Chromatogr. A 1990, 847, 83-90.
8. Favretto, D.; Flamini, R. Application of electrospray ionization mass spectrometry to the study of grape anthocyanins. Am. J. Enol. Vitic. 2000, 51, 55-64.
9. Heier, A.; Blaas, W.; Dross, A.; Wittkowski, R. Anthocyanin analysis by HPLC/ESI-MS. Am. J. Enol. Vitic. 2002, 53, 78-86.
10. Chandra, A.; Rana, J.; Li, Y. Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS. J. Agric. Food Chem. 2001, 49, 3515-3521.
11. Dugo, P.; Mondello, L.; Errante, G.; Zappia, G.; Dugo, G. Identification of anthocyanins in berries by narrow-bore high-performance liquid chromatography with electrospray ionization detection. J. Agric. Food Chem. 2001, 49, 3987-3992.
12. Terahara, N.; Callebaut, A.; Ohba, R.; Nagata, T.; Ohnishi Kameyama, M.; Suzuki, M. Acylated anthocyanidin 3-sophoroside-5-glucosides from Ajuga reptans flowers and the corresponding cell cultures. Phytochemistry 2001, 58, 493-500.
13. Mazza, G.; Miniati, E. In Anthocyanins in Fruits, Vegetables and Grains; Mazza, G., Miniati, E., Eds.; CRC Press: Boca Raton, FL, I993; pp 149-199.
14. Olmo, H. P.; Koyama, A. Rubired and Royalty, new grape varieties for color, concentrate, and port wine. Calif. Agric. Exp. Stn. Bull. 1962, No. 789, 3-13.
15. Anderson, D. W.; Julian, E. A.; Kepner, R. E.; Webb, A. D. Chromatographic investigation of anthocyanin pigments in Vitis cinerea. Phytochemistry 1970, 9, 1569-1578.
16. Fong, R. A.; Webb, A. D.; Kepner, R. E. Acylated anthocyanins in a hybrid Vitis variety. Phytochemistry 1974, 13, 1001-1004.
17. McCloskey, L. P.; Yengoyan, L. S. Analysis of anthocyanins in Vitis vinifera wines and red color versus aging by HPLC and spectrophotometry. Am. J. Enol. Vitic. 1981, 32, 257-261.
18. Yokotsuka, K.; Nishino, N.; Singleton, V. L. Unusual koshu grape skin anthocyanins. Am. J. Enol. Vitic. 1988, 39, 288-292.
19. Yokotsuka, K.; Nagao, A.; Nakazawa, K.; Sato, M. Changes in anthocyanins in berry skins of Merlot and Cabernet Sauvignon grapes grown in two soils modified with limestone or oyster shell versus a native soil over two years. Am. J. Enol. Vitic. 1999, 50, 1-12.
20. Clydesdale, F. M.; Main, J. H.; Francis, F. J.; Damon, R. A. Concord grape pigments as colorant for beverages and gelatin desserts. J. Food Sci. 1978, 43, 1687-1692, 1697.
21. Hrazdina, G.; Franzese, A. J. Structure and properties of the acylated anthocyanins from Vitis species. Phytochemistry 1974, 13, 225-229.
22. Hrazdina, G. Anthocyanin composition of concord grapes. Lebensm. Wiss. Technol. 1975, 8, 111-113.
23. Williams, W.; Hrazdina, G.; Wilkinson, N. M.; Sweeny, J. G.; Iacobucci, G. A. High-pressure liquid chromatographic separation of 3-glucosides, 3,5-diglucosides, 3-(6″-O-p-coumaroyl)-glucosides and 3-(6″-O-p-coumaroylglucoside)-5-glucosides of anthocyanidins [from fruits and their products]. J. Chromatogr. 1978, 155, 389-398.
24. Goldy, R. G.; Maness, E. P.; Tiles, H. D.; Clark, J. R.; Wilson, M. A. Pigment quantity and quality characteristics of some native Vitis rotundifolia Michx. Am. J. Enol. Vitic. 1989, 40, 253-258.
25. Giusti, M.; Rodriguez-Saona, L. E.; Griffin, D.; Wrolstad, R. Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization. J. Agric. Food Chem. 1999, 47, 4657-4664.
26. Smith, R. M.; Luh, B. S. Anthocyanin pigments in the hybrid grape variety Rubired. J. Food Sci. 1965, 30, 995-1005.
27. Baldi, A.; Romani, A.; Mulinacci, N.; Vincieri, F. F.; Casetta, B. HPLC/MS application to anthocyanins of Vitis vinifera L. J. Agric. Food Chem. 1995, 43, 2104-2109.
28. Cantos, E.; Garcia-Viguera, C.; Pascual-Terea, S.; Tomás-Barberán, F. A. Effect of post-harvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes. J. Agric. Food Chem. 2000, 48, 4606-4612.
29. Bakker, J.; Timberlake, C. F. Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines. J. Agric. Food Chem. 1997, 45, 35-43.
30. Bakker, J.; Bridle, P.; Honda, T.; Kuwano, H.; Saito, H.; Terahara, N.; Timberlake, C. F. Identification of anthocyanin occurring in some red wines. Phytochemistry 1997, 44, 1375-1382.
31. Fulcran, H.; Benabdeljalil, C.; Rigaud, J.; Cheynier, V.; Moutounet, M. A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins. Phytochemistry 1998, 47, 1401-1407.
32. Harborne, J. B. In Comparative Biochemistry of the Flavonoids; Harbone, J. B., Ed.; Academic Press: New York, 1967; pp 1-36.