Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their wines

International Journal of Molecular Sciences

Volumn 11, Issue 5, 2010, Pages 2212-2218

  Zhao, Quan ^a,b,c   Duan, Chang Qing ^b   Wang, Jun ^a,b  

^a NORTHEAST FORESTRY UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c JILIN AGRICULTURAL SCIENCE AND TECHNOLOGY COLLEGE   (China)

Author keywords

Anthocyanins; Hplc esi ms ms; Vitis amurensis; Wine

Indexed keywords

ANTHOCYANIN; CYANIDIN 3 O GLUCOSIDE; CYANIDIN 3,5 O DIGLUCOSIDE; DELPHINIDIN 3 O GLUCOSIDE; DELPHINIDIN 3,5 O DIGLUCOSIDE; MALVIDIN 3 O (6 O ACETYL)GLUCOSIDE 4 VINYLPHENOL; MALVIDIN 3 O GLUCOSIDE; MALVIDIN 3 O GLUCOSIDE 4 ACETALDEHYDE; MALVIDIN 3 O GLUCOSIDE 4 PYRUVIC ACID; MALVIDIN 3 O GLUCOSIDE 4 VINYLPHENOL; MALVIDIN 3 O GLUCOSIDEACETALDEHYDE; MALVIDIN 3,5 O DIGLUCOSIDE; PELARGONIDIN 3,5 DIGLUCOSIDE DERIVATIVE; PELARGONIDIN 3,5 O DIGLUCOSIDE; PEONIDIN 3 O GLUCOSIDE; PEONIDIN 3 O GLUCOSIDE 4 ACETALDEHYDE; PEONIDIN 3 O GLUCOSIDE 4 PYRUVIC ACID; PEONIDIN 3,5 O DIGLUCOSIDE; PETUNIDIN 3 O GLUCOSIDE; PETUNIDIN 3 O GLUCOSIDE 4 ACETALDEHYDE; PETUNIDIN 3,5 O DIGLUCOSIDE; UNCLASSIFIED DRUG;

ARTICLE; CLASSIFICATION; CULTIVAR; ELECTROSPRAY MASS SPECTROMETRY; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; WINE; ANALYSIS; CHEMISTRY; CHIMERA; FOOD ANALYSIS; FRUIT; VITIS;

VITACEAE; VITIS AMURENSIS;

ANTHOCYANINS; CHIMERA; FOOD ANALYSIS; FRUIT; VITIS; WINE;

EID: 77953364424     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms11052212     Document Type: Article

References (25)

1. Garcia-Alonso, M.; Minihane, A.M.; Rimbach, G.; Rivas-Gonzalo, J.C.; Pascual-Teresa, S. Red wine anthocyanins are rapidly absorbed in humans and affect monocyte chemoattractant protein 1 levels and antioxidant capacity of plasma. J. Nutr. Biochem. 2009, 20, 521-529.
2. Gómez-Plaza, E.; Miñano, A.; MaríaLópez-Roca, J. Comparison of chromatic properties, stability and antioxidant capacity of anthocyanin-based aqueous extracts from grape pomace obtained from different vinification methods. Food Chem. 2006, 97, 87-94.
3. Huang, Z.L.; Wang, B.W.; Williams, P.; Pace, R.D. Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS. LWT-Food Sci. Technol. 2009, 42, 819-824.
4. Rivero-Pérez, M.D.; Muñiz, P.; González-Sanjosé, M.L. Contribution of anthocyanin fraction to the antioxidant properties of wine. Food Chem. Toxicol. 2008, 46, 2815-2822.
5. Cano-López, M.; Pardo-Minguez, F.; López-Roca, J.M.; Gómez-Plaza, E. Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation. Eur. Food Res. Technol. 2007, 225, 127-132.
6. Dopico-García, M.S., Fique, A.; Guerra, L.; Afonso, J.M.; Pereira, O.; Valentão, P.; Andrade, P.B.; Seabra, R.M. Principal components of phenolics to characterize red Vinho Verde grapes: Anthocyanins or non-coloured compounds. Talanta 2008, 75, 1190-1202.
7. Gómez-Ariza, J.L.; García-Barrera, T.; Lorenzo, F. Anthocyanins profile as fingerprint of wines using atmospheric pressure photoionisation coupled to quadrupole time-of-flight mass spectrometry. Anal. Chim. Acta 2006, 570, 101-108.
8. Liang, Z.C.; Wu, B.H.; Fan, P.G.; Yang, C.X.; Duan, W.; Zheng, X.B.; Liu, C.Y.; Li, S.H. Anthocyanin composition and content in grape berry skin in Vitis germplasm. Food Chem. 2008, 111, 837-844.
9. Makris, D.P.; Kallithraka, S.; Mamalos, A. Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents. Talanta 2006, 70, 1143-1152.
10. Spranger, M.I.; Clímaco, M.C.; Sun, B.; Eiriz, N.; Fortunato, C.; Nunes, A.; Leandro, M.C.; Avela, M.L.; Belchior, A.P. Differentiation of red winemaking technologies by phenolic and volatile composition. Anal. Chim. Acta 2004, 513, 151-161.
11. Amico, V.; Napoli, E.M.; Renda, A.; Ruberto, G.; Spatafora, C.; Tringali, C. Constituents of grape pomace from the Sicilian cultivar Nerello Mascalese. Food Chem. 2004, 88, 599-607.
12. García-Beneytez, E.; Revilla, E.; Cabello, F. Anthocyanin pattern of several red grape cultivars and wines made from them. Eur. Food Res. Technol. 2002, 215, 32-37.
13. González-Neves, G.; Barreiro, L.; Gil, G.; Franco, J.; Ferrer, M.; Moutounet, M. Carbonneau, A. Anthocyanic composition of Tannat grapes from the south region of Uruguay. Anal. Chim. Acta 2004, 513, 197-202.
14. Núñez, V.; Monagas, M.; Gomez-Cordovés, M.C.; Bartolomé, B. Vitis vinifera L. cv. Graciano grapes characterized by its anthocyanin profile. Postharvest Biol. Technol. 2004, 31, 69-79.
15. Han, F.L.; Zhang, W.N.; Pan, Q.H.; Zheng, C.R.; Chen, H.Y.; Duan, C.Q. Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines. Molecules 2008, 13, 2859-2870.
16. Alcalde-Eon, C.; Escribano-Bailón, M.T.; Santos-Buelga, C.; Rivas-Gonzalo, J.C. Changes in the detailed pigment composition of red wine during maturity and ageing: a comprehensive study. Anal. Chim. Acta 2006, 563, 238-254.
17. Rentzsch, M.; Schwarz, M.; Winterhalter, P. Pyranoanthocyanins -an overview on structures, occurrence, and pathways of formation. Trends Food Sci. Tech. 2007, 18, 526-534.
18. Oliveira, J.; Santos-Buelga, C.; Silva, A.M.S.; De Freitas, V.; Mateus, N. Chromatic and structural features of blue anthocyanin-derived pigments present in Port wine. Anal. Chim. Acta 2006, 563, 2-9.
19. Oh, Y.S.; Lee, J.H.; Yoon, S.H.; Oh, C.H.; Choi, D.S.; Choe, E.; Jung, M.Y. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS. J. Food Sci. 2008, 73, 379-389.
20. Flamini, R.; Tomasi, D. The anthocyanin content in berries of the hybrid grape cultivars Clinton and Isabella. Vitis 2009, 39, 79-81.
21. Boulton, R.B.; Singleton, V.L.; Bisson, L.F.; Kunkee, R.E. Selection of state of ripeness for harvest and harvesting. In Principles and Practices of Winemaking; Chapman & Hall, Interational Thomson Publishing: New York, NY, USA, 1995; pp. 52-60.
22. Tian, Q.G.; Giusti, M.M.; Stoner, G.D.; Schwartz, S.J. Screening for anthocyanins using highperformance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion analysis, common-neutral-loss analysis, and selected reaction monitoring. J. Chromatogr. A 2005, 1091, 72-82.
23. Wang, H.B.; Race, E.J.; Shrikhande, A.J. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry. J. Agric. Food Chem. 2003, 51, 1839-1844.
24. Vidal, S.; Meudec, E.; Cheynier, V.; Skouroumounis, G.; Hayasaka, Y. Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins. J. Agric. Food Chem. 2004, 52, 7144-7151.
25. Cortell, J.M.; Halbleib, M.; Gallagher, A.V.; Righetti, T.L.; Kennedy, J.A. Influence of vine vigor on grape (Vitis vinifera L. cv. Pinot Noir) anthocyanins. 1. anthocyanin aoncentration and aomposition in fruit. J. Agric. Food Chem. 2007, 55, 6575-6584.