Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis

Food Chemistry

Volumn 145, Issue , 2014, Pages 395-403

  Fraige, Karina ^a   Pereira Filho, Edenir R ^b   Carrilho, Emanuel ^a,c  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

^c Instituto Nacional de Ciencia e Tecnologia de Bioanalitica   (Brazil)

Author keywords

Anthocyanins; Chromatographic fingerprint; Grapes; Principal component analysis

Indexed keywords

ANTHOCYANIN PROFILES; CHROMATOGRAPHIC FINGERPRINTS; EXPLORATORY ANALYSIS; FRAGMENTATION PATTERNS; GEOGRAPHICAL ORIGINS; GRAPES; MULTIVARIATE METHODS; TANDEM MASS SPECTROMETRY;

MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS;

ANTHOCYANINS;

ANTHOCYANIN;

ARTICLE; BRAZIL; CULTIVAR; GRAPE; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; TANDEM MASS SPECTROMETRY; CHEMISTRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PROCEDURES; VITIS;

VITACEAE; VITIS VINIFERA;

ANTHOCYANINS; BRAZIL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; VITIS;

EID: 84883715015     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.066     Document Type: Article

References (37)

1. B. Abad-García, L.A. Berrueta, S. Garmón-Lobato, B. Gallo, and F. Vicente A general analytical strategy for the characterization of phenolic compounds in fruit juices by high-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry Journal of Chromatography A 1216 2009 5398 5415
2. P. Alberts, M.A. Stander, and A. de Villiers Advanced ultra high pressure liquid chromatography-tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments Journal of Chromatography A 1232 2012 92 102
3. I. Arozarena, B. Ayestarán, M.J. Cantalejo, M. Navarro, M. Vera, and I. Abril Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high- and low-quality vineyards over two years European Food Research and Technology 214 2002 303 309
4. I. Arozarena, A. Casp, R. Marin, and M. Navarro Differentiation of some Spanish wines according to variety and region based on their anthocyanin composition European Food Research and Technology 212 2000 108 112
5. B. Berente, D. De la Calle Garcia, M. Reichenbächer, and K. Danzer Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods Journal of Chromatography A 871 2000 95 103 (Pubitemid 30103739)
6. J. Burns, W. Mullen, N. Landrault, P.-L. Teissedre, M.E.J. Lean, and A. Crozier Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes Journal of Agricultural and Food Chemistry 50 2002 4096 4102 (Pubitemid 34734319)
7. A. Carpentieri, G. Marino, and A. Amoresano Rapid fingerprinting of red wines by MALDI mass spectrometry Analytical and Bioanalytical Chemistry 389 2007 969 982 (Pubitemid 47462467)
8. A. Castañeda-Ovando, M.L. Pacheco-Hernandez, M.E. Paez-Hernandez, J.A. Rodriguez, and C.A. Galan-Vidal Chemical studies of anthocyanins: A review Food Chemistry 113 2009 859 871
9. J.Y. Choi, S.J. Lee, S.J. Lee, S. Park, J.H. Lee, and J. Shim Analysis and tentative structure elucidation of new anthocyanins in fruit peel of Vitis coignetiae Pulliat (meoru) using LC-MS/MS: Contribution to the overall antioxidant activity Journal of Separation Science 33 2010 1192 1197
10. M. de Rosso, L. Tonidandel, R. Larcher, G. Nicolini, V. Ruggeri, and A. Dalla Vedova Study of anthocyanic profiles of twenty-one hybrid grape varieties by liquid chromatography and precursor-ion mass spectrometry Analytica Chimica Acta 732 2012 120 129
11. A. de Villiers, G. Vanhoenacker, P. Majek, and P. Sandra Determination of anthocyanins in wine by direct injection liquid chromatography-diode array detection-mass spectrometry and classification of wines using discriminant analysis Journal of Chromatography A 1054 2004 195 204 (Pubitemid 39445822)
12. A.J.J. Dugas, J. Castaneda-Acosta, G.C. Bonin, K.L. Price, N.H. Fischer, and G.W. Winstone Evaluation of the total peroxyl radical-scavenging capacity of flavonoids: Structure-activity relationships Journal of Natural Products 63 2000 327 331 (Pubitemid 30173687)
13. M.A. Esteban, M.J. Villanueva, and J.R. Lissarrague Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo (Vitis vinifera L) grape berries during ripening Journal of the Science of Food and Agriculture 81 2001 409 420 (Pubitemid 32205715)
14. M. Figueiredo-González, E. Martínez-Carballo, B. Cancho-Grande, J.L. Santiago, M.C. Martínez, and J. Simal-Gándara Pattern recognition of three Vitis vinifera L. red grapes varieties based on anthocyanin and flavonol profiles, with correlations between their biosynthesis pathways Food Chemistry 130 2012 9 19
15. E. García-Beneytez, E. Revilla, and F. Cabello Anthocyanin pattern of several red grape cultivars and wines made from them European Food Research and Technology 215 2002 32 37
16. D.C. Grant, and R.J. Helleur Rapid screening of anthocyanins in berry samples by surfactant-mediated matrix-assisted laser desorption/ionization time-of-flight mass spectrometry Rapid Communications in Mass Spectrometry 22 2008 156 164 (Pubitemid 351156128)
17. E. Hebrero, C. García-Rodríguez, C. Santos-Buelga, and J.C. Rivas-Gonzalo Analysis of anthocyanins by high performance liquid chromatography-diode array spectroscopy in a hybrid grape variety (Vitis vinifera × Vitis berlandieri 41B) American Journal of Enology and Viticulture 40 1989 283 291
18. I.M. Heinonen, A.S. Meyer, and E.N. Frankel Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation Journal of Agricultural and Food Chemistry 46 1998 4107 4112 (Pubitemid 128488500)
19. V. Hong, and R.E. Wrolstad Use of HPLC separation/photodiode array detection for characterization of anthocyanins Journal of Agricultural and Food Chemistry 38 1990 708 715
20. V. Ivanova, A. Dörnyei, M. Stefova, T. Stafilov, B. Vojnoski, and F. Kilár Rapid MALDI-TOF-MS detection of anthocyanins in wine and grape using different matrices Food Analytical Methods 4 2011 108 115
21. D. Kammerer, A. Claus, R. Carle, and A. Schieber Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS Journal of Agricultural and Food Chemistry 52 2004 4360 4367
22. G. Mazza, and E. Miniati Anthocyanins in fruits, vegetables, and grains 1993 CRC Press Boca Raton
23. P. Mazzuca, P. Ferranti, G. Picariello, L. Chianese, and F. Addeo Mass spectrometry in the study of anthocyanins and their derivatives: Differentiation of Vitis vinifera and hybrid grapes by liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry Journal of Mass Spectrometry 40 2005 83 90 (Pubitemid 40188984)
24. Mello, L. M. R. (2007). Embrapa Uva e Vinho. Viticultura Brasileira: Panorama 2007. Available from < http://www.cnpuv.embrapa.br/publica/artigos/ panorama2007-viticultura.pdf >. Accessed 15.09.08.
25. A. Moure, J.M. Cruz, D. Franco, J.M. Dominguez, J. Sinerio, and H. Dominguez Natural antioxidants from residual sources Food Chemistry 72 2001 145 171 (Pubitemid 32012999)
26. T.B. Ng, F. Liu, and Z.T. Wang Antioxidative activity of natural products from plants Life Sciences 66 2000 709 723 (Pubitemid 30077864)
27. Pérez-Gregorio, M. R., Regueiro, J., Simal-Gándara, J., Rodrigues, A. S., Almeida, D. P. F. (2013). Increasing the added-value of onions as a source of antioxidant flavonoids: A critical review. Critical Reviews in Food Science and Nutrition, http://dx.doi.org/10.1080/10408398.2011.624283.
28. F. Pomar, M. Novo, and A. Masa Varietal differences among the anthocyanin profiles of 50 red table grape cultivars studied by high performance liquid chromatography Journal of Chromatography A 1094 2005 34 41 (Pubitemid 41527134)
29. P. Ribéreau-Gayon, Y. Glories, A. Maujean, and D. Dubourdieu Handbook of enology: The chemistry of wine stabilization and treatments (Vol. 2, 2nd ed.) 2006 John Wiley and Sons Chichester
30. A.S. Rodrigues, M.R. Pérez-Gregorio, M.S. García- Falcón, and J. Simal-Gándara Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs Food Research International 42 2009 1331 1336
31. J.-M. Ryan, and E. Revilla Anthocyanin composition of cabernet sauvignon and tempranillo grapes at different stages of ripening Journal of Agricultural and Food Chemistry 51 2003 3372 3378
32. J.R.A. Santos Neto, F.M. Pereira, F.P. Martins, and H.F. Leitão Filho Características e possibilidades do cultivar de videira IAC 138-22 O Agronômico 20 1968 1 8
33. M.A. Vian, V. Tomao, P.O. Coulomb, J.M. Lacombe, and O. Dangles Comparison of the anthocyanin composition during ripening of Syrah grapes grown using organic or conventional agricultural practices Journal of Food Chemistry 54 2006 5230 5235 (Pubitemid 44195695)
34. H. Wang, E.J. Race, and A.J. Shirkande Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry Journal of Agricultural and Food Chemistry 51 2003 1839 1844
35. X. Wang, H. Tong, F. Chen, and J.D. Gangemi Chemical characterization and antioxidant evaluation of muscadine grape pomace extract Food Chemistry 123 2010 1156 1162
36. X. Wu, and R.L. Prior Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains Journal of Agricultural and Food Chemistry 53 2005 3101 3113 (Pubitemid 40528455)
37. J. Yang, K.J. Meyers, J. Van Der Heide, and H.L. Rui Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions Journal of Agricultural and Food Chemistry 52 2004 6787 6793