Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC-DAD-ESI-MS/MS

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorRebello, Ligia Portugal Gomes
dc.creatorLago-Vanzela, Ellen Silva
dc.creatorBarcia, Milene Teixeira
dc.creatorRamos, Afonso Mota
dc.creatorStringheta, Paulo César
dc.creatorDa-Silva, Roberto
dc.creatorCastillo-Muñoz, Noelia
dc.creatorGómez-Alonso, Sergio
dc.creatorHermosín-Gutiérrez, Isidro
dc.date2014-05-27T11:30:52Z
dc.date2016-10-25T18:55:04Z
dc.date2014-05-27T11:30:52Z
dc.date2016-10-25T18:55:04Z
dc.date2013-11-01
dc.date.accessioned2017-04-06T02:42:12Z
dc.date.available2017-04-06T02:42:12Z
dc.identifierFood Research International, v. 54, n. 1, p. 354-366, 2013.
dc.identifier0963-9969
dc.identifierhttp://hdl.handle.net/11449/76894
dc.identifierhttp://acervodigital.unesp.br/handle/11449/76894
dc.identifier10.1016/j.foodres.2013.07.024
dc.identifierWOS:000329377700044
dc.identifier2-s2.0-84881226615
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2013.07.024
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/897575
dc.descriptionThe grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct characteristics directly linked to phenolic profile. Thus, the present study aimed to identify and quantify, for the first time and in detail, the phenolic compounds present in the skin, flesh and seeds of BRS Violeta grape berry using combination of SPE methodologies and analytical HPLC-DAD-ESI-MS/MS. The study was extended to the different berry parts and the most important grape and wine phenolic families, and has revealed interesting features. Violeta grape has a very thick skin (46% of grape weight) that accumulated the most of grape phenolic compounds: great amount of anthocyanins (3930. mg/kg, as malvidin 3,5-diglucoside), together with also important amounts of flavonols (150. mg/kg, as quercetin 3-glucoside), hydroxycinnamic acid derivatives (HCAD; 120. mg/kg, as caftaric acid), and proanthocyanidins (670. mg/kg, as (+)-catechin); in contrast, it seems to be a low resveratrol producer. Violeta grape seeds accounted for similar proportions of low molecular weight flavan-3-ols (mainly monomers; 345. mg/kg, as (+)-catechin) and proanthocyanidins (480. mg/kg, as (+)-catechin). Violeta grape is a teinturier cultivar, but it only contained traces of anthocyanins and low amounts of all the other phenolic types in its red-colored flesh. The anthocyanin composition of Violeta grape was dominated by anthocyanidin 3,5-diglucosides (90%). Within flavonols, myricetin-type predominated and kaempferol-type was missing. In addition to expected hydroxycinnamoyl-tartaric acids, several isomeric esters of caffeic and p-coumaric acids with hexoses were tentatively identified, accounting for relevant proportions within the pool of HCAD. Although pending of further confirmation over successive vintages, the aforementioned results suggest that BRS Violeta grape cultivar could be considered an interesting candidate for the elaboration of highly colored and antioxidant-rich grape juices and wines. © 2013 Elsevier Ltd.
dc.languageeng
dc.relationFood Research International
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAnthocyanins
dc.subjectBRS Violeta
dc.subjectFlavonols
dc.subjectHybrid grape
dc.subjectHydroxycinnamic acid
dc.subjectPhenolic compounds
dc.subjectProanthocyanidins
dc.subjectHybrid grapes
dc.subjectHydroxycinnamic acids
dc.subjectFruit juices
dc.subjectFruits
dc.subjectOrganic compounds
dc.subjectPhenols
dc.subjectPlants (botany)
dc.titlePhenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC-DAD-ESI-MS/MS
dc.typeOtro


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