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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 Jun; 73(5):C378-89.JF

Abstract

The characterization and quantification of anthocyanins in grape cultivars of Oll-Meoru (Vitis coignetiaexVitis labrusca), Neut-Meoru (Vitis coignetiaexVitis labrusca), Muscal Bailey A. (Vitis labruscana), and Campbell Early (Vitis labruscaxV. vinifera) cultivated in Korea were carried out by partial purification through XAD-7 column chromatography followed by C-18 HPLC/diode array detector (DAD), HPLC/MS, and HPLC/MS/MS analyses. The column oven temperature during the reverse phase C-18 HPLC greatly affected the separation of individual anthocyanins. The result showed that the optimum column oven temperature was 35 degrees C. Sixteen different anthocyanins (11 nonacylated and 5 acylated anthocyanins) were identified in the grape juices. Oll-Meoru, Neut-Meoru, and Muscat Bailey A (MBA) grape juices contained only nonacylated anthocyanins. Oll-Meoru and Neut-Meoru grape juices had same anthocyanins, but their proportions were considerably different. Peonidin 3,5-diglucoside and malvidin 3,5-diglucoside were the major anthocyanins in Oll-Meoru grape juice. Delphinidin 3-glucoside was, however, the major anthocyanin in Neut-Meoru grape juice. Peonidin 3-glucoside and malvidin 3-glucoside were the most abundant anthocyanins in Muscal Bailey A grape juice. Campbell Early grape juice contained both nonacylated and acylated anthocyanins. Cyanidin 3-(p-coumaroyl)glucoside-5-glucoside and peonidin 3-(p-coumaroyl)glucoside-5-glucoside were the most abundant anthocyanins in Campbell Early grape juice. Total anthocyanin contents were greatly different in different grape jucies, with the highest in Neut-Meoru juice (1043.5 microg/mL), followed by Oll-Meoru (997.7 microg/mL), MBA (390.2 microg/mL), and Campbell Early (183.9 microg/mL) juices. The total anthocyanin content in Neut-Meoru grape juice was 5.67 times higher than that in Campbell Early grape juice. This represents the 1st report on the systematic characterization and quantification of anthocyanins in the juices of these grapes cultivated in Korea.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Oh YS
Department of Bioscience and Biotechnology in Graduate School, Woosuk University, Samrea-Up, Wanju-Kun, Jeonbuk Province 565-701, Republic of Korea.
Lee JH
No affiliation info available
Yoon SH
No affiliation info available
Oh CH
No affiliation info available
Choi DS
No affiliation info available
Choe E
No affiliation info available
Jung MY
No affiliation info available

MeSH

AnthocyaninsBeveragesChromatography, High Pressure LiquidFruitKoreaMass SpectrometrySpecies SpecificityTemperatureVitisX-Ray Diffraction

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18576983

Citation

Oh, Y S., et al. "Characterization and Quantification of Anthocyanins in Grape Juices Obtained From the Grapes Cultivated in Korea By HPLC/DAD, HPLC/MS, and HPLC/MS/MS." Journal of Food Science, vol. 73, no. 5, 2008, pp. C378-89.
Oh YS, Lee JH, Yoon SH, et al. 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(5):C378-89.
Oh, Y. S., Lee, J. H., Yoon, S. H., Oh, C. H., Choi, D. S., Choe, E., & Jung, M. Y. (2008). Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS. Journal of Food Science, 73(5), C378-89. https://doi.org/10.1111/j.1750-3841.2008.00756.x
Oh YS, et al. 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(5):C378-89. PubMed PMID: 18576983.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS. AU - Oh,Y S, AU - Lee,J H, AU - Yoon,S H, AU - Oh,C H, AU - Choi,D-S, AU - Choe,E, AU - Jung,M Y, PY - 2008/6/26/pubmed PY - 2008/10/10/medline PY - 2008/6/26/entrez SP - C378 EP - 89 JF - Journal of food science JO - J Food Sci VL - 73 IS - 5 N2 - The characterization and quantification of anthocyanins in grape cultivars of Oll-Meoru (Vitis coignetiaexVitis labrusca), Neut-Meoru (Vitis coignetiaexVitis labrusca), Muscal Bailey A. (Vitis labruscana), and Campbell Early (Vitis labruscaxV. vinifera) cultivated in Korea were carried out by partial purification through XAD-7 column chromatography followed by C-18 HPLC/diode array detector (DAD), HPLC/MS, and HPLC/MS/MS analyses. The column oven temperature during the reverse phase C-18 HPLC greatly affected the separation of individual anthocyanins. The result showed that the optimum column oven temperature was 35 degrees C. Sixteen different anthocyanins (11 nonacylated and 5 acylated anthocyanins) were identified in the grape juices. Oll-Meoru, Neut-Meoru, and Muscat Bailey A (MBA) grape juices contained only nonacylated anthocyanins. Oll-Meoru and Neut-Meoru grape juices had same anthocyanins, but their proportions were considerably different. Peonidin 3,5-diglucoside and malvidin 3,5-diglucoside were the major anthocyanins in Oll-Meoru grape juice. Delphinidin 3-glucoside was, however, the major anthocyanin in Neut-Meoru grape juice. Peonidin 3-glucoside and malvidin 3-glucoside were the most abundant anthocyanins in Muscal Bailey A grape juice. Campbell Early grape juice contained both nonacylated and acylated anthocyanins. Cyanidin 3-(p-coumaroyl)glucoside-5-glucoside and peonidin 3-(p-coumaroyl)glucoside-5-glucoside were the most abundant anthocyanins in Campbell Early grape juice. Total anthocyanin contents were greatly different in different grape jucies, with the highest in Neut-Meoru juice (1043.5 microg/mL), followed by Oll-Meoru (997.7 microg/mL), MBA (390.2 microg/mL), and Campbell Early (183.9 microg/mL) juices. The total anthocyanin content in Neut-Meoru grape juice was 5.67 times higher than that in Campbell Early grape juice. This represents the 1st report on the systematic characterization and quantification of anthocyanins in the juices of these grapes cultivated in Korea. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18576983/Characterization_and_quantification_of_anthocyanins_in_grape_juices_obtained_from_the_grapes_cultivated_in_Korea_by_HPLC/DAD_HPLC/MS_and_HPLC/MS/MS_ L2 - https://doi.org/10.1111/j.1750-3841.2008.00756.x DB - PRIME DP - Unbound Medicine ER -