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Structure elucidation of peonidin 3,7-o-β-diglucoside isolated from Garnacha Tintorera (Vitis vinifera L.) grapes.
J Agric Food Chem. 2010 Oct 27; 58(20):11105-11.JA

Abstract

Red wines made from Garnacha Tintorera grapes (also known as Alicante Bouschet and one of the few so-called teinturier Vitis vinifera grape cultivars, because its berry flesh is also red-colored) are usually blended with other red wines as a natural way for enhancing the color intensity of red wines. The phenolic composition of Garnacha Tintorera grapes showed already described interesting features such as the occurrence of unusual anthocyanins (pelargonidin-based anthocyanins and a peonidin dihexoside) that had not been previously described in V. vinifera cultivars. The isolation and further structure elucidation (GC-MS analysis of sugar moieties, UV-vis, LC-MS(n), and (1)H and (13)C NMR spectroscopic data) have allowed the identification of the aforementioned peonidin dihexoside as peonidin 3,7-β-O-diglucoside. This peonidin derivative, in combination with the previously reported pelargonidin-type anthocyanins, can be suggested as a suitable chemical marker for this singular V. vinifera grape cultivar and the wines made totally or partially from this grape cultivar.

Authors+Show Affiliations

Instituto Regional de Investigación Científica Aplicada, Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad de Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

20866031

Citation

Castillo-Muñoz, Noelia, et al. "Structure Elucidation of Peonidin 3,7-o-β-diglucoside Isolated From Garnacha Tintorera (Vitis Vinifera L.) Grapes." Journal of Agricultural and Food Chemistry, vol. 58, no. 20, 2010, pp. 11105-11.
Castillo-Muñoz N, Winterhalter P, Weber F, et al. Structure elucidation of peonidin 3,7-o-β-diglucoside isolated from Garnacha Tintorera (Vitis vinifera L.) grapes. J Agric Food Chem. 2010;58(20):11105-11.
Castillo-Muñoz, N., Winterhalter, P., Weber, F., Gómez, M. V., Gómez-Alonso, S., García-Romero, E., & Hermosín-Gutiérrez, I. (2010). Structure elucidation of peonidin 3,7-o-β-diglucoside isolated from Garnacha Tintorera (Vitis vinifera L.) grapes. Journal of Agricultural and Food Chemistry, 58(20), 11105-11. https://doi.org/10.1021/jf102578u
Castillo-Muñoz N, et al. Structure Elucidation of Peonidin 3,7-o-β-diglucoside Isolated From Garnacha Tintorera (Vitis Vinifera L.) Grapes. J Agric Food Chem. 2010 Oct 27;58(20):11105-11. PubMed PMID: 20866031.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Structure elucidation of peonidin 3,7-o-β-diglucoside isolated from Garnacha Tintorera (Vitis vinifera L.) grapes. AU - Castillo-Muñoz,Noelia, AU - Winterhalter,Peter, AU - Weber,Fabian, AU - Gómez,M Victoria, AU - Gómez-Alonso,Sergio, AU - García-Romero,Esteban, AU - Hermosín-Gutiérrez,Isidro, Y1 - 2010/09/24/ PY - 2010/9/28/entrez PY - 2010/9/28/pubmed PY - 2014/12/15/medline SP - 11105 EP - 11 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 20 N2 - Red wines made from Garnacha Tintorera grapes (also known as Alicante Bouschet and one of the few so-called teinturier Vitis vinifera grape cultivars, because its berry flesh is also red-colored) are usually blended with other red wines as a natural way for enhancing the color intensity of red wines. The phenolic composition of Garnacha Tintorera grapes showed already described interesting features such as the occurrence of unusual anthocyanins (pelargonidin-based anthocyanins and a peonidin dihexoside) that had not been previously described in V. vinifera cultivars. The isolation and further structure elucidation (GC-MS analysis of sugar moieties, UV-vis, LC-MS(n), and (1)H and (13)C NMR spectroscopic data) have allowed the identification of the aforementioned peonidin dihexoside as peonidin 3,7-β-O-diglucoside. This peonidin derivative, in combination with the previously reported pelargonidin-type anthocyanins, can be suggested as a suitable chemical marker for this singular V. vinifera grape cultivar and the wines made totally or partially from this grape cultivar. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20866031/Structure_elucidation_of_peonidin_37_o_β_diglucoside_isolated_from_Garnacha_Tintorera__Vitis_vinifera_L___grapes_ L2 - https://doi.org/10.1021/jf102578u DB - PRIME DP - Unbound Medicine ER -