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Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
J Sci Food Agric. 2013 Apr; 93(6):1404-11.JS

Abstract

BACKGROUND

The anthocyanins of Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin were identified and quantified by high-performance liquid chromatography-tandem mass spectrometry, and the influence of processing on the anthocyanin profiles was investigated.

RESULTS

Twenty-three and 16 anthocyanins were found in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. Malvidin 3-(trans)-coumaroyl-5-diglucoside and malvidin 3-glucoside were the most abundant anthocyanin in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. The cis and trans isomers of malvidin 3-coumaroyl-5-diglucoside are reported in Kyoho grape for the first time. In addition, the anthocyanin content of juice-making pomace of Kyoho grapes and winemaking pomace of Cabernet Sauvignon grapes was significantly lower than the fresh skin samples (p < 0.05). The percentage variation of non-acylated anthocyanins was lower than that of acylated anthocyanins in all pomace samples.

CONCLUSION

Kyoho grape and Cabernet Sauvignon grape showed distinctive anthocyanin profiles. Juice-making pomace is a better source of anthocyanins for use in functional foods than winemaking pomace.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Li Y
College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China.
Ma R
No affiliation info available
Xu Z
No affiliation info available
Wang J
No affiliation info available
Chen T
No affiliation info available
Chen F
No affiliation info available
Wang Z
No affiliation info available

MeSH

AcylationAnthocyaninsBeveragesDietFood HandlingFruitGlucosidesHumansSpecies SpecificityVitisWine

Pub Type(s)

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

Language

eng

PubMed ID

23400926

Citation

Li, Yuan, et al. "Identification and Quantification of Anthocyanins in Kyoho Grape Juice-making Pomace, Cabernet Sauvignon Grape Winemaking Pomace and Their Fresh Skin." Journal of the Science of Food and Agriculture, vol. 93, no. 6, 2013, pp. 1404-11.
Li Y, Ma R, Xu Z, et al. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin. J Sci Food Agric. 2013;93(6):1404-11.
Li, Y., Ma, R., Xu, Z., Wang, J., Chen, T., Chen, F., & Wang, Z. (2013). Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin. Journal of the Science of Food and Agriculture, 93(6), 1404-11. https://doi.org/10.1002/jsfa.5907
Li Y, et al. Identification and Quantification of Anthocyanins in Kyoho Grape Juice-making Pomace, Cabernet Sauvignon Grape Winemaking Pomace and Their Fresh Skin. J Sci Food Agric. 2013;93(6):1404-11. PubMed PMID: 23400926.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin. AU - Li,Yuan, AU - Ma,Ruijing, AU - Xu,Zhenzhen, AU - Wang,Junhan, AU - Chen,Tong, AU - Chen,Fang, AU - Wang,Zhengfu, Y1 - 2013/02/11/ PY - 2012/01/15/received PY - 2012/08/07/revised PY - 2012/09/11/accepted PY - 2013/2/13/entrez PY - 2013/2/13/pubmed PY - 2014/2/22/medline KW - Cabernet Sauvignon KW - Kyoho KW - anthocyanin composition KW - grape pomace SP - 1404 EP - 11 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 93 IS - 6 N2 - BACKGROUND: The anthocyanins of Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin were identified and quantified by high-performance liquid chromatography-tandem mass spectrometry, and the influence of processing on the anthocyanin profiles was investigated. RESULTS: Twenty-three and 16 anthocyanins were found in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. Malvidin 3-(trans)-coumaroyl-5-diglucoside and malvidin 3-glucoside were the most abundant anthocyanin in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. The cis and trans isomers of malvidin 3-coumaroyl-5-diglucoside are reported in Kyoho grape for the first time. In addition, the anthocyanin content of juice-making pomace of Kyoho grapes and winemaking pomace of Cabernet Sauvignon grapes was significantly lower than the fresh skin samples (p < 0.05). The percentage variation of non-acylated anthocyanins was lower than that of acylated anthocyanins in all pomace samples. CONCLUSION: Kyoho grape and Cabernet Sauvignon grape showed distinctive anthocyanin profiles. Juice-making pomace is a better source of anthocyanins for use in functional foods than winemaking pomace. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23400926/Identification_and_quantification_of_anthocyanins_in_Kyoho_grape_juice_making_pomace_Cabernet_Sauvignon_grape_winemaking_pomace_and_their_fresh_skin_ DB - PRIME DP - Unbound Medicine ER -