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Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
Food Chem. 2019 Oct 15; 295:350-360.FC

Abstract

The detailed phenolic composition of different berry parts from two novel V. vinifera L. red grape genotypes (Moribel and Tinto Fragoso), together the well-known Tempranillo, was established using high performance liquid chromatography-diode array detection-electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS) over two consecutive vintages (2016 and 2017). More than 50 phenolic compounds were identified and quantified: 25 anthocyanins, 17 flavonols, 7 hydroxycinnamic acid derivatives, 2 stilbenes, and several flavan-3-ols. As far as we know, some anthocyanin and flavonol dihexosides were reported for the first time in V. vinifera L. grapes. Application of Principal Component Analysis (PCA) to experimental data showed a good separation of the novel grape genotypes and Tempranillo according to the phenolic profile of skins and seeds, mainly based on the proportion of trisubstituted anthocyanin derivatives, flavonols and flavan-3-ols, being a useful tool to differentiate these grape varieties.

Authors+Show Affiliations

Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain.Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain; Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación 1, 02006 Albacete, Spain.Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain.Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain.Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain.Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain.Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain.Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Av. Camilo José Cela s/n, 13071 Ciudad Real, Spain. Electronic address: sergio.gomez@uclm.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31174768

Citation

Pérez-Navarro, José, et al. "Phenolic Compounds Profile of Different Berry Parts From Novel Vitis Vinifera L. Red Grape Genotypes and Tempranillo Using HPLC-DAD-ESI-MS/MS: a Varietal Differentiation Tool." Food Chemistry, vol. 295, 2019, pp. 350-360.
Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, et al. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool. Food Chem. 2019;295:350-360.
Pérez-Navarro, J., Izquierdo-Cañas, P. M., Mena-Morales, A., Martínez-Gascueña, J., Chacón-Vozmediano, J. L., García-Romero, E., Hermosín-Gutiérrez, I., & Gómez-Alonso, S. (2019). Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool. Food Chemistry, 295, 350-360. https://doi.org/10.1016/j.foodchem.2019.05.137
Pérez-Navarro J, et al. Phenolic Compounds Profile of Different Berry Parts From Novel Vitis Vinifera L. Red Grape Genotypes and Tempranillo Using HPLC-DAD-ESI-MS/MS: a Varietal Differentiation Tool. Food Chem. 2019 Oct 15;295:350-360. PubMed PMID: 31174768.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool. AU - Pérez-Navarro,José, AU - Izquierdo-Cañas,Pedro Miguel, AU - Mena-Morales,Adela, AU - Martínez-Gascueña,Jesús, AU - Chacón-Vozmediano,Juan Luis, AU - García-Romero,Esteban, AU - Hermosín-Gutiérrez,Isidro, AU - Gómez-Alonso,Sergio, Y1 - 2019/05/21/ PY - 2019/01/14/received PY - 2019/05/16/revised PY - 2019/05/20/accepted PY - 2019/6/9/entrez PY - 2019/6/9/pubmed PY - 2019/8/20/medline KW - (+)-Catechin (PubChem CID: 9064) KW - (−)-Epicatechin (PubChem CID: 72276) KW - Cultivar differentiation KW - Grape berry parts KW - Grape genotype KW - HPLC-DAD-ESI-MS/MS KW - Malvidin 3-(6″-p-coumaroyl)-glucoside (PubChem CID: 131752272) KW - Malvidin 3-glucoside (PubChem CID: 443652) KW - Myricetin 3-glucoside (PubChem CID: 44259426) KW - Phenolic composition KW - Procyanidin B1 (PubChem CID: 11250133) KW - Quercetin 3-glucoside (PubChem CID: 5280804) KW - Quercetin 3-glucuronide (PubChem CID: 11655911) KW - Varietal authenticity KW - trans-Caftaric acid (PubChem CID: 6440397) KW - trans-Piceid (PubChem CID: 5281718) SP - 350 EP - 360 JF - Food chemistry JO - Food Chem VL - 295 N2 - The detailed phenolic composition of different berry parts from two novel V. vinifera L. red grape genotypes (Moribel and Tinto Fragoso), together the well-known Tempranillo, was established using high performance liquid chromatography-diode array detection-electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS) over two consecutive vintages (2016 and 2017). More than 50 phenolic compounds were identified and quantified: 25 anthocyanins, 17 flavonols, 7 hydroxycinnamic acid derivatives, 2 stilbenes, and several flavan-3-ols. As far as we know, some anthocyanin and flavonol dihexosides were reported for the first time in V. vinifera L. grapes. Application of Principal Component Analysis (PCA) to experimental data showed a good separation of the novel grape genotypes and Tempranillo according to the phenolic profile of skins and seeds, mainly based on the proportion of trisubstituted anthocyanin derivatives, flavonols and flavan-3-ols, being a useful tool to differentiate these grape varieties. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31174768/Phenolic_compounds_profile_of_different_berry_parts_from_novel_Vitis_vinifera_L__red_grape_genotypes_and_Tempranillo_using_HPLC_DAD_ESI_MS/MS:_A_varietal_differentiation_tool_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30943-4 DB - PRIME DP - Unbound Medicine ER -