Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS

Huang, Zi Lin; Wang, Baowu; Williams, Paul F.; Pace, Ralphenia D.

doi:10.1016/j.lwt.2008.11.005

Cited by 139 publications

(100 citation statements)

References 22 publications

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“…Genetic backgrounds are determining factor for anthocyanin profile of each variety, thus the anthocyanin compositions have been used as "finger prints" for the varietal differentiation of the grapes and wines (Liang et al, 2008). V. vinifera grapes consist of only anthocyanin-monoglucoside (García-Beneytez et al, 2002;Liang et al, 2008), while V. labrusca and V. rotundifolia contain not only anthocyanin monoglucoside but also anthocyanin diglucosides (Liang et al, 2008;Huang et al, 2009). Moreover, the wines produced from these species also have corresponding anthocyanin composition (Huang et al, 2009).…”

Section: Introdutionmentioning

confidence: 99%

Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

Cheng

Zhou²,

RenDe

et al. 2017

Food Sci. Technol

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The anthocyanin profiles and COELAB color values of nine wines in Vitis germplasms from southern China were compared. The results showed that the anthocyanin composition of wines from one hybrid between V. vinifera and V. labrusca ('Moldova'), two V. labrusca varieties ('Conquistador' and 'Saint-Croix'), one V. quinquangularis variety ('Yeniang No.2'), one hybrid between V. quinquangularis and V. vinifera ('NW196'), one V. davidii variety ('Xiangniang No.1') and one V. rotundifolia variety ('Noble') were dominated by anthocyanidin 3,5-O-diglucosides. All these were quite different from V. vinifera wines ('Cabernet Sauvignon' and 'Marselan'), which were characterized by the monoglucoside and pyranoanthocyanins. 3' ,4' ,5'-substituted anthocyanins were dominant in the wines of all varieties, except 'Noble' wine. 'Yeniang No.2' (V. quinquangularis) had the highest acid, total anthocyanin concentration, and showed a more intense pigmentation with a higher proportion and concentration of coumaroylated anthocyanins. On the colorimetric analysis, 'Yeniang No.2' (V. quinquangularis) wine showed the most saturated red colors, followed by 'NW196' (V. quinquangularis). The detected chromatic characteristics of these wines were basically in accordance with their sensory evaluation.Keywords: anthocyanin; wine; HPLC-MS; V. germplasm; variety.Practical Application: Perfecting evaluation system of the anthocyanin characteristics of nine wines in different V. germplasm from southern China.

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Section: Introdutionmentioning

confidence: 99%

Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

Cheng

Zhou²,

RenDe

et al. 2017

Food Sci. Technol

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show abstract

“…Various ionisation methods such as electrospray ionisation (ESI) [74,[89][90][91][92], atmospheric pressure chemical ionisation (APCI) [77], continuous flow fast atom bombardment (CF-FAB) [79] and matrix assisted laser desorption ionisation (MALDI) [72] have been used. Quadrupole mass analysers are most widely applied, due to their robustness and low cost.…”

Section: Detection Methodsmentioning

confidence: 99%

Comprehensive two-dimensional liquid chromatographic analysis of anthocyanins

Willemse¹,

Stander²,

Tredoux³

et al. 2014

Journal of Chromatography A

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“…Consumption o f d i e t s r i c h i n f r u i t s a n d v e g e t a b l e s , containing significant amounts of antioxidants, high dietary fiber, low saturated and trans fat and a balance in other essential nutrients are recommended to reduce the risk for CVD. Sweet potato greens and purslane, two novel foods, and several traditional foods included in the African-American diet such as butter beans, purple hull peas, muscadine grapes, collards, butter peas, figs, okra, mustard greens, green onions, rutabagas, and eggplant are examples of foods that contain significant levels of antioxidants (Huang et al, 2007a(Huang et al, , 2007b(Huang et al, , 2008(Huang et al, , 2009. In an article by Johnson and Pace (2010),the nutritional characteristics of sweetpotato (Ipomoea batatas) leaves were reviewed in terms of health promotion and disease prevention.…”

Section: Diet and Nutrition Prevention Strategiesmentioning

confidence: 99%