Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis viniferaL.) by HPLC-DAD-MS/MS

Abstract

Phenolic compounds of 14 pomace samples originating from red and white winemaking were characterized by HPLC-MS. Up to 13 anthocyanins, 11 hydroxybenzoic and hydroxycinnamic acids, and 13 catechins and flavonols as well as 2 stilbenes were identified and quantified in the skins and seeds by HPLC-DAD. Large variabilities comprising all individual phenolic compounds were observed, depending on cultivar and vintage. Grape skins proved to be rich sources of anthocyanins, hydroxycinnamic acids, flavanols, and flavonol glycosides, whereas flavanols were mainly present in the seeds. However, besides the lack of anthocyanins in white grape pomace, no principal differences between red and white grape varieties were observed. This is the first study presenting comprehensive data on the contents of individual phenolic compounds comprising all polyphenolic subclasses of grapes including a comparison of several red and white pomaces from nine cultivars. The results obtained in the present study confirm that both skins and seeds of most grape cultivars constitute a promising source of polyphenolics.

Influência do solvente no conteúdo total de polifenóis, antocianinas e atividade antioxidante de extratos de bagaço de uva (Vitis vinifera) variedades Tannat e Ancelota

“…Entre estes, destacam-se as antocianinas (ORAK, 2007). Kammerer et al (2004) caracterizaram os compostos fenólicos de 14 diferentes amostras de bagaço de uva utilizando metanol acidificado como solvente extrator, sendo identificados 13 tipos de antocianinas, 11 ácidos fenólicos, 13 catequinas e flavonóis e 2 estilbenos.…”

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

“…However, selection of ionization mode, positive or negative, will have an influence on the type of information that could be achieved but also on the sensitivity. In the literature a number of different screening or fingerprint methods have been reported, [7][8][9][10][11][12][13] where some have used, positive ionization mode, [12,13] while other have use negative ionization. [9,10] Information from pos/neg mode provides complementary information and thus some work has been done utilizing both ionization modes.…”

“…[7] Some work utilizing negative ESI for analyzing anthocyanins could be found in the literature, though. [10] Due to the systematic classification of flavonoid structures [18] and knowledge of common fragmentation behavior [9,19] it is possible to calculate theoretically possible MRM transitions.…”

Effect of Mobile Phase Variation and Purification on Chromatogram View by Using Fruits and Rose Extracts and HPLC Method

“…The HPLC separation of anthocyanins from grape by-products extract was represented with identification of peaks in the forms of monoglucoside; acetylglucoside and p-cournaroly glucoside by using a comparison of methods such as ultrasonics, high hydrostatic pressure or pulsed electric fields (Corrales, Toepfl, Butz, Knorr & 2008). Anthocyanins were analysed by direct injection of the solutions according to the methods using LC-DAD/ ESI-MS technologies (Kammerer, Claus, Carle & Schieber, 2004). The chromatographic separation of several anthocyanins in the extracts of skin of fresh red grapes was performed by linear gradient elution and different anthocyanins have been analyzed and identified on the basis of their retention times and UV-Visible spectra by comparison with standards isolated from grapes (Revilla, Ryan, Martin-Ortega, 1998).…”