Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC–DAD–ESI-MS/MS

• Published in: Food research international Vol. 54; no. 1; pp. 354 - 366
• Main Authors: Rebello, Ligia Portugal Gomes, Lago-Vanzela, Ellen Silva, Barcia, Milene Teixeira, Ramos, Afonso Mota, Stringheta, Paulo César, Da-Silva, Roberto, Castillo-Muñoz, Noelia, Gómez-Alonso, Sergio, Hermosín-Gutiérrez, Isidro
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.11.2013; Elsevier
• Subjects: anthocyanidins; Anthocyanins; Berries; Biological and medical sciences; BRS Violeta; caftaric acid; cultivars; Derivatives; esters; flavanols; Flavonols; Food industries; fruits; Fundamental and applied biological sciences. Psychology; grape juice; grape seeds; Grapes; hexoses; Hybrid grape; hybrids; Hydroxycinnamic acid; malvin; molecular weight; p-coumaric acid; Phenolic compounds; Proanthocyanidins; quercetin; resveratrol; Seeds; vegetables; wine grapes; Wines; BRS Violeta; Flavonols; Hydroxycinnamic acid; Anthocyanins; Hybrid grape; Phenolic compounds; Proanthocyanidins; Anthocyanin; Fruit; Berry; HPLC chromatography; Hybrid; Flavonoid; Polyphenol; Grape; Pigments; Phenols; Proanthocyanidin; Mass spectrometry; Cultivar
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2013.07.024

The grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct characteristics directly linked to phenolic profile. Thus, the present study aimed to identify and quantify, for the first time and in detail, the phenolic compounds present in the skin, flesh and seeds of BRS Violeta grape berry using combination of SPE methodologies and analytical HPLC–DAD–ESI-MS/MS. The study was extended to the different berry parts and the most important grape and wine phenolic families, and has revealed interesting features. Violeta grape has a very thick skin (46% of grape weight) that accumulated the most of grape phenolic compounds: great amount of anthocyanins (3930mg/kg, as malvidin 3,5-diglucoside), together with also important amounts of flavonols (150mg/kg, as quercetin 3-glucoside), hydroxycinnamic acid derivatives (HCAD; 120mg/kg, as caftaric acid), and proanthocyanidins (670mg/kg, as (+)-catechin); in contrast, it seems to be a low resveratrol producer. Violeta grape seeds accounted for similar proportions of low molecular weight flavan-3-ols (mainly monomers; 345mg/kg, as (+)-catechin) and proanthocyanidins (480mg/kg, as (+)-catechin). Violeta grape is a teinturier cultivar, but it only contained traces of anthocyanins and low amounts of all the other phenolic types in its red-colored flesh. The anthocyanin composition of Violeta grape was dominated by anthocyanidin 3,5-diglucosides (90%). Within flavonols, myricetin-type predominated and kaempferol-type was missing. In addition to expected hydroxycinnamoyl-tartaric acids, several isomeric esters of caffeic and p-coumaric acids with hexoses were tentatively identified, accounting for relevant proportions within the pool of HCAD. Although pending of further confirmation over successive vintages, the aforementioned results suggest that BRS Violeta grape cultivar could be considered an interesting candidate for the elaboration of highly colored and antioxidant-rich grape juices and wines. •Hybrid grape cultivar Violeta has high content of polyphenols, mainly in its skin.•Anthocyanidin 3,5-diglucosides are the most important phenolic group in this grape.•A new series of anthocyanidin 3-(6″-caffeoyl)-glucoside-5-glucosides is reported.•Flavonols and hydroxycinnamic derivatives are relevant phenolics in this grape.•Skin and seeds contain proanthocyanidins, flavan-3-ol monomers being relevant in seeds.