Anthocyanin composition and content in grape berry skin in Vitis germplasm

Liang, Zhenchang; Wu, Benhong; Fan, Peige; Yang, Chunxiang; Duan, Wei; Zheng, Xianbo; Liu, Chunyan; Li, Shaohua

doi:10.1016/j.foodchem.2008.04.069

Cited by 209 publications

(144 citation statements)

References 22 publications

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“…[15,25,34] Moreover, in order to not induce modifications of the chemical-physical fruit characteristics, plant growth, regulators were not used, although they are utilized as a common practice in table grape production. [6] The organoleptic quality of the anthocyanin content is in accordance with literature data; [35] only Alphonse Lavallée showed a lower TAI with respect to other studies, that, on the other hand, reported values very different between them. [11,36] It is interesting to note that, although the skin of the colored grapes contains anthocyanins, the total polyphenols are not always higher than those of white table grapes.…”

Section: Resultssupporting

confidence: 86%

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Rolle

Giacosa

Gerbi

et al. 2013

International Journal of Food Properties

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The visual attributes of table grapes, their chemical constituents and mechanical properties are involved in consumer acceptability because they are correlated to sensory perception. Usually, instrumental measurements are preferred to the sensory evaluations because they reduce variations in subjective judgments and can be carried out more easily. In this work chemical-physical attributes and texture properties of five black table grapes (Alphonse Lavallée, Black magic, Cardinal, Perlon, Regina nera) were studied in order to identify significant varietal differences.Spectrophotometric and HPLC methods and Texture Analysis test were used to evaluate color index, sugars and acid composition, phenolic characteristics and mechanical properties of the skin and the pulp of berries. Many differences were found among varieties in technological maturity indexes, hydroxycinnamic acid, anthocyanin content and profile and relative CIE L*, a*, b* parameters, but the more relevant differences were found in mechanical properties. Principal Component Analysis showed that the TPA parameters (hardness, cohesiveness, gumminess, resilience) and berry skin characteristics (break skin energy, skin modulus of elasticy) were the best indices able to fulfill the aim of this work. Almost all the parameters showed differences among cultivars, confirming their importance in the characterization of the variety as well as in the assessment of potential consumer acceptability. In particular, the cultivars demonstrated different reactions to the compression test; thus, the texture analysis parameters can be appropriate to explain varietal differences and to allow their differentiation.

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Section: Resultssupporting

confidence: 86%

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Rolle

Giacosa

Gerbi

et al. 2013

International Journal of Food Properties

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“…[24,25]. Anthocyanin pigments in grapes are mainly restricted to the coloured types and accumulate between veraison and maturity.…”

Section: Anthocyanin Identificationmentioning

confidence: 99%

Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth

Niu

Hao

et al. 2016

Biotechnology & Biotechnological Equipment

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Anthocyanins are natural pigments that exhibit a wide range of protective effects with potential benefits for human health related to their antioxidant activities. Grape berries are rich anthocyanins, and these compounds have considerable influence on wine quality. However, these pigments are known to only be present in coloured grape berries. In the present study, we investigated three distinctive grapes, in which only a few reports of mutant strains on the skin colour of the grape berry were reported. Anthocyanin and non-anthocyanin phenolic profiles of grape berry skin, pulp, and seeds at different growth stages were analysed using high performance liquid chromatography of flight mass spectrometry (HPLC-ESI-MS/MS). Meanwhile, grape antioxidant properties were evaluated at growth stages, including the early stage, veraison, and mature stage. The results showed that some anthocyanins contents, such as malvidin 3-Oglucoside, are significantly different between white skin grapes and their corresponding coloured genotypes, with high content in coloured but not in white skin grapes. However, other anthocyanins, such as delphinidin 3-O-glucoside, showed no significant differences between white skin grapes and their corresponding coloured genotypes. Moreover, non-anthocyanin phenolic profiles and antioxidant properties, except cultivars Pinot Blanc and Pinot Noir, showed no significant differences between white skin grapes and their corresponding coloured genotypes at any growth stage, including the pulp and seeds. However, significant differences were noted between different cultivars, for example, white-ciputao and Pinot Noir, Pinot Blanc and Muscat Rouge, and coloured-ciputao and Muscat Blanc, showing that the antioxidant capacity was not always in correlation with skin colour of grape berries.

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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).…”

Section: Introdutionmentioning

confidence: 99%

“…Although several previous studies on wild grape germplasms of China have dealt with the anthocyanin composition and content (Liang et al, 2008(Liang et al, , 2013, few studies have focused on the anthocyanin profiles of wines in these V. germplasms. On the present paper, the composition and content of anthocyanins of the nine wines in V. germplasms from southern China was investigated by means of HPLC-MS, with an aim of leading to a perfect evaluation system of wine quality in Chinese grape germplasms and a better understanding of relationship between wine color and anthocyanin profiles.…”

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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Anthocyanin composition and content in grape berry skin in Vitis germplasm

Cited by 209 publications

References 22 publications

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Phenol profiles and antioxidant properties of white skinned grapes and their coloured genotypes during growth

Anthocyanin characteristics of wines in Vitis germplasms cultivated in southern China

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