Comparative Study on Grape Berry Anthocyanins of Various Teinturier Varieties

Abstract

The red-fleshed grape cultivars, called teinturier or dyer grapes, contain anthocyanins in both the skin and flesh. These phenolic compounds exhibit excellent coloring ability, and as antioxidants, they are important bioactive compounds in food crops. In this work, anthocyanin patterns of grape berries of fifteen teinturier varieties collected from the gene bank located at Pécs in the southwest of Hungary were compared. Anthocyanin profiles of numerous varieties originating from Hungary such as ‘Bíborkadarka’, ‘Kármin’, ‘Kurucvér’, and ‘Turán’ are reported for the first time. Anthocyanins extracted separately from the skin and juice were analyzed using high-performance liquid chromatography coupled with a photodiode array detector. For the identification of compounds, high-resolution orbitrap mass spectrometry was used. All in all, twenty-one anthocyanins were identified and quantified. We found that anthocyanin patterns differed significantly in the skin and juice for all investigated cultivars. For Vitis vinifera varieties, the predominant anthocyanin in the skin was malvidin-3-O-glucoside, while the main pigment in the juice was peonidin-3-O-glucoside. For the first time, a significant amount of diglucosides was detected in two Vitis Vinifera cultivars with a direct relationship. In general, the pigment composition of the skin was much more complex than that of the juice. The comparative study with presented patterns gives valuable and beneficial information from a chemotaxonomical point of view. Our results also help to choose the appropriate teinturier varieties with the desired anthocyanins for food coloring or winemaking purposes.

The assembly and annotation of two teinturier grapevine varieties, Dakapo and Rubired

“…Beyond fully sequencing the VvMybA1 alleles of Dakapo and Rubired, these genomes will enable more insight into grapevine berry color by providing two high-quality teinturier grapevine genomes for future studies. As previously mentioned, teinturier grapes differ in the composition of total anthocyanins produced, and this phenomenon does not seem to be driven by differences in VvMybA1 alleles [11]. These genomes will provide resources for investigating the genetic mechanisms driving this phenomenon.…”

“…VvMybA1 alleles [11]. These genomes will provide resources for investigating the genetic mechanisms driving this phenomenon.…”

“…Increased copies of these repeats were correlated with increased anthocyanin content within berry skin and flesh [9]. While this study greatly illuminated the genetic basis of increased anthocyanin production in Teinturier du Cher descendants, it is still unclear why different teinturier grapes have distinct anthocyanin profiles in berry flesh, regardless of the number of copies of the 408 bp sequence they have [11]. For example, the concentration of a specific type of anthocyanin, Cyanidin-3- O -glucoside, can vary from 1.0-41.7 mg/L when comparing the anthocyanin content within the flesh of teinturier berries from different varieties [11].…”

“…While this study greatly illuminated the genetic basis of increased anthocyanin production in Teinturier du Cher descendants, it is still unclear why different teinturier grapes have distinct anthocyanin profiles in berry flesh, regardless of the number of copies of the 408 bp sequence they have [11]. For example, the concentration of a specific type of anthocyanin, Cyanidin-3- O -glucoside, can vary from 1.0-41.7 mg/L when comparing the anthocyanin content within the flesh of teinturier berries from different varieties [11]. While overall anthocyanin content does correlate with the number of repeats upstream of VvMybA1 [9], large differences in concentrations of specific anthocyanins exist between teinturier varieties with the same number of copies of the 408 bp repeat [11].…”

Potential Role of Dietary Phenolic Compounds in the Prevention and Treatment of Rheumatoid Arthritis: Current Reports

“…Blackberries also present considerable amounts of TPC (292.2-446.4 mg GAE per 100 g fw), where cyanidin 3-O-glucoside is the major anthocyanin [84,85]. For strawberries, the TPC value varies from 36.5 to 116.3 mg GAE per 100 g fw, where the most abundant is pelargonidin 3-O-glucoside [86][87][88], while for grapevines (TPC 9.3-75.3 mg per 100 g fw), malvidin 3-O-glucoside is the predominant anthocyanin [63,89,90]. Additionally, mulberries and chokeberries also present considerable amounts of TPCs (424-485 and 1022.4-1705.9 mg GAE per 100 g fw, respectively), where cyanidin 3-O-sophoroside and cyanidin 3-O-galactoside are the predominant ones, respectively [91][92][93], whereas black currants are richer in delphinidin 3-O-rutinoside and present TPC values fluctuating from 1930.0 to 3410.0 mg GAE per 100 g fw [94,95].…”