Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape (Vitis labrusca) Using HPLC–DAD–ESI-MS/MS

Abstract

The aim of this study was the detailed characterization of the phenolic composition and the determination of the antioxidant activity of the Bordô grape (Vitis labrusca) cultivated in South Brazil. The edible parts of Bordô grapes (flesh and skin) contained 1130 mg/kg of total phenolic compounds (as gallic acid), mainly located in the skins. Anthocyanin content in the skins was high, largely as 3,5-diglucosides (1359 mg/kg, as malvidin 3,5-diglucoside). Total flavonols accounted for 154 μmol/kg, mainly located in the skins and with myricetin 3-glucoside as the principal flavonol in both grape parts. Very low amounts of flavan-3-ol monomers and dimers and low amounts of polymeric proanthocyanidins, with a composition similar to that reported for V. vinifera grape varieties, were found in Bordô grape skins. Hydroxycinnamic acid derivatives mainly derived from caffeic acid and were found in the skins in high amounts, ten times higher than in the flesh (total amount: 483 μmol/kg). Finally, the Bordô grape cultivar can be considered a high resveratrol producer (10.91 mg/kg) and also exhibited a high value of total antioxidant capacity (37.6 ± 1.0 mmol/kg, as Trolox).

Phenolic compounds in juice of “Isabel” grape treated with abscisic acid for color improvement

“…The anthocyanins identified in grape juices elaborated from "Isabel" grapes were in agreement with previous findings [14] and resembled those of other hybrid grape cultivars [24,12]. The main type of anthocyanins found was anthocyanidin 3-glucosides (Table 1), the most important being derived from malvidin followed by other common grape anthocyanidins (delphinidin, cyanidin, petunidin and peonidin).…”

“…Identification was mainly based on spectroscopic data (UV-Vis and MS/MS) obtained from authentic standards or previously reported [13][14][15][16][17]. For quantitation, DAD-chromatograms were extracted at 520 (anthocyanins), 360 (flavonols) and 320 nm (hydroxycinnamic acid derivatives).…”

Phenolic compounds and antioxidant activity of red and white grapes on different rootstocks

“…Regarding antioxidant activities, many studies have reported difficulties in obtaining similar data among grapes, making it difficult to compare results, due to factors such as the use of different analytic methods (DPPH, ABTS, FRAP, ORAC, among others), norms and unities of measurement or even due to the differences in reference materials taken from grapes (the whole grape; skin, pulp or seeds individually, bagasse) (González-Centeno et al, 2013;Lago-Vanzela et al, 2011).…”

“…However, most data available in literature about phenolic compounds in grapes and wines come from traditionally producing countries, mainly from Europe, where the grapes of choice are mostly Vitis vinifera. In contrast, in Brazil, more than 85% of the processed grapes volume comes from American cultivars, mainly Vitis labrusca, or hybrids, these kinds being considered more fitting to the climate conditions of the country, especially during harvesting season in the South and Southeast Regions of Brazil (Lago-Vanzela et al, 2011).…”

Rootstocks Effects on the Physicochemical Characteristics of Bordô, Isabel and Iac 138-22 Máximo Must and Wine

“…In contrast, in Brazil, more than 85 % of the volume of processed grapes come from American grapes, especially Vitis labrusca L., or a hybrid, since these plants are adapted for the climatic conditions in the Brazil, especially at harvest time in the South and Southeast (LAGO-VANZELA et al, 2011;BIASOTO et al, 2014).…”