<i>Vitis vinifera</i> Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin<SUP>†</SUP>

Hermosin-Gutierrez I., Gomez-Alonso S., Perez-Navarro J., KURT A., ÇOLAK N., AKPINAR E., ...More

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, no.3, pp.1301-1310, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2020
  • Doi Number: 10.1002/jsfa.10145
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Page Numbers: pp.1301-1310
  • Keywords: table grape, HPLC-DAD-ESI-MS, MS, anthocyanin, malvidin-3-feruloylglucoside, antioxidant capacity, ANTIOXIDANT CAPACITY, QUANTIFICATION, BLUEBERRIES, POLYPHENOLS, FLAVONOLS, PHENOLICS, GENOTYPES, PROFILE, NORTON, BERRY
  • Karadeniz Technical University Affiliated: Yes

Abstract

BACKGROUND Grape berries exhibit various beneficial health effects due to the potent antioxidant roles of their phenolic compounds. A new Vitis vinifera grape cultivar (Karaerik) grown in Turkey has attracted growing interest due to its antioxidant phenolic compounds, which have still not been investigated. The phenolic/anthocyanin profile needs to be investigated to ascertain its potential health benefits and market value in the region. The present study therefore involves a detailed characterization of the anthocyanin composition of 'Karaerik' grape berries in conjunction with a determination of the antioxidant capacity value of the phenolics present in the skin and the whole berry. RESULTS Total phenolic compounds (average 8.56 and 2.88 g gallic acid equivalent kg(-1) fresh weight) and anthocyanin (7.48 and 1.66 g mv-3-glc equivalent kg(-1) fresh weight) contents varied significantly in the skin and whole berry. Malvidin-based anthocyanins made the highest contribution to the pigment content of the berry. Accordingly, the major anthocyanin in the skin (average 42.08 mol%) and whole berry (39.98 mol%) was malvidin-3-glucoside (mv-3-glc). In addition, we found strong evidence of the occurrence of sometimes reported malvidin-3-pentoside and particularly of the not previously reported feruloyl derivative of malvidin-3-(6 ''-feruloyl)-glucoside (mv-3-ferglc) for V. vinifera grapes. CONCLUSION The current study is the first report to profile the anthocyanins of the grape with a detailed description of the rare and novel anthocyanin in V. vinifera grapes. The berry is also a potential source of phenolics/anthocyanins with a high antioxidant capacity value and is worthy of comparison with other V. vinifera grapes. (c) 2019 Society of Chemical Industry