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Mass‐spectrometry evidence confirming the presence of pelargonidin‐3‐ O ‐glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir ( Vitis vinifera L.)
Author(s) -
HE F.,
HE J.J.,
PAN Q.H.,
DUAN C.Q.
Publication year - 2010
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.2010.00107.x
Subject(s) - pelargonidin , berry , anthocyanin , vitis vinifera , chemistry , wine , grape wine , glucoside , mass spectrometry , flavonols , horticulture , food science , chromatography , antioxidant , flavonoid , organic chemistry , cyanidin , biology , medicine , alternative medicine , pathology
Background and Aims: Anthocyanins are a group of important phenolic compounds which are responsible for the colour of red grape and wine. This study aimed to confirm the existence of pelargonidin‐3‐ O ‐glucoside in Vitis vinifera grape berry skins. Methods and Results: The anthocyanin profiles in the berry skins of Cabernet Sauvignon and Pinot Noir were analysed by high performance liquid chromatography – electronic spray ionization – tandem mass spectrometry. Besides 17 anthocyanins that are commonly determined in the berries of these two varieties, pelargonidin‐3‐ O ‐glucoside was also detected at trace levels. Conclusions: The mass‐spectrometry evidence confirmed the existence of pelargonidin‐3‐ O ‐glucoside in non‐teinturier V. vinifera grapes. Significance of the Study: This finding will be beneficial for the further understanding of anthocyanin profile and its biosynthesis in grape berries.