Polyphenolic composition and content in the ripe berries of wild Vitis species

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• 作者：Zhenchang Liang^a ; Yingzhen Yang^b ; Lailiang Cheng^a ; ^{lc89@cornell.edu} ; Gan-Yuan Zhong^b ; ^{ganyuan.zhong@ars.usda.gov}
• 关键词：Polyphenolic composition and content ; Vitis ; Anthocyanins ; Variation patterns
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：15 May 2012
• 年：2012
• 卷：132
• 期：2
• 页码：730-738
• 全文大小：1038 K

文摘

To explore wild genetic resources for improving fruit and processing quality of cultivated grape cultivars, the polyphenolic composition and content in the ripe berries of 147 grape accessions from 16 Vitis species for two consecutive years were characterised. A total of 48 polyphenolic compounds, including 28 anthocyanins, 6 flavonols, 6 flavanols, 6 hydroxycinnamic derivatives, and 2 hydroxybenzoic acids, were identified via HPLC-MS and quantified by HPLC-DAD. These wild grape species had unique presence of abundant di-glucoside derivatives of anthocyanins. In addition, anthocyanins in most wild species were predominantly nonacylated. The mean contents for anthocyanins, flavanols, flavonols, hydroxycinnamic derivatives, and hydroxybenzoic acids were 9.610, 0.769, 0.093, 0.441 and 0.027 mg g^? FW, respectively. They were about 2 to 10 folds higher than their respective counterparts in the most widely cultivated grape species Vitis vinifera. As expected, most of these groups of compounds were correlated negatively with berry weight, but positively with the content of total soluble solids.