Identification and quantification of phenolic compounds in grapes

M. Rivera-Dominguez, N. Wlodarchak, M. Kushad, E. M. Yahia

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Grapes are a major source of phenolic compounds. Phenolic compounds play an important role in the quality of grapes and wines, and the antioxidant activity of grapes has been positively correlated with their phenolic composition. This work was focused on the identification of phenolic compounds in the fruit extracts of 'Norton', also known as 'Cynthiana' grapes (Vitis aestivalis). Identification and quantification were performed using high performance liquid chromatography-mass spectrometry (HPLC-MS TOF) with an electrospray ionization interface in negative mode ion. Detection was carried out at 280 and 320 nm. Cactechin, epicatechin, isoremnetin, siringic acid, caffeic acid, gallic acid, protocatechuic acid, miricetyn, hidroxybenzoic acid, quercetyn, stilbenes, such as resveratrol, pteroestibene, transpiceid, piceatannol and E-viniferin were identified in the extract, and caffeic acid, gallic acid, protocatechuic acid, miricetyn, hidroxybenzoic acid and quercetyn were also quantified. The major concentrations found were of epicatechin, caffeic acid and catechin, followed by protocatechuic acid, hidroxybenzoic acid, gallic miricetyn and quercetyn corresponding to 1.9065, 1.4506, 1.2131, 0.2424, 0.0835, 0.0529, 0.0297, 0.0030 ug/g dry weight, respectively.

Original languageEnglish (US)
Title of host publicationActa Horticulturae
PublisherInternational Society for Horticultural Science
Pages1233-1240
Number of pages8
ISBN (Print)9789066056138
DOIs
StatePublished - Nov 11 2010

Publication series

NameActa Horticulturae
Volume877
ISSN (Print)0567-7572

Fingerprint

protocatechuic acid
grapes
phenolic compounds
caffeic acid
gallic acid
epicatechin
acids
Vitis aestivalis
high performance liquid chromatography
viniferins
stilbenes
fruit extracts
resveratrol
catechin
ionization
wines
antioxidant activity
mass spectrometry
ions
extracts

Keywords

  • Antioxidants
  • Grapes
  • Phenolic compounds
  • Phytochemicals

ASJC Scopus subject areas

  • Horticulture

Cite this

Rivera-Dominguez, M., Wlodarchak, N., Kushad, M., & Yahia, E. M. (2010). Identification and quantification of phenolic compounds in grapes. In Acta Horticulturae (pp. 1233-1240). (Acta Horticulturae; Vol. 877). International Society for Horticultural Science. https://doi.org/10.17660/ActaHortic.2010.877.168

Identification and quantification of phenolic compounds in grapes. / Rivera-Dominguez, M.; Wlodarchak, N.; Kushad, M.; Yahia, E. M.

Acta Horticulturae. International Society for Horticultural Science, 2010. p. 1233-1240 (Acta Horticulturae; Vol. 877).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Rivera-Dominguez, M, Wlodarchak, N, Kushad, M & Yahia, EM 2010, Identification and quantification of phenolic compounds in grapes. in Acta Horticulturae. Acta Horticulturae, vol. 877, International Society for Horticultural Science, pp. 1233-1240. https://doi.org/10.17660/ActaHortic.2010.877.168
Rivera-Dominguez M, Wlodarchak N, Kushad M, Yahia EM. Identification and quantification of phenolic compounds in grapes. In Acta Horticulturae. International Society for Horticultural Science. 2010. p. 1233-1240. (Acta Horticulturae). https://doi.org/10.17660/ActaHortic.2010.877.168
Rivera-Dominguez, M. ; Wlodarchak, N. ; Kushad, M. ; Yahia, E. M. / Identification and quantification of phenolic compounds in grapes. Acta Horticulturae. International Society for Horticultural Science, 2010. pp. 1233-1240 (Acta Horticulturae).
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AB - Grapes are a major source of phenolic compounds. Phenolic compounds play an important role in the quality of grapes and wines, and the antioxidant activity of grapes has been positively correlated with their phenolic composition. This work was focused on the identification of phenolic compounds in the fruit extracts of 'Norton', also known as 'Cynthiana' grapes (Vitis aestivalis). Identification and quantification were performed using high performance liquid chromatography-mass spectrometry (HPLC-MS TOF) with an electrospray ionization interface in negative mode ion. Detection was carried out at 280 and 320 nm. Cactechin, epicatechin, isoremnetin, siringic acid, caffeic acid, gallic acid, protocatechuic acid, miricetyn, hidroxybenzoic acid, quercetyn, stilbenes, such as resveratrol, pteroestibene, transpiceid, piceatannol and E-viniferin were identified in the extract, and caffeic acid, gallic acid, protocatechuic acid, miricetyn, hidroxybenzoic acid and quercetyn were also quantified. The major concentrations found were of epicatechin, caffeic acid and catechin, followed by protocatechuic acid, hidroxybenzoic acid, gallic miricetyn and quercetyn corresponding to 1.9065, 1.4506, 1.2131, 0.2424, 0.0835, 0.0529, 0.0297, 0.0030 ug/g dry weight, respectively.

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