Study of phenolic composition and sensory properties of red grape varieties in danger of extinction from the Spanish region of Castilla-La Mancha

摘要

This paper reports on a study of the profiles of different phenolic compounds (anthocyanins, flavonols, hydroxycinnamic acids and stilbenes) of five minor red grape varieties from the Spanish region of Castilla-La Mancha (Bobal, Moravia Agria, Moravia Dulce, Rojal and Tortosí) and a traditional variety from this growing region (Cencibel) as reference. Grape skin extracts of each variety were analysed by High Performance Liquid Chromatography coupled to Diode Array Detector (HPLC–DAD). The content of grape skins in anthocyanins (21.1–453 mg kg−1), flavonols (26.9–288 mg kg−1) and hydroxycinnamic acids (6.80–18.2 mg kg−1) showed differences according to mainly varietal origin, although other important factors have to be taken into account such as the degree of ripeness, berry size or vintage year. In all the studied varieties, the major anthocyanin was malvidin 3-glucoside (40%) with the exception of Rojal variety, which major one was peonidin 3-glucoside together with cyanidin 3-glucoside. Moravia Dulce and Rojal varieties contained more than 46% of quercetin 3-glucuronide; the rest of them contained less than 27%. No relation was found between profiles of hydroxycinnamic acids in the studied samples and their variety or year of vintage. All the studied grapes presented high concentrations of stilbenes that could be interesting due to the health benefits.