Phenolic profile of Sercial and Tinta Negra Vitis vinifera L grape skins by HPLC-DAD-ESI-MS~n Novel phenolic compounds in Vitis vinifera L. grape

摘要

This study represents the first phytochemical research of phenolic components of Sercial and Tinta Negra Vitis vinifera L The phenolic profiles of Sercial and Tinta Negra V. vinifera L grape skins (white and red varieties, respectively) were established using high performance liquid chromatography-diode array detection-electrospray ionisation tandem mass spectrometry (HPLC-DAD-ESI-MS~n), at different ripening stages (veraison and maturity). A total of 40 phenolic compounds were identified, which included 3 hydroxybenzoic acids, 8 hydroxycinnamic acids, 4 flavanols, 5 flavanones, 8 flavonols, 4 stilbenes, and 8 anthocyanins. For the white variety, in both ripening stages, hydroxycinnamic acids and flavonols were the main phenolic classes, representing about 80% of the phenolic composition. For red variety, at veraison, hydroxycinnamic acids and flavonols were also the predominant classes (71%), but at maturity, anthocyanins represented 84% of the phenolic composition. As far as we know, 10 compounds were reported for the first time in V. vinifera L. grapes, namely protocatechuic acid-glucoside, p-hydrox-ybenzoyl glucoside, caftaric acid vanilloyl pentoside, p-coumaric acid-erythroside, naringenin hexose derivate, eriodictyol-glucoside, taxifolin-pentoside, quercetin-glucuronide-glucoside, malylated kaempf-erol-glucoside, and resveratrol dimer. These novel V. vinifera L grape components were identified based on their MS~n fragmentation profile. This data represents valuable information that may be useful to oeno-logical management and to valorise these varieties as sources of bioactive compounds.