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Phenolic profile of Sercial and Tinta Negra Vitis vinifera L. grape skins by HPLC–DAD–ESI-MSn: novel phenolic compounds in Vitis vinifera L. grape

机译:HPLC-DAD-ESI-MSn对Sercial和Tinta Negra Vitis vinifera L.葡萄皮的酚类特征:Vitis vinifera L.葡萄中的新型酚类化合物

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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-MSn), at different ripening stages (véraison 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 véraison, 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-hydroxybenzoyl glucoside, caftaric acid vanilloyl pentoside, p-coumaric acid-erythroside, naringenin hexose derivate, eriodictyol-glucoside, taxifolin-pentoside, quercetin-glucuronide-glucoside, malylated kaempferol-glucoside, and resveratrol dimer. These novel V. vinifera L. grape components were identified based on their MSn fragmentation profile. This data represents valuable information that may be useful to oenological management and to valorise these varieties as sources of bioactive compounds.
机译:这项研究代表了Sercial和Tinta Negra Vitis vinifera L的酚类成分的首次植物化学研究。使用高效液相色谱法建立了Sercial和Tinta Negra V. vinifera L.葡萄皮的酚类特征(分别为白色和红色品种)–二极管阵列检测–电喷雾电离串联质谱(HPLC–DAD–ESI-MSn),处于不同的成熟阶段(变异性和成熟度)。总共鉴定出40种酚类化合物,其中包括3种羟基苯甲酸,8种羟基肉桂酸,4种黄烷醇,5种黄烷酮,8种黄酮醇,4种对苯二酚和8种花色苷。对于白色品种,在两个成熟阶段,羟基肉桂酸和黄酮醇是主要的酚类,约占酚类成分的80%。就红色品种而言,在变异性上,羟基肉桂酸和黄酮醇也是主要类别(71%),但在成熟时,花色素苷占酚类成分的84%。据我们所知,V。vinifera L.葡萄中首次报道了10种化合物,分别是原儿茶酸-葡萄糖苷,对羟基苯甲酰基葡萄糖苷,卡夫塔酸香草醛戊糖苷,对香豆酸-赤藓糖苷,柚皮苷己糖衍生物,松黄醇-葡糖苷,滑石粉-戊糖苷,槲皮素-葡糖苷酸-葡糖苷,苹果酸化山emp酚-葡糖苷和白藜芦醇二聚体。这些新的V. vinifera L.葡萄成分是根据它们的MSn片段图谱鉴定的。该数据代表有价值的信息,可能对酿酒学管理和将这些品种作为生物活性化合物的来源进行增值有用。

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