Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS

Journal of Agricultural and Food Chemistry
Dietmar KammererAndreas Schieber

Abstract

Phenolic compounds of 14 pomace samples originating from red and white winemaking were characterized by HPLC-MS. Up to 13 anthocyanins, 11 hydroxybenzoic and hydroxycinnamic acids, and 13 catechins and flavonols as well as 2 stilbenes were identified and quantified in the skins and seeds by HPLC-DAD. Large variabilities comprising all individual phenolic compounds were observed, depending on cultivar and vintage. Grape skins proved to be rich sources of anthocyanins, hydroxycinnamic acids, flavanols, and flavonol glycosides, whereas flavanols were mainly present in the seeds. However, besides the lack of anthocyanins in white grape pomace, no principal differences between red and white grape varieties were observed. This is the first study presenting comprehensive data on the contents of individual phenolic compounds comprising all polyphenolic subclasses of grapes including a comparison of several red and white pomaces from nine cultivars. The results obtained in the present study confirm that both skins and seeds of most grape cultivars constitute a promising source of polyphenolics.

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Citations

Mar 15, 2006·Analytical and Bioanalytical Chemistry·Katrin SchützAndreas Schieber
Sep 2, 2011·Journal of Agricultural and Food Chemistry·Yanping XuQingli Wu
Apr 27, 2012·Journal of Agricultural and Food Chemistry·Alessandra FerrandinoAndrea Schubert
Jan 11, 2012·Journal of Agricultural and Food Chemistry·Zhenchang LiangGan-Yuan Zhong
Aug 30, 2012·Journal of Agricultural and Food Chemistry·Shin NishiumiHitoshi Ashida
May 4, 2013·Journal of Agricultural and Food Chemistry·M José Jara-PalaciosCelestino Santos-Buelga
Jan 10, 2006·The Journal of Alternative and Complementary Medicine : Research on Paradigm, Practice, and Policy·Chong-Zhi WangChun-Su Yuan
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Sep 24, 2015·International Journal of Food Sciences and Nutrition·Xiao-Lin PengLi-Ping Hao
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