Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening

Violeta Ivanova, Marina Stefova, Borimir Vojnoski, Ágnes Dörnyei, L. Márk, Violeta Dimovska, Trajce Stafilov, F. Kilár

Research output: Contribution to journalArticle

54 Citations (Scopus)

Abstract

The composition of polyphenols in the skin, seed and pulp extracts of the grapes of Vranec and Smederevka varieties, and Merlot and Chardonnay as well, was analyzed by liquid chromatography-diode array detection-mass spectrometry (HPLC-DAD-MS) and MS/MS techniques. Thirty-one phenolic compounds, including anthocyanins, flavonols and flavan-3-ols, as well as phenolic acids derivatives, have been identified in the extracts prepared from the grapes at physiological maturity, by mass spectrometry applying electrospray ionization operated in alternating ion mode and by performing tandem MS experiments in the ion trap mass analyzer. Grapes were analyzed at three different phases: (i) veraison, (ii) physiological ripeness and (iii) late harvest, in order to follow the evolution of polyphenolic content during berry development, applying spectrophotometric methods. Vranec had a higher polyphenolic content compared to Merlot due to the higher levels of total phenolics and flavonoids in the skins and seeds as well as a higher content of flavan-3-ols and anthocyanins in the skins, allowing discriminating the varieties. HPLC-DAD-MS analysis presented significantly higher relative amounts of anthocyanin monoglucosides and p-coumaroylglucosides in Vranec grapes. Smederevka seeds had a higher amount of flavan-3-ols than Chardonnay, while a higher content of total phenolics and flavonoids was found in the skins of the Chardonnay variety. Anthocyanin content in both red varieties increased during the berry ripening, while flavan-3-ols in seeds were mainly accumulated in the veraison phase followed by decrease of the content with ripening.

Original languageEnglish
Pages (from-to)2851-2860
Number of pages10
JournalFood Research International
Volume44
Issue number9
DOIs
Publication statusPublished - Nov 2011

Fingerprint

Macedonia
Anthocyanins
Vitis
flavanols
anthocyanins
grapes
polyphenols
ripening
Seeds
Skin
seeds
Flavonoids
small fruits
Fruit
flavonoids
high performance liquid chromatography
Grape Seed Extract
High Pressure Liquid Chromatography
Ions
ions

Keywords

  • Anthocycanins
  • Chardonnay
  • Flavan-3-ols
  • Grapes
  • HPLC-DAD-MS and MS/MS
  • Merlot
  • Polyphenols
  • Ripening
  • Smederevka
  • Spectrophotometry
  • Vranec

ASJC Scopus subject areas

  • Food Science

Cite this

Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening. / Ivanova, Violeta; Stefova, Marina; Vojnoski, Borimir; Dörnyei, Ágnes; Márk, L.; Dimovska, Violeta; Stafilov, Trajce; Kilár, F.

In: Food Research International, Vol. 44, No. 9, 11.2011, p. 2851-2860.

Research output: Contribution to journalArticle

Ivanova, Violeta ; Stefova, Marina ; Vojnoski, Borimir ; Dörnyei, Ágnes ; Márk, L. ; Dimovska, Violeta ; Stafilov, Trajce ; Kilár, F. / Identification of polyphenolic compounds in red and white grape varieties grown in R. Macedonia and changes of their content during ripening. In: Food Research International. 2011 ; Vol. 44, No. 9. pp. 2851-2860.
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