Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin

Authors

  • Yuan Li,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
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  • Ruijing Ma,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
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  • Zhenzhen Xu,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
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  • Junhan Wang,

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
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  • Tong Chen,

    1. Division of Medical Oncology, Department of Internal Medicine, Ohio State University, Columbus, OH, USA
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  • Fang Chen,

    Corresponding author
    • College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
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  • Zhengfu Wang

    1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering Research Center for Fruits and Vegetables Processing, Beijing, China
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Correspondence to: Fang Chen, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, National Engineering Research Center for Fruits and Vegetables Processing; Beijing 100083, China. E-mail: chenfangch@sina.com

Abstract

Background

The anthocyanins of Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin were identified and quantified by high-performance liquid chromatography–tandem mass spectrometry, and the influence of processing on the anthocyanin profiles was investigated.

Results

Twenty-three and 16 anthocyanins were found in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. Malvidin 3-(trans)-coumaroyl-5-diglucoside and malvidin 3-glucoside were the most abundant anthocyanin in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. The cis and trans isomers of malvidin 3-coumaroyl-5-diglucoside are reported in Kyoho grape for the first time. In addition, the anthocyanin content of juice-making pomace of Kyoho grapes and winemaking pomace of Cabernet Sauvignon grapes was significantly lower than the fresh skin samples (p < 0.05). The percentage variation of non-acylated anthocyanins was lower than that of acylated anthocyanins in all pomace samples.

Conclusion

Kyoho grape and Cabernet Sauvignon grape showed distinctive anthocyanin profiles. Juice-making pomace is a better source of anthocyanins for use in functional foods than winemaking pomace.

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