Analysis of Phenolic Composition of Noble Muscadine (Vitis rotundifolia) by HPLC-MS and the Relationship to Its Antioxidant Capacity

Authors

  • Qi You,

    1. Authors Qi You, Chen, and Wang are with the Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Sharp is with the Dept. of Mathematical Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Yuru You is with the Dept. of Biological and Chemical Engineering, Zhejiang Univ. of Science and Technology, Hangzhou 310023, P.R. China. Direct inquiries to author Chen (E-mail: fchen@clemson.edu).
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  • Feng Chen,

    1. Authors Qi You, Chen, and Wang are with the Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Sharp is with the Dept. of Mathematical Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Yuru You is with the Dept. of Biological and Chemical Engineering, Zhejiang Univ. of Science and Technology, Hangzhou 310023, P.R. China. Direct inquiries to author Chen (E-mail: fchen@clemson.edu).
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  • Xi Wang,

    1. Authors Qi You, Chen, and Wang are with the Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Sharp is with the Dept. of Mathematical Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Yuru You is with the Dept. of Biological and Chemical Engineering, Zhejiang Univ. of Science and Technology, Hangzhou 310023, P.R. China. Direct inquiries to author Chen (E-mail: fchen@clemson.edu).
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  • Julia L. Sharp,

    1. Authors Qi You, Chen, and Wang are with the Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Sharp is with the Dept. of Mathematical Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Yuru You is with the Dept. of Biological and Chemical Engineering, Zhejiang Univ. of Science and Technology, Hangzhou 310023, P.R. China. Direct inquiries to author Chen (E-mail: fchen@clemson.edu).
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  • Yuru You

    1. Authors Qi You, Chen, and Wang are with the Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Sharp is with the Dept. of Mathematical Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Yuru You is with the Dept. of Biological and Chemical Engineering, Zhejiang Univ. of Science and Technology, Hangzhou 310023, P.R. China. Direct inquiries to author Chen (E-mail: fchen@clemson.edu).
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Abstract

Abstract:  Phenolic compounds and anthocyanins in muscadines have attracted much attention due to their diverse biological activities. With bioassays of antioxidant activities in terms of total phenolic content (TPC), total anthocyanin content (TAC), total procyanidin content (TPA), oxygen radical absorbance capacity (ORAC), and ferric reducing antioxidant power (FRAP) of different parts of the Noble muscadine, the butanol (BuOH) extract of the muscadine skin showed the highest TPC (317.91 ± 1.83 mg GAE/100 g FW), which might be ascribed to its high TAC of 227.06 ± 1.29 mg/100 g fresh weight (FW). The ethyl acetate (EtOAc) extract of the muscadine seed contained the highest TPA (55.30 ± 0.63 mg CE/100 g FW). Correlation analyses demonstrated a significant linear relationship of TPC and TAC compared to their ORAC and FRAP values within the range of R2 from 0.9283 to 0.9936, which suggested that phenolics and anthocyanins in the extracts contributed significantly to their antioxidant potential. Nineteen individual phenolics and 5 anthocyanins were identified by HPLC-MS, which indicated different chemical profiles of anthocyanins and other phenolics in the muscadine extracts.

Practical Application:  The paper has provided rich information of bioactive phytochemical profiles in different solvent extracts and their correlation with the antioxidant activity in the muscadine that is a very special regional fruit in U.S. Its high content of phenolic compounds demonstrates that muscadine could be beneficial to human health.

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