Comparative Study on Grape Berry Anthocyanins of Various Teinturier Varieties

Area of Science:

• * Plant biochemistry and metabolomics.
• * Food science and technology.

Background:

• * Teinturier grapes (red-fleshed) are rich in anthocyanins, valuable phenolic compounds with antioxidant properties.
• * These compounds are crucial for natural food coloring and have implications in winemaking.

Purpose of the Study:

• * To compare the anthocyanin profiles of fifteen teinturier grape varieties from Hungary.
• * To identify and quantify specific anthocyanins in grape skin and juice.
• * To provide chemotaxonomical insights and guide variety selection for specific applications.

Main Methods:

• * High-performance liquid chromatography coupled with a photodiode array detector (HPLC-PDA) for anthocyanin analysis.
• * High-resolution orbitrap mass spectrometry for compound identification.
• * Separate extraction and analysis of anthocyanins from grape skin and juice.

Main Results:

• * Twenty-one anthocyanins were identified and quantified across the fifteen teinturier varieties.
• * Significant differences in anthocyanin patterns were observed between grape skin and juice.
• * Malvidin-3-O-glucoside dominated in skin, while peonidin-3-O-glucoside was predominant in juice for Vitis vinifera varieties.
• * Diglucosides were detected in significant amounts in two Vitis vinifera cultivars for the first time.

Conclusions:

• * Anthocyanin composition in teinturier grape skin is generally more complex than in the juice.
• * The study provides valuable chemotaxonomical data for grape classification.
• * Results aid in selecting teinturier varieties with specific anthocyanin profiles for food coloring and winemaking.