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African Journal of Biotechnology

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Components of non-anthocyanin phenolic compounds in wines of Vitis amurensis and its hybrids

Q Zhao, CQ Duan, J Wang

Abstract


The non-anthocyanin phenolic compounds in wines from five grape cultivars (Zuo Shan Yi, Zuo Shan Er, Shuang Hong, Shuang You and Shuang Feng) of Vitis amurensis and two hybrid cultivars (Zuo Hong Yi and Zuo You Hong) were examined by high-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC/ESI-MS/MS) technique in this study. The non-anthocyanin phenolic compounds detected from 7 grape cultivars included 5 benzoic acids, 7 cinnamic acids, 5 flavan-3-ols, 9 flavonols and 4 stilbenes. The detected benzoic acids were gallic acid, protocatechuic acid, syringic acid, ethyl gallate, and ellagic acid. The cinnamic acids were trans-cinnamic acid, transcaftaric acid, trans-cutaric acid, ferulic acid, trans-fertaric acid, caffeic acid and ethyl caffeic acid. The flavan-3-ols were procyanidin B1, catechin, procyanidin B2, epicatechin, and trimeric procyanidin C1. The flavonols were dihydroquercetin, myricetin-3-glucoside, quercetin-3-galactoside, quercetin-3- glucuronide, quercetin-3-glucoside, myricetin, quercetin, naringenin and leutolin. The stilbenes were trans-piceid, cis-piceid, trans-resveratrol and cis-resveratrol. Principal components analysis showed that the non-anthocyanin phenolic compounds in wines were mainly composed of cinnamic acids, flavan-3-ols and benzoic acids. In addition, systematic cluster analysis suggested that the nonanthocyanin phenolic compound profiles were helpful for the classification of these cultivars of V. amurensis and the hybrids.

Key words: Wine, non-anthocyanin phenolic compounds, high-performance liquid chromatography/electrospray ionization tandem mass spectrometry.




http://dx.doi.org/10.5897/AJB11.173
AJOL African Journals Online