Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland. (15th January 2017)

• Record Type: Journal Article
• Authors: Samoticha, Justyna; Wojdyło, Aneta; Golis, Tomasz
• Is Part Of: Food chemistry. Volume 215(2017)
• Page Start: 263
• Page End: 273
• Publication Date: 2017-01-15
• Subjects: Interspecific hybrids -- Vitis vinifera -- LC-PDA-MS/QTOF -- Phenolic compounds -- Antioxidant activity -- PCA; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.07.147
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Nowadays, grapes are growing successfully and well adapted to Poland weather conditions. Chemical composition of interspecific hybrids of V. vinifera species have been developed. Polyphenolic compounds were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA-FL. Abstract: The study evaluated fruit quality parameters and chemical properties (soluble solids, pH, total acidity and total sugars content, phenolic compounds and antioxidant activity (ABTS, FRAP and ORAC methods)) of 30 grape cultivars of white, red and pink grape, as 28 interspecific hybrids and 2 Vitis vinifera L. popularly grown in Poland. Some of them were analyzed for the first time. A total of 49 polyphenolic compounds were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA-FL, as 26 anthocyanins, 9 flavonols and flavons, 7 phenolic acids, 6 flavan-3-ols, and 1 stilbene. The content of total polyphenols ranged from 1037.0 (Cascade cv.) to 5759.1 mg/100 g dm (Roesler cv.). However, the content of stilbene represented by trans resveratrol-3-glucoside was only 18.5–70.5 mg/100 g dm. Red grape cultivars like Roesler, Rothay and Swenson Red were characterized by the highest content of bioactive compounds and antioxidant activity (significantly more than 24, 12 and 53 mmol TE/100 g dm, by ABTS, FRAP and ORAC, respectively). Average total acidity and soluble solids for white (0.95 g of tartaric acid in 100 g fm and 17.1°Bx, respectively) and for red and pink (0.93 g of tartaric acid in 100 g fm and 17.4°Bx, respectively) cultivars were not significantly different (p > 0.05).