An investigation on polyphenol composition and content in skin of grape (Vitis vinifera L. cv. Hutai No.8) fruit during ripening by UHPLC-MS2 technology combined with multivariate statistical analysis. (October 2021)

• Record Type: Journal Article
• Authors: Du, Yan; Li, Xingyan; Xiong, Xiaolin; Cai, Xinyu; Ren, Xueyan; Kong, Qingjun
• Is Part Of: Food bioscience. Volume 43(2021)
• Publication Date: 2021-10
• Subjects: Ripening -- Polyphenolic markers -- Polyphenolic compounds -- Antioxidant activity -- Grape (Vitis vinifera L.) fruit -- Skin; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.101276
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Polyphenols, a class of biologically active substances related to grapes quality, differ with maturity. This study aimed to evaluate polyphenol composition, content and antioxidant capacity of skin polyphenol extracts in Hutai No. 8 grape ( Vitis vinifera L.) at five key ripening stages: full-green (FG), red-appeared (RA), half-red (HR), full-red (FR) and purple-black (PB), and to identify the polyphenolic compounds that had a potential to be markers for distinguishing the ripening stages. Grape skin extract at each ripening stage was studied for their total phenolic content (TPC), total flavonoid content (TFC) and the antioxidant capacity. Results showed a significant difference in accumulation of polyphenols at five stages. A trend towards an increase in TPC, TFC, and antioxidant capacity was observed during ripening. Then, this study profiled the polyphenolic compounds of grape skin at each ripening stage by UHPLC-ESI-qTOF-MS 2 and UHPLC-QQQ-MS 2 . Results revealed that a total of 18 polyphenolic compounds were identified. Polyphenols were quantified according to phenolic class. And catechin was the major flavanol in skin, which was observed the highest content at the HR stage. Furthermore, quercetin-3-O-glucoside, 1-O-vanilloyl-β-D-glucose and resveratrol-3-O-glucoside were respectively considered as the representative phenolic acid and stilbene, all of which were detected the highest at the PB stage. Moreover, polyphenolic compounds that had a potential to be markers for distinguishing the ripening stages of Hutai No.8 grape were identified through orthogonal partial least squares discriminant analysis (OPLS - DA). Results indicated that catechin, epicatechin, quercetin-3-O-glucoside, myricetin, isorhamnetin-3-O-hexose and resveratrol-3-O-glucoside were the vital markers. The study provides a reference for differentiating grapes at different ripening stages based on polyphenols. Graphical abstract: Image 1