1. Identification and Quantification of Flavanol Glycosides in Vitis vinifera Grape Seeds and Skins during Ripening
- Author
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Christine Enjalbal, Guillaume Cazals, Cédric Saucier, Marie Zerbib, Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut des Biomolécules Max Mousseron [Pôle Chimie Balard] (IBMM), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), University of Montpellier (Bourse ecole doctorale GAIA), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Institut de Chimie du CNRS (INC)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences ,cépage syrah ,Pharmaceutical Science ,01 natural sciences ,Analytical Chemistry ,Veraison ,chemistry.chemical_compound ,grape ripening ,flavan-3-ol ,glycoside ,diglycoside ,MRM ,mass spectrometry ,catechuic acidcyanidol ,Triple quadrupole mass spectrometry ,Drug Discovery ,Food science ,Vitis vinifera ,chemistry.chemical_classification ,Vegetal Biology ,dimère ,Ripening ,Catechin ,04 agricultural and veterinary sciences ,040401 food science ,glycoside flavonoïde ,Agricultural sciences ,Chemistry (miscellaneous) ,grain de raisin ,Molecular Medicine ,Flavan-3-ol ,catechine ,lcsh:QD241-441 ,chromatographie en phase liquide ,0404 agricultural biotechnology ,vitis vinifera ,lcsh:Organic chemistry ,[SDV.BV]Life Sciences [q-bio]/Vegetal Biology ,Physical and Theoretical Chemistry ,merlot ,010401 analytical chemistry ,Organic Chemistry ,Selected reaction monitoring ,Glycoside ,dimer ,0104 chemical sciences ,flavanol ,chemistry ,tannat ,Biologie végétale ,Sciences agricoles - Abstract
Monomeric and dimeric flavanol glycosides were analyzed in Vitis vinifera grapes and seeds during ripening. An analytical method using ultra-high performance liquid chromatography coupled with a triple quadrupole mass spectrometry (UHPLC-ESI-QQQ-MS/MS) in multiple reaction monitoring (MRM) mode was employed. Three grape varieties (Merlot, Syrah and Tannat) were chosen and grape berries were sampled at different stages of development. Ten monoglycosylated and six diglycosylated flavanol monomers were detected. Twelve monoglycosylated and three diglycosylated flavanol dimers were also detected for all three grape varieties. All diglycosides were detected for the first time in Vitis vinifera grapes, though some of these compounds were only detected in skins or seeds. Furthermore, the evolution of all these compounds was studied, and a decrease in monomeric (epi) catechin monoglycosides was observed during ripening for Tannat, Merlot and Syrah grape skins. The dimers would appear to accumulate in skin tissues up to mid-summer (after veraison) and decrease when grape berries reached maturity.
- Published
- 2018
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