New flavanol O-glycosides in grape and wine

Marie Zerbib, Jean Paul Mazauric, Emmanuelle Meudec, Christine Le Guernevé, Alexander Lepak, Bernd Nidetzky, Véronique Cheynier, Nancy Terrier, Cédric Saucier*

*Korrespondierende/r Autor/in für diese Arbeit

Publikation: Beitrag in einer FachzeitschriftArtikel

Abstract

The presence of monomeric and dimeric flavan-3-ol monohexosides was investigated in grapes and wines. Polyphenol extracts were prepared from grape seeds and skins (Syrah, Merlot, and Cabernet-Sauvignon) sampled at three different developmental stages. Different wines (Tannat, Alicante, Syrah, Merlot, and Grenache) were also studied. The different samples obtained were analyzed by UPLC-ESI-IT-MS. Specific molecular ions corresponding to flavan-3-ol hexosides were detected by using targeted molecular ions with specific m/z values: 451 for (epi)catechin hexosides, and 739 for procyanidin dimer hexosides. 4′-O-β-glucosyl-(+)-catechin and 7-O-β-glucosyl-(+)-catechin were obtained by using a glucosyl transferase from apple, UGT71A15, and their structures determined by NMR. These glucosylated monomers and the dimers were identified in all analyzed grape seed and several skin extracts at the different stages and in wines made from different varieties.

Originalspracheenglisch
Seiten (von - bis)441-448
Seitenumfang8
FachzeitschriftFood Chemistry
Jahrgang266
DOIs
PublikationsstatusVeröffentlicht - 15 Nov 2018

ASJC Scopus subject areas

  • Analytische Chemie
  • !!Food Science

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