Discrimination of five Greek red grape varieties according to the anthocyanin and proanthocyanidin profiles of their skins and seeds |
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| Institution: | 1. Department of Food Science & Human Nutrition, Laboratory of Enology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;2. School of Agriculture, Laboratory of Viticulture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece;3. Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Co. Cork, Ireland;1. Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, CEP 88034-001, Florianópolis, SC, Brazil;2. Departamento de Química, Universidade Federal de Santa Catarina, Av. Des. Vitor Lima, 476, Trindade, CEP 88040-900, Florianópolis, SC, Brazil;1. Alexander Technological Educational Institute of Thessaloniki, Department of Agricultural Technology, Sindos, Macedonia, 57400, Greece;2. Aristotle University of Thessaloniki, Laboratory of Viticulture, 54124, Greece;1. Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, Vas. Constantinou 48, Athens 11635, Greece;2. Department of Chemistry, National and Kapodistrian University of Athens, Athens 15771, Greece;1. Department of Oenology & Beverage Technology, Technological Educational Institute (T.E.I.) of Athens, Ag. Spyridonos Str., Egaleo, GR-12210 Athens, Greece;2. Department of Food Technology, Technological Educational Institute (T.E.I.) of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece;1. Laboratory of Enology, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;2. Department of Oenology and Beverage Technology, Technological Educational Institute (T.E.I.) of Athens, Ag. Spyridonos Str., Egaleo, Athens 12210, Greece |
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| Abstract: | The knowledge of grapes phenolic content is proven to be critical for the vinification process and the improvement of wine quality. This study was undertaken to determine the phenolic composition and to employ the phenolic profile as a varietal discrimination tool in five Greek red grape varieties. Ninety grape samples from two seasons (2017 and 2018) were analyzed after extraction with organic solvents. Their proanthocyanidin profile, expressed as percentages of flavan-3-ols, was determined in both skins and seeds by employing phloroglucinolysis followed by HPLC-UV and MS detection, and anthocyanin profile was identified only in the skin extracts by HPLC-UV. Significant differences were observed in proanthocyanidin and anthocyanin profiles of skin extracts between the samples of different varieties, but not in seeds. (-)-Epicatechin was the main subunit in Mandilaria, Kotsifali, Agiorgitiko and Xinomavro grapes while (-)-epigallocatechin gallate in Mavrotragano. Malvidin-3-O-glucoside was the predominant pigment in all grape samples analyzed with the exception of Kotsifali skin extracts, where peonidin-3-O-glucoside was the most abundant anthocyanin. In addition, Mavrotragano skin extracts were the richest in delphinidin and petunidin-3-O-glucosides, while Agiorgitiko and Xinomavro contained the highest amount of malvidin-3-O-glucoside. The results underline the significance of the skin phenolic composition as a tool for the discrimination of the Greek red grape varieties. |
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| Keywords: | Anthocyanins Proanthocyanidins Chemical markers Authentication Greek varieties Catechin Epicatechin Terroir Grapes |
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