Phytochemical Composition and Content of Red-Fleshed Grape Accessions
Red-fleshed grapes are important breeding resources, and study of the content and composition of phenolic compounds in red-fleshed grapes is lacking. In this study, the profiles of phenolic compounds in the whole berry, flesh, and peel of thirteen red-fleshed grape (<i>Vitis</i>) accessi...
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MDPI AG
2023-05-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/9/5/579 |
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| author | Lizhen Lu Yingzhen Yang Gan-Yuan Zhong Zhenchang Liang Lailiang Cheng |
| author_facet | Lizhen Lu Yingzhen Yang Gan-Yuan Zhong Zhenchang Liang Lailiang Cheng |
| author_sort | Lizhen Lu |
| collection | DOAJ |
| description | Red-fleshed grapes are important breeding resources, and study of the content and composition of phenolic compounds in red-fleshed grapes is lacking. In this study, the profiles of phenolic compounds in the whole berry, flesh, and peel of thirteen red-fleshed grape (<i>Vitis</i>) accessions were determined for two consecutive years. The content of total phenolic compounds ranged from 4.795 to 29.875 mg g<sup>−1</sup> FW (fresh weight) in berry, from 1.960 to 12.593 mg g<sup>−1</sup> FW in flesh, and from 17.067 to 60.182 mg g<sup>−1</sup> FW in peel. As expected, anthocyanins were the main phenolic compounds, accounting for 90.4, 89.4, and 94.1% of the total phenolic compounds in berry, flesh, and peel, respectively. Flavanols accounted for 36.2% of the non-anthocyanin phenolic compounds in berry, 35.3% in flesh, and 38.3% in peel. In comparison, flavonols accounted for about 11.6, 5.7, and 15.8% of the non-anthocyanin phenolic compounds in berry, flesh, and peel, respectively. Hydroxycinnamic derivatives were the most abundant non-anthocyanins and accounted for 53.8, 56.1, and 44.3% of non-anthocyanin phenolic compounds in these three tissues. The content of phenolic compounds in peel was significantly higher than that in flesh and whole berry. A significant variation in the content of total and individual phenolic compounds was observed among different red-fleshed grapes, suggesting that genetic background was an important factor affecting the accumulation of these phenolic compounds. This work represents the most comprehensive characterization of phenolic compounds profiles in red-fleshed grapes. |
| first_indexed | 2024-03-11T03:41:16Z |
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| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-11T03:41:16Z |
| publishDate | 2023-05-01 |
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| series | Horticulturae |
| spelling | doaj.art-23383ca7681e45e1b0b6c92d0126501e2023-11-18T01:34:52ZengMDPI AGHorticulturae2311-75242023-05-019557910.3390/horticulturae9050579Phytochemical Composition and Content of Red-Fleshed Grape AccessionsLizhen Lu0Yingzhen Yang1Gan-Yuan Zhong2Zhenchang Liang3Lailiang Cheng4Beijing Key Laboratory of Grape Science and Wine Technology, and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, ChinaUSDA-ARS Grape Genetics Research Unit, Geneva, NY 14456, USAUSDA-ARS Grape Genetics Research Unit, Geneva, NY 14456, USABeijing Key Laboratory of Grape Science and Wine Technology, and Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, ChinaSection of Horticulture, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USARed-fleshed grapes are important breeding resources, and study of the content and composition of phenolic compounds in red-fleshed grapes is lacking. In this study, the profiles of phenolic compounds in the whole berry, flesh, and peel of thirteen red-fleshed grape (<i>Vitis</i>) accessions were determined for two consecutive years. The content of total phenolic compounds ranged from 4.795 to 29.875 mg g<sup>−1</sup> FW (fresh weight) in berry, from 1.960 to 12.593 mg g<sup>−1</sup> FW in flesh, and from 17.067 to 60.182 mg g<sup>−1</sup> FW in peel. As expected, anthocyanins were the main phenolic compounds, accounting for 90.4, 89.4, and 94.1% of the total phenolic compounds in berry, flesh, and peel, respectively. Flavanols accounted for 36.2% of the non-anthocyanin phenolic compounds in berry, 35.3% in flesh, and 38.3% in peel. In comparison, flavonols accounted for about 11.6, 5.7, and 15.8% of the non-anthocyanin phenolic compounds in berry, flesh, and peel, respectively. Hydroxycinnamic derivatives were the most abundant non-anthocyanins and accounted for 53.8, 56.1, and 44.3% of non-anthocyanin phenolic compounds in these three tissues. The content of phenolic compounds in peel was significantly higher than that in flesh and whole berry. A significant variation in the content of total and individual phenolic compounds was observed among different red-fleshed grapes, suggesting that genetic background was an important factor affecting the accumulation of these phenolic compounds. This work represents the most comprehensive characterization of phenolic compounds profiles in red-fleshed grapes.https://www.mdpi.com/2311-7524/9/5/579red-fleshed grapephenolic compoundsanthocyaninsflavanolsteinturier |
| spellingShingle | Lizhen Lu Yingzhen Yang Gan-Yuan Zhong Zhenchang Liang Lailiang Cheng Phytochemical Composition and Content of Red-Fleshed Grape Accessions Horticulturae red-fleshed grape phenolic compounds anthocyanins flavanols teinturier |
| title | Phytochemical Composition and Content of Red-Fleshed Grape Accessions |
| title_full | Phytochemical Composition and Content of Red-Fleshed Grape Accessions |
| title_fullStr | Phytochemical Composition and Content of Red-Fleshed Grape Accessions |
| title_full_unstemmed | Phytochemical Composition and Content of Red-Fleshed Grape Accessions |
| title_short | Phytochemical Composition and Content of Red-Fleshed Grape Accessions |
| title_sort | phytochemical composition and content of red fleshed grape accessions |
| topic | red-fleshed grape phenolic compounds anthocyanins flavanols teinturier |
| url | https://www.mdpi.com/2311-7524/9/5/579 |
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