Constituents of grape pomace from the Sicilian cultivar 'Nerello Mascalese'
| Autor: | Edoardo Napoli, Agatino Renda, Vincenzo Amico, Corrado Tringali, Giuseppe Ruberto, Carmela Spatafora |
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| Jazyk: | angličtina |
| Rok vydání: | 2004 |
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| Zdroj: | Food chemistry 88 (2004): 599–607. doi:10.1016/j.foodchem.2004.02.022 info:cnr-pdr/source/autori:Amico V., Napoli E.M., Renda A., Ruberto G., Spatafora C., Tringali C./titolo:Constituents of grape pomace from the Sicilian cultivar `Nerello Mascalese'/doi:10.1016%2Fj.foodchem.2004.02.022/rivista:Food chemistry/anno:2004/pagina_da:599/pagina_a:607/intervallo_pagine:599–607/volume:88 |
| Popis: | A chemical study of grape ( Vitis vinifera ) pomace, from the red Sicilian cultivar `Nerello Mascalese', has been carried out. The methanolic extract was further fractionated and analysed by HPLC–UV–DAD and HPLC–MS–ESI, allowing identification of 16 flavonols or flavonol glucosides ( 1 – 16 ), the flavan-3-ols catechin ( 17 ) and epicatechin ( 18 ), as well as their gallate esters 19 and 20 , 10 anthocyanins ( 21 – 30 ), 5 pyranoanthocyanins ( 31 – 35 ), and 3 low-molecular weight proanthocyanins ( 36 – 38 ). The pyranoanthocyanins cyanidin 3- O -glucoside acetaldehyde ( 31 ), peonidin 3- O -glucoside acetaldehyde ( 32 ), petunidin 3- O -glucoside acetaldehyde ( 33 ) and malvidin 3- O -glucoside acetaldehyde ( 34 ) have been identified for the first time in grape pomace. From quantitative analysis of the main constituents, quercetin 3- O -glucoside ( 5 ) and quercetin 3- O -glucuronide ( 9 ) proved to be the most abundant flavonol glycosides, and malvidin 3- O -glucoside ( 27 ) the main anthocyanin. Flash-chromatography of the EtOAc extract allowed isolation and spectral identification of lupeol ( 39 ), oleanoic acid ( 40 ), quercetin ( 3 ) and β-sitosterol glucoside ( 41 ). |
| Databáze: | OpenAIRE |
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