Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis

Karina Fraige; Edenir R Pereira-Filho; Emanuel Carrilho

doi:10.1016/j.foodchem.2013.08.066

Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis

Food Chem. 2014 Feb 15:145:395-403. doi: 10.1016/j.foodchem.2013.08.066. Epub 2013 Aug 26.

Authors

Karina Fraige¹, Edenir R Pereira-Filho, Emanuel Carrilho

Affiliation

¹ Instituto de Química de São Carlos, Universidade de São Paulo, 13560-970 São Carlos, SP, Brazil.

PMID: 24128494
DOI: 10.1016/j.foodchem.2013.08.066

Abstract

The anthocyanin profile was studied for 11 types of grapes of different varieties and geographical origins, including 10 wine grape varieties (Vitis vinifera) and one hybrid variety. Twenty anthocyanins were identified by means of the absorbance spectrum and fragmentation pattern by tandem mass spectrometry. The multivariate method of principal component analysis (PCA) was used to evaluate differences amongst the cultivars. The results show the hybrid grape separated from a cluster represented by viniferas grapes, mainly due to anthocyanin diglucosides. Within this group, it was possible to discriminate the different wine grapes. Clusters discriminating according to geographical origin were not observed.

Keywords: Anthocyanins; Chromatographic fingerprint; Grapes; Principal component analysis.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins / analysis*
Anthocyanins / chemistry
Brazil
Chromatography, High Pressure Liquid / methods*
Fruit / chemistry*
Mass Spectrometry / methods*
Principal Component Analysis
Vitis / chemistry*

Substances

Anthocyanins