Constituents of grape pomace from the Sicilian cultivar 'Nerello Mascalese'

被引：80
作者：
Amico, V
Napoli, EM
Renda, A
Ruberto, G
Spatafora, C
Tringali, C
机构：
[1] Univ Catania, Dipartimento Sci Chim, I-95125 Catania, Italy
[2] CNR, Ist Chim Biomol, Sez Catania, I-95028 Valverde, CT, Italy
来源：
FOOD CHEMISTRY | 2004年 / 88卷 / 04期
关键词：
grape pomace; Vitis vinifera; flavonols; anthocyanins; HPLC-UV-MS;
D O I：
10.1016/j.foodchem.2004.02.022
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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 P-sitosterol glucoside (41). (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：599 / 607
页数：9
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