Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques
Joana Oliveira, Mara Alhinho da Silva, Natércia Teixeira, Víctor de Freitas, Erika Salas
Journal of Agricultural and Food Chemistry
Abstract
Two phenolic extracts were made from a red wine grape pomace (GP) and fractionated first by sequential liquid-liquid extraction with organic solvents. The aqueous fraction was fractionated by low-pressure chromatography on Toyopearl HW-40 gel and on C18. Different fractions were obtained by sequential elution with aqueous/organic solvents, and then analyzed by liquid chromatography and mass spectrometry (LC-DAD/MS and MALDI-TOF). Over 50 anthocyanin-based pigments were detected by LC-DAD/MS in GP, mainly pyranoanthocyanins including A- and B-type vitisins and methylpyranoanthocyanins. The presence of oligomeric malvidin-3-O-coumaroylglucoside-based anthocyanins was also detected in GP using both LC-DAD/MS and MALDI-TOF.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
anthocyanin-based pigments detected red wine grape pomace
“Over 50 anthocyanin-based pigments were detected by LC-DAD/MS in GP, mainly pyranoanthocyanins including A- and B-type vitisins and methylpyranoanthocyanins.”
oligomeric malvidin-3-O-coumaroylglucoside-based anthocyanins detected red wine grape pomace
“The presence of oligomeric malvidin-3-O-coumaroylglucoside-based anthocyanins was also detected in GP using both LC-DAD/MS and MALDI-TOF.”