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Anthocyanin Quantification and Radical Scavenging Capacity of Concord, Norton, and Marechal Foch Grapes and Wines

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Center for Enhancing Foods to Protect Health, Lipid Chemistry and Molecular Biology Laboratory, Department of Chemistry, and Department of Horticulture, Purdue University, West Lafayette, Indiana 47907
Cite this: J. Agric. Food Chem. 2004, 52, 22, 6779–6786
Publication Date (Web):October 7, 2004
https://doi.org/10.1021/jf040087y
Copyright © 2004 American Chemical Society
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    Abstract

    The anthocyanin content and the radical scavenging capacity of three non-Vitis vinifera grapes (Marechal Foch, Norton, and Concord varieties) were determined. Analyses of anthocyanins in the skin (S) and wine (W) of these grape varieties were performed by spectrophotometry, HPLC with electrochemical detection, and matrix-assisted laser desorption ionization (MALDI). The total anthocyanin contents of S samples were 258 ± 37 mg/100 g of wet weight for Foch, 888 ± 78 mg/100 g for Norton, and 326 ± 5.9 mg/100 g for Concord grapes. The malvidin 3,5-diglucoside content quantified by HPLC indicated that Norton S had the highest amount of the compound (327 ± 110 mg/100 g). The MALDI mass spectrometric analysis indicated an abundance of malvidin glucosides in W of Foch grapes and in S and W of Norton grapes and of cyanidin aglycon in S and W of Concord grapes. S samples were subjected to a radical scavenging capacity test using the 2,2-diphenyl-1-picrylhydrazyl radical and compared to Trolox. The radical scavenging capacity for Foch S was 0.78 mM Trolox equiv, that of Concord S, 0.80 Trolox equiv, and that of Norton S was highest at 0.95 Trolox equiv. The higher concentrations of malvidin 3,5-diglucoside in S of grape varieties were associated with greater radical scavenging capacity.

    Keywords: Anthocyanins; grapes; malvidin 3,5-diglucoside; DPPH; high-performance liquid chromatography

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    †

     Center for Enhancing Foods to Protect Health.

    §

     Department of Chemistry.

    #

     Department of Horticulture.

    *

     Address correspondence to this author at the Center for Enhancing Foods to Protect Health, Lipid Chemistry and Molecular Biology Laboratory, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907-2009 [telephone (765) 494-5802; fax (765) 494-7953; e-mail baw@ purdue.edu].

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