title: Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
abstract: BACKGROUND
  The anthocyanins of Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin were identified and quantified by high-performance liquid chromatography-tandem mass spectrometry, and the influence of processing on the anthocyanin profiles was investigated.
  
  
  RESULTS
  Twenty-three and 16 anthocyanins were found in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. Malvidin 3-(trans)-coumaroyl-5-diglucoside and malvidin 3-glucoside were the most abundant anthocyanin in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. The cis and trans isomers of malvidin 3-coumaroyl-5-diglucoside are reported in Kyoho grape for the first time. In addition, the anthocyanin content of juice-making pomace of Kyoho grapes and winemaking pomace of Cabernet Sauvignon grapes was significantly lower than the fresh skin samples (p < 0.05). The percentage variation of non-acylated anthocyanins was lower than that of acylated anthocyanins in all pomace samples.
  
  
  CONCLUSIONS
  Kyoho grape and Cabernet Sauvignon grape showed distinctive anthocyanin profiles. Juice-making pomace is a better source of anthocyanins for use in functional foods than winemaking pomace.
authors: College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, China.
authors: Yuan
authors: Y
authors: Li
authors: Ruijing
authors: R
authors: Ma
authors: Zhenzhen
authors: Z
authors: Xu
authors: Junhan
authors: J
authors: Wang
authors: Tong
authors: T
authors: Chen
authors: Fang
authors: F
authors: Chen
authors: Zhengfu
authors: Z
authors: Wang
mesh_terms: D000215:Acylation; D000872:Anthocyanins / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D004032:Diet; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D005960:Glucosides / Q000032:analysis; D006801:Humans; D013045:Species Specificity; D027843:Vitis / Q000737:chemistry* / Q000145:classification; D014920:Wine / Q000032:analysis
chemical_list: D000872:Anthocyanins; D005960:Glucosides; C458419:malvidin-3-glucoside
keywords: Cabernet Sauvignon; Kyoho; anthocyanin composition; grape pomace