Food Chemistry 2016-03-01

Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile.

Vanessa Ferreira, Fátima Fernandes, Olinda Pinto-Carnide, Patrícia Valentão, Virgílio Falco, Juan Pedro Martín, Jesús María Ortiz, Rosa Arroyo-García, Paula B Andrade, Isaura Castro

Index: Food Chem. 194 , 117-27, (2015)

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Abstract

A germplasm set of twenty-five grapevine accessions, forming eleven groups of possible berry skin color mutants, were genotyped with twelve microsatellite loci, being eleven of them identified as true color mutants. The polyphenolic profiling of the confirmed mutant cultivars revealed a total of twenty-four polyphenols, comprising non-colored compounds (phenolic acids, flavan-3-ols, flavonols and a stilbene) and anthocyanins. Results showed differences in the contribution of malvidin-3-O-glucoside to the characteristic Pinot Noir anthocyanins profile. Regarding the two Pique-Poul colored variants, the lighter variant was richer than the darker one in all classes of compounds, excepting anthocyanins. In Moscatel Galego Roxo the F3'H pathway seems to be more active than F3'5'H, resulting in higher amounts of cyanidin, precursor of the cyanidin derivatives. As far as we are aware, this is the first time that a relationship between the content of polyphenolic compounds is established in groups of grape berry skin color mutant cultivars.Copyright © 2015 Elsevier Ltd. All rights reserved.