Content of flavan-3-ol monomers and gallic acid in grape seeds by variety and year

Authors

  • M. Popov Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
  • A. Hejtmánková Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
  • Z. Kotíková Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
  • R. Střalková Viticulture Research Station (Karlštejn), Crop Research Institute, Prague, Czech Republic
  • J. Lachmann Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic

DOI:

https://doi.org/10.5073/vitis.2017.56.45-48

Keywords:

grape seeds, flavan-3-ols, gallic acid, variety and year

Abstract

The content of flavan-3-ol monomers and gallic acid in grape seeds in the samples from the gene collection of Viticulture Research Station Karlštejn (Czech Republic) was investigated. Presence of catechin, epicatechin, epigallocatechin, epicatechin gallate and gallic acid was confirmed in these samples, other flavan-3-ol monomers like gallocatechin or epigallocatechin gallate were below limit of detection. As major flavan-3-ol monomers catechin and epicatechin with 85 % were detected. Average content of catechin in grape seed was 4454 ± 148 µg·g-1, 3085 ± 98 µg·g-1 epicatechin, 600 ± 41 µg·g-1 epigallocatechin, 457 ± 19 µg·g-1 gallic acid, and 352 ± 16 µg·g-1 epicatechin gallate. Variety had main impact on phenolic content followed by vintage. Average sum of flavan-3-ol monomers in grape seeds in white varietes was 7601 ± 273 µg·g-1 and 10869 ± 430 µg·g-1 in red varieties, with 10050 ± 425 µg·g-1 in 2012 and 7846 ± 219 µg·g-1 in 2013 were found on average in all varieties, respectively.  The highest phenolic content was characteristic for 'Pinot Noir', 'Muskat Donskoi', 'Aromriesling' and 'Hibernal' and may contribute to their health properties.

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Published

2017-04-21

Issue

Vol. 56 No. 2 (2017): Vitis

Section

Article

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