Influence of Growing Region on Targeted Anthocyanin Profile, Color, Phenolics, and Antioxidant Activity of Grape Juice
R. G. Somkuwar, P. B. Kakade, A. S. Thutte, A. K. Sharma, Ahammed Shabeer T. P., Arthanareeswaran Karunambigai, Siddanna Thoke
Journal of Advances in Biology & Biotechnology · pp. 89–100 · Published 7 May 2024
10.9734/jabb/2024/v27i6869Abstract
Influence of Growing Region on Targeted Anthocyanin Profile, Color, Phenolics, and Antioxidant Activity of Grape Juice cv. Manjari Medika (MM) were examined. The prevailing environmental conditions affect chemical composition or metabolites of grapes. The MM grape berries were harvested from three environmentally different locations in India i.e. Pune (MMJP), Vijayapura (MMJV), and Nashik (MMJN). MMJV, grown in region with high average temperatures and low rainfall showed higher levels of (393.65 ± 8.18 g/L) reducing sugar with lower levels of color intensity (49.69±0.55%), juice recovery (68.70±0.54%), and acidity (6.98±0.04 g/L) followed by flavonoids (0.023 g/L) than the regions with relatively low temperatures and high rainfall ((MMJP) and (MMJN)). In UHPLC-Oribitrap MS analysis, a total of 11 anthocyanins, which includes delphinidin-3-galactoside (Dp3Ga), cyanidin (Cy), peonidin-glucoside-4-Vinylphenol (Pn3Glu4VP), petunidin-3-glucoside (Pt3Glu), malvidin-3-glucoside (Mv3Glu), pelargonidin (Pg), petunidin-3-acetyl glucoside (Pt3ace), peonidin-3-acetyl glucoside (Pn3ace), malvidin-3-acetyl glucoside (Mv3ace), delphinidin (Dp) and petunidin (Pt) were detected in grape juice samples. MMJV. It is interesting to note that among the 11 anthocyanins detected, two compounds, petunidin-3-acetyl glucoside (Pt3ace) and peonidin-3-acetyl glucoside (Pn3ace), have been reported only in specific grape juice samples, i.e., Pt3ace in MMJV and Pn3ace in MMJN. Discriminatory compounds among the regions were petunidin-3-acetyl glucoside (Pt3ace), peonidin-3-acetyl glucoside (Pn3ace), and cyanidin (Cy) according to principal component analysis (PCA). UHPLC-MS results showed that the total anthocyanin content of the fresh juice in the cultivar tended to increase with altitude from sea level.
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Cited by 6
R. G. Somkuwar, A. K. Sharma, Nilima Gobade, Praveen Kumar Ausari · Journal of Advances in Biology & Biotechnology · 2024
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