AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 39:3:227-233 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Hebrero, E.
Right arrow Articles by Rivas-Gonzalo, J. C.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Hebrero, E.
Right arrow Articles by Rivas-Gonzalo, J. C.
Agricola
Right arrow Articles by Hebrero, E.
Right arrow Articles by Rivas-Gonzalo, J. C.

High Performance Liquid Chromatography-Diode Array Spectroscopy Identification of Anthocyanins of Vitis vinifera variety Tempranillo

E. Hebrero 1, C. Santos-Buelga 1, and J. C. Rivas-Gonzalo 1

1 Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, 37007 Salamanca, Spain

High performance liquid chromatography (HPLC) and diode array spectroscopy (DAS) were applied simultaneously for the separation, identification, and quantification of the anthocyanins of Vitis vinifera variety Tempranillo. Use of diode array detector (DAD) permitted simultaneous recording of the chromatographic analysis at several wavelengths and the visible-ultraviolet (v-uv) spectra of the different anthocyanins separated by HPLC. Using these techniques and on the basis of their elution order and spectroscopic properties, 15 anthocyanins were identified: the 3-monoglucosides of delphinidin, cyanidin, petunidin, peonidin, and malvidin and the derivatives of these five compounds acylated with acetic and p-coumaric acids. Acid and alkaline hydrolysis of both the anthocyanins isolated and the total anthocyanin extract obtained from the grapes confirm the identities of these compounds.

Key words: HPLC-DAS, anthocyanins, grapes, Vitis vinifera, Tempranillo variety

Submitted on November 18, 1987




This article has been cited by other articles:


Home page
 J Exp BotHome page
J. T. Matus, R. Loyola, A. Vega, A. Pena-Neira, E. Bordeu, P. Arce-Johnson, and J. A. Alcalde
Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera
J. Exp. Bot., January 6, 2009; (2009) ern336v1.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Enol. Vitic.Home page
C. Casavecchia, R. Magnisi, L. L. Pera, R. Maisano, and G. Dugo
Classification of Sicilian Red Wines from Autochthonous and Allochthonous Cultivars According to Anthocyanin Pattern
Am. J. Enol. Vitic., June 1, 2007; 58(2): 286 - 290.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Enol. Vitic.Home page
J. H. Thorngate III
Methods for Analyzing Phenolics in Research
Am. J. Enol. Vitic., September 1, 2006; 57(3): 269 - 279.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1988 by the American Society for Enology and Viticulture.