Structure Elucidation of Peonidin 3,7-O-β-Diglucoside Isolated from Garnacha Tintorera (Vitis vinifera L.) Grapes

• Published in: Journal of agricultural and food chemistry 2010-10, Vol.58 (20), p.11105-11111
• Main Authors: Castillo-Muñoz, Noelia, Winterhalter, Peter, Weber, Fabian, Gómez, M. Victoria, Gómez-Alonso, Sergio, García-Romero, Esteban, Hermosín-Gutiérrez, Isidro
• Format: Article
• Language: English
• Subjects: Anthocyanins - chemistry; Anthocyanins - isolation & purification; Biological and medical sciences; Fermented food industries; Food Chemistry/Biochemistry; Food industries; Fruit - chemistry; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Glucosides - chemistry; Glucosides - isolation & purification; Plant Extracts - chemistry; Plant Extracts - isolation & purification; Vitis - chemistry; Wines and vinegars
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf102578u

Red wines made from Garnacha Tintorera grapes (also known as Alicante Bouschet and one of the few so-called teinturier Vitis vinifera grape cultivars, because its berry flesh is also red-colored) are usually blended with other red wines as a natural way for enhancing the color intensity of red wines. The phenolic composition of Garnacha Tintorera grapes showed already described interesting features such as the occurrence of unusual anthocyanins (pelargonidin-based anthocyanins and a peonidin dihexoside) that had not been previously described in V. vinifera cultivars. The isolation and further structure elucidation (GC-MS analysis of sugar moieties, UV−vis, LC-MS n , and 1H and 13C NMR spectroscopic data) have allowed the identification of the aforementioned peonidin dihexoside as peonidin 3,7-β-O-diglucoside. This peonidin derivative, in combination with the previously reported pelargonidin-type anthocyanins, can be suggested as a suitable chemical marker for this singular V. vinifera grape cultivar and the wines made totally or partially from this grape cultivar.