Study of three new p-coumaroyl glycoside flavonoids in some Italian red grape varieties

Luigi Bavaresco, M. De Rosso, A. Panighel, A. Dalla Vedova, M. Gardiman, R. Flamini

Research output: Chapter in Book/Report/Conference proceedingConference contribution


Main flavonols in grape are myricetin, quercetin and kaempferol present in glucoside and glucuronide forms [1]. Recently, also laricitrin, isorhamnetin and syringetin glucoside, galactoside and glucuronide were found [2]. In general, they are antioxidant compounds contained in dietary plants used for human nutrition [3]. A “suspect screening analysis” method by high-resolution mass spectrometry to study grape metabolomics was developed [4]. By this approach, three new p-coumaroyl flavonoids were putatively identified in Raboso Piave grape extract. Compounds were identified by overlapping various analytical methods according to recommendations in the MS-based metabolomics: accurate mass measurement provided the structural characterization of functional groups and literature data their probable position in the molecule. Compounds identified are a dihydrokaempferide-3-O-p-coumaroylhexoside-like flavanone, isorhamnetin-3-O-pcoumaroylglucoside, and a chrysoeriol-p-coumaroylhexoside-like flavone (Figure 1) [5]. In the present work, the study of these compounds was extended to other red grape varieties to evaluate their use as varietal markers. Correlation between p-coumaroyl derivatives and the anthocyanins was also studied to investigate the existence of possible common biosynthetic pathways.
Original languageEnglish
Title of host publication38th World Congress of Vine and Wine
Number of pages2
Publication statusPublished - 2015
Event38th World Congress of Vine and Wine - Mainz am Rhein
Duration: 5 Jul 201510 Jul 2015


Conference38th World Congress of Vine and Wine
CityMainz am Rhein


  • LC/QTOF Mass Spectrometry
  • flavonols


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