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

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

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in libroContributo a convegno


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.
Lingua originaleEnglish
Titolo della pubblicazione ospite38th World Congress of Vine and Wine
Numero di pagine2
Stato di pubblicazionePubblicato - 2015
Evento38th World Congress of Vine and Wine - Mainz am Rhein
Durata: 5 lug 201510 lug 2015


Convegno38th World Congress of Vine and Wine
CittàMainz am Rhein


  • LC/QTOF Mass Spectrometry
  • flavonols


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