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ARS Home » Southeast Area » Poplarville, Mississippi » Southern Horticultural Research Unit » Research » Publications at this Location » Publication #303618
Title: Storage retention of stilbene, ellagic acid, favonol, and phenolic content of muscadine grape (Vitis rotundifolia Michx.) cultivars

Author
item Shaw, Donna
item Stringer, Stephen
item SPIERS, JAMES - Auburn University
item Sampson, Blair

Submitted to: Journal of Food Chemistry and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/30/2014
Publication Date: 8/29/2014
Citation: Marshall-Shaw, D.A., Stringer, S.J., Spiers, J.D., Sampson, B.J. 2014. Storage retention of stilbene, ellagic acid, favonol, and phenolic content of muscadine grape (Vitis rotundifolia Michx.) cultivars. Journal of Food Chemistry and Nutrition. 2:2, p. 81-92, aug. 2014. ISSN 2307-4124.

Interpretive Summary: Stilbene, ellagic acid, flavonol, and phenolic compounds were analyzed in from berries of 11 muscadine grape cultivars following 14 days of cold storage at 40°C. Analysis was carried out on whole muscadine grapes and berry skins. The major phenolic compounds were identified by their retention times and characteristic spectra. Quantification was made by utilizing calibration curves of external standards for each of the analyzed compounds including trans and cis resveratrol, trans and cis piceid, ellagic acid, myricetin, quercetin and kaempferol. Total phenolics decreased in 6 varieties but increased in 5 suggesting differences in decay development and fruit deterioration. Anthocyanin content showed an overall decrease in all cultivars except ‘Eudora’. Stilbenes showed an overall decrease across cultivars but flavonol content was cultivar and compound specific. Free ellagic acid increased in all cultivars, except Pollyanna, and total ellagic acid increased or remained constant in all cultivars. Black muscadines did contain higher levels of total phenolics than the bronze berries, suggesting they would contain a higher antioxidant capacity. Interestingly though, the TRes concentrations were not influenced by skin color. Bronze berries had equally as much resveratrol as did the black berries within the cultivars tested. This data will be used by other scientists to further enhance the muscadine grape. Extention workers can use this information to educate the consumer about the health benefits of muscadine grapes.

Technical Abstract: The presence of ellagic acid and other other nutraceutical compounds in muscadine grapes add value and enhance the marketability of this southern U.S. specialty crop. Due to its nutraceutical profile, muscadines may potentially become the next “super fruit”. The objective of this study was to determine the retention of important phytochemical compounds including anthocyanins, phenolics, flavonols , stilbenes and organic acids from whole muscadine grape berries and individual fruit parts following cold storage. Stilbene, ellagic acid, flavonol, and phenolic compounds were analyzed in from berries of 11 muscadine grape cultivars following 14 days of cold storage at 40°C. Analysis was carried out on whole muscadine grapes and berry skins. The major phenolic compounds were identified by their retention times and characteristic spectra. Quantification was made by utilizing calibration curves of external standards for each of the analyzed compounds including trans and cis resveratrol, trans and cis piceid, ellagic acid, myricetin, quercetin and kaempferol. Total phenolics decreased in 6 varieties but increased in 5 suggesting differences in decay development and fruit deterioration. Anthocyanin content showed an overall decrease in all cultivars except ‘Eudora’. Stilbenes showed an overall decrease across cultivars but flavonol content was cultivar and compound specific. Free ellagic acid increased in all cultivars, except Pollyanna, and total ellagic acid increased or remained constant in all cultivars.