Vitis vinifera anthocyanins

The most widespread anthocyanidin in foods is cyanidin, as can be seen in Table 4.3.1 through Table 4.3.4. It was found in amounts greater than 10% of the total anthocyanin content in 39 of 44 different fruits listed in Table 4.3.1 and in 9 of 13 vegetables shown in Table 4.3.3. On the other hand, cyanidin was presented in high amounts only in non-Vitis vinifera species, such as cv. Concorde " and Cynthiana (Table 4.3.2). 

Mazzuca, P. et al.. Mass spectrometry in the study of anthocyanins and their derivatives differentiation of Vitis vinifera and hybrid grapes by liquid chromatogra-phy/electrospray ionization mass spectrometry and tandem mass spectrometry, J. Mass Spectrom., 40, 83, 2005. 

Fig. 2.92. General structure of anthocyanins found in Vitis vinifera grapes. Reprinted with permission from M. Lambri et al. [225].

Fig. 2.99. Structure and equilibria of the anthocyanins present in species Vitis vinifera at wine pH. The groups Rj, R2, R3 are listed in Table 2.83. Reprinted with permission from B. Berente el al. [234].

Krisa, S. et al.. Production of 13C-labelled anthocyanins by Vitis vinifera cell suspension cultures, Phytochemistry, 51, 651, 1999. 

Boss, P.K., Davies, C., and Robinson, S.P., Analysis of the expression of anthocyanin pathway genes in developing Vitis vinifera L. cv. Shiraz grape berries and the implications for pathway regulation. Plant Physiol, 111, 1059, 1996. 

Esteban, M.A., Villanueva, M.J., and Lissarrague, J.R., Effect of irrigation on changes in the anthocyanin composition of the skin of cv Tempranillo ( Vitis vinifera L) grape berries during... 

Baldi, A. et al., HPLC/MS application to anthocyanins of Vitis vinifera L. J. Agric. Food Chem. 43, 2104, 1995. 

Ros Barcelo, A. et al.. The histochemical localization of anthocyanins in seeded and seedless grapes (Vitis vinifera). Sci. Hortic. 57, 265, 1994. 

Curtin, C., Zhang, W., and Franco, C., Manipulating anthocyanin composition in Vitis vinifera suspension cultures by elicitation with jasmonic acid and light irradiation, Biotechnol Lett., 25, 1131, 2003. 

Decendit, A. et al., Anthocyanins, catechins, condensed tannins and piceid production in Vitis vinifera cell bioreactor cultures, Biotechnol. Lett., 18, 659, 1996. 

Niinez, V. et al., Vitis vinifera L. cv. Graciano grapes characterized by its anthocyanin profile. 

Bailly C, Cormier F, Do CB. 1997. Characterization and activities of S-adenosyl-L-methionine cyanidin 3-glucoside 3 -0-methyltransferase in relation to anthocyanin accumulation in Vitis vinifera cell suspension cultures. Plant Sci 122 81-89. 

Carbon source was found to be a significant factor in plant cell metabolism [34 - 39], which affected the accumulation of alkaloids by suspension cultures of Holarrhena antidysenterica [36], of anthocyanins by Vitis vinifera cell suspen-... 

Nitrogen source is also very important for plant cell metabolite formation, as reported in suspension cultures of Holarrhena antidysenterica for accumulation of alkaloids [36], in cell suspensions of Vitis vinifera for anthocyanin formation [37], and in shikonin production by Lithospermum erythrorhizon cell cultures [38]. 

Anthocyanins (anthocyanins) anthocyanin studies by Sir Robert Robinson (UK, Nobel Prize, 1947, Chemistry, alkaloids) Widespread e.g. Vitis vinifera (Vitaceae) (wine) anthocyanins studied by Richard Willstatter (Nobel Prize, Chemistry, 1915, plant pigments chlorophyll fled Nazis) AO/FRS... 

Ghafoor K. Choi Y.Fl. Jeon J.Y. Jo I.H. 2009. Optimization of ultrasound-assisted extraetion of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. J. Agric. Food Chem. 57 4988 994. 

Hebrero, E. Santosbuelga, C. Rivasgonzalo, J.C. 1988. High-performance liquid chromatography diode array spectroscopy identification of anthocyanins of Vitis vinifera variety tempranillo. Am. J. Enol. Vitic. 39 227-233. 

Morata, A., Gomez-Cordoves, M.C., Colomo, B., Suarez, J.A. (2005). CeU wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Gradano grapes. Eur. Food Res. Technol., 220, 341-346. 

Nunez, V., Monagas, M., Gomez-Cordoves, C., Bartolome, B. (2004). Vitis vinifera L. cv. Gradano grapes characterized by its anthocyanin profile. Postharvest Biol. Technol. 31, 69-79. 

Schwarz, M., Hofmann, G., Winterhalter, P. (2004). Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage Factors influencing the formation of pinotin a and its correlation with wine age. J. Agric. Food Chem., 44, 498-504. 

Vivas, N.G., Nonier, M.-F, Guerra, C., Vivas, N. (2001). Anthocyanin in grape skins during maturation of Vitis vinifera L. cv. Caberent Sauvignon and Merlot Noir from different bordeaux terroirs. J. Int. Sci. Vigne Vin35, 149-156. 

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