Anthocyanins, flavonols and hydroxycinnamates of eight vitis vinifera cultivars from the balearic islands

Abstract

In 2008 the anthocyanin, flavonol and hydroxycinnamate (HCT) contents of the skins of five coloured berry cultivars (‘Escursac’, ‘Esperó de Gall’, ‘Galmeter’, ‘Valent negre’ and ‘Vinater negre’), of two white cultivars (‘Argamussa’ and ‘Prensal blanc’) and of one weakly rose cultivar (‘Giró ros’), native from Balearic Islands, were characterized. The total anthocyanin content varied from 388.4 mg kg^-1 berry weight (‘Esperó de Gall’) to 1067.2 (‘Valent negre’). The ratio between tri and di-hydroxylated anthocyanins varied from 3.5 of ‘Vinater negre’ to 12.3 of ‘Escursac’. In ‘Valent negre’ delphinidin 3-O-glucoside was the prevalent anthocyanin (28 % of total amount). The total flavonol content ranged from 10.1 mg kg^-1 in the white ‘Argamussa’ to about 178 mg kg^-1 in ‘Esperó de Gall’ and ‘Vinater negre’. Quercetins were the prevalent flavonols in most cultivars except ‘Valent negre’, characterized by the prevalence of myricetin 3-O-glucoside and ‘Galmeter’ where kaempferol 3-O-glucoside accounted for 32.4 % of flavonol total amount. The skin total content of hydroxycinnamates was low in all cultivars (from 1.5 to 11.4 mg kg^-1) probably because of the very hot and dry climatic conditions of the cultivation site.