Česká společnost pro hmotnostní spektrometrii

(13. ročník České konference hmotnostní spektrometrie a 11. Neformální proteomické setkání - WeS-04)
INVESTIGATION OF PHENOLIC COMPOUNDS IN GRAPE POMACE THROUGH UHPLC-ESI-MS/MS

Michal Jágr ^1 *, Václav Dvořáček ¹, Michael Jelínek ¹

1. Národní centrum zemědělského a potravinářského výzkumu

Abstrakt

Grape pomace is a by-product of wine production.[1] Grape pomace consists of skin and pulp residue, usually with seeds, which can be eventually separated to produce oil. Grape pomace is a rich source of bioactive substances, with a particular abundance of many phenolic compounds, including phenolic acids, tannins, and anthocyanins.[2] Therefore, phenolic composition of grape pomace from wine producer (Ludwig winery, south Moravia region) was investigated by our UHPLC-HESI-Q-Orbitrap instrument.
We analyzed grape pomace derived from four varieties of white wine and one variety of red wine. nitially the samples were analyzed using untargeted metabolomics, incorporating both positive and negative ionisation. Following positive ionisation, a total of 4,100 features were detected in the samples, while 750 features were detected after negative ionisation. Subsequently, 36 major polyphenolic compounds were selected for quantitative analysis. In white wine varieties (Hibernal, Muskat ottonel, Rulandske sede and Neuburske), the total polyphenol content was found to be ca 3.2-6.3 mg/g in mixed type grape pomace. In white wine grape pomace, the highest polyphenol content was found in seed pomace (5.0-7.6 mg/g). In the red wine variety (Svatovavrinecke rose), the highest polyphenol content was found in the grape pomace made from the skins and pulp (40 mg/g). For white wine varieties, the most abundant phenolic compounds in the grape pomace were catechin and epicatechin, which accounted for approximately 1/3 of the total polyphenol content (1-2.5 mg/g). Other relatively abundant polyphenols were hyperoside, isoquercetin, procyanidin B2, and miquelianin. The most abundant anthocyanins in the red wine variety were found to be the glycosides of petunidin, malvidin and delphinidin.

* Korespondující autor: michal.jagr@carc.cz

Literatura

1. Abouelenein D., et al. Food Science, 53, 102808 (2023).
2. Rocchetti G., et a. Foods, 10, 507 (2021)

Poděkování:

This research study was funded by the Ministry of Agriculture of the Czech Republic through project number QL24010080 and through institutional support under project number MZE-RO0423.