Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China
Abstract
:1. Introduction
2. Results and Discussion
2.1. Comparison on Phenolic Compounds
Analytical Index | Cabernet Sauvignon | Merlot | ||||||
---|---|---|---|---|---|---|---|---|
NXYQY | SXXN | HBCL | HBSC | NXYQY | SXXN | HBCL | HBSC | |
TP a (GAE) | 2710.4 ± 200.5a | 1129.8 ± 79.6c | 1313.0 ± 45.2c | 2330.2 ± 120.3b | 1656.5 ± 161.7a | 860.2 ± 45.7c | 941.2 ± 66.4c | 1247.7 ± 110.1b |
TFO b (CTE) | 2290.3 ± 157.2a | 859.9 ± 55.5d | 1189.1 ± 89.1c | 1906.4 ± 132.9b | 1375.4 ± 76.4a | 697.5 ± 23.1c | 660.6 ± 18.5c | 1031.4 ± 95.4b |
TFA b (CTE) | 532.3 ± 79.8b | 277.7 ± 34.3c | 342.7 ± 47.6c | 666.4 ± 84.6a | 497.4 ± 16.4a | 279.8 ± 24.1c | 272.8 ± 40.0c | 361.1 ± 10.3b |
TA c | 400.3 ± 16.3a | 286.8 ± 27.9b | 261.5 ± 42.5b | 372.6 ± 4.2a | 350.3 ± 54.8a | 259.4 ± 0.8b | 157.5 ± 17.5c | 216.7 ± 20.8bc |
2.1.1. Total Phenols
2.1.2. Total Flavonoids
2.1.3. Total Flavanols
2.1.4. Total Anthocyanins
2.2. Comparison on Antioxidant Activity
2.2.1. DPPH• Scavenging Activity
2.2.2. CUPRAC
2.2.3. SRSA
2.3. Comparison on Individual Phenolics
2.3.1. Comparison on Flavan-3-ols
Compound | Cabernet Sauvignon Wine | Merlot Wine | Retention Time (Min) | Molecular Ions (M+) | Fragment Ions (MS2, m/z) | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|
NXYQY | SXXN | HBSC | HBCL | NXYQY | SXXN | HBSC | HBCL | ||||
Flavan-3-ols | |||||||||||
Catechin | 62.4 ± 3.7 | 8.1 ± 0.8 | 48.2 ± 9.6 | 45.2 ± 3.5 | 23.2 ± 3.5 | 15.4 ± 2.1 | 29.5 ± 2.0 | 14.9 ± 4.8 | 3.14 | 289 | 245, 205 |
Epicatechin | 81.8 ± 11.7 | 6.0 ± 0.1 | 40.5 ± 4.7 | 31.5 ± 2.3 | 32.2 ± 0.7 | 16.8 ± 2.4 | 42.7 ± 5.9 | 27.1 ± 2.8 | 6.12 | 289 | 245 |
Gallocatechin | 1.9 ± 0.1 | — | — | — | — | — | 1.0 ± 0.1 | — | 0.36 | 305 | 179, 125 |
Procyanidin dimer B2 | 54.7 ± 5.8 | 14.0 ± 1.3 | 14.9 ± 1.7 | 7.6 ± 0.6 | 22.7 ± 4.4 | 7.8 ± 1.4 | 5.7 ± 0.4 | 25.1 ± 1.3 | 2.32 | 577 | 425, 289 |
Procyanidin dimer B3 | 55.7 ± 4.1 | 1.6 ± 0.6 | 7.6 ± 0.8 | 9.4 ± 0.8 | 5.3 ± 0.6 | 2.2 ± 0.3 | 7.8 ± 0.4 | 23.7 ± 1.4 | 3.27 | 865 | 695, 577, 287 |
Flavonols | |||||||||||
Myricetin-3-O-galactoside | 2.2 ± 0.1 | 3.0 ± 0.2 | 5.6 ± 0.6 | 1.6 ± 0.1 | — | 4.8 ± 0.4 | 0.9 ± 0.0 | 3.9 ± 0.4 | 13.34 | 479 | 317 |
Myricetin-3-O-glucoside | 4.0 ± 0.6 | 2.2 ± 0.3 | — | 4.1 ± 0.8 | 5.0 ± 0.7 | 6.0 ± 0.3 | 6.8 ± 0.1 | 5.5 ± 0.3 | 14.12 | 479 | 317, 179 |
Myricetin-3-O-glucuronide | — | — | 1.4 ± 0.1 | — | — | — | trace | — | 13.57 | 493 | 317 |
Quercetin-3-O-hexoside | 2.9 ± 0.4 | 1.5 ± 0.3 | — | — | — | — | 9.0 ± 0.7 | — | 4.43 | 463 | 301 |
Quercetin-3-O-galactoside | 6.4 ± 0.4 | 5.5 ± 0.3 | — | 3.1 ± 0.0 | 7.1 ± 1.4 | 5.1 ± 0.6 | 6.5 ± 0.5 | — | 19.15 | 463 | 301 |
Quercetin-3-O-glucuronide | 11.0 ± 0.3 | 1.4 ± 0.1 | 4.6 ± 0.4 | 4.8 ± 0.3 | 11.9 ± 0.6 | 4.1 ± 0.3 | 4.0 ± 0.3 | 4.0 ± 0.4 | 19.68 | 477 | 301 |
Quercetin-3-O-glucoside | — | 2.1 ± 0.1 | — | 3.8 ± 0.4 | — | 2.6 ± 0.2 | 5.3 ± 0.8 | — | 20.84 | 463 | 301 |
Dihydroquercetin-3-O-rhamnoside | 10.5 ± 0.7 | 2.7 ± 0.3 | 5.4 ± 0.4 | 6.6 ± 0.6 | 8.9 ± 0.6 | 8.1 ± 0.3 | 1.1 ± 0.0 | 7.1 ± 0.3 | 18.84 | 449 | 285, 151 |
Laricitrin-3-O-glucoside | 13.7 ± 0.6 | 0.9 ± 0.1 | 5.0 ± 0.7 | 6.0 ± 0.4 | 8.2 ± 0.4 | 1.9 ± 0.1 | 5.0 ± 0.3 | 5.5 ± 0.6 | 23.13 | 493 | 331 |
Kaempferol-3-O-galactoside | 5.2 ± 0.3 | 1.5 ± 0.1 | — | 2.3 ± 0.0 | — | 2.3 ± 0.1 | 5.1 ± 0.4 | 3.5 ± 0.3 | 23.57 | 447 | 285 |
Kaempferol-3-O-glucoside | — | 2.3 ± 0.3 | — | 4.3 ± 0.4 | 4.8 ± 0.4 | 2.7 ± 0.2 | — | — | 24.08 | 447 | 285 |
Isorhamnetin-3-O-glucoside | 9.6 ± 0.3 | 1.6 ± 0.1 | — | 2.8 ± 0.3 | 4.5 ± 0.6 | 2.3 ± 0.0 | 2.1 ± 0.1 | — | 29.66 | 477 | 314 |
Isorhamnetin-3-O-galactoside | — | 3.0 ± 0.4 | — | — | — | — | 4.3 ± 0.6 | — | 7.45 | 477 | 315 |
Hydroxybenzoic acids | |||||||||||
DEGCEC a | 0.3 ± 0.0 | 0.4 ± 0.1 | 0.2 ± 0.0 | trace | 0.2 ± 0.1 | 0.5 ± 0.1 | 0.1 ± 0.0 | 1.4 ± 0.3 | 0.36 | 593 | 425, 289, 407 |
Hx-es-va b | — | — | — | — | — | — | 2.1 ± 0.1 | — | 4.94 | 329 | 167, 191 |
Syringic acid | 5.2 ± 0.4 | 0.8 ± 0.2 | 1.5 ± 0.1 | 3.8 ± 0.4 | 5.0 ± 0.6 | 0.3 ± 0.0 | 0.9 ± 0.1 | 11.3 ± 1.1 | 8.07 | 197 | 182, 153 |
Hx-es-pc-a c | 1.9 ± 0.4 | — | — | 0.8 ± 0.0 | — | — | 4.7 ± 0.5 | — | 1.81 | 315 | 153 |
Hydroxycinnamic acids | |||||||||||
Cinnamic acid | 1.7 ± 0.3 | 0.9 ± 0.2 | — | 0.9 ± 0.1 | 1.4 ± 0.0 | 0.8 ± 0.1 | — | 1.2 ± 0.2 | 38.90 | 147 | |
trans-Fertaric acid | — | 0.9 ± 0.0 | 1.6 ± 0.1 | 0.9 ± 0.2 | 4.3 ± 0.3 | 1.1 ± 0.2 | — | 0.7 ± 0.1 | 3.04 | 325 | 193 |
Hx-es-fa d | — | — | — | — | — | — | 0.9 ± 0.1 | — | 1.27 | 355 | 193 |
Stilbenes | |||||||||||
trans-Piceid | — | 0.5 ± 0.0 | 11.6 ± 0.8 | — | 1.5 ± 0.2 | 4.3 ± 0.4 | 7.5 ± 0.8 | 1.8 ± 0.3 | 24.83 | 389 | 227 |
2.3.2. Comparison of Flavonols
2.3.3. Comparison on Phenolic Acids
2.3.4. Comparison on Stilbene
2.4. Correlation
TP | TFO | TFA | TA | DPPH | CUPRAC | SRSA | |
---|---|---|---|---|---|---|---|
TP | 1 | 0.962 ** | 0.967 ** | 0.856 ** | 0.875 ** | 0.945 ** | 0.641 ns |
TFO | 1 | 0.884 ** | 0.865 ** | 0.920 ** | 0.933 ** | 0.700 ns | |
TFA | 1 | 0.811 * | 0.771 * | 0.938 ** | 0.693 ns | ||
TA | 1 | 0.852 ** | 0.874 ** | 0.551 ns | |||
DPPH | 1 | 0.899 ** | 0.537 ns | ||||
CUPRAC | 1 | 0.746 * | |||||
SRSA | 1 |
Phenolic Compounds | DPPH method | CUPRAC method | SRSA method | Phenolic Compounds | DPPH method | CUPRAC method | SRSA method |
---|---|---|---|---|---|---|---|
Catechin | 0.730 * | 0.723 * | 0.715 * | Kaempferol-3-O-galactoside | 0.539 | 0.710 | 0.752 |
Epicatechin | 0.747 * | 0.743 * | 0.783 * | Kaempferol-3-O-glucoside | 0.585 | 0.792 | 0.613 |
Gallocatechin | — | — | — | Isorhamnetin-3-O-glucoside | 0.845 * | 0.883 * | 0.685 |
Procyanidin dimer B2 | 0.630 | 0.587 | 0.385 | Isorhamnetin-3-O-galactoside | — | — | — |
Procyanidin dimer B3 | 0.529 | 0.451 | 0.435 | DEGCEC a | −0.634 | −0.585 | −0.477 |
Myricetin-3-O-galactoside | −0.242 | 0.078 | 0.022 | Hx-es-va b | — | — | — |
Myricetin-3-O-glucoside | −0.362 | −0.081 | 0.505 | Syringic acid | −0.120 | −0.042 | −0.100 |
Myricetin-3-O-glucuronide | — | — | — | Hx-es-pc-a c | −0.135 | −0.076 | 0.248 |
Quercetin-3-O-hexoside | −0.328 | −0.089 | 0.425 | Cinnamic acid | 0.772 | 0.873 * | 0.629 |
Quercetin-3-O-galactoside | 0.491 | 0.624 | 0.385 | trans-Fertaric acid | 0.604 | 0.731 | 0.506 |
Quercetin-3-O-glucuronide | 0.642 | 0.755 * | 0.673 | Hx-es-fa d | - | - | - |
Quercetin-3-O-glucoside | 0.402 | 0.955 * | 0.659 | trans-Piceid | 0.356 | 0.521 | 0.683 |
Dihydroquercetin-3-O-rhamnoside | 0.222 | 0.393 | 0.458 | Laricitrin-3-O-glucoside | 0.725 * | 0.731 * | 0.671 |
3. Experimental
3.1. Sample Collection and Vinification
Regions | Grape Growers (Sampling Sources) | Regional soil types | Regional Climate Conditions |
---|---|---|---|
Yuquanying of Ningxia, (NXYQY) | Huibin Grape Co. Ltd. | Gravelly soils | The vineyards are located on the alluvial plain at the altitude of about 1,036 m with a cool and semi-arid climate and a big temperature difference between daytime and night time; with an annual accumulated temperature being 3,298–3,351 °C; with abundant sunshine and an annual rainfall of 150–200 mm. |
Xiangning of Shanxi, (SXXN) | Chateau Rongzi Co. Ltd. | Clay loamy soil | The vineyards are located on Loess Plateau of China at the average altitude of about 1,100 m with a cold and arid climate and a big temperature difference between daytime and night time; with an annual accumulated temperature being 2,998 °C; with abundant sunshine and an annual rainfall of 400–600 mm and an annual sunshine time of 2,200–2,500 h. |
Changli of Hebei, (HBCL) | Chateau Langes Co. Ltd. | Clay and sandy soils | The vineyards are located on the plain at the altitude of about 214 m with a cool-warm, semi-humid climate and an annual accumulated temperature of 3,940 °C; with an annual rainfall of about 700 mm and an annual sunshine time of 2,600–2,800 h. |
Shacheng of Hebei, (HBSC) | Chateau Des Champs | Sandy soils | The vineyards are located on the Huaizhuo basin at the altitude of about 450–600 m with a warm, semi-arid climate and a big temperature difference between daytime and night time; with an annual accumulated temperature of 3,532 °C and an annual rainfall of about 413 mm. |
3.2. Reagents, Solvents and Standards
3.3. Determination of Phenolic Compounds
Analytical Index | Cabernet Sauvignon | Merlot | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
NXYQY | SXXN | HBCL | HBSC | NXYQY | SXXN | HBCL | HBSC | |||||||||
Must | Wine | Must | Wine | Must | Wine | Must | Wine | Must | Wine | Must | Wine | Must | Wine | Must | Wine | |
Total sugar | 217.5 ± 1.4 | — | 198.6 ± 2.0 | — | 224.1 ± 1.2 | — | 204.3 ± 2.0 | — | 215.0 ± 1.5 | — | 218.9 ± 1.6 | — | 205.3 ± 0.8 | — | 187.3 ± 0.1 | — |
Titratable acidity (g/L) a | 8.1 ± 0.5 | 7.3 ± 0.1 | 11.9 ± 0.7 | 7.1 ± 0.3 | 7.6 ± 0.3 | 6.3 ± 0.5 | 9.3 ± 0.5 | 6.7 ± 0.2 | 7.7 ± 0.2 | 8.0 ± 0.0 | 8.3 ± 0.4 | 6.7 ± 0.4 | 8.9 ± 0.8 | 6.7 ± 0.1 | 6.9 ± 0.1 | 8.3 ± 0.3 |
pH | 3.2 ± 0.1 | 3.1 ± 0.0 | 3.1 ± 0.1 | 3.1 ± 0.1 | 3.5 ± 0.0 | 3.6 ± 0.1 | 3.4 ± 0.2 | 3.5 ± 0.2 | 3.0 ± 0.0 | 3.0 ± 0.0 | 3.3 ± 0.2 | 3.3 ± 0.2 | 3.3 ± 0.1 | 3.6 ± 0.1 | 3.0 ± 0.1 | 3.5 ± 0.1 |
Total tannins (g/L) b | 5.3 ± 0.3 | 2.5 ± 0.1 | 3.8 ± 0.1 | 1.3 ± 0.1 | 2.3 ± 0.1 | 2.3 ± 0.2 | 3.5 ± 0.2 | 1.5 ± 0.0 | 2.9 ± 0.1 | 1.9 ± 0.1 | 2.6 ± 0.2 | 1.3 ± 0.1 | 2.3 ± 0.0 | 1.6 ± 0.2 | 2.1 ± 0.1 | 1.6 ± 0.1 |
Alcohol (%) | — | 12.0 ± 0.2 | — | 11.0 ± 0.2 | — | 12.2 ± 0.1 | — | 13.4 ± 0.2 | — | 11.0 ± 0.1 | — | 10.8 ± 0.0 | — | 11.0 ± 0.1 | — | 11.5 ± 0.2 |
Residual sugar (g/L) | — | 2.0 ± 0.1 | — | 2.1 ± 0.0 | — | 2.8 ± 0.2 | — | 2.9 ± 0.1 | — | 1.9 ± 0.0 | — | 2.1 ± 0.1 | — | 2.9 ± 0.3 | — | 3.1 ± 0.3 |
3.4. Extraction and Analyses of Individual Phenolic Compounds
3.4.1. Preparation of Sample
3.4.2. Quantitative Analyses by HPLC-MS/MS
3.4.3. Quantification of Individual Phenolic Compounds
3.5. Determination of Antioxidant Activity
3.5.1. Free Radical-Scavenging Activity on DPPH
3.5.2. Cupric Reducing Antioxidant Capacity (CUPRAC)
3.5.3. Superoxide Radical-Scavenging Activity (SRSA)
3.6. Statistical Analyses
4. Conclusions
Acknowledgments
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Jiang, B.; Zhang, Z.-W. Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China. Molecules 2012, 17, 8804-8821. https://doi.org/10.3390/molecules17088804
Jiang B, Zhang Z-W. Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China. Molecules. 2012; 17(8):8804-8821. https://doi.org/10.3390/molecules17088804
Chicago/Turabian StyleJiang, Bao, and Zhen-Wen Zhang. 2012. "Comparison on Phenolic Compounds and Antioxidant Properties of Cabernet Sauvignon and Merlot Wines from Four Wine Grape-Growing Regions in China" Molecules 17, no. 8: 8804-8821. https://doi.org/10.3390/molecules17088804