Individual anthocyanins and their contribution to total antioxidant capacity in response to low temperature and high CO2 in stored Cardinal table grapes

Abstract

In this study, we have analyzed the profiles of individual anthocyanins in the skin of Cardinal table grapes and their contribution to the total antioxidant capacity (TAC) in response to low temperature (0 °C) and high CO2 levels (20% for 3 days). An analysis of the representative colour parameters of this red-violet variety was also determined. The anthocyanin composition was determined using high-performance liquid chromatography coupled to diode array detector and mass spectrometry (HPLC-DAD-MS). The contribution of individual anthocyanins to the TAC value of table grapes was calculated on the basis of their concentration and antioxidant capacity measured as the TEAC value (slope of the anthocyanin/slope of Trolox). Chromatographic analysis identified six anthocyanins, including pelargonidin 3-glucoside (Pg-3-G), in the skin of Cardinal table grapes. Short-term storage at 0 °C in air had an increasing effect on the concentration of each of the identified anthocyanins. After 3 days at 0 °C, untreated grapes had the highest anthocyanin content (27.55 mg/100 g FW) and displayed the largest TAC value (52.45 mM TE/100 g FW). Peonidin 3-glucoside (Pn-3-G) was the predominant anthocyanin, and it was mainly responsible for the rise in the calculated TAC value in untreated grapes. Pn-3-G had a low average TEAC value (1.73 mM), but its contribution could be explained by the sharp increase in the content of this anthocyanin the first days of storage at 0 °C. In contrast, the Pn-3-G content in grapes at the end of the 3-day CO2 treatment did not change, and both the total anthocyanin content and the calculated TAC value remained significantly constant in comparison to the levels in pre-stored grapes. In addition CO2 treatment had a positive effect on the amount of Pg-3-G concomitant with a pronounced decline in delphinidin 3-glucoside (Dp-3-G) and smaller decreases in petunidin 3-glucoside (Pt-3-G) and malvidin 3-glucoside (Mv-3-G). These effects of high CO2 levels on the profile of individual anthocyanins were progressively lost when grapes were transferred to air. Indeed, after prolonged low-temperature storage when the colour of the berries become dark violet, similar calculated TAC values were quantified in untreated grapes and in those exposed to 20% CO2. These data provide new insights about the effect of low temperature and high CO2 levels on the concentration of the individual anthocyanins identified in cardinal table grapes.