Characterization of seed proanthocyanidins of thirty-two red and white hybrid grape varieties

Grape seed extracts are known for their beneficial effects on health and on cardiovascular diseases due to antioxidant activity and the free radical-scavenging properties of proanthocyanidins (PAs). Moreover, grape seed tannins are used in oenology as additives to improve the organoleptic characteristics of wines, and for the clarification of must and wines. PAs in seed extract of 32 hybrid and three V. vinifera grape varieties were characterized by MALDI-TOF mass spectrometry. Signals of 148 compounds were identified as [M+H]+, [M+Na]+ and [M+K]+ adducts of B-type and A-type PAs formed from catechin/epicatechin subunits up to undecamers and with galloylation degree 0-7. The number-average molecular weight (Mn) of the samples, a parameter correlated with the molecular weight of polymers, and the polyphenolic content of extract, were also determined. Profiles of the hybrid grape varieties were compared with those of three V. vinifera samples studied as references. 'Terzi 108-6' showed high content of antioxidant polyphenols and 'Seyve Villard 12-390' higher content of higher oligomers. These two grape varieties are therefore potentially very interesting as sources of antioxidants and tannins for nutraceutical and oenological uses