Anthocyanins from muscadine (Vitis rotundifolia) grape fruit

Abstract

Muscadine grapes (Vitis rotundifolia) have multiple health benefits to human health. The high nutritional values of muscadine berries result from antioxidative anthocyanins and other phenolic compounds. Since the middle of the 18th century, muscadine grapes have been cropped in the southeastern United States. Early cultivars were selected from wild vines. To date, the breeding efforts have created more than 100 cultivars featured by different fruit pigmentations for wine, juice, or fresh market industries. Herein, we review features of anthocyanin profiles in muscadine berries and different final products. Main anthocyanidins include cyanidin, delphinidin, petunidin, peonidin, and malvidin. Pelargonidin has been also reported in certain types of varieties. Main anthocyanins are comprised of cyanin and delphinin, which derive from non-acylated 3,5-O-diglucosides of the main five anthocyanidins. In addition, minor pelargonin such as pelargonidin 3, 5-diglucoside and other minor anthocyanins have been identified in some cultivars. Moreover, we discussed biosynthesis of anthocyanins, color instability and intensity of anthocyanins, and effects of copigments such as proanthocyanidins on color stability and intensity of muscadine products.