Comparative estimation of anthocyanidin pigments in seven grape genotypes through UV–Vis spectroscopy

Downloads

Published

2026-06-30

DOI:

https://doi.org/10.58993/ijh/2026.83.2.15

Keywords:

Vitis Vinifera, antioxidant property, gut health, bioavailability, natural food ingredients, plant waste utilization.
Dimensions Badge

Issue

Vol. 83 No. 02 (2026): Indian Journal of Horticulture

Section

Research Articles

License

Copyright (c) 2026 Grishkumar, Umesh B. C., A. Obadiah, Jeevitha D., Vinay T. V., Matheshwaran, Bharanidharan A., Giriprasath R. S.

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Grishkumar Department of Agriculture, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, Tamil Nadu, India
  • Umesh B. C. Department of Agriculture, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, Tamil Nadu, India
  • A. Obadiah Department of Physical Sciences, School of Arts, Science and Media, Karunya Institute of Technology and Sciences, Coimbatore 641114, Tamil Nadu, India
  • Jeevitha D. Department of Agriculture, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, Tamil Nadu, India
  • Vinay T. V. School of Business and Management, Christ University, Bangalore 560029, Karnataka, India
  • Matheshwaran Department of Agriculture, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, Tamil Nadu, India
  • Bharanidharan A. Department of Agriculture, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, Tamil Nadu, India
  • Giriprasath R. S. Department of Agriculture, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore 641114, Tamil Nadu, India

Abstract

Anthocyanidins, the sugar-free forms of anthocyanins, are key pigments responsible for red-to-blue coloration
and antioxidant properties in fruits. Grape (Vitis vinifera L.) pomace, a major by-product of wine production,
consists largely of skin, seeds, and pulp residues, with the peel being a rich source of anthocyanidin pigments.
These compounds play an important role in determining fruit colour and antioxidant activity in fruits. Therefore,
this study was undertaken to analyse the anthocyanidin composition of the peel of seven grape genotypes. The
experiment was conducted at KITS, Coimbatore, using a randomised block design with seven treatments, each
replicated thrice. Significant variation in anthocyanidin content was observed among the studied genotypes.
Manjari Medika recorded the highest cyanidin-3-glucoside (366.17 mg/L), delphinidin-3-glucoside (364.5 mg/L),
and peonidin-3-glucoside (622.24 mg/L), while H-516 exhibited maximum malvidin-3-glucoside (566.29 mg/L),
pelargonidin-3-glucoside (459.69 mg/L), and petunidin-3-glucoside (325.96 mg/L). These findings indicate
genotype-dependent variation in pigment composition. This study demonstrates the potential of grape peel as
a natural source of anthocyanidin pigments for applications in food processing and nutraceutical industries.

How to Cite

Grishkumar, B. C., U., Obadiah, A., D., J., T. V., V., Matheshwaran, … R. S., G. (2026). Comparative estimation of anthocyanidin pigments in seven grape genotypes through UV–Vis spectroscopy. Indian Journal of Horticulture, 83(02), 235–240. https://doi.org/10.58993/ijh/2026.83.2.15

Downloads

Download data is not yet available.

References

1. Akram, M. T., Qadri, R., Khan, M. A., Hafiz, I. A., Nisar, N., Khan, M. M., Feroze, M. A. and Hussain, K. 2021. Morpho-phenological characterization of grape (Vitis vinifera L.) germplasm grown in northern zones of Punjab, Pakistan. Pak. J. Agric. Sci., 58(4): 1223-36.

2. Asen, S., Stuart, N. W. and Siegelman, H. W. 1959. Effect of various concentrations of nitrogen, phosphorus and potassium on sepal color of Hydrangea macrophylla. Proc. Am. Soc. Hortic. Sci., 73: 495–502.

3. Bartel, I., Koszarska, M., Strzałkowska, N., Tzvetkov, N. T., Wang, D., Horbańczuk, J. O., Wierzbicka, A., Atanasov, A. G. and Jóźwik, A. 2023. Cyanidin-3-O-glucoside as a nutrigenomic factor in type 2 diabetes and its prominent impact on health. Int. J. Mol. Sci., 24(11): 9765.

4. Chen, P. N., Chu, S. C., Chiou, H. L., Chiang, C. L., Yang, S. F. and Hsieh, Y. S. 2005. Cyanidin-

3-glucoside and peonidin-3-glucoside inhibit tumor cell growth and induce apoptosis in vitro

and suppress tumor growth in vivo. Nutr. Cancer, 53(2): 232–43.

5. Desjardins, J., Tanabe, S., Bergeron, C., Gafner, S. and Grenier, D. 2012. Anthocyaninrich

black currant extract and cyanidin-3-O-glucoside have cytoprotective and antiinflammatory

properties. J. Med. Food, 15(12):1045–50.

6. Frank, T., Netzel, M., Strass, G., Bitsch, R. and Bitsch, I. 2003. Bioavailability of anthocyanidin- 3-glucosides following consumption of red wine and red grape juice. Can. J. Physiol. Pharmacol., 81(5): 423–35.

7. Giusti, M. M., Rodriguez-Saona, L. E. and Wrolstad, R. E. 1999. Spectral characteristics,

molar absorptivity and color of pelargonidin derivatives. J. Agric. Food Chem., 47: 4631–37.

8. Giusti, M. M. and Wrolstad, R. E. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Curr. Protoc. Food Anal. Chem., 1: F12.

9. Heredia, F. J., Francia-Aricha, E. M., Rivas-Gonzalo, J. C., Vicario, I. M. and Santos-Buelga, C. 1998. Chromatic characterization of anthocyanins from red grapes. I. pH effect. Food Chem., 63: 491–98.

10. Huang, W., Zhu, Y., Li, C., Sui, Z. and Min, W. 2016. Effect of blueberry anthocyanins malvidin

and glycosides on the antioxidant properties in endothelial cells. Oxid. Med. Cell. Longev., 016:

1591803.

11. Iqbal, S., Omara, T., Kahwa, I. and Khan, U. M. 2024. Anticancer potential of delphinidin and

its derivatives: therapeutic and mechanistic insights. Med. Chem. Res., 33(10): 1769–86.

12. Khoo, H. E., Azlan, A., Tang, S. T. and Lim, S. M. 2017. Anthocyanidins and anthocyanins:

coloured pigments as food, pharmaceutical ingredients, and the potential health benefits.

Food Nutr. Res., 61(1): 1361779.

13. Koeppen, B. H. and Basson, D. S. 1966. The anthocyanin pigments of Barlinka grapes.

Phytochemistry, 5: 183–87.

14. Kooshki, L., Fakhri, S., Abbaszadeh, F., Kiani, A., Farzaei, M. H., Mohammadi-Noori, E. 2025.

Pelargonidin improves functional recovery and attenuates neuropathic pain following spinal cord injury in rats: relevance to its neuroprotective, antioxidant, and anti-inflammatory effects. Front. Pharmacol., 16: 1547187.

15. Kowalczyk, T., Muskała, M., Merecz-Sadowska, A., Sikora, J., Picot, L. and Sitarek, P. 2024.

Anti-inflammatory and anticancer effects of anthocyanins in in vitro and in vivo studies.

Antioxidants, 13(9): 1143.

16. Laleh, G., Frydoonfar, H., Heidary, R., Jameei, R. and Zare, S. 2006. The effect of light, temperature, pH and species on stability of anthocyanin pigments in four Berberis species.

Pak. J. Nutr., 5(1): 90–92.

17. Mattioli, R., Francioso, A., Mosca, L. and Silva, P. 2020. Anthocyanins: a comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases. Molecules, 25(17): 3809.

18. Patil, P. N., Al-Aamri, A. A., Al-Rubkhi, Z. A. and Al Abri, A. S. 2018. Evaluation of nutritional fact and study of various physico-chemical parameters of black, green and red grapes samples in the local fruit market. Asian J Chem. Sci. 8 (3):1-8.

19. Serea, D., Constantin, O. E., Horincar, G., Stănciuc, N., Aprodu, I., Bahrim, G. E. and Râpeanu. 2023. Optimization of extraction parameters of anthocyanin compounds and antioxidant properties from red grape (Băbească neagră) peels. Inventions, 8(2): 59.

20. Siegelman, H. W. and Hendricks, S. B. 1958. Photocontrol of alcohol, aldehyde and anthocyanin production in apple skin. Plant Physiol., 33: 409–13.

21. Taiz, L. and Zeiger, E. 2010. Plant Physiology. 5th ed. Sunderland (MA): Sinauer Associates.

22. Teshigawara, Y., Sato, S., Asada, T., Nojiri, M., Suzuki, S. and Aoki, Y. 2024. Anthocyanin accumulation in grape berry skin promoted by endophytic Microbacterium sp. che218 isolated from wine grape shoot xylem. Microorganisms, 12(9): 1906.

Similar Articles

<< < 27 28 29 30 31 32 33 34 35 36 > >> 

You may also start an advanced similarity search for this article.