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

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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.
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Issue

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

Section

Research Articles

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

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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

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