Planta Med 2016; 82(S 01): S1-S381
DOI: 10.1055/s-0036-1596913
Abstracts
Georg Thieme Verlag KG Stuttgart · New York

Detection of polyphenols, flavonoids and anthocyanins in grapes and wines of two Sicilian cultivars (Nero D'Avola and Perricone)

N Cicero
1   Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali, Università di Messina, Via Consolare Valeria, 98125 Messina, Italy
2   Science4life s.r.l., Spin Off Company Università di Messina, Viale Boccetta, 70 – Messina, Italy
,
R Gonçalves Rodrigues das Dores
3   Universidade Federal de Ouro Preto. Ouro Preto. Minas Gerais. Brazil. Campus Universitario 35400 – 000
,
T Gervasi
1   Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali, Università di Messina, Via Consolare Valeria, 98125 Messina, Italy
,
A Tropea
1   Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali, Università di Messina, Via Consolare Valeria, 98125 Messina, Italy
,
A Salvo
1   Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali, Università di Messina, Via Consolare Valeria, 98125 Messina, Italy
,
D Giacomo
1   Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali, Università di Messina, Via Consolare Valeria, 98125 Messina, Italy
2   Science4life s.r.l., Spin Off Company Università di Messina, Viale Boccetta, 70 – Messina, Italy
4   Consorzio di Ricerca sul Rischio Biologico in Agricoltura (Co.Ri.Bi.A.), via G. Marinuzzi, 3 Palermo, Italy
› Author Affiliations
Further Information

Publication History

Publication Date:
14 December 2016 (online)

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Research regarding the effects dietary polyphenols have on human health has developed considerably in the last decade. The antioxidant properties of polyphenols have been widely studied, but it has become clear that the mechanisms of action of polyphenols go beyond the modulation of oxidative stress. More recent interest has focused on the bioactive phenolic compounds in grapes. Anthocyanins, flavanols, flavonols and resveratrol are the most important grape polyphenols because they possess many biological activities, such as antioxidant, cardioprotective, anticancer, anti-inflammation, anti-aging and antimicrobial properties. The total phenolic content of grape skins varied with cultivar soil composition, climate, geographic origin, cultivation practices and level of maturation [1]. In this study, the total phenolic and anthocyanin contents were detected in Sicilian local grapes and wines Nero d'Avola and Perricone. Nero d'Avola and Perricone grape samples were detected in 4 different periods of maturation. After fermentation, we also analysed the Nero d'Avola and Perricone wines. (+)-Catechin, malvidin-3-O-glucoside were used as standards. Total Phenolic Content (TP) was analyzed by a colorimetric assay using Folin-Ciocalteau's reagent, flavonoids (TF) by AlCl3. Phenolics, flavonoids and anthocyanins were detected using a UV-Spectrophometer at 750, 540 and 280nm respectively [2]. The results were expressed as mg·kg-1 (fresh weight) for grapes and mgl-1 for wines. The maximum phenolic concentration (TPC) amounted to 2266.10 ± 59.38 and 2062.16 ± 7.31 mg·kg-1, respectively for Perricone and Nero d'Avola grapes. The high concentration of flavonoids (TFC) in the Perricone grapes is maintained even after wine-making with a value of 3193 ± 145.66 mg·L-1, while in the Nero d'Avola wines, the content is lower (2323.68 ± 93.22 mg·L-1).

Keywords: Nero D'Avola, Perricone, polyphenols, flavonoids.

References:

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