Anthocyanic Profile of Different Red Grape Varieties Grown in Sicily

Asmundo, C. Nicolosi; Arena, Elena; Grasso, A.

doi:10.17660/actahortic.2007.754.3

Cited by 3 publications

(2 citation statements)

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“…Total Polyphenols (TP), as described in the Experimental section, were determined by the Folin Ciocalteau method. It is well known that acidified methanol (contaning hydrochloric, acetic or formic acid) is the best solvent for the extraction of anthocyanins [ 14 , 19 , 20 ], while non-quantitative recovery of anthocyanins is possible using pure methanol.…”

Section: Resultsmentioning

confidence: 99%

Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.

2009

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This paper highlights, for the first time, the changes in the phenolics fraction (anthocyanins, flavonoids and stilbenes) and tocopherols of unpeeled Pistacia vera L. var. bianca with ripening, and the effect of the sun-drying process. The total polyphenol levels in pistachios, measured as mg of Gallic Acid Equivalent (GAE), were: 201 ± 10.1, 349 ± 18.3 and 184.7 ± 6.2 mg GAE/100 g DM in unripe, ripe and dried ripe samples, respectively. Most phenolics in ripe pistachios were found to be anthocyanins. They increased with ripening, while the sun drying process caused a susbtantial loss. Flavonoids found in all pistachio samples were daidzein, genistein, daidzin, quercetin, eriodictyol, luteolin, genistin and naringenin, which decreased both with ripening and drying. Before the drying process both unripe and ripe pistachios showed a higher content of trans-resveratrol than dried ripe samples. γ-Tocopherol was the major vitamin E isomer found in pistachios. The total content (of α- and γ-tocopherols) decreased, both during ripening and during the drying process. These results suggested that unpeeled pistachios can be considered an important source of phenolics, particularly of anthocyanins. Moreover, in order to preserve these healthy characteristics, new and more efficient drying processes should be adopted.

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Section: Resultsmentioning

confidence: 99%

Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.

2009

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“…Regarding anthocyanin content, it is noteworthy that 'Corvina', 'Nebbiolo', and two samples of 'Nerello Mascalese' were previously found to share the same plot region in the Figure 4b visualization, well below the other wines tested. These varieties are characterized by a low-to-medium content of anthocyanins in grape skins and by a particular grape anthocyanin profile, evidencing a relative high prevalence in di-substituted anthocyanin forms, mainly peonidin and cyanidin, which are easily oxidable in the first phases of winemaking (Mattivi et al 2006;Nicolosi Asmundo, Arena, & Grasso, 2007). These aspects could provide a further interpretation of the anthocyanin results for these wines.…”

Section: Phenolic Diversity Of Main Italian Monovarietal Red Winesmentioning

confidence: 88%

Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices

Giacosa

Parpinello

Ricci

et al. 2021

Food Research International

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Colour and label evaluation of commercial pasteurised red juices and related drinks

Fallico

Arena

Chiappara

et al. 2010

Food Additives and Contaminants: Part B

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Despite growing demand by consumers for healthy beverages, artificial colours are still widely used. Levels of anthocyanins and artificial colours were determined by HPLC with UV-Vis detection in red orange juices and other red beverages (nectar, juice-based, health, carbonated and sports drinks). The contribution of pigments to the visible colour of the beverage was calculated. Red orange juice samples contained about 34 mg l(-1) of anthocyanins, which were responsible for about 92% of the visible colour. Red juice-based drinks, containing from 0% to 30% of red orange, berry, grape or pomegranate juices, had low levels of anthocyanins (about 7 mg l(-1)) and high levels of E129 (about 32 mg l(-1)), which were responsible for about 90.7% of the colour of these beverages. Red health drinks, enriched with vitamins and polyphenols, contained from 3% to 50% of red fruit juices. Also in this case the E129 levels were higher (about 22 mg l(-1)) than anthocyanins (about 9 mg l(-1)), and were responsible for the colour of the beverages (76.1%). High levels of artificial colours were found in red orange carbonated drinks, but in comparable amounts with those found in the other beverage samples, while anthocyanins were only present in trace amounts. Although all of the beverages claimed to contain red fruits on the labels, no correlation was found between the level of anthocyanins and the declared percentage of red fruits. These labels generally conformed with the requirements of the law, but food product labels can often be misleading to consumers about the real characteristics of the product.

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Anthocyanic Profile of Different Red Grape Varieties Grown in Sicily

Cited by 3 publications

References 0 publications

Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.

Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.

Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices

Colour and label evaluation of commercial pasteurised red juices and related drinks

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