Phytochemicals in fruits of two Prunus domestica L. plum cultivars during ripening

BACKGROUND: Plums are a rich source of nutritive and bioactive compounds. The objective was to evaluate the impact of fruit tissue (flesh and peel), ripening stage and cultivar on the composition of phytochemicals in plums (Prunus domestica L.) and to analyse the relation between total antioxidant activity (TAA) and the measured variables. RESULTS: The content of total sugars and total organic acids was higher in flesh but total phenolic content (TPC) and TAA was statistically higher in plum peel. The composition of sugars depended on fruit tissue, ripening stage and the cultivar. Ripening and fruit tissue affected the composition and concentrations of organic acids. TPC of ‘Haganta’ peel increased during ripening but there was no significant time trend for ‘Jojo’ peel and flesh of both cultivars. The composition of phenolics in peel depended on the cultivar, but in flesh on the cultivar and ripening. Ripening resulted in increased total anthocyanins and TAA in peel. TAA_peel was positively correlated with TPC_peel, total anthocyanins_peel, cyanidin 3‐glucoside_peel and peonidin 3‐rutinoside_peel in the cultivar ‘Haganta’. CONCLUSION: The composition of phytochemicals in P. domestica fruit depends on fruit tissue, ripening stage and the cultivar. Peel contributes to the TAA on average 20 times more than flesh. © 2012 Society of Chemical Industry     

Quality, bioactive compounds, and antioxidant activity of new flat-type peach and nectarine cultivars: a comparative study

In this work, some organoleptic and nutritive parameters related to fruit quality (color, firmness, total soluble solids, and total acidity), the content of bioactive compounds (total phenolics and total carotenoids) as well as the total antioxidant activity (TAA) due to hydrophilic (H-TAA) and lipophilic (L-TAA) compounds have been determined in both skin and flesh of 10 flat peach and nectarine genotypes (7 peaches and 3 nectarines). Results showed that genotype plays an important role in determining the organoleptic and nutritive quality, as well as the concentration of bioactive compounds and the related TAA, since these parameters differed largely among cultivars. Overall data suggest that for commercial purposes and consumer's acceptability (based on color, firmness, acidity, and bioactive compounds), the flat nectarine "ASF-06-83" and the flat peaches "Sweet Cap" and "ASF-06-91" could be considered as the best cultivars. Additionally, it is suggested that the content of bioactive compounds should be included as an important factor in future breeding program to obtain new genotypes with enhanced bioactive compounds. PRACTICAL APPLICATION: Genotype of flat peaches and nectarines plays an important role in determining the organoleptic and nutritive quality, as well as the content of bioactive compounds. Given the differences on bioactive compounds concentration and antioxidant activity among peaches and nectarines flat cultivars, these parameters should be included as an important factor in future breeding program to obtain new genotypes with enhanced bioactive compounds.     

Effect of genotype,maturity stage and post‐harvest storage on phenolic compounds,carotenoid content and antioxidant capacity,of Andean mashua tubers (Tropaeolum tuberosum Ruiz & Pavón)

The total phenolics, anthocyanins, flavan 3‐ols, carotenoids and antioxidant capacity of mashua (Tropaeolum tuberosum Ruiz & Pavón) tubers from 10 yellow and purple cultivars were determined at different maturity stages (5–7.5 months after planting) and sunning post‐harvest storage periods (7–35 days). Both the antioxidant capacity (ORAC and ABTS assays) and the content of the bioactive compounds tested varied markedly between cultivars. Purple varieties reached the highest antioxidant capacity during tuber development (271–446 µmol Trolox equiv g^?1 DM, ORAC assay). The kinetics of accumulation or disappearance of the bioactive compounds tested during maturation was dependent both on the cultivar and on the compound considered. For anthocyanins, there was a marked increase during maturation in all the purple cultivars. During the sunning post‐harvest storage, the changes in antioxidant capacity (ABTS assay) and content of the bioactive compounds tested also varied between cultivars. A marked decrease in anthocyanins was observed for the anthocyanin‐containing cultivars. In general, the correlation between antioxidant capacity and the content of bioactive compounds varied markedly between cultivars. Antioxidant capacity in purple varieties correlated with total phenolics or flavan 3‐ols while only in some yellow varieties antioxidant capacity correlated with total phenolics. Copyright © 2007 Society of Chemical Industry     

Special quality traits of coloured potato breeding clones: Anthocyanins,soluble phenols and antioxidant capacity

BACKGROUD: Coloured potato varieties rich in anthocyanins are of increasing interest in breeding to upgrade the nutritional quality of tubers. The objective of this study was to examine purple fleshed breeding clones for anthocyanins, soluble phenols and their antioxidant capacity, and to compare them in this respect with purple and white/yellow fleshed potato cultivars. RESULTS: Within the coloured potato group, the breeding clones had the highest contents of anthocyanins, with values ranging from 0.94 to 1.75 g kg^?1 fresh weight. In cultivars and clones with purple flesh the amounts of soluble phenols were 2.6‐times higher than in white/yellow fleshed potatoes. In addition, coloured clones exhibited 4.4‐fold higher antioxidant activity, which was correlated with phenols and anthocyanins. But there were no major differences between the two potato groups in dry matter, starch, crude protein and reducing sugars. CONCLUSIONS: The involvement of purple fleshed potatoes in breeding led to increased anthocyanin and phenol contents of the resulting progeny. The high level of bioactive plant phenols coincided with an enhanced antioxidant activity, known for its positive health effects. Copyright © 2008 Society of Chemical Industry     

Changes of Bioactive Compounds and Ethylene Production of Japanese Plums Treated with Pre-Harvest Aminoethoxyvinylglycine

The effects of pre-harvest aminoethoxyvinylglycine treatments on bioactive compounds, fruit ripening, and quality of plum fruits (Prunus salicina Lindell cvs. “Black Beauty,” “Black Amber,” and “Friar”) were investigated in this research. Whole trees were sprayed once with an aqueous solution containing aminoethoxyvinylglycine (0, 100, and 200 mg L^–1) two weeks before the anticipated commercial harvest for each cultivar separately. In all plum cultivars, the results showed that aminoethoxyvinylglycine treatments were effective in reducing ethylene production and respiration rate. The red color development was delayed by aminoethoxyvinylglycine treatments during the ripening. The fruit mass and geometric mean diameter significantly decreased, while loss of flesh firmness was decelerated with aminoethoxyvinylglycine concentrations. Aminoethoxyvinylglycine treatments decelerated loss of flesh firmness. Soluble solid content was reduced, whereas titratable acidity and ripening index increased with aminoethoxyvinylglycine treatments. Aminoethoxyvinylglycine-treated fruits exhibited lower levels of total phenolics, total antioxidant activity, and individual phenolics. This study revealed that pre-harvest aminoethoxyvinylglycine treatments were more effective in delaying plum fruit softening. The main advantage is to maintain the firmness of late-harvested fruit by retaining bioactive compounds of plum fruit.     

Preliminary characterisation of peach cultivars for their antioxidant capacity

Eleven peach cultivars (white‐ and yellow‐flesh peaches, nectarines and canning clingstone peaches) were assayed for their antioxidant capacity and their content of some important organic compounds as well as vitamin C, carotenoids and phenols. Antioxidant capacity, determined by FRAP assay, varied between genotypes. Those with the highest value of Ferric Reducing Antioxidant Power (FRAP) were Federica and Springcrest. Antioxidant capacity was correlated to the amount of organic components with significant differences among the cultivars. In some case, antioxidant capacity was related to phenol content, as in yellow–flesh peaches. These results suggest the importance of genotype for determining antioxidant capacity, which, in turn, is related to the organic constituents, such as phenols, vitamin C and carotenoids.     

Changes in pigment profile and surface colour of fig (Ficus carica L.) during drying

In this study, anthocyanins in three fresh fig varieties (Ficus carica L.) cultivated in Turkey were characterised and quantified by HPLC/DAD and HPLC/MS. In addition, the carotenoid composition of Sar?lop and Sar?zeybek, yellow fig varieties, was determined, and then the ripening‐ and drying‐related changes in carotenoids and surface colour of figs were monitored during conventional sun‐drying. Four different anthocyanins, cyanidin‐3‐glucoside, cyanidin‐3,5‐diglucoside, cyanidin‐3‐rutinoside (major anthocyanin) and pelargonidin‐3‐glucoside, were identified in samples. Lutein, zeaxanthin, β‐cryptoxanthin and β‐carotene were carotenoids in yellow fig varieties. Approximately 80% of carotenoid compounds in yellow fig varieties degraded at the end of drying (i.e. seventh day). L (lightness), a (redness and greenness) and b (yellowness and blueness) colour parameters were measured by Hunter Lab system. Great changes in carotenoid composition and surface colour were observed at ripening stage on tree. A significant reduction in L and b values that refers to browning in figs was made in the first 3 days of drying process.     

Antioxidant capacities,carotenoids and polyphenols evaluation of fresh and refrigerated peach and nectarine cultivars from Italy

Chemical–physical properties, colour parameters, antioxidant activities (AA), carotenoid and polyphenol levels (CL) in seven cultivars of yellow flesh peaches, five cultivars of yellow flesh nectarines and one cultivar of white flesh nectarines at harvest time and after 7 days of cold storage were evaluated. Peaches had major variability in flesh firmness (FF) and titratable acidity (TA) and lower soluble solid concentration (SSC) than nectarines. Evaluation of ground colour parameters, a*, b* and L*, showed that nectarines had a yellow-orange hue with high lightness, while peaches were darker, tending to red-green. Hydrophilic, lipophilic antioxidant activities of extracts (W-AA and L-AA), carotenoids and polyphenols levels (CL and PL) were evaluated and their relation with commercial maturation. The average of W-AA at harvest time was 11.0 TEAC, while the L-AA values at harvest time was on average higher in peaches (2.0 TEAC) than in nectarines (1.3 TEAC). The yellow flesh had higher amounts of total carotenoids (182.45 μg/100 g fw for peaches and 117.37 μg/100 g fw for yellow flesh nectarines). During cold storage, W-AA increased for nectarines (+22.9% in yellow flesh and +19.2% in white flesh) and peaches as well as polyphenolic compounds (+13.37%) while, contents of carotenoids decreased (−8.7%).     

Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments

A mix of nitrophenolates was applied to pepper plants in the irrigation system along the growth cycle. Fruits were labelled at fruit set to study the evolution of fruit growth and ripening based on fruit size and colour. In addition, at 3-day intervals, samples were taken in which the evolution of fruit weight, colour, nutritive (sugars and organic acids) and bioactive compounds (total phenolics, carotenoids, and ascorbic acid) was evaluated. Pepper fruit growth followed a simple sigmoid curve reaching its maximum size at 49 days after fruit set, although nitrophenolate treatments led to significant increases in fruit weight due to higher length, diameter, and pericarp thickness, without affecting the normal ripening process, since colour and carotenoid evolution was similar for both control and treated fruits. Glucose, fructose, ascorbic acid, citric acid, total antioxidant activity (TAA) and total phenolics increased during pepper development, and their levels were significantly enhanced by nitrophenolate applications. Thus, this treatment induced beneficial effects in terms of the improvement of fruit quality, and especially its nutritive and antioxidant constituents. Finally, it is advisable to consume peppers at the full red stage in order to achieve the maximum health-beneficial effects by consumers.     

Effects of cooking methods on polyphenols,pigments and antioxidant activity in potato tubers

Potato tubers, which are one of the richest sources of antioxidants, are always cooked before human consumption. The objective of this study was to understand the effects of various domestic cooking methods, i.e., boiling, microwaving and baking on total phenolics, flavonoids, flavonols, lutein, anthocyanins and antioxidant activities in 5 cultivars and 9 advanced selections with different skin and flesh colors after 6 months of storage. The three cooking methods reduced the levels of these compounds and the percentage of DPPH (2,2-Diphenyl-1-pikryl-hydrazyl) radical scavenging activity in all the cultivars and selections. Boiling minimized these losses. Red fleshed tubers contained more flavonoids, whereas purple tubers contained more flavonols. Despite severe loss of these compounds due to cooking, both the flesh types retained larger amounts of all these compounds due to higher initial levels. Decline in the radical scavenging activity is directly related to loss of these compounds due to cooking treatments in all white and colored flesh tubers. Red and purple fleshed tubers exhibited greater radical scavenging activity than yellow and white fleshed tubers after each of the cooking treatments. Correction procedures were introduced to exclude interfering compounds (ascorbic acid, other oxidizing agents and reducing sugars) in Folin-Ciocalteu Reagent (FCR) assay of estimating total phenolics in potato.     

Carotenoid and anthocyanin contents of grains of Brazilian maize landraces

BACKGROUND: Carotenoid and anthocyanin contents of 26 maize landraces cultivated in southern Brazil were determined to evaluate their potential as natural colorants or functional food ingredients. RESULTS: The major carotenoids detected in the whole grain flour were zeaxanthin and lutein. Anthocyanins of landraces with purple starchy endosperm (Lingua de Papagaio and Mato Grosso Palha Roxa) were more extractable in methanol–HCl (1%, v/v), exhibiting 2.45 and 0.94 g kg^?1 of whole grains flour, respectively. In contrast, butanol–HCl (30%, v/v) was more effective for the extraction of anthocyanins from the purple‐colored landraces Roxo 29 and Roxo 41; genotypes with pigments localized in the outer parts (pericarp) of grains (2.60 and 2.19 g kg^?1). The Roxo 41 landrace showed the highest concentration of pigments, e.g. 11.72 10^?3 g kg^?1 of total carotenoids and 2.16 g kg^?1 of total anthocyanins. Similarly, the yellow‐colored MPA 1 and the purple‐colored Roxo 29 landraces showed prominent amounts of carotenoids (10.86 10^?3 g kg^?1) and anthocyanins (2.60 g kg^?1), respectively. CONCLUSION: Our findings suggest that the colored grains of maize landraces studied may hold promise for the development of grain‐based functional foods or natural colorants regarding their carotenoid and anthocyanin contents and as genetic resource in breeding programs. Copyright © 2011 Society of Chemical Industry     

Physicochemical and bioactive properties evolution during ripening of ‘Ambrunés’ sweet cherry cultivar

The purpose of this paper is to present a study of the development of the principal bioactive compounds and the physicochemical properties of the ‘Ambrunés’ Picota sweet cherry cultivar during its ripening. 5 categories of edible ripeness (termed ’ripening stages’) were determined according to the skin colour. The results show significant increases during ripening in weight, calibre, soluble solids content, fructose, total phenols, total anthocyanins and total antioxidant activity; a non-significant decrease in firmness; and significant decreases in the colour parameters of both skin and flesh and in glucose. The following compounds were identified and quantified using HPLC-DAD/ESI-MS: 5 anthocyanins, of which the most abundant was cyanidin-3-O-rutinoside; 3 hydroxycinnamic acids, principal of which was p-coumaroylquinic acid; a flavonol (rutin); and a flavan-3-ol (epicatechin), which was the least abundant of all the phenolic compounds. Because of the increased levels of bioactive compounds associated with it, ripening stage 5 was considered to represent the highest nutritional and functional quality.     

Changes after high-pressure processing on physicochemical parameters,bioactive compounds,and polyphenol oxidase activity of red flesh and peel plum purée

Physicochemical parameters (instrumental color, soluble solid content, titratable acidity, and pH), bioactive compounds (total phenols and anthocyanins), total antioxidant activity, and enzymatic activity of polyphenol oxidase (PPO) were evaluated after the application of hydrostatic high-pressure (HP) treatment on a plum purée (cv. Crimson Globe, with red flesh and peel). Different pressure levels (400, 500, and 600 MPa) were applied at different processing times (1, 150, and 300 s). HP-treated purées were compared with the untreated purée. The inactivation of indigenous microorganisms (total aerobic mesophilic and psychrotrophic counts, and molds and yeasts) of the plum purée after all high-pressure treatments was sufficient to reduce spoilage microorganisms present in plum purée to undetected levels in most of HP-treated purées. No significant changes were observed in pH and soluble solid content after processing. The combined treatments (pressure level and processing time) did not reach a sufficient inhibition of PPO enzyme. Processing induced a significant increase in L*, a*, hue, and chroma, which could enhance the redness perception of treated purées. All HP-treated purées showed a slight reduction in anthocyanins and antioxidant activity after processing. Nevertheless, total phenols were not significantly affected by HP-treatments. In conclusion, high-pressure processing keep most quality parameters and nutritional compounds levels, although, it did not achieve the inhibition of browning related enzymes, which could reduce the shelf-life of plum products during storage.Industrial relevanceHigh-pressure processing is one of the most successful technologies to obtain high-quality fruit purées. However, the application of this technology to certain products presents some difficulties due to high-pressure and usually does not affect the activity of browning related enzymes. The present study evaluates the effect of high-pressure treatments on the color, bioactive compounds, and polyphenol oxidase enzyme of plum purée. This is one of the first studies about the application of high pressure technology for the preservation of red flesh and peel plum. High-pressure treatments did not achieve the total inactivation of the polyphenol oxidase enzyme, however, total phenols and anthocyanins were well preserved after the treatments. Our results also show that redness and color luminosity of plum HP-treated purées were well retained. Therefore, high pressure processing offers the opportunity to processing plum purée with fresh-like properties. Nevertheless, the storage of the product could be limited due to the lack of effect of the pressure on the enzyme activity.     

Bioactive compounds from flesh and by-product of fresh-cut watermelon cultivars

BACKGROUND: The fresh‐cut industry produces thousands of tons of waste in non‐edible portions that present an environmental and management problem. These by‐products could be reused, in particular, to obtain bioactive compounds. In this study, five different fresh‐cut watermelon cultivars were assessed for their flesh and by‐product bioactive contents. RESULTS: The amount of by‐product varied between 31.27 and 40.61% of initial fresh weight (f.w.) depending on the cultivar. Watermelon cultivars were poor sources of total antioxidant, and the content was similar between rind and flesh samples (46.96 vs 43.46 mg ascorbic acid equivalent antioxidant capacity kg^?1 f.w.). However, the rind had a moderate total phenolic content higher than that of the flesh (458 vs 389 mg chlorogenic acid equivalent kg^?1 f.w.) and a much higher content of the amino acid citrulline (3.34 vs 2.33 g kg^?1 f.w.), which has potential bioactive properties. CONCLUSION: Watermelon rind offers quantitative interest as a natural source of citrulline, particularly Fashion, a dark‐skinned, seedless cultivar. More research is required on the efficient extraction of citrulline from watermelon rind and its suitability as an additive to drinks, juices or others products to produce new functional food products with valid health claims. Copyright © 2010 Society of Chemical Industry     

紫甘薯花青素体外抑制α-糖苷酶活性研究

为了研究紫甘薯花青素体外对α-糖苷酶活性的影响,采用HPLC和LC-MSn对紫A19(ZA1)和京薯(JS6)中花青素的含量和组分进行对比分析。结果表明：两种紫甘薯花青素含量分别为52.44mg/g和39.46mg/g,其组分基本一致,不同的是ZA1另含牵牛花色素类色素,而JS6另含天竺葵色素类色素;这两种紫甘薯花青素对α-糖苷酶活性都有抑制效果,但ZA1的抑制效果最佳,当加入质量浓度为0.1mg/mL 600μL(即抑制剂ZA1占总反应体积的18%)、抑制时间15min、抑制温度40℃时对α-糖苷酶活性抑制率可达50%以上,用Lineweaver-Burk双倒数作图考察其抑制类型,根据曲线可判定为竞争性抑制,抑制常数Ki=5.43×10-2mmol/L,vmax=1.71μmol/(L ·min)。     

Quality changes during ripening of plums (Prunus domestica L.)

Quality changes during fruit ripening after the appearance of fruit colour of four Prunus domestica L. plum cultivars, ‘Jojo’, ‘Valor’, ‘Čačanska rodna’ and ‘Čačanska najbolja’, were investigated during 25 or 33 day periods. Fruit samples were analyzed for fruit weight, firmness, soluble solids content, fruit colour, content of sugars (glucose, fructose, sorbitol and sucrose), organic acids (malic, fumaric and shikimic acids), phenolics (neochlorogenic acid, p-coumaroylquinic acid, chlorogenic acid and rutin) and anthocyanins (cyanidin-3-rutinoside and peonidin-3-rutinoside). Ripening resulted in statistically increased fruit weight and soluble solids, decreased fruit firmness, darker colour of fruits, increased concentration of total sugars, decreased concentration of total acids, and increased concentration of anthocyanins. There was no influence of ripening on the content of phenols. The results show significant influences of cultivar on fruit weight, soluble solids content, firmness, fruit colour, concentration of total acids, SUAC index, concentration of total phenols and anthocyanins in European plums.     

蓝莓成熟过程中花色苷组分的变化

通过分析研究不同成熟度蓝莓果实的总花色苷含量及其花色苷组分的动态变化规律,以期为蓝莓采收和加工提供参考。采用p H示差法测得不同成熟度蓝莓的总花色苷含量,高效液相色谱质谱联用（HPLC-MS/MS）确定单个花色苷结构,用HPLC定量分析单个花色苷含量。结果表明:随着蓝莓果成熟度的增加,花色苷合成速率不断加快,花色苷含量逐渐积累,紫黑期含量达到最大值2827 mg/kg;蓝莓成熟过程中共有15种花色苷,分别为飞燕草色素、矢车菊色素、矮牵牛花色素、芍药色素、锦葵色素这5种花色苷元所连接的半乳糖、葡萄糖和阿拉伯糖3种糖残基;在蓝莓发育过程中,飞燕草素类、矮牵牛花素类、芍药素类、锦葵素类均呈显著增长趋势,而矢车菊素类增长至成熟后期开始明显减少。      

Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties

Sour cherry (Prunus cerasus L.) cultivars native to Hungary and some of them grown worldwide, display great phenotypic variability. Eleven sour cherry cultivars were analysed for their main quality attributes including fruit weight, soluble solid content, acidity, pH, specific sugars (glucose and fructose), antioxidant capacity as well as total polyphenolic (TPC), total anthocyanin (TMAC) and vitamin C contents. Results showed wide variation in both fruit quality and antioxidant parameters of Hungarian sour cherries. The anthocyanin contents varied from 11.3 to 93.5 mg/100 g. An amarelle‐type cultivar, ‘Pipacs 1’ showed the highest antioxidant capacity (21.85 mmol AA L^?1), TPC (49.04 mg GA L^?1) and vitamin C (8.98 mg/100 g) content. Key enzymes in anthocyanin biosynthesis were expressed in both yellow‐coloured flesh and red skin of ‘Pipacs 1’ fruits at all ripening stages. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements.     

Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening

The accumulation of anthocyanins and the evolution of fruit colour were investigated during ripening of Prunus domestica L. Using HPLC, the fruit of the ‘Jojo’, ‘Valor’, ‘?a?anska rodna’ and ‘?a?anska najbolja’ cultivars were quantified for anthocyanins during a 25-day period of ripening (a 33-day period in the case of ‘Jojo’). The major anthocyanin was cyanidin 3-rutinoside which, in ripe fruits, ranged from 4.1 to 23.4 mg/100 g FW (from 52.6% to 73.0%). It was followed by peonidin 3-rutinoside (from 6.5% to 37.9%), cyanidin 3-glucoside (from 1.8% to 18.4%), cyanidin 3-xyloside (from 4.7% to 7.8%) and peonidin 3-glucoside (from 0.0% to 0.4%). The ripening process resulted in a concentration increase of total anthocyanins and changed the ratios amongst the anthocyanins. The colour parameters, L^∗, a^∗, b^∗, chroma and hue angle, of partially ripe plums were higher than those in the ripe fruit, but the CIRG index of partially ripe fruit was always lower than that of ripe fruit. The total anthocyanins were weakly correlated with each of the colour parameters; their relationships varied between cultivars and ripening stage. Correlation coefficients between individual anthocyanins and colour parameters in ripe plums were cultivar-dependent.     

HPLC-DAD detection of changes in phenol content of red berry skins during grape ripening

With increasing concern for a demand from consumers for natural products, there is a wide interest in bioactive substances. The new frontier of dietary quality is the study and promotion of functional foods. Phenols are among the most important functional molecules. Red grape and red wine contain bioactive products as phenols. Changes occurring in the concentrations of phenols, such as hydroxycinnamic tartaric acids (hctas), flavonols, and anthocyanins in berry skins, were measured during growth and ripening of four red grape cultivars, Alicante, Black Malvasia, Nerello, and Prunesta (Vitis vinifera L.), cultivated in a coastal location of the Reggio Calabria Province (Southern Italy). These cultivars are the most popular and are considered to be the most suitable grape cultivars for cultivation in the Tyrrhenian side of the Reggio Calabria Province. Fractioning of three phenolic classes was conducted through the adsorbing resin Serdolit XAD-2. Each single phenolic fraction was analyzed by liquid chromatography with diode array detector (HPLC-DAD). Each cultivar presented a different chromatographic profile particularly for anthocyanins. The cultivar Nerello was distinguished from other for its high content of anthocyanins. The rate, at which the concentration of hctas, flavonols and anthocyanins increased, varied greatly among the cultivars. The hydroxycinnamic tartaric acid profile varied in the studied cultivars, in fact in Alicante, Black Malvasia and Prunesta cultivars, the predominant was trans-coumaroyl tartaric acid, while in Nerello cultivar, trans-caffeoyl tartaric acid was the most abundant. In addition, the results showed that amounts of phenolic compounds contained in grape skin changed throughout the grape ripening process.