Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico) |
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| Authors: | Mauro De Nisco Michele Manfra Adele Bolognese Adriano Sofo Antonio Scopa Gian Carlo Tenore Francesco Pagano Ciro Milite Maria Teresa Russo |
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| Affiliation: | 1. Pharmaco-Chemical Department, Faculty of Pharmacy, University of Messina, Viale Annunziata, I-98168 Messina, Italy;2. Department of Science, University of Basilicata, Viale dell’Ateneo Lucano 10, I-85100 Potenza, Italy;3. Department of Chemical Science, University of Napoli Federico II, Via Cintia 4, I-80126 Napoli, Italy;4. School of Agricultural, Forestry and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, I-85100 Potenza, Italy;5. Department of Pharmaceutical and Toxicology Chemistry, University of Napoli Federico II, Via D. Montesano 49, I-80131 Napoli, Italy;6. Department of Pharmaceutical and Biomedical Sciences, University of Salerno, Via Ponte Don Melillo, I-84084 Fisciano (Salerno), Italy;g Department of Agroforestry and Environmental Sciences and Technologies, Mediterranean University, Loc. Feo di Vito, I-89124 Reggio Calabria, Italy |
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| Abstract: | Red grapes are rich in phenolics, flavonoids, anthocyanins and resveratrol, all substances which have been suggested as having nutraceutical and health benefits. The berry skin and wine of grape cultivar Vitis vinifera L. (cv. Aglianico), grown in Basilicata (Southern Italy) were examined to determinate the presence of the above mentioned compounds as well as to establish the inorganic cation profile. HPLC analysis coupled with LC–ESI/MS/MS detected high contents of total flavonols and anthocyanins in berry skin and wine. The wine made with the same grape used for berry skin assays showed a notable presence of quercetin-3-O-glucoside (39.4% of total flavonols), and malvidin and petunidin derivatives (63.9% and 10.8% of total anthocyanins, respectively). The strong antioxidant ROS-scavenging activity, determined by both DPPH and FRAP assays, and the high resveratrol content confer high sensory characteristics resulted to be associated with positive nutraceutical properties of these grapes and wine. The level of cis-resveratrol was lower than trans-resveratrol in both berry skin and wine reaching 44.1 mg/kg and 0.3 mg/l, respectively. The cation profile presents low levels of Ca, Cu, K, Fe, Zn and Cd compared to numerous, important red wines, such as Monastrell and Tempranillo. |
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| Keywords: | Aglianico Antioxidant activity Anthocyanins Flavonoids Resveratrol Multi-element analysis |
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