POLYPHENOLIC PROFILE IN BERRY SKIN AND WINE OF VITIS VINIFERA L. CV. AGLIANICO (BASILICATA, ITALY)

Anthocyanins are a very large group of red-blue polyphenol plant pigments, located within vacuoles of the skin cells of red grapes and characterized by a positive charge on the molecule which enables them to absorb light. These naturally occurring pigments from grapes are glycosides having a sugar bonded at the 3 position. The presence of this sugar helps the anthocyanins maintain solubility in water and allows pigments to diffuse into the must and wine during maceration, contributing to the color and antioxidant properties of red wines. The antioxidant properties, named as total antioxidant capacity (TAC) are well known and are correlated with electron transfer processes promoted by glycosilated and methoxy derivates anthocyanins as malvidin-3-glucoside arising from the free anthocyanin fraction of the red wines. Based on the widely accepted knowledge that antioxidants are potent scavengers of free radicals and serve as inhibitors at both initiation and promotion-propagation stages of tumor promotion-carcinogenesis and protect cells against oxidative damage, it seemed of interest to investigate anthocyanin presence and composition within the grape berries of Aglianico (Basilicata-Italy) [1], one of the most ancient vineyards introduced from Greece in the southern Italy in pre-Roman times. References: [1] Manfra, M.; DeNisco, M.; Bolognese, A.; Nuzzo, V.; Sofo, A; Scopa, A.; Santi, L.; Tenore, G.C.and E.Novellino.2011. Anthocyanin composition and extractability in berry skin and wine of Vitisvinifera L. cv. Aglianico.J. Sci. FoodAgric. 91:2749-2755