Anthocyanin and Carbohydrate Content in Selective Extracts Obtained from Black Grape Varieties

A series of comparative results are presented in relation to the main bio-active components of some selective natural extracts obtained from grape peel. Extracts of three black grape varieties, Cabernet Sovignon, Merlot, and Pinot Noir have been obtained and characterized for their anthocyanin and carbohydrate contents. Separation and purification of ethanolic extracts have been performed by reverse-phase C18 HPLC chromatography. The composition of the carbohydrates contained in the grapes, with glucose and fructose as major constituents have been identified by thin layer chromatography, and spectrophotometric Dubois method. The main monoglucoside derivatives of anthocyanins with high antioxidant activity: malvidin, peonidin, delphinidin, petunidin, cyanidin have been also identified.