THE CONTENT IN RESVERATROL AND ANTHOCYANINS AT THE GRAPE BY BANU MARACINE AND SEGARCEA VITICULTURAL CENTRES

In the last time, the extending of resveratrol and anthocyanins researches in the nutritional and biochemical areas is based on its anticarcinogenic and cardioprotector potential. The elementary researches show that resveratrol has health benefits, antiseptic, antioxidant and anti-inflammatory characteristics (Karel Melzoch and col.- 2001). For this study, modern methods were used to determine the poliphenolic compounds, like spectrofotometrical method for anthocyanins and HPLC method for resveratrol with ethyl acetate. The Cabernet Sauvignon grape from Banu Maracine and Segarcea viticultural centers were used for analysis during the 2007-studying year. For Cabernet Sauvignon grapes, maximum level was recorded during ripeness with 29,5 µg /g resveratrol in Segarcea compared with 27,6 µg /g in Banu Maracine viticultural center. The grapes had been assaied from first fertile but (Figure 1). Fig 1. Resveratrol content of Cabernet Sauvignon variety from Banu Maracine viticultural center Starting the maturation process, levels of the trans resveratrol form were considerably decreased, this phenomena can explain the pathological attach of Botrytis cinerea particularly during the grapes maturation phase.The anthocyanins and resveratrol accumulative process i