Seeds and skins derived from the small berries of “uva di Troia canosina” grape, a Vitis vinifera variety autochthonous of Apulia region (South Italy), collected at four different stages (“Tesi” 1–4) of the fermentation process were extracted by means of a maceration. The extracts were purified and analyzed, in order to study the influence of fermentation over grape seed and skin polyphenolic content. Seed extraction was performed by a multistep maceration with two solvents: ethanol and acetone, the former giving the best results; moreover, the extracts were purified with pure ethyl acetate in order to enrich their polyphenolic content. On the other hand, skin extraction was achieved by a single-step maceration in methanol and a purification with a brominated synthetic adsorbent resin. The evaluation of the extraction yield and polyphenolic content was carried out by TLC, UV/VIS, and LC/DAD analyses. In the seed extracts, the characteristic polyphenols (catechin, epicatechin, and procyanidin B1 and B2) useful for the development of a nutraceutical product, endowed with antioxidant properties, were present, while no resveratrol was detected in “uva di Troia canosina” grape skin extracts, even in an LC/MS-MS analysis. 1. Introduction “Uva di Troia” is an autochthonous Vitis Vinifera grape variety native of Apulia, a region of southern Italy, and it can be classified into two main biotypes in relation to its berry size. The small berry biotype is called “uva di Troia canosina” because it takes its origins and is still cultivated in the area around the city of Canosa. Previous studies evidenced a high polyphenolic content in this grape variety and a great wine aging potential [1]. On the other hand, the cultivation of this grape biotype is going to be replaced by other varieties with a big berry because it is considered unproductive from the oenological point of view. Phenolic compounds, including stilbenes (e.g., trans-Resveratrol), hydroxybenzoic and hydroxycinnamic acids, flavonols, flavan-3-ols (monomeric catechins, proanthocyanidins), and anthocyanidins, constitute a very important class of secondary metabolites ubiquitous in the plant kingdom, where they are synthesized to accomplish diverse biological and biochemical activities [2] and are responsible for many organoleptic characteristics of wine and grape. Their concentration and composition in grapes depends on the cultivar and so it is influenced by viticultural and environmental factors, such as climate conditions, maturity stage, and production area [3–6]. Polyphenols exhibit beneficial effects
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