Study of anthocyanin content in different grape varieties

The aim of the study is to conduct a comparative assessment of grape varieties by anthocyanin content with the prospect of further use of grapes as a plant ingredient in multicomponent food products. Objec-tives: to determine the anthocyanin content in Cabernet Sauvignon and Pinot grapes and to conduct a comparative assessment. The objects of the study are Pinot and Cabernet Sauvignon grapes produced in the Krasnodar Region. The anthocyanin content was determined in accordance with GOST 32709-2014 "Interstate standard juice products. Methods for determining anthocyanins", carotenoids – according to GOST 54058-2010 "Functional food products. Method for determining carotenoids". The anthocyanin pro-file was studied by high-performance liquid chromatography. Cabernet Sauvignon grapes accumulated 14 % more delphinidin-3-galactoside, 1.4 times more cyanidin-3-glucoside, 1.8 times more malvidin-3-galactoside than Pinot grapes. In terms of the content of other anthocyanin compounds, Cabernet Sauvi-gnon grapes significantly exceed Pinot grapes. The most significant superiority is noted in the content of peonidin-3-glucoside – 300 times, delphinidin-3-arabinoside – 207 times, as well as peonidin-3-arabinoside – 33 times, delphinidin-3-glucoside – 30 times, cyanidin-3-arabinoside – 27 times. With the same qualitative composition of anthocyanin compounds, differences in quantitative ratios were revealed: in Cabernet Sauvignon grapes, cyanidin-3-galactoside predominates (20.5% of the total anthocyanin con-tent); in Pinot varieties - delphinidin-3-galactoside (22 % of the total content). The most quantitatively sig-nificant anthocyanins of Cabernet Sauvignon grapes are based on anthocyanidins with the greatest anti-radical activity - delphinidin and cyanidin.