Anthocyanins are flavonoids with an antioxidant effect. They are the pigments that give rich colours to berries, red onions, pomegranates, and grapes. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits. Among various types of fruits, blackberries and grapes are distinguished by their rich content in polyphenols, including anthocyanins. The purpose of this study was the identification and quantification of the anthocyanins in black grape skins and blackberries, but also the determination of the total phenolic content and total antioxidant capacity. The grape skins and blackberry extracts were prepared by an ultrasound-assisted acidified ethanol and methanol extraction method, with the 80% methanol solution being the most effective. Alcoholic extracts of blackberries and grape skins were analysed by the HPLC-DAD-MS method. There were five glycosylated anthocyanin compounds in blackberries, eight glycosylated anthocyanins compounds, and seven fragments of anthocyanin derivatives in grape skins identified. It was concluded that the anthocyanin profile of blackberries and grapes revealed mainly anthocyanin monoglycosides and acetylglycosides. Cyanidin-3-glucoside was the main component (86.49%) in blackberries, while, in the grape skins, the main component was delphinidin-3-O-glucoside (about 40.64%). Principal component analysis (PCA) was carried out on the basis of the 13 identified compounds in order to separate the extracts and describe the anthocyanins characteristics of different groups, the findings being in agreement with the experimental results. Compared to methanol extracts, ethanol extracts showed higher antioxidant activity, being related to the total phenolic content for the blackberries. Overall, the obtained results indicated that the blackberries and grapes skins possessed a high antioxidant content, similar to other berries, highlighting their potential use as fresh functional foods or fruit-derived products.

Polyphenols play an important role in the quality of wines, due to their contribution to the wine sensory properties: color, astringency and bitterness. They act as antioxidants, having positive role in human health. They can be divided into non-flavonoid (hydroxybenzoic and hydroxycinnamic acids and stilbenes) and flavonoid compounds (anthocyanins, flavan-3-ols and flavonols). Anthocyanins are responsible for the color of red grapes and wines, hydroxycinnamic and hydroxybenzoic acids act as copigments, stilbenes as antioxidants and the flavan-3-ols are mainly responsible for the astringency, bitterness and structure of wines, being involved also in the color stabilization during aging. This chapter will focus on the chemical structures of the main polyphenols, their identification and quantification in grapes and wines by advanced analytical techniques, highlighting also the maceration and aging impact on the polyphenols evolution. The factors influencing the phenolic accumulation in grapes are also reviewed, emphasizing as well the relationship between phenolic content in grapes versus wine. Polyphenolic changes during the wine making process are highlighted along with the main polyphenol extraction methods and analysis techniques. This research will contribute to the improvement in the knowledge of polyphenols: their presence in grapes, the relationship with wine quality and the influence of the external factors on their evolution.

The bioaccumulation of trace metals in edible crops is a key pathway of dietary exposure, with direct implications for environmental health and food safety. This study specifically investigated the bioaccumulation and soil–plant transfer of lithium (Li) in edible crops, alongside other selected trace metals (Cu, Mn, Sr, Zn), to understand its unique environmental mobility and dietary exposure risks in onion, garlic, green salad, cucumber, and zucchini cultivated across Romania. Forty-two paired samples of vegetable tissues and rhizosphere soils were collected from eleven agricultural regions, and were analyzed using spectroscopic techniques. Soils were predominantly neutral to slightly acidic, conditions that significantly affected metal mobility and uptake. Results revealed element-specific decoupling between soil and plant concentrations. Essential micronutrients (Zn, Cu) showed higher transfer factors, consistent with active physiological uptake, while toxic non-essential metals (Pb, Cd) remained below European regulatory thresholds, reflecting effective exclusion mechanisms. Lithium exhibited spatially heterogeneous transfer patterns, strongly influenced by local geochemical variability. Curvilinear soil–plant relationships for Fe, Zn, Sr, Mn, Cu, and Li further underscored the role of soil chemistry in shaping translocation. These findings establish a robust baseline for assessing dietary risks, confirming the current low-risk status of vegetables in the surveyed regions, and provide valuable guidance for sustainable agricultural management and food safety monitoring.

Understanding the soil–plant transfer of both essential and non-essential elements is crucial for evaluating the crop nutritional quality, environmental interactions, and food safety. This study delivered a multiyear and multielement assessment under field conditions of the element uptake, translocation, and accumulation in raspberry (Rubus idaeus L.), based on data collected over two growing seasons (2024–2025) in two contrasting Romanian agroecosystems. Two commercial cultivars (Opal and Delniwa) were investigated under fertilized and unfertilized conditions. The concentrations of essential macroelements such as Ca, Mg, Na, and K, as well as trace elements (Li and Sr), were determined in soils and fruits using ICP-OES and AAS. The soil–fruit transfer was quantified through the transfer factor, assisted by a robust statistical framework which integrated spatial–temporal variability and non-parametric analysis. The results highlighted two contrasting accumulation regimes. The essential macroelements revealed a dynamic uptake pattern driven by the physiological demand, soil availability, and fertilization. K exhibited the highest transfer capacity, while Ca had a restricted translocation to the fruits, due to the intrinsic transport limitations. On the other hand, Li and Sr revealed a constrained accumulation, characterized by low concentrations, weak responsiveness to fertilization, and a strong dependence on the soil geochemical background and interannual dilution processes. The spatial variability between the cultivation sites and year-to-year changes in the dilution intensity was evidenced as the dominant driver of the transfer efficiency, while the varietal differences had a secondary but detectable role, mainly for the Ca–Sr discrimination. Overall, the results evidenced that the multielement accumulation in the raspberries was governed by the interplay between the soil geochemistry, physiological transport constraints, and environmental variability. Furthermore, the research provided a field-based, multiyear evidence supporting improved soil management, cultivar selection, as well as the strategies that may increase the fruit nutritional quality while minimizing the trace element risks.