A preliminary study of presence of resveratrol in skins and pulps of European and Japanese plum cultivars (original) (raw)
Related papers
2001
A simple method for the quantitative extraction of resveratrol and its glycosides from grape berry skins has been developed. Optimal conditions for the extraction were investigated. Type of solvent, time, and temperature assayed influenced resveratrol and piceid yield. Adequate extraction was attained with ethanol/water (80:20 v/v) maintained at 60°C for 30 min. Recovery (>96%) and reproducibility (6.83-15.13%) were satisfactory. After extraction, resveratrol and piceid isomers were quantified by high-performance liquid chromatography coupled to a ultraviolet-visible diode array detector. The amounts detected in 13 samples of 7 different varieties analyzed were, on average, 92.33 µg/g of dry skin for cis-piceid, 42.19 µg/g of dry skin for trans-piceid, and 24.06 µg/g of dry skin for trans-resveratrol. cis-Resveratrol was not detected in any sample. In grape berries infected by powdery mildew the contentw of these compounds were considerably increased and the degree of infection was positively related to their stilbene content.
Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC
Food Technology and Biotechnology, 2015
T rans-resveratrol (3,5,4'-trihydroxy-trans-stilbene) is naturally present in the skin of grapes and therefore is expected to occur in grape products. Recently, there has been a renewal of interest in wine as medical treatment for various disorders. In this study, berry skins of fi ve red grape varieties were analysed at weekly intervals for trans-resveratrol production, during 2012 and 2013 harvest. The obtained wines were also evaluated. Quantification of extracts and wines was carried out by high-performance liquid chromatography. Favourable viticultural climate during harvest in 2012 resulted in a higher content of trans--resveratrol. The highest trans-resveratrol content was in Pinot Noir and Feteasca Neagra grape varieties, both in berry skins and wines, while the lowest amounts were identifi ed in Cabernet Sauvignon variety. We can conclude that there was a signifi cant correlation between the content of trans-resveratrol in grape skins and that in the respective wine.
Study on resveratrol content in grapes and wine products
E3S Web of Conferences
The current state of the agro-industrial complex and the food industry allows to satisfy the needs of various consumers groups. Among those needs, functional foods enriched with beneficial nutrients are becoming more and more popular. Polyphenols are sometimes used as such additives. The bioflavonoid resveratrol, among the group of polyphenols, has very promising antioxidant, therapeutic, antimicrobial properties. In this regard, studying the potential of its use in the food is highly relevant. Resveratrol is naturally present in the dark grapes. It is localized in the skin of the fruit and passes into the food substance during technological processing. This transition has its own patterns which are outlined in this article. Three varieties of grapes were chosen as the objects of the study: Cabernet Sauvignon, Merlot, Krasnostop. Clarified musts from these grape varieties, concentrated musts and wines were researched. High performance liquid chromatography (HPLC) was utilized as the...
Antioxidant Activity of Resveratrol Compared with Common Food Additives
Journal of Food Protection, 2001
Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antioxidant and prooxidant activities of resveratrol were compared with other antioxidants (butylated hydroxytoluene [BHT], butylated hydroxyacetone [BHA], phenol, propyl gallate [PG], sodium tripolyphosphate [TPP], α-tocopherol, and vanillin) widely used in foods. The ability of these compounds to inhibit lipid peroxidation was as follows: BHA > resveratrol > PG…
Comparative Study of the Resveratrol Content of Twenty-one Italian Red Grape Varieties
South African Journal of Enology and Viticulture, 2016
The content of resveratrol and some related stilbenes (piceids and piceatannol) in 21 Italian red grape varieties growing in the same edapho-climatic conditions and at the same stage of ripening was measured. Some varieties, like Barbera, Schiava gentile, Corvina and Marzemino, showed a trans-resveratrol content in the skin two to three times higher than the average content of all varieties. Trans-and cis-piceids were found in concentration higher than that of resveratrol, confirming both to be important contributors to the pool of health-promoting molecules present in grapes. Considering the total amount of stilbenes, the highest content was found in Barbera, Franconia, Negroamaro, Corvina and Marzemino, whereas other varieties, such as Montepulciano, Dolcetto, Croatina, Refosco and Primitivo, seem to synthesise very low amounts of these compounds. Barbera grapes also contain a relatively high concentration of transpiceatannol, a stilbene with even higher antioxidant properties than resveratrol, which means that it could be an interesting variety as a source of health-promoting molecules.
European Food Research and Technology, 2007
Trans-resveratrol is a polyphenolic compound found in several foods items like wines, legumes, berries, peanuts and pistachios and lately it has attracted great attention due to its beneficial health effects such as anti-cancer, neuroprotective, anti-aging and anti-inflammatory. Therefore, it is important to identify all isomers and derivatives of this compound in order to avoid any errors in their quantification. This paper focus on the study of the transformation of trans-resveratrol into the cis form after subjecting the trans form to UV light. Several conditions were tested and results show the transformation should be made in perfectly controlled conditions (UV light wavelength; distance between the UV lamp and the solution and exposure surface) otherwise the formation of a third compound is observed whose concentration increases as does the light exposure time. This new compound is derived from cis-resveratrol and it appears in a higher concentration when the initial concentration of the trans-resveratrol solution is low. Trans- and cis-resveratrol were determined in white wines from the northwestern of Spain.
Total Resveratrol concentrations in some Syrian grape varieties
2014
Total resveratrol concentration in dried seeds, fre sh seedless grape, and seedless raisins of some Syrian grape varieties was determin ed by high-performance liquid chromatography (HPLC) method, using DAD detector. Results showed that, resveratrol concentration in seedless raisins sampl es were higher than those found in fresh seedless grape samples. Resveratrol concentra tion in seedless raisins samples ranged between 1.23-8.2mg/100g. The highest concentration, (8.2mg/100g seedless raisin), was in Baladi variety and the lowest conce ntration, (1.23mg/100g seedless raisins), was in Roumi variety. In fresh seedless g rape samples, the concentration of resveratrol ranged between 0.48-3.45mg/100g. The highest concentration, (3.45 mg/100g fresh seedless grape), was in Baladi variet y and the lowest concentration, (0.48 mg/100g fresh seedless grape), was in Roumi variety. In dried seeds samples, resveratrol concentration range was 0.43-1.94mg/100g, where the highest level was in Baladi ...
Analysis of trans-resveratrol in oilseeds by high-performance liquid chromatography
Acta Alimentaria, 2014
Oilseeds are very popular edibles that are often used to enhance the fibre content of baked goods, and specific types are used for preserving and seasoning. Polyphenol-related researches have been receiving growing attention in the last 20 years, especially the ones concentrating on stilbenoids. In previous studies, resveratrol concentrations have been determined from oilseeds such as peanut. The aim of our research was to define the composition of oilseeds with a focus on the bioactive compounds, more specifically the resveratrol. Research took place in 2010-2011 at the University of Pécs, Medical School, using non-random, convenience sampling. Oilseeds studied in the research were: sunflower seed, roasted peanut, un-roasted peanut, sesame seed, pumpkin seed, almond, linseed, bio white mustard seed, bio black mustard seed, mustard seed of foreign provenance, and wild black mustard seed. All of these oilseeds can be purchased from trade. Samples used in the research were obtained from the producers and collectors. High Performance Liquid Chromatography (HPLC) was used for the measurements. Summarising our results, it can be stated that each type of oilseed analysed in our research can be regarded as good sources of resveratrol. The highest level of resveratrol was detected in the sunflower seeds (0.00398±0.0001 mg g-1), almonds (0.00176±0.00021 mg g-1), roasted peanut (0.00206±0.00013 mg g-1), and wild black mustard seeds (0.0023±0.0007 mg g-1).
Resveratrol in Raw and Baked Blueberries and Bilberries
Journal of Agricultural and Food Chemistry, 2003
Resveratrol in the fruits of bilberry (Vaccinium myrtillus L.), the lowbush "wild" blueberry (Vaccinium angustifolium Aiton), the rabbiteye blueberry (Vaccinium ashei Reade), and the highbush blueberry (Vaccinium corymbosum L.) were measured using a new assay based on high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS). The LC-MS/MS assay provided lower limits of detection than previous methods for resveratrol measurement, 90 fmol of trans-resveratrol injected on-column, and a linear standard curve spanning >3 orders of magnitude. The recoveries of resveratrol from blueberries spiked with 1.8, 3.6, or 36 ng/g were 91.5 (4.5, 95.6 (6.5, and 88.0 (3.6%, respectively. trans-Resveratrol but not cis-resveratrol was detected in both blueberry and bilberry samples. The highest levels of trans-resvertatrol in these specimens were 140.0 (29.9 pmol/g in highbush blueberries from Michigan and 71.0 (15.0 pmol/g in bilberries from Poland. However, considerable regional variation was observed; highbush blueberries from British Columbia contained no detectable resveratrol. Because blueberries and bilberries are often consumed after cooking, the effect of baking on resveratrol content was investigated. After 18 min of heating at 190°C, between 17 and 46% of the resveratrol had degraded in the various Vaccinium species. Therefore, the resveratrol content of baked or heat-processed blueberries or bilberries should be expected to be lower than in the raw fruit. Although blueberries and bilberries were found to contain resveratrol, the level of this chemoprotective compound in these fruits was <10% that reported for grapes. Furthermore, cooking or heat processing of these berries will contribute to the degradation of resveratrol.
2008
Liquid chromatography and mass spectrometry conditions were developed in order to identify transresveratrol in sweet fortified Muscatel wines from Setú bal region (Portugal). Diode array, fluorescence and electrochemical detectors were used for quantitation purposes. The detection and quantitation limits for each detection mode were: 0.02 and 0.06 mg L À1 for UV-vis, 0.01 and 0.03 mg L À1 for fluorescence and 0.45 and 1.35 mg L À1 for electrochemical. Repeatibility (n ¼ 6) expressed as the relative standard deviation of peak areas for a standard solution of trans-resveratrol (1.75 mg L À1 ) was 0.5% for fluorescence and 1.5% for UV-vis and electrochemical detection modes. Samples collected at one representative producer, during the winemaking process, were injected without pre-treatment and the quantitation of trans-resveratrol was carried out using fluorimetric detection. The trans-resveratrol content decreased slightly along the winemaking process and the concentrations ranged from 0.2270.02 to 0.1670.02 mg L À1 .