Determination of Piceid and Resveratrol in Spanish Wines Deriving from Monastrell ( Vitis vinifera L. ) Grape Variety (original) (raw)
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Journal of Agricultural and Food Chemistry, 1999
Stilbenes have been shown to have cancer chemopreventive activity and to protect lipoproteins from oxidative damage. A method is described for their direct determination in different types of wine using high-performance liquid chromatography with ultraviolet detection. In a survey of 120 commercial wines from Portugal and France, the highest concentrations of stilbenes were found in red wines. The glucosides of resveratrol were present in higher concentrations than the free isomers. Isolation from wine and characterization of trans-astringin in a large quantity are described for the first time.
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.
Mini Reviews in Medicinal Chemistry, 2012
The ability of grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of stilbenes by the plant (inducible viniferins). Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Due to the important properties of resveratrol, there is increasing interest in producing foods with higher contents of this compound and higher nutritional value. The production of high resveratrol-containing grapes and wines relies on quality-oriented viticulture (suitable terroirs, sustainable cultural practices) and wine-making technologies which avoid degradation of the compound. The technique of skin extraction and enzymatic hydrolysis of glucoside forms in wine-making plays an important role in resveratrol wine concentration. Other factors affecting its final concentration and balance in wine are conditions for promoting trans-cis isomerization of aglycones, the type of yeast used, and the presence of lactic bacteria with-glucosidase activity. In general, the enological practices commonly used to stabilize wine after fermentation do not significantly affect resveratrol concentrations, which show considerable stability.
Resveratrol-derivatives and antioxidative capacity in wines made from grapes
Food Chemistry, 2006
Eighteen quality wines from Tokaj (Hungary) and 15 quality wines with ''Prädikat'' made of botrytized grapes from Germany were analyzed for their resveratrol and total polyphenol contents, and their antioxidative capacities. Levels of total resveratrol in the quality wines from Tokaj were higher than in the quality wines with ''Prädikat'' from Germany, due to the different winemaking technology in making Tokaji Aszú . Compared to German white wines of normal quality (resveratrol 0.5-4.4 mg/l; mean: 2.
trans-Resveratrol and trans-Piceid Content of Hungarian Wines
Chromatographia, 2010
Plant polyphenols are naturally occurring secondary plant metabolites, synthesized in response to environmental stress factors. As anti-oxidants and free-radical scavengers they serve as essential components of the human diet. Among polyphenols well studied representatives are the trans-resveratrol and trans-piceid molecules, the latter being the glycoside of trans-resveratrol. trans-Resveratrol is known to have anti-inflammatory, anti-tumor, cardio-and vasoprotective effects which help in the prevention of chronic cardiovascular and tumorous diseases.In the present study, 42 Hungarian wines were analyzed using LC-DAD detection. The wines were from Villány and Eger wine regions representing three wineries from 2003 to 2007 vintage years. The trans-resveratrol amount in the processed wines ranged from 0.75 to 10.4 mg mL-1 and for trans-piceid from 0.1 to 3.7 mg mL-1 .
Resveratrol concentration in 'Vranac' wines
2015
Red wine is the main source of resveratrol. It occurs in both, isomeric (trans- and cis-) and in its glucosides forms. The grapevine variety, climate, conditions and duration of wine storage, and phytosanitary conditions of grape are some of the factors that influence content of resveratrol. This study analyzed trans- and cis-resveratrol isomers concentrations and trans-resveratrol-3-O-glucoside and cis-resveratrol-3-O-glucoside concentrations among three clone candidates and population of autochthonous Montenegrin grapevine variety 'Vranac'. Data from period of three years were collected and analyzed with UPLC-MS/MS. Results showed no statistically significant difference (p = 0.169) in concentration of resveratrol among three clone candidates and population of grapevine variety 'Vranac'.