Analysis of wines for resveratrol using direct injection high-pressure liquid chromatography with electrochemical detection

McMurtrey, Kenneth D.; Minn, James; Pobanz, Kirk; Schultz, Tor P.

doi:10.1021/jf00046a001

Cited by 94 publications

(56 citation statements)

References 7 publications

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“…Resveratrol 3-O-β-D-glucoside is credited with anti-HIV activity [13] [14]. The societal importance of resveratrol is highlighted in red wine which contains up to 5.0 mg/L resveratrol [15]. The human health beneficial link between red wine consumption and the resveratrol is an expanding area of conversation in the public domain [16].…”

Section: Introductionmentioning

confidence: 99%

Horticultural Production of Ultra High Resveratrol Peanut

Osuji¹,

Johnson²,

Duffus³

et al. 2017

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Background: Resveratrol naturally occurring antioxidant in peanut (Legume:Arachis hypogaea) has phytochemical human health dietary effects associated with reduced inflammatory cancer risks. Its levels in peanut are ultra-low and variable (0 to 26 µg•g −1 ), which has made it difficult to market as a consistent high resveratrol produce. Objective: Understanding the regulation of resveratrol accumulation in peanut might lead to development of new techniques for optimizing and stabilizing its yield. Method: Peanuts were cultivated in horticultural field plots and treated with solutions of mineral salts (sulfate, potassium, phosphate, ammonium ion) that were optimized in stoichiometric (reactive) ratios. Peanut seed's RNAs were subjected to Northern blot analysis for profiling the RNAs synthesized by glutamate dehydrogenase (GDH), and mRNAs encoding resveratrol synthase. The seed's extracts were analyzed by GC-MS for determination of the resveratrol and fatty acid compositions. Result: Stoichiometric mixes of mineral ions induced the peanut GDH to synthesize some RNA that silenced the mRNAs encoding resveratrol synthase, phosphoglucomutase, isocitrate lyase, malate synthase, enolase, phosphoenolpyruvate carboxylase, malate dehydrogenase, and phosphoglycerate mutase in the control, KN-, and NPKS-treated but not in the NPPK-treated peanut. These resulted to decreased resveratrol content (6.0 µg•g −1

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Section: Introductionmentioning

confidence: 99%

Horticultural Production of Ultra High Resveratrol Peanut

Osuji¹,

Johnson²,

Duffus³

et al. 2017

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“…It is evident from the table that red wine contains higher levels of these constituents than white wines. Regarding resveratrols, this has been documented by a large number of investigators (Mattivi, 1993a(Mattivi, , 1993bFregoni et al, 1994;Goldberg et al, 1995c;Dourtoglou et al, 1999;McMurtrey et al, 1994;Ribeiro de Lima et al, 1999;Luan et al, 2000, Lee and Rennaker, 2007, Adrian et al, 2000Vrhovsek et al, 1995). Rosé wines on average had slightly higher amounts of these compounds compared with white wines (RomeroPérez et al, 1996b), and lower than red wines (Mattivi, 1993b;Sun et al, 2003;Abril et al, 2005).…”

Section: Stilbenes In Winementioning

confidence: 87%

“…Besides the environment, the genetic constitution of the grapevine (Vitis vinifera) from which the wine was produced (Siemann & Creasy, 1992;Ribeiro de Lima et al, 1999;Threlfall et al, 1999;Pour Nikfardjam et al, 2006b;Romero-Perez et al, 1996a;Burns et al, 2001;Adrian et al, 2000a;Eder et al, 2001;Roggero & Archier, 1994;Loizzo et al, 2011;Pérez-Trujillo et al, 2011;Atanackovic et al, 2012;Baptista et al, 2001) and the conditions during wine making are important. Pinot Noir has been reported to be particularly rich in the commonly analysed stilbenes (McMurtrey et al, 1994, Lamuela-Raventos et al, 1995, Burns et al, 2000, Sato et al, 1997, Eder et al, 2001Goldberg et al, 1995c).…”

Section: Stilbenes In Winementioning

confidence: 99%

Phytoestrogens in foods on the Nordic market

Forslund¹,

Andersson²

2017

TemaNord

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“…A presença de resveratrol foi determinada por cromatografia líquida de alta eficiência seguindo a metodologia de McMurtrey et al (1994) e os compostos fenólicos totais foram medidos através da leitura em espectrofotômetro a 280 nm, conforme metodologia de Riberéau-Gayon et al (2003). Todas as análises foram realizadas no Laboratório de Referência Enológica, localizado na cidade de Caxias do Sul/RS.…”

Section: Materiais E Métodosunclassified

Content of resveratrol and total polyphenols in whole grape, reconstituted and sweetened juice sold in southern Brazil

Troian¹,

Vicenzi²,

Alves³

2016

Braz. J. Food Res.

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A busca pela melhoria da qualidade de vida tem crescido com o passar dos anos, impulsionando pesquisas que buscam identificar substâncias bioativas nos alimentos. Os polifenóis presentes nas videiras representam hoje uma ampla área de pesquisa, visto os benefícios que têm apresentado para a saúde da população. Este trabalho teve como objetivo analisar sucos de uva integral, reconstituído e néctar, comercializados na cidade de Bento Gonçalves e região para determinar de forma comparativa os teores de polifenóis totais e resveratrol. Fizeram parte do estudo 11 amostras de suco de uva, de nove marcas diferentes. As amostras foram subdivididas em suco de uva integral, suco de uva reconstituído e néctar de uva. A presença de resveratrol e polifenóis em cada uma das amostras foram determinadas por cromatografia líquida e pela leitura em um espectrofotômetro a 280 nm, respectivamente. As variáveis com distribuição normal foram comparadas utilizando o teste t-student e às não paramétricas foi aplicado o teste dos opostos assinalados de Wilcoxon. Os teores de polifenóis totais, encontrados no presente estudo, variaram de 18,50 a 107,95 mg/L. A maior média de polifenóis foi identificada no suco de uva integral (85,75 mg/L), estatisticamente significativa (p=0,009) à média encontrada no néctar (21,48 mg/L). Os teores de resveratrol variaram entre 0,45 a 2,60 mg/L, não sendo encontrada nenhuma concentração no néctar. O suco de uva integral e o reconstituído apresentaram os melhores resultados e, portanto, representam a melhor maneira de obter esses antioxidantes e seus benefícios para o organismo. PALAVRAS-CHAVE: suco de uva; resveratrol; polifenóis totais.

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Analysis of wines for resveratrol using direct injection high-pressure liquid chromatography with electrochemical detection

Cited by 94 publications

References 7 publications

Horticultural Production of Ultra High Resveratrol Peanut

Horticultural Production of Ultra High Resveratrol Peanut

Phytoestrogens in foods on the Nordic market

Content of resveratrol and total polyphenols in whole grape, reconstituted and sweetened juice sold in southern Brazil

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