trans-Resveratrol and trans-Piceid Content of Hungarian Wines
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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.
KeywordsColumn liquid chromatography Red wine Polyphenols t-Resveratrol and t-piceid
This work was supported by the grant KM1 046476 from the Hungarian National Science Foundation (OTKA) and by PTE AOK KA 34039-11/2009.
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