Trans-resveratrol In Wines Research Articles

Simultaneous determination of melatonin and trans-resveratrol in wine by dispersive liquid–liquid microextraction followed by HPLC-FLD

The discovery of melatonin (Mel) in wines triggered a new interest in the paradigm of health benefits and wine consumption, usually ascribed to trans-resveratrol (trans-RSV). In this context, a dispersive liquid–liquid microextraction for the analysis of Mel and trans-RSV in wines by LC-FLD was developed. A 26-1 factorial design was used to identify the significant variables (p < 0.05) and Central Composite Design was used to achieve the optimal conditions: 300 µL of chloroform (extracting solvent), 1500 µL of acetonitrile (disperser solvent) and 1500 mg of NaCl (ionic strength). Excellent linearity (R2 > 0.9999), repeatability (<3.55%), and accuracy (<7.18%) were obtained using a blank matrix and recoveries (>91.9%) using wines. The method was successfully applied to the analyses of Mel (0.63–7.44 ng mL−1) and trans-RSV (169–2616 ng mL−1) in different wine varieties. Comparison with literature point the overall advantages of the new method.

Loss oftrans‐resveratrol during storage and ageing of red wines

Background and Aims The concentration of free trans-resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions. Methods and Results During the study period, trans-resveratrol concentration decreased by an average of 76%. The decay in trans-resveratrol was first order over the tested range of wine source and vintage, with a mean trans-resveratrol bottle-storage half-life of 8 (±1 SD) months. Decay rate was remarkably independent of growing condition and year. Conclusion The data suggest isomerisation of trans- to cis-resveratrol via residual enzymatic activity (rather than being catalysed by light or acid). Significance of the Study In general, this may reduce the anticipated health benefits of the wine given that cis-resveratrol displays fewer health benefits than the trans isomer.

Particular qualities of wine grape varieties for high-quality varietal wine-making in conditions of the Krasnodar region

Modern development of the Russian viticultural and winemaking industry is aimed at the production of competitive varietal premium wines. It is premised on acceleration of the breeding process of domestic wine grape varieties with the preset course of processing. The purpose of this workск was to study the ratio between the most important quality components of the wines made from two classical and eight promising grape varieties domestic breeding (by Federal State Budget Scientific Institution “North Caucasian Federal Scientific Centre of Horticulture, Viticulture and Winemaking”, hereafter - Institute) to determine the unique varietal particular qualities. The experiment was performed in 2013–2018. The grapes were picked from two plots located in the Central zone and in the Taman subzone, Krasnodar region. The red varietal wines were made according to the same technology and observing the same processing modes. The analytical research was performed repeatedly with qualification assessment of the results. Two-way-ANOVA was used to identify the impact factors upon the wine components. As a result, the following appreciable grape varieties of the Institute’s breeding were isolated, which demonstrated high accumulation of phenolic substances (over 3,000 mg/l) and anthocyanins (700–1100 mg/l) in wine: Vladimir, Granatovy, Kurchansky, Dmitri; the grape varieties with high accumulation of trans-resveratrol in wine: Vladimir (4.7 mg/l), Dmitri (4.7 mg/l), and Kurchansky (3.0 mg/l); the grape varieties for which wine the mass concentration of malic acid was by 2 to 2.5 times higher than the content of tartaric acid: Vladimir and Dmitri. It was shown that Antaris variety has low ecological plasticity and wine of this variety could be differ qualitatively depending upon edaphoclimatic conditions of the subzone.

Determination of Trans-resveratrol in Wines, Spirits, and Grape Juices Using Solid-Phase Micro Extraction Coupled to Liquid Chromatography with UV Diode-Array Detection

Solid phase microextraction (polyacrylate fiber), coupled to liquid chromatography with UV diode-array detection, has been optimized for the determination of trans-resveratrol in wines, spirits, and grape juices. The main aspects influencing fiber adsorption (fiber coating, extraction time, ethanol content, salt addition) and desorption (desorption and injection time, desorption solvent mixture composition, carryover) of the analyte have been investigated. The method permitted a fast and simple determination of free trans-resveratrol in commercial samples. It was found in all the analyzed samples at concentration levels ranging from 0.007 to 4.486 μg mL−1. Total trans-resveratrol concentrations were also evaluated after enzymatic deconjugation of piceid.

HPLC Identification of Copper (II)-Trans-Resveratrol Complexes in Ethanolic Aqueous Solution.

Reversed-phase high-performance liquid chromatography assay with the diode array detector was applied for detection of trans-resveratrol complexes with copper (II). Two complexes with copper to resveratrol ratio 3:2 and 1:1 were identified in ethanolic-aqueous solutions in neutral and acidic conditions. The matrix-assisted laser desorption ionization-time of flight mass spectrometry was used for evaluation of complexes in eluate liquid fraction. The structures of complexes were modeled by Titan, Spartan and HyperChem software. The findings obtained satisfactorily explain the chromatographic data and could provide useful an additional data about these forms in which is present trans-resveratrol in wine (free and/or forming complex with copper).

Preparation of Molecularly Imprinted Solid Phase Extraction Column Using Double Functional Monomers for the Determination of trans -Resveratrol

A novel molecularly imprinted polymer( DMIP) for trans-resveratrol was fabricated with bonded β-cyclodextrin( β-CD) and methacrylic acid as double monomers. Molecularly imprinted solid phase extraction column prepared with bonded double monomers has higher imprinting effect to the template molecule. DMIP prepared using bonded β-CD and methacylic acid, either separately or combined have shown various recognition properties. The results of adsorption experiments indicated that the selectivity of DMIP is superior to those obtained with only methacrylic acid( SMIP). Molecularly imprinted solid phase extraction column was used to determine the trans-resveratrol in wine and Chinese liquor samples. The recoveries of 87. 9% ~93. 2%,87. 9% ~ 93. 2% and 89. 3% ~ 91. 2% are obtained for red wine and white wine and Chinese Liquor,respectively. This method is highly sensitive and specific for the analyte,along with a low limit of determination at 0. 001 mg / L and a linear range from 0. 003 to 2 mg / L.

Development and Validation of an Analytical Method for the Determination of trans- and cis-Resveratrol in Wine: Analysis of Its Contents in 186 Portuguese Red Wines

A simple procedure based on solid-phase extraction and high performance liquid chromatography coupled to diode array detector has been developed and validated for the qualitative and quantitative analysis of cis- and trans-resveratrol in wines. The method was linear from 0.025 (lower limit of quantitation, LLOQ) to 15 μg/mL for trans-resveratrol and from 0.023 (LLOQ) to 0.92 μg/mL for cis-resveratrol, with correlation coefficients higher than 0.99 for both isomers. Intra- and interday precision and accuracy were in conformity with the criteria normally accepted in method validation, that is, CVs inferior to 15% and mean relative errors within a ±14% interval. The extraction presented mean efficiencies close to 100% for both analytes. The validated methodology was applied to 186 Portuguese red wines from different regions, grape varieties and vintage. The results obtained showed that the content of trans-resveratrol in red wines ranged from 0.05 to 10.9 μg/mL, while the concentrations of cis-resveratrol ranged from 0.04 to 8.71 μg/mL.

Mixed-mode solid-phase extraction followed by acetylation and gas chromatography mass spectrometry for the reliable determination of trans-resveratrol in wine samples

This work presents an advantageous analytical procedure for the accurate determination of free trans-resveratrol in red and white wines. The proposed method involves solid-phase extraction (SPE), acetylation of the analyte in aqueous media and further determination by gas chromatography (GC) with mass spectrometry detection (MS). The use of a mixed-mode SPE sorbent provides an improvement in the selectivity of the extraction step; moreover, the presence of several intense ions in the electron impact mass spectra of its acetyl derivative guarantees the unambiguous identification of trans-resveratrol. Considering a sample intake of 10 mL, the method provides a limit of quantification (LOQ) of 0.8 ng mL −1 and linear responses for concentrations up to 2.5 μg mL −1, referred to wine samples. The average recovery, estimated with samples fortified at different concentrations in the above range, was 99.6% and the inter-day precision stayed below 8%. Trans-resveratrol levels in the analyzed wines varied from 3.4 to 1810 ng mL −1. Cis-resveratrol was also found in all samples. In most cases, equal or higher responses were measured for this latter form than for the trans-isomer. The reduced form of resveratrol, dihydro-resveratrol, was systematically identified in red wines.

Simple and Selective HPLC Method with Electrochemical Detection for Measuring trans-Resveratrol in Wines, Grapes and Beverages

Simple and Selective HPLC Method with Electrochemical Detection for Measuring trans-Resveratrol in Wines, Grapes and Beverages

Different Sorption Behaviors for Wine Polyphenols in Contact with Oak Wood

The evolution of polyphenols of enological interest- monomeric anthocyanins, (+)-catechin, (-)-epicatechin, gallic acid, and trans-resveratrol-in the presence of oak wood was investigated in aging-model conditions. Disappearance kinetics showed that, except for gallic acid, all of the wine polyphenols tend to disappear from the model wine in presence of oak wood, to reach an equilibrium after 20 days of contact. At equilibrium, the higher disappearance rates were obtained for monomeric anthocyanins and trans-resveratrol with values of 20 and 50%, respectively. For monomeric anthocyanins, the rate of disappearance seemed to be independent of their nature. In order to evaluate the contribution of sorption to oak wood in the disappearance phenomena, sorption kinetics were determined for trans-resveratrol and malvidin-3-glucoside through the extraction and the quantification of the fraction sorbed to wood. These curves showed that the wood intake of trans-resveratrol and malvidin-3-glucoside followed a two-step behavior, with a higher rate during the first 2 days, likely due to a surface sorption mechanism, and then a slower rate to reach the equilibrium, which could be related to a diffusion mechanism. The comparison of disappeared and sorbed amounts at equilibrium showed that a minor part of the disappeared monomeric anthocyanins were sorbed by wood. In contrast, half of the concentration decrease of trans-resveratrol in wine finds its origin in a sorption mechanism by oak wood. Results in real wine show similar sorption kinetics.

Determination of trans‐resveratrol in wine by micro‐HPLC with fluorescence detection

A new method for the quantitative determination of trans-resveratrol in wine has been optimized and validated. The method is based on the direct injection of 500 nL of wine in an HPLC system fitted with an RP microcolumn of 10 cm x 0.32 mm and spectrofluorometric detection. The linear dynamic range of the method covers the normal range of occurrence of the analyte in wines and extends for two orders of magnitude with r(2)= 0.9994. Twenty-three wines have been analyzed with the proposed method, finding concentrations in the range reported by other authors.

Chromatographic Analysis of Trans Resveratrol in Italian Wines: Comparisons between FL, UV and MS Detection

Resveratrol (3,5,4′-trihydroxystilbene) is a phytoalexin that belongs to the group of stilbenes, known to occur in grapes and consequently in grape products. Its presence in wine is an important qualitative parameter because of the several beneficial effects on human health. The aim of this work is the development of a high-performance liquid chromatographic (HPLC) method for the determination of trans resveratrol in wines, and comparisons between the results obtained by different detection techniques: UV-vis spectroscopy, fluorescence spectroscopy and mass spectrometry. Resveratrol is analysed on a C-18 column using gradient elution. The method permits direct injection of sample, revealing to be time-saving, overcoming the need of sample pre-treatment steps. Detection limits were 154.8 ng mL−1 by HPLC-UV, 118.0 ng mL−1 by HPLC-FL and 48.0 ng mL−1 by HPLC-MS. Trans resveratrol has been then quantified in a group of 52 wines derived from different Italian regions, cultivars and winemaking technologies by HPLC-UV.

Trans-Resveratrol in wines from the major Greek red and white grape varieties

Stilbenes, in particular trans-resveratrol and its glucoside, are widely reported to be beneficial to health, having been shown to posses anti-oxidative, anti-carcinogenic, and anti-tumour properties. trans-Resveratrol ( trans-3,5,40-trihydroxystilbene), a phenolic compound present in grapes, wines, and peanuts, has been reported to have health benefits including anti-carcinogenic effects and protection against cardiovascular diseases. A direct injection-HPLC method, based on existing methods slightly modified was used to analyze wines from the major red and white Greek grape varieties ( Vitis vinifera L.) for their trans-resveratrol content. Red wines were found to have higher concentrations of trans-resveratrol (0.352–1.99 mg/l) compared with those produced from white varieties (0.005–0.57 mg/l). It was also interesting that red wines produced from the native Greek varieties, Kotsifali, Mandilaria and Agiorgitico, appeared to contain important amounts of trans-resveratrol.

Determination of trans-Resveratrol in wines, herbs and health food by capillary electrophoresis with electrochemical detection

A method based on capillary electrophoresis with electrochemical detection (CE–ED) was developed for the determination of trans-Resveratrol in wines, Chinese medicinal herb Polygonum cuspidatum Sied. et Zucc., and Zijin capsule. The effects of some important factors such as injection time, and applied potential to working electrode were investigated. Operated in a wall-jet configuration, a 300 μm diameter carbon-disk electrode was used as the working electrode, which exhibits good response at +0.85 V (vs. SCE) for trans-Resveratrol. Linearity was obtained in the concentration range from 1.0×10 −4 to 5.0×10 −7 g/ml. The detection limit (S/N=3) was 5.96×10 −8 g/ml. This proposed method has been successfully applied to analyze several actual samples with satisfactory assay results.

Trans-resveratrol in wines from the Canary Islands (Spain). Analysis by high performance liquid chromatography

Abstract Trans -resveratrol is a phytoalexin from grapes with interesting therapeutic properties. Thus considerable interest has been directed to its study. In this paper the determination of trans-resveratrol in wines from the Canary Islands by high performance liquid chromatography (HPLC), using absorbance and fluorescence detectors in series, is reported. The use of fluorimetic detection improves selectivity and sensitivity for the determination of this compound. The detection limits in real samples were 0.02 and 0.003 mg/l for absorbance and fluorescence detection, respectively. We compared the results obtained by means of both detectors, for 58 red wines from different denominations of origin, and no significant differences were observed, either between methods or among the denominations of origin. The mean level found in bottled red wines was 2.89 mg/l.

The application of an improved method for trans-resveratrol to determine the origin of Greek red wines

A rapid and sensitive method has been developed for the determination of trans-resveratrol in wine. This method consists of a solid phase extraction step followed by a rapid HPLC quantification step (30 min). The improvement of this method consists of the washing step of the solid phase extraction method carried out at pH 8.0 (12% ethanol in a phosphate buffer solution), thus permitting a more efficient removal of the interfering phenolic compounds in conjunction with the required low volume of tested sample. Trans-resveratrol content was determined for 29 red Greek wines of appellation of origin. The concentrations found varied between 0.550 and 2.534 mg/l. The wines produced by grape varieties grown in the Greek islands (Rhodes, Crete and Paros) were richer in trans-resveratrol. The grape variety Mandilaria, in particular, was the Greek variety with the highest trans-resveratrol content.

Gas-phase postderivatization following solid-phase microextraction for rapid determination of trans-resveratrol in wine by gas chromatography-mass spectrometry

A new method for the trace analysis of trans-resveratrol in wine was studied by developing a silylation on the fibre coating following solid-phase microextraction (SPME) combined with GC/MS. The silylation was performed directly by placing the fibre into the headspace of silylating reagent. The method is rapid and sensitive without going through laborious sample preparation. The effects of fibre selection, extraction and desorption times as well as the extraction temperature were studied. The optimum conditions of derivatization time and temperature were also studied. The derivatization was carried out at room temperature without damaging the fibre coating. A linear response of trans-resveratrol over a concentration range of 10ngl−1–1mgl−1 with a correlation coefficient of 0.9997 and detection limit 5ngl−1 (3s criteria) were obtained. The analytical recoveries in wine ranged from 84 to 106% with precision below 10% relative standard deviation (R.S.D.).

LIQUID CHROMATOGRAPHY WITH MULTI-CHANNEL ELECTROCHEMICAL DETECTION FOR THE DETERMINATION OF RESVERATROL IN WINE, GRAPE JUICE, AND GRAPE SEED CAPSULES WITH AUTOMATED SOLID PHASE EXTRACTION

A sensitive and selective liquid chromatography/ electrochemistry method with multi-channel detection was developed for the determination of the natural product trans-resveratrol in wines, grape juice, and grape seed capsules. Samples were prepared with an automated solid phase extraction workstation. Chromatographic separation was achieved on a C18(100 × 2.0 mm) 3 μm column with a mobile phase containing 20 mM NaAc, 0.5 mM EDTA, pH 4.5, and 18 % acetonitrile at a flow rate of 0.4 mL/min. A four channel detector with glassy carbon electrodes was used, which can control up to four working electrodes simultaneously with applied potentials of +800, 700, 600, 500 mV vs. Ag/AgCl, and gave a better characterization of resveratrol in the complex matrices. The calibration curve was linear over the analytical range of 5–1000 ng/mL. With this method the content of resveratrol in different wines, grape juice and grape seed capsules was determined.

Liquid chromatography/mass spectrometric determination of trans-resveratrol in wine using a tandem solid-phase extraction method.

Liquid chromatography/mass spectrometry (LC/MS) with electrospray ionization has been successfully applied to the determination of trans-resveratrol (3,5,4'-trihydroxystilbene) in wine. Of a range of analytical conditions that were tested, optimum results were obtained by the use of reversed-phase high performance liquid chromatography (HPLC) using a mixture of methanol and ammonium acetate as the mobile phase. The negative-ion spectrum of trans-resveratrol showed pseudo-molecular ion, [M - H](-), which was the most abundant ion, and low fragment ions corresponding to the losses of hydroxyl groups of the phenol nucleus. Enhanced selectivity for the separation between trans-resveratrol and endogenous wine constituents was afforded by sample purification with a tandem solid-phase extraction method. The approach permits detection at low concentration of trans-resveratrol. The combination of improved sample pretreatment and an isocratic chromatographic system in conjunction with internal standardization forms the basis of a new assay for the quantitation of trans-resveratrol in wine. Full-scan mass spectra were readily obtained from 8 ng of trans-resveratrol, while a limit of detection of 200 pg (signal-to-noise ratio 3) was attained in the selected ion monitoring mode. The application of LC/MS to the determination of trans-resveratrol in wines is demonstrated by the analysis of red wines. Copyright 1999 John Wiley & Sons, Ltd.

Simultaneous determination of cis- and trans-resveratrol in wines by capillary zone electrophoresis.

A capillary zone electrophoresis method for determining cis- and trans-resveratrol isomers is proposed. Optimal conditions for the quantitative separation were investigated. A background electrolyte solution consisting of 40 mM borate buffer adjusted to pH 9.5, hydrodynamic injection and 5 kV of separation voltage were used. Good linearity and precision were obtained for the two isomers. Detection limits of 0.06 mg L-1 for trans-resveratrol and 0.08 mg L-1 for cis-reveratrol were obtained. The developed method is rapid and sensitive and it has been applied to determine cis- and trans-resveratrol in several red wines. The samples were purified and enriched by passing them through a preconditioned C18 cartridge and eluting the isomers with acetonitrile-water (3 + 7).