Hydroxylated Stilbenes in Selected American Wines
| Autor: | Olusola Lamikanra, and J. Ben Rodin, Inyang D. Inyang, Casey C. Grimm |
|---|---|
| Rok vydání: | 1996 |
| Předmět: |
Wine
Chemistry Stereochemistry Chemical structure digestive oral and skin physiology food and beverages General Chemistry Resveratrol Vitis rotundifolia Vitis labruscana chemistry.chemical_compound Spectral analysis wine.grape_variety Food science General Agricultural and Biological Sciences Vitis vinifera Cis–trans isomerism |
| Zdroj: | Journal of Agricultural and Food Chemistry. 44:1111-1115 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | Hydroxylated stilbene contents of a number of commercial American red wines were determined by gas chromatography−mass spectrometry. Six stilbenols were eluted. Two of these were identified as cis and trans isomers of 3,5,4‘-trihydroxystilbene (resveratrol), while the others were tentatively identified as mono-, di-, tri-, and tetrahydroxystilbenes. cis- and trans-resveratrol were present in the wines at concentrations ranging from 0.1 to 31.9 ppm for cis and from 0.0 to 13.4 ppm for trans. The concentrations of resveratrol in wines made from Vitis rotundifolia (muscadine) grapes were higher (P > 0.05) than those present in wines made from Vitis vinifera and Vitis labruscana grapes. Tetrahydroxy contents of Muscadine and Concord wine were, in general, lower than that of the V. vinifera wines. A method for analyzing hydroxylated stilbene compounds in wine by flame ionization detection is reported. Keywords: Resveratrol; stilbenol; red wine; muscadine; Vitis |
| Databáze: | OpenAIRE |
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