Levels ofcis- andtrans-Resveratrol and Their Glucosides in White and RoséVitis viniferaWines from Spain
| Autor: | M. C. De La Torre-Boronat, Rosa M. Lamuela-Raventós, † Ana I. Romero-Pérez, and Andrew L. Waterhouse |
|---|---|
| Rok vydání: | 1996 |
| Předmět: |
chemistry.chemical_classification
Wine endocrine system diseases organic chemicals Phytoalexin digestive oral and skin physiology food and beverages General Chemistry Resveratrol chemistry.chemical_compound chemistry Glucoside Polyphenol White Wine Botany Food science skin and connective tissue diseases General Agricultural and Biological Sciences Cis–trans isomerism Piceid |
| Zdroj: | Journal of Agricultural and Food Chemistry. 44:2124-2128 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf9507654 |
| Popis: | The resveratrol monomers (trans-piceid, cis-piceid, trans-resveratrol, and cis-resveratrol) have been previously identified and quantified in red wines. Here, the levels of these compounds in Spanish white and rose wines are described. For white wines, a concentration step was needed to quantify the four resveratrol isomers. The recovery and reproducibility of this procedure were very good. These white wines had levels between 0.051 and 1.801 mg/L. Rose wines had an average level of 2.15 mg/L, in between those of red and white wines. Keywords: Resveratrol; piceid; glucosides; white wine; rose wine |
| Databáze: | OpenAIRE |
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