Determination of trans -Resveratrol Concentrations in Brazilian Red Wines by HPLC

The levels of trans -resveratrol in 36 commercial red wines produced in the southern region of Brazil have been measured using a direct injection isocratic UV-HPLC method. The concentration of trans -resveratrol ranged from 0.82 to 5.75 mg/L with a mean value of 2.57 mg/L (R.S.D.%=1.99).

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Bibliographic Details
Published in:Journal of food composition and analysis 2001-08, Vol.14 (4), p.441-445
Main Authors: Souto, André A., Carneiro, Manuel C., Seferin, Marcus, Senna, Marcos J.H., Conz, Andressa, Gobbi, Kristiane
Format: Article
Language:English
Subjects:
Beers
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
phytoalexin
polyphenols
red wines
trans -resveratrol
UV-HPLC
Wines and vinegars
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Description
Summary:The levels of trans -resveratrol in 36 commercial red wines produced in the southern region of Brazil have been measured using a direct injection isocratic UV-HPLC method. The concentration of trans -resveratrol ranged from 0.82 to 5.75 mg/L with a mean value of 2.57 mg/L (R.S.D.%=1.99).
ISSN:0889-1575
1096-0481
DOI:10.1006/jfca.2000.0970