Determination of Piceid and Resveratrol in Spanish Wines Deriving from Monastrell (Vitis vinifera L.) Grape Variety

The presence of stilbenes in wine is becoming an important issue due to their claimed relation to a low incidence in coronary diseases and their increasing implication as cancer chemopreventive and neuroprotective agents. Total resveratrol content, quantified as glucoside and aglycone forms of resve...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-08, Vol.52 (17), p.5396-5403
Main Authors: Moreno-Labanda, Juan F, Mallavia, Ricardo, Pérez-Fons, Laura, Lizama, Victoria, Saura, Domingo, Micol, Vicente
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chromatography, High Pressure Liquid
Drugs, Chinese Herbal - analysis
Fermented food industries
food composition
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Glucosides - analysis
Magnetic Resonance Spectroscopy
phytoalexins
piceid
red wines
resveratrol
Spain
stilbenes
Stilbenes - analysis
Vitis - chemistry
Vitis vinifera
Wine - analysis
wine cultivars
Wines and vinegars
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Summary:The presence of stilbenes in wine is becoming an important issue due to their claimed relation to a low incidence in coronary diseases and their increasing implication as cancer chemopreventive and neuroprotective agents. Total resveratrol content, quantified as glucoside and aglycone forms of resveratrol, has been determined in a survey of 45 Monastrell monovarietal Spanish red wine types (around 135 wine samples), belonging to Alicante and Bullas appellations. The average between ratio glucoside/aglycone forms of resveratrol in these wines was considerably high, ranging from 82 to 91% of resveratrol in its glycosidic form. This characteristic was observed in a high percentage of the studied wines, which were made under different winemaking procedures, and from different vintages (1995−2002). In addition, wines made using macerative fermentations with double amount of solid parts (“doble pasta”) reached the highest levels of total stilbene content expressed as resveratrol equivalent, i.e., 30 mg/L (average of 18.8 mg/L). It can be concluded that high resveratrol glucoside concentration and low free isomer content can be considered characteristics of the Monastrell variety, as it happens to red wines deriving from other varieties grown at warm climates. This fact, also observed for other French and Portuguese red varieties, might play an important role in food habits involving these types of wines. Keywords: Resveratrol; piceid; red wine; Monastrell; HPLC
ISSN:0021-8561
1520-5118
DOI:10.1021/jf049521m