Elicitation of trans-resveratrol by laser resonant irradiation of table grapes

Table grapes were irradiated with UV nanosecond laser pulses in searching for resonant photo-elicitation of trans-resveratrol, a known antioxidant compound naturally produced by grapevines and other plants. To this end, the irradiation time as well as the wavelength dependence of the induced trans-r...

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Bibliographic Details
Published in:Applied physics. B, Lasers and optics Lasers and optics, 2007-05, Vol.87 (3), p.559-563
Main Authors: JIMENEZ SANCHEZ, J. B, CRESPO CORRAL, E, OREA, J. M, SANTOS DELGADO, M. J, GONZALEZ URENA, A
Format: Article
Language:English
Subjects:
Biological and medical applications
Biological and medical sciences
Biological effects of radiation
Exact sciences and technology
Fundamental and applied biological sciences. Psychology
Fundamental areas of phenomenology (including applications)
Grapes
Irradiation
Lasers
Nanocomposites
Nanomaterials
Nanostructure
Non ionizing radiations. Hertzian waves. Biooptics
Optics
Physics
Tables (data)
Tissues, organs and organisms biophysics
Wavelengths
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Summary:Table grapes were irradiated with UV nanosecond laser pulses in searching for resonant photo-elicitation of trans-resveratrol, a known antioxidant compound naturally produced by grapevines and other plants. To this end, the irradiation time as well as the wavelength dependence of the induced trans-resveratrol content was investigated by comparing the elicitation level of this compound at two laser wavelengths. One wavelength was selected right at the maximum of the absorption band (302.1 nm, the resonant wavelength for this compound) while the second was selected (300 nm, a non-resonant wavelength) such that trans-resveratrol absorption is negligible. It was found that the resonant irradiation enhances the resveratrol content in grapes by up to six times more than that of non-resonant irradiation, the rest of the conditions being the same. This work demonstrates how selective laser excitation of fruits can open new possibilities for the development of functional foods with enhanced nutritional and beneficial properties.
ISSN:0946-2171
1432-0649
DOI:10.1007/s00340-007-2591-0