Contents of resveratrol, piceid, and their isomers in commercially available wines made from grapes [Vitis] cultivated in Japan
1997
Sato, M. (Mercian Corp., Fujisawa, Kanagawa (Japan). Central Research Labs.) | Suzuki, Y. | Okuda, T. | Yokotsuka. K.
The presence of resveratrol (3,5,4'-trihydroxystilbene) and its beta-glucoside, piceid (resveratrol-3-beta-D-glucopyranoside), together with their isomers in wine appears to be one of the beneficial factors conferring a protective effect against cardiovascular disease through red wine ingestion. A total of 42 red and white wines was collected in arears from Hokkaido to Kyushu in Japan. The wines were fractionated with a C18 Sep-pak cartridge, and the active principles were eluted with ethyl acetate. Crude trans- and cis-piceid were extracted from a chinese medicine, "Kojohkon" (Polygonum cuspidatum), and their retention times and UV absorption were confirmed by HPLC. trans- and cis-Resveratrol, and trans- and sic-piceid were analyzed in a short C18 HPLC column, and cis-resveratrol was quantified from the amount of cis-isomer converted from authentic trans-resveratrol that had been treated by UV irradiation. The content of piceid is shown as the resveratrol equivalent. The average content of total stilbene compounds was 4.37 mg/liter in red wines, while only 0.68 mg/liter in white wines. Red wines made from Pinot noir, Merlot, and Zweigeltrebe grapes all had a high resveratrol content
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