Abstract
Concentrations of trans-resveratrol were analyzed in 36 Korean-grown grape cultivars, including cv. Kyoho. This cultivar has large irregular berries and a deep-black skin and accounts for >15% of all grapevines grown in Korea. The content of trans-resveratrol is an important quality parameter, and its pattern of variability increased gradually until the time of harvest. Its distribution also fluctuated significantly among leaves, seeds, and exocarps, with the highest amount (1,477 μg g−1 dry weight) occurring in the leaves. Among all cultivars evaluated here, trans-resveratrol contents were significantly higher in “Cheongsoo” and “High Bailey,” their levels being 50% above the overall mean (i.e., 2.0-mg g−1 dry weight), whereas 14 cultivars had contents that were 10% less than that mean value
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Athar M, Back JH, Tang X, Kim KH, Kopelovich L, Bickers DR, Kim AL (2007) Resveratrol: a review of preclinical studies for human cancer prevention. Toxicol Appl Pharmacol 224:274–283
Bais AJ, Murphy PJ, Dry IB (2000) The molecular regulation of stilbene phytoalexin biosynthesis in Vitis vinifera during grape berry development. Aust J Plant Physiol 27:425–433
Chafer A, Pascual-Martí MC, Salvador A, Berna A (2005) Supercritical fluid extraction and HPLC determination of relevant polyphenolic compounds in grape skin. J Sep Sci 28:2050–2056
Cho Y-J, Kim J-E, Chun H-S, Kim C-T, Kim S-S, Kim C-J (2003) Contents of resveratrol in different parts of grapes. Kor J Food Sci Technol 35:306–308
Cho Y-J, Hong J-Y, Chun HS, Lee SK, Min H-Y (2005) Ultrasonication-assisted extraction of resveratrol from grapes. J Food Engr 77:725–730
Cseke LJ, Kaufman PB (1999) Regulation of metabolite synthesis in plants. In: Kaufman PB, Cseke LJ, Warber S, Duke JA, Brielmann HL (eds) Natural products from plants. CRC, Boca Raton, pp 91–121
de Villiers A, Vanhoenacker G, Majek P, Sandra P (2004) Determination of anthocyanins in wine by direct injection liquid chromatography–diode array detection–mass spectrometry and classification of wines using discriminant analysis. J Chromatogr A 1054:195–204
Delgado R, Martín P, del Álamo M, González MR (2004) Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates. J Sci Food Agric 84:623–630
Fornara V, Onelli E, Sparvoli F, Rossoni M, Aina R, Marino G, Citterio S (2008) Localization of stilbene in Vitis vinifera L. during berry development. Protoplasma 233:83–93
Gerogiannaki-Christopoulou M, Athanasopoulos P, Kyriadis N, Gerogiannaki IA, Spanos M (2006) trans-Resveratrol in wines from the major Greek red and white grape varieties. Food Control 17:700–706
Iacopini P, Baldi M, Storchi P, Sebastiani L (2008) Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: content, in vitro antioxidant activity and interactions. J Food Comps Anal 21:589–598
Kim BG, Kim JH, Min SY, Shin K-H, Kim JH, Kim HY, Ryu SN, Ahn J-H (2007) Anthocyanin content in rice is related to expression levels of anthocyanin biosynthetic genes. J Plant Biol 50:156–160
Moreno A, Castro M, Falqué E (2008) Evolution of trans- and cis-resveratrol content in red grapes (Vitis vinifera L. cv Mencía, Albarello and Merenzao) during ripening. Eur Food Res Technol 227:667–674
Navarro S, León M, Roca-Pérez L, Boluda R, García-Ferriz L, Pérez-Bermúdez P, Gavidia I (2008) Characterisation of Bobal and Crujidera grape cultivars, in comparison with Tempranillo and Cabernet Sauvignon: evolution of leaf macronutrients and berry composition during grape ripening. Food Chem 108:182–190
Ortega-Regules A, Romero-Cascales I, López-Roca JM, Ros-García JM, Gómez-Plaza E (2006) Anthocyanin fingerprint of grapes: environmental and genetic variations. J Sci Food Agric 86:1460–1467
Revilla E, Ryan JM (2000) Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography―photodiode array detection without sample preparation. J Chromatogr A 881:461–469
Rodriguez-Delgado MA, Gonzalez G, Perez-Trujillo JP, Garcia-Montelongo FJ (2002) Trans-resveratrol in wines from the Canary Islands (Spain). Analysis by high performance liquid chromatography. Food Chem 76:371–375
Roggero JP (1996) Changes in resveratrol and piceid contents in wines during fermentation or ageing: Comparison of Garnacha and Mourvedre varieties. Sci Aliments 16:631–642
Romero-Pérez AI, Lamuela-Raventós RM, Andrés-Lacueva C, de la Torre-Boronat MC (2001) Method for the quantitative extraction of resveratrol and piceid isomers in grape berry skins: effect of powdery mildew on the stilbene content. J Agric Food Chem 49:210–215
Signorelli P, Ghidoni R (2005) Resveratrol as an anticancer nutrient: molecular basis, open questions and promises. J Nutr Biochem 16:449–466
Soleas G, Goldberg JD, Karumanchiri MA, Diamandis EP, Ng EA (1995) Influences of viticultural and oenological factors on change in cis- and trans-resveratrol. J Wine Res 6:107–121
Tsao R, Yang R (2003) Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. J Chromatogr A 1018:29–40
Woo MJ, Seo J-W, Byun SY (2005) Extraction of resveratrol containing grape seed oil with supercritical carbon dioxide. Kor J Biotech Bioengr 20:383–386
Xiaodong L, Benhong W, Lijun W, Shaohua L (2006) Extractable amounts of trans-resveratrol in seed and berry skin in Vitis evaluated at the germplasm level. J Agric Food Chem 54:8804–8811
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Park, H.J., Ko, JM., An, Nr. et al. Contents of Trans-resveratrol in Korean Grape Cultivars, including “Kyoho”. J. Plant Biol. 52, 319–324 (2009). https://doi.org/10.1007/s12374-009-9041-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12374-009-9041-y