Journal of Food Science and Technology

, Volume 54, Issue 3, pp 842–845 | Cite as

Searching trans-resveratrol in fruits and vegetables: a preliminary screening

  • Natividad Sebastià
  • Alegría Montoro
  • Zacarías León
  • Jose M. Soriano
Short Communication

Abstract

Resveratrol is a phytoalexin with potent anti-inflammatory, anti-oxidant and anti-carcinogenic effects. The object of this work was to determine whether this promising compound was present in the typical fruits and vegetables used in the Mediterranean diet. Our results indicated the presence of trans-resveratrol in concentrations ranging from 0.2 µg/g in tomatoes and 3 lg/g. in strawberries.

Keywords

Resveratrol Fruits HPLC–UV 

Notes

Acknowledgements

Funding was provided by Universitat de València (ES).

Compliance with ethical standards

Conflict of interest

The authors declare that there are no conflicts of interest.

Human and animal rights statement

This article does not contain any studies with human or animal subjects.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Natividad Sebastià
    • 1
  • Alegría Montoro
    • 2
    • 3
    • 4
  • Zacarías León
    • 5
  • Jose M. Soriano
    • 3
    • 6
  1. 1.Servicio de Protección RadiológicaInstituto de Investigación Sanitaria La FeValenciaSpain
  2. 2.Servicio de Protección RadiológicaHospital Universitario y Politécnico La FeValenciaSpain
  3. 3.Unidad Mixta de Investigación en Endocrinología, Nutrición y Dietética ClínicaUniversitat de València-Instituto de Investigación Sanitaria La FeValenciaSpain
  4. 4.Grupo de Investigación Biomédica en Imagen (GIBI2)Instituto de Investigación Sanitaria La FeValenciaSpain
  5. 5.Unidad AnalíticaInstituto de Investigación Sanitaria La FeValenciaSpain
  6. 6.Grupo de Ciencias de la Alimentación Basada en la Evidencia y, Experimentación (CiAlBEx), Instituto de Ciencias de los Materiales, Parque CientíficoUniversitat de ValènciaPaternaSpain

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