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trans-Resveratrol and trans-Piceid Content of Hungarian Wines

Abstract

Plant polyphenols are naturally occurring secondary plant metabolites, synthesized in response to environmental stress factors. As anti-oxidants and free-radical scavengers they serve as essential components of the human diet. Among polyphenols well studied representatives are the trans-resveratrol and trans-piceid molecules, the latter being the glycoside of trans-resveratrol. trans-Resveratrol is known to have anti-inflammatory, anti-tumor, cardio- and vasoprotective effects which help in the prevention of chronic cardiovascular and tumorous diseases.

In the present study, 42 Hungarian wines were analyzed using LC-DAD detection. The wines were from Villány and Eger wine regions representing three wineries from 2003 to 2007 vintage years. The trans-resveratrol amount in the processed wines ranged from 0.75 to 10.4 mg mL−1 and for trans-piceid from 0.1 to 3.7 mg mL−1.

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Acknowledgments

This work was supported by the grant KM1 046476 from the Hungarian National Science Foundation (OTKA) and by PTE AOK KA 34039-11/2009.

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Correspondence to Robert Ohmacht.

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Montsko, G., Ohmacht, R. & Mark, L. trans-Resveratrol and trans-Piceid Content of Hungarian Wines. Chroma 71, 121–124 (2010). https://doi.org/10.1365/s10337-010-1518-9

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Keywords

  • Column liquid chromatography
  • Red wine
  • Polyphenols
  • t-Resveratrol and t-piceid