Analysis of trans-Resveratrol Contents of Grape and Grape Products Consumed in Korea

포도와 포도 가공품에 함유되어 있는 trans-resveratrol의 함량 분석

  • Kim, Dae-Jung (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Kim, Sang-Kyun (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Kim, Myung-Hee (Korea Food Research Institute) ;
  • Lee, Hee-Bong (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University)
  • 김대중 (충북대학교 식품공학과, 생물건강산업개발연구센터) ;
  • 김상균 (충북대학교 식품공학과, 생물건강산업개발연구센터) ;
  • 김명희 (한국식품개발연구원) ;
  • 이희봉 (충북대학교 식품공학과, 생물건강산업개발연구센터) ;
  • 이준수 (충북대학교 식품공학과, 생물건강산업개발연구센터)
  • Published : 2003.10.01

Abstract

Resveratrol is natually occurring phytoalexin compounds produced by grape berries, peanuts, and their products in response to stress such as fungal infection, heavy metal ions or UV irradiation. The objective of this study was to develop a reliable high-performance liquid chromatographic method for the quantitative determination of trans-resveratrol in grape and its products. The trans-resveratrol was separated isocratically on Nucleosil 100-5 C18 column, using a mobile phase containing acetonitrile : water (40 : 60, v/v), detected by UV detector at 306 nm and the flow rate was 0.3 mL/min. Under this analytical condition, the recoveries of trans-resveratrol in grape, wine, and grape juice were 92.35, 104.72, and 91.08, respectively. Limit of detection in grape, wine, and grape juice were 14.5 ng/g, 3.62 ng/mL, and 4.02 ng/mL. Also, limit of quantitation in grape, wine, and grape juice were 14.8 ng/g, 3.69 ng/mL, and 4.10 ng/mL. Assay values of 32 grape varieties, 9 wines, and 9 grape juices were ranged from trace amount to $207.1\;{\mu}g/100\;g$, from 5.4 to $275.7\;{\mu}g/L$, and from 63.3 to $751.6\;{\mu}g/L$, respectively.

References

  1. Romero-Perez, A.I., Lamuela-Raventos, R.M., Andres-Lacueva, C. and de ra Torre-Boronat, M.C. Method for the quantitative extractin of resveratrol and piceid isomers in grape berry skins. Effect of powdery mildew on the stilbene content. J, Agric. Food Chem. 49: 210-215 (2001) https://doi.org/10.1021/jf000745o
  2. Kim, K.S., Ghim, S.Y., Seu, Y.B. and Song, B.H. High level of trans-resveratrol, a natural anti-cancer agent, found in Korean Noul red wine. J. Microbiol. Biotechnol. 9: 691-693 (1999)
  3. Jeandet, P., Breuil, A.C., Adrian, M., Weston, L.A., Debord, S., Meunier, P., Maume, G. and Bessis, R. HPLC analysis of grapevine phytoalexins coupling photodiode array detection and fluorometry. Anal. Chem, 69: 5172-5177 (1997) https://doi.org/10.1021/ac970582b
  4. Jeandet, P., Bessis, R., Maume, B.F., Meunier, P., Peyron, D. and Trollat, P. Effect of enological practices on the resveratrol isomer content of wine. J. Agric. Food Chem. 43: 316-319 (1995) https://doi.org/10.1021/jf00050a010
  5. Lamuela-Raventos, R.M., Romero-Perez, A.I., Waterhouse, A.L. and de la Torre-Boronate, M.C. Direct HPLC Analysis of cis-and trans-resveratrol and piceid isomers in Spanish red Vlitis vinifera wine. J. Agric. Food Chem, 43: 281-283 (1995) https://doi.org/10.1021/jf00050a003
  6. Fremont. L. Biological effects of resveratrol. Life Sci. 66: 663-673 (2000) https://doi.org/10.1016/S0024-3205(99)00410-5
  7. Vrhovsek, U., Eder, R. and Wendelin, S. The occurrence of transresveratrol in Slovenian red and white wines. Acta Alimentaria. 24: 203-212 (1995)
  8. Pezet, R., Pont, V. and Cuenat, P. Method to determine resveratrol and pterostilbene in grape berries and wine using high-performance liquid chromatography and highly sensitive fluorimetric detection. J. Chromatogr. A. 663: 191-197 (1994) https://doi.org/10.1016/0021-9673(94)85245-6
  9. McMurtrey, K.D., Minn, J., Pobanz, K. and Schultz, T.P. Analysis of wine for resveratrol using direct injection high-pressure liquid chromatography with electrochemical detection. J. Agric. Food Chem. 42: 2077-2080 (1994) https://doi.org/10.1021/jf00046a001
  10. Adrian, M., Jeandet, P., Bessis, R. and Joubert, J.M. Induction of phytoalexin (resveratrol) synthesis in grapevine leaves treated with aluminum chloride $(AICI_3)$. J. Agric. Food Chem. 44: 1979-1981 (1996) https://doi.org/10.1021/jf950807o
  11. Roggero, J.P. Study of the ultraviolet irradiation of resvertrol and wine. J. Food Compo Anal. 13: 93-97 (2000) https://doi.org/10.1006/jfca.1999.0846
  12. Sarig, P., Zutkhi, Y., Monjauze, A., Lisker, N. and Ben-Arie, R. Phytoalexin elicitation in grape berries and their susceptibility to Rhizopus stolonifer. Physiol. Mol. Plant Path. 50: 337-347 (1997) https://doi.org/10.1006/pmpp.1997.0089
  13. Sato, M., Suzuki, Y., Okuda, T. and Yokotsuka, K. Contents of resveratrol piceid, and their isomers in commercially available wines made from grapes cultivated in Japan. Biosci. Biotech. Biochem. 61: 1800-1805 (1997) https://doi.org/10.1271/bbb.61.1800
  14. Arce, L., Tena, M.T., Rios, A. and Valcarcel, M. Determination of trans-resveratrol and other polyphenols in wines by a continuous flow. sample clean-up .system followed by capillary electrophoresis separation. Anal. Chim. Acta. 359: 27-38 (1998) https://doi.org/10.1016/S0003-2670(97)00668-5
  15. Prasongsidh, B.C. and Skurray, G.R. Capillary electrophoresis analysis of trans- and cis-resveratrol, quercetin, catechin and gallic acid in wine. Food Chem. 62: 355-358 (1998) https://doi.org/10.1016/S0308-8146(97)00153-2
  16. Chu, Q., O'Dwyer, M. and Zeece, M.G. Direct analysis of resveratrol in wine by micellar electrokinetic capillary electrophoresis. J. Agric. Food Chem. 46: 509-513 (1998) https://doi.org/10.1021/jf970669y
  17. Lamuela-Raventos, R.M. and Waterhouse, A.L. Occurrence of resveratrol in selected california wines by a new HPLC method. J. Agric. Food Chem. 41: 521-523 (1993) https://doi.org/10.1021/jf00028a001
  18. Waterhouse, A.L. and Lamuela-Raventos, R.M. The occurrence of piceid, a stilbene glucoside in grape berries. Phytochemistry 37: 571-573 (1994) https://doi.org/10.1016/0031-9422(94)85102-6
  19. Dourtoglou, V.G., Makris, D.P., Bois-Donnas, F. and Zonas, C. trans-Resveratrol concentration in wines produced in Greece. J. Food Compo Anal. 12: 227-233 (1999) https://doi.org/10.1006/jfca.1999.0821
  20. Soleas, G.J., Goldberg, D.M., Diamandis, E.P., Karumanchiri, A. Yan, J. and Ng, E. A derivatized gas chromatographic-mass spectrometric method for the analysis of both isomers of resveratrol injuice and wine. Am. J. Enol. Vitic. 46: 346-352 (1995)
  21. Romero-Perez, A.I., Ibern-Gomez, M., Lamuela-Raventos, R.M. and de la Torre-Boronat, M.C. Piceid, the major resveratrol derivative in grape juices. J. Agric. Food Chem. 47: 1533-1536 (1999) https://doi.org/10.1021/jf981024g
  22. Romeo-Perez, A.I., Lamuela-Raventos, R.M., Waterhouse, A.L. and de la Torre-Boronat, M.C. Levels of cis- and trans-resveratrol and their glucosides in white and Rose Vitis vinifera wines from Spain. J. Agric. Food Chem. 44: 2124-2128 (1996) https://doi.org/10.1021/jf9507654