Abstract
Resveratrol (3,5,4′-trihydroxystilbene) is a phytoalexin that belongs to the group of stilbenes, known to occur in grapes and consequently in grape products. Its presence in wine is an important qualitative parameter because of the several beneficial effects on human health. The aim of this work is the development of a high-performance liquid chromatographic (HPLC) method for the determination of trans resveratrol in wines, and comparisons between the results obtained by different detection techniques: UV-vis spectroscopy, fluorescence spectroscopy and mass spectrometry. Resveratrol is analysed on a C-18 column using gradient elution. The method permits direct injection of sample, revealing to be time-saving, overcoming the need of sample pre-treatment steps. Detection limits were 154.8 ng mL−1 by HPLC-UV, 118.0 ng mL−1 by HPLC-FL and 48.0 ng mL−1 by HPLC-MS. Trans resveratrol has been then quantified in a group of 52 wines derived from different Italian regions, cultivars and winemaking technologies by HPLC-UV.
References
Langcake P, Price RJ (1976) Physiol Plant Pathol 9:77–86
Langcake P (1981) Physiol Plant Pathol 18:213–226
Siemann EH, Creasy LL (1992) Am Enol Vitic 43:49–52
Frankel EN, Waterhouse AL, Kinselle JE (1993) Lancet 341:1103–1104
Ascia KCR, Hahn SE, Diamandis EP, Soleas G, Goldberg DN (1995) Clin Chim Acta 235:207–219
Ronand S, De Lorgeril M (1992) Lancet 339:1523–1526
Malovanà S, Garcia Montelongo FJ, Perez JP, Rodriguez-Delgado MA (2001) Anal Chim Acta 428:245–253
Goldberg DM, Ng E, Kurumanchiri A, Juan J, Diamantis EP, Soleas GI (1995) J Chromatogr A 708:89–98
Flamini R (2003) Mass Spectr Rev 22:218–250
Careri M, Corradini C, Elviri L, Nicoletti I, Zagnoni I (2003) J Agric Food Chem 51:5226–5231
Trela BC, Waterhouse AL (1996) J Agric Food Chem 44:1253–1257
Careri M, Corradini C, Elviri L, Nicoletti I, Zagnoni I (2004) J Agric Food Chem 52:6868–6874
Benincasa M, Cartoni GP, Coccioli F (1978) Ann Chim 77:801–808
Unichim Linee guida per la validazione di metodi analitici nei laboratori chimici (1999) Manuale n 179/0
Pezet R, Pont V, Cuenat P (1994) J Chromatogr A 663:191–197
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Buiarelli, F., Coccioli, F., Jasionowska, R. et al. Chromatographic Analysis of Trans Resveratrol in Italian Wines: Comparisons between FL, UV and MS Detection. Chroma 64, 475–481 (2006). https://doi.org/10.1365/s10337-006-0042-4
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1365/s10337-006-0042-4