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Food Science and Technology (Campinas)
Print version ISSN 0101-2061On-line version ISSN 1678-457X
SAUTTER, Cláudia K. et al. Determination of resveratrol in grape juice produced in Brazil. Ciênc. Tecnol. Aliment. [online]. 2005, vol.25, n.3, pp.437-442. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612005000300008.
The resveratrol detection in wines has been studied more intensely in the last years. The isomeric trans-resveratrol has recognized biological activities, and some of them are therapeutic, such as anti-inflammatory action, enzyme lipoxigenase inhibition and anti-carcinogenic action in vitro. The presence of resveratrol (4,3',5'-trihydroxystilbene), trans and cis isomers, was investigated in industrial grape juices produced in Brazil. Additionally, total phenols, acidity, reducing sugars, soluble solids and specific gravity of samples were determined in accordance with law. Resveratrol was determined by high performance liquid chromatography by SOUTO et al. , adapted to the temperature of 50°C. Trans and cis-resveratrol were found in all the juices analyzed, tran-resveratrol in the concentration range of 0.19 to 0.90mg.L-1 and cis-resveratrol in the concentration range of 0.07 to 1.59mg.L-1.
Keywords : grape juice; high performance liquid chromatography (HPLC); resveratrol.