Resveratrol in shoots, stems and leaves of Vitis vinifera
Johannes Kisser and Ingrid Steiner
Vienna University of Technology, Institute of Chemical Engineering
Division of Natural Products and Food Chemistry
Getreidemarkt 9, A-1060 Vienna, Austria
Results
Introduction
Trans-resveratrol (trans-3,5,4’-trihydroxystilbene) is a phytoalexine
present in vines, peanuts and japanese knotweed (Polygonum
cuspidatum) produced in plants under stress conditions. It is one of the
most well-known stilbenes with its various oligomer components, the so
called viniferins. These stilbenes are one of the most potent natural
antioxidants. Recent research work shows the ability of transresveratrol to inhibit or delay a wide variety of diseases, including
cardiovascular disease and cancer. Lipid peroxidation can be
suppressed and stress resistance increased. The viniferins have
hepatoprotective properties and can inhibit cytochrome P450 enzymes
as well as monoamine oxidase activity.
OPC content (oligomeric proanthocyanidin)
Viniferins are well known in wine, but only little knowledge is available
about their concentration inside the rest of the plant.
Trans-resveratrol
Trans-piceid
e-viniferin
Materials
A comparison of shoots, leaves and stems in the four main Austrian vine
cultivars Blaufränkisch (BF), Grüner Veltliner (GV), Rheinriesling (RR)
and Zweigelt (ZW) was taken out.
Methods
OPC assay [1] : The measurement was taken out with the vanillin assay.
Extraction [2]: The air-dried materials were ground for 90 sec., 2g extracted
with 20ml
methanol in a shaking bath with 60 rotations/minute (25°C, 72 hours).
HPLC analysis, modified method of Püssa et al. [2]:
Column Lichrosorb RP C18, 250-4, same pre-column
Detector wavelength 306 nm
DAD wavelenght 306 nm and 280 nm, spectra every 3,52 sec ranging from 190 nm to 700 nm
Mobile Phase: A : 0,1% formic acid, B : acetonitrile, C: water, D: methanol
Gradient @ t = 0, 20, 25, 28*, 35*, 40* and 44* minutes
%A = 90, 60, 20, 0, 0, 0 and 90
%B = 10, 20, 80, 100, 0, 0 and 10
%C = 0, 0, 0, 0, 0, 0, 100 and 0
%D = 0, 0, 0, 0, 0, 100, 0 and 0
Flow rate 0.8 ml/min, * flow rate to 1ml/min
Injection volume 20 µl
Column temperature: not controlled, run time 48 minutes, retention time of transresveratrol: 20.4 minutes
Conclusion
The idea could be to produce a preserved extract of the stems
stored in the dark and applied as an aid in organic farming as an
anti-phytopathogenic agent with a broad spectrum against
bacteria and fungi. There is a high potential in optimizing
viticulture considering all aspects of a sustainable circular flow
management followed by a decisive impact on health benefits of
consumers.
HPLC analysis of an extract from stems
Correspondence to: Ao.Univ.Prof. Dr. Ingrid Steiner
Institute of Chemical Engineering, Getreidemarkt 9, A-1060 Vienna, Austria
Tel: +43-1-58801/16002, Fax: +43-1-58801/16099
Email:isteiner@mail.tuwien.ac.at, http://www.vt.tuwien.ac.at/
References
[1] Butler L. G., M. L. Price, J. E. Brothertod. Vanillin Assay for Proanthocyanidins
(Condensed Tannins): Modication of the Solvent for Estimation of the Degree of
Polymerization. J. Agric. Food Chem. (1982), 30, 1087-1089
[2] Püssa T., J. Floren, P. Kuldkepp, and Ain Raal. Survey of Grapevine Vitis vinifera Stem
Polyphenols by Liquid Chromatography -Diode Array Detection-Tandem Mass
Spectrometry. J.Agric.FoodChem. (2006), 54, 7488-7494
Acknowledgement
We gratefully thank Priv.Doz. Dr. Heidrun Halbwirth for support using HPLC/DAD at
her working group.