The levels of trans-piceid, cis-piceid, trans-resveratrol, and cis-resveratrol have been measured in 36 grape juices using an HPLC system with spectral analysis of eluting peaks.
The piceid (glucosides) were the major component in the grape juices.
In red grape juices the average concentrations were 3.38 mg/L for trans-piceid, 0.79 mg/L for cis-piceid, 0.50 mg/L for trans-resveratrol, and 0.06 mg/L for cis-resveratrol.
In white grape juices the levels were, on average, 0.18 mg/L for trans-piceid, 0.26 mg/L for cis-piceid, and 0.05 mg/L for trans-resveratrol, and cis-resveratrol was not detected in any sample.
Levels of total resveratrol (trans-and cis-resveratrol and - piceid) found in red and in white grape juices are similar to those described in Spanish red and white wines.
Due to their resveratrol content, as well as other phenolics, grape juices may have a beneficial health effect of interest to those who cannot drink wine.
Mots-clés Pascal : Analyse biochimique, Aglycone, Composition chimique, Raisin, Jus fruit, Glucoside, Stilbène dérivé, Stéréoisomère cis, Stéréoisomère trans, Fruit, Aliment santé, Phénols, Etude comparative, Piceid, Resveratrol
Mots-clés Pascal anglais : Biochemical analysis, Aglycone, Chemical composition, Grape, Fruit juice, Glucoside, Stilbene derivatives, Cis stereoisomer, Trans stereoisomer, Fruit, Health food, Phenols, Comparative study
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0443479
Code Inist : 002A35B09. Création : 22/03/2000.