trans-Resveratrol in wines from the major Greek red and white grape varieties

dc.contributor.author	Gerogiannaki-Christopoulou, M	en
dc.contributor.author	Athanasopoulos, P	en
dc.contributor.author	Kyriakidis, N	en
dc.contributor.author	Gerogiannaki, IA	en
dc.contributor.author	Spanos, M	en
dc.date.accessioned	2014-06-06T06:47:16Z
dc.date.available	2014-06-06T06:47:16Z
dc.date.issued	2006	en
dc.identifier.issn	09567135	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodcont.2005.04.006	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3502
dc.subject	Grapes	en
dc.subject	HPLC	en
dc.subject	Stilbenes	en
dc.subject	trans-Resveratrol	en
dc.subject	Wines	en
dc.subject.other	Arachis hypogaea	en
dc.subject.other	Vitaceae	en
dc.subject.other	Vitis sp.	en
dc.subject.other	Vitis vinifera	en
dc.title	trans-Resveratrol in wines from the major Greek red and white grape varieties	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodcont.2005.04.006	en
heal.publicationDate	2006	en
heal.abstract	Stilbenes, in particular trans-resveratrol and its glucoside, are widely reported to be beneficial to health, having been shown to posses anti-oxidative, anti-carcinogenic, and anti-tumour properties. trans-Resveratrol (trans-3,5,40-trihydroxystilbene), a phenolic compound present in grapes, wines, and peanuts, has been reported to have health benefits including anti-carcinogenic effects and protection against cardiovascular diseases. A direct injection-HPLC method, based on existing methods slightly modified was used to analyze wines from the major red and white Greek grape varieties (Vitis vinifera L.) for their trans-resveratrol content. Red wines were found to have higher concentrations of trans-resveratrol (0.352-1.99 mg/l) compared with those produced from white varieties (0.005-0.57 mg/l). It was also interesting that red wines produced from the native Greek varieties, Kotsifali, Mandilaria and Agiorgitico, appeared to contain important amounts of trans-resveratrol. © 2005 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Control	en
dc.identifier.issue	9	en
dc.identifier.volume	17	en
dc.identifier.doi	10.1016/j.foodcont.2005.04.006	en
dc.identifier.spage	700	en
dc.identifier.epage	706	en