Authors:
Adina Frum
Volume 21, Issue 1;
Pages: 95-101;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
Resveratrol (3,5,4-trihydroxystilbene) is a natural polyphenol and a phytoalexin that has been intensively studied in the last few years. It was extracted for the first time from white hellebore in 1940 but only in 1992 the interest for resveratrol increased for its cardio-protective effects. A lot of plants have been found containing resveratrol but nowadays it is most extracted from grape skins, grape seeds, grape juice and wine. The quantity of resveratrol can be increased by ultrasonication, infection with fungal pathogens, AlCl3 treatment and ultra violet irradiation. The extraction is performed by using solid-liquid extraction, liquid-liquid extraction, pressurized liquid extraction-solid phase extraction and supercritical carbon dioxide extraction and the analysis is performed using chromatography: high performance liquid chromatography coupled with a diode array detector, a fluorimetric detector or a mass spectrometer and gas chromatography coupled with a mass spectrometer
Keywords:
resveratrol, grape, wine, extraction, HPLC
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Faculty of Food Processing Technology
Royalty