Red wine as resveratrol protective system -
I. Kolouchová, P. Zámostný, Z. Bělohlav, K. Melzoch, L. Siříšťováhttps://doi.org/10.17221/10648-CJFSCitation:Kolouchová I., Zámostný P., Bělohlav Z., Melzoch K., Siříšťová L. (2004): Red wine as resveratrol protective system -. Czech J. Food Sci., 22: S166-S168.
The study describes an isomerization of trans-resveratrol exposed to diffused daylight in dependence on temperature and character of liquid sample (type of solvent, wine …). These effects were investigated using the reverse-phase-HPLC method. Trans-resveratrol isoform was light sensitive and under daylight isomerized to cis-isoform very easily. The exposition of trans-resveratrol solution by higher temperatures did not induce isomerization reaction if that was kept in dark. The wines were analyzed immediately after opening (0 hour), and again after 48 hours and after 17 days. The concentration of resveratrol in tested red wines was stable at 4°C, under room temperature the total amount of resveratrol in all cases increased.
resveratrol; Vitis vinifera; red wine; antioxidants; polyphenols