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Analysis of trans-resveratrol

2008Artigo científico Apenas metadados
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dc.contributor.authorBravo, M. N.
dc.contributor.authorFeliciano, R.
dc.contributor.authorSilva, S.
dc.contributor.authorCoelho, A. V.
dc.contributor.authorBoas, L. Vilas
dc.contributor.authorBronze, M. R.
dc.date.accessioned2015-12-30T10:18:04Z
dc.date.available2015-12-30T10:18:04Z
dc.date.issued2008
dc.description.abstractLiquid chromatography and mass spectrometry conditions were developed in order to identify trans-resveratrol in sweet fortified Muscatel wines from Setubal region (Portugal). Diode array, fluorescence and electrochemical detectors were used for quantitation purposes. The detection and quantitation limits for each detection mode were: 0.02 and 0.06 mg L-1 for UV-vis, 0.01 and 0.03 mg L-1 for fluorescence and 0.45 and 1.35 mg L-1 for electrochemical. Repeatibility (n = 6) expressed as the relative standard deviation of peak areas for a standard solution of trans-resveratrol (1.75 mg L-1) was 0.5% for fluorescence and 1.5% for UV-vis and electrochemical detection modes. Samples collected at one representative producer, during the winemaking process, were injected without pre-treatment and the quantitation of trans-resveratrol was carried out using fluorimetric detection. The trans-resveratrol content decreased slightly along the winemaking process and the concentrations ranged from 0.22 +/- 0.02 to 0.16 +/- 0.02 mg L-1. After maturation stages, trans-resveratrol contents in wines collected at different producers were compared: values obtained range from 0.13 +/- 0.02 to 0.38 +/- 0.03 mg L-1. The trans-resveratrol contents in commercially available wines from the same producers were lower. (c) 2008 Elsevier Inc. All rights reserved.
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dc.identifier.citationJOURNAL OF FOOD COMPOSITION AND ANALYSIS. - Vol. 21, n. 8 (DEC 2008), p. 634-643
dc.identifier.doihttp://dx.doi.org/10.1016/j.jfca.2008.04.007
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10451/21389
dc.language.isoeng
dc.publisherACADEMIC PRESS INC ELSEVIER SCIENCE
dc.subjectChemistry, Applied
dc.subjectFood Science & Technology
dc.titleAnalysis of trans-resveratrol
dc.titleComparison of methods and contents in Muscatel fortified wines from Setubal region in Portugal
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage643por
oaire.citation.startPage634por
oaire.citation.titleJOURNAL OF FOOD COMPOSITION AND ANALYSISpor
oaire.citation.volumeVol. 21por
rcaap.rightsrestrictedAccess
rcaap.typearticle

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