Piceid, the Major Resveratrol Derivative in Grape Juices
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...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1999-04, Vol.47 (4), p.1533-1536 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Romero-Pérez, Ana I Ibern-Gómez, Maite Lamuela-Raventós, Rosa M de la Torre-Boronat, M. Carmen |
| description | 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. Keywords: Piceid; resveratrol; grape juices |
| doi_str_mv | 10.1021/jf981024g |
| format | Article |
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Carmen</creator><creatorcontrib>Romero-Pérez, Ana I ; Ibern-Gómez, Maite ; Lamuela-Raventós, Rosa M ; de la Torre-Boronat, M. Carmen</creatorcontrib><description>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. Keywords: Piceid; resveratrol; grape juices</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf981024g</identifier><identifier>PMID: 10564012</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Air. Soil. Water. Waste. Feeding ; Beverages - analysis ; Biological and medical sciences ; chemical composition ; cis-piceid ; cis-resveratrol ; Environment. Living conditions ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; glucosides ; Glucosides - analysis ; Glucosides - chemistry ; grape juice ; high performance liquid chromatography ; Medical sciences ; Molecular Structure ; phytoalexins ; Platelet Aggregation Inhibitors - analysis ; Platelet Aggregation Inhibitors - chemistry ; Public health. Hygiene ; Public health. Hygiene-occupational medicine ; red grape juice ; Resveratrol ; Rosales ; Species Specificity ; Stereoisomerism ; stilbenes ; Stilbenes - analysis ; Stilbenes - chemistry ; trans-piceid ; trans-resveratrol ; white grape juice</subject><ispartof>Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1533-1536</ispartof><rights>Copyright © 1999 American Chemical Society</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a468t-51f2eb266f5958d3ddd094e38c28aa3d4f2b7ba5139ee7358f5b662b342dde9e3</citedby><cites>FETCH-LOGICAL-a468t-51f2eb266f5958d3ddd094e38c28aa3d4f2b7ba5139ee7358f5b662b342dde9e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf981024g$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf981024g$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1915898$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10564012$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Romero-Pérez, Ana I</creatorcontrib><creatorcontrib>Ibern-Gómez, Maite</creatorcontrib><creatorcontrib>Lamuela-Raventós, Rosa M</creatorcontrib><creatorcontrib>de la Torre-Boronat, M. Carmen</creatorcontrib><title>Piceid, the Major Resveratrol Derivative in Grape Juices</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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. Keywords: Piceid; resveratrol; grape juices</description><subject>Air. Soil. Water. Waste. Feeding</subject><subject>Beverages - analysis</subject><subject>Biological and medical sciences</subject><subject>chemical composition</subject><subject>cis-piceid</subject><subject>cis-resveratrol</subject><subject>Environment. Living conditions</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucosides</subject><subject>Glucosides - analysis</subject><subject>Glucosides - chemistry</subject><subject>grape juice</subject><subject>high performance liquid chromatography</subject><subject>Medical sciences</subject><subject>Molecular Structure</subject><subject>phytoalexins</subject><subject>Platelet Aggregation Inhibitors - analysis</subject><subject>Platelet Aggregation Inhibitors - chemistry</subject><subject>Public health. Hygiene</subject><subject>Public health. Hygiene-occupational medicine</subject><subject>red grape juice</subject><subject>Resveratrol</subject><subject>Rosales</subject><subject>Species Specificity</subject><subject>Stereoisomerism</subject><subject>stilbenes</subject><subject>Stilbenes - analysis</subject><subject>Stilbenes - chemistry</subject><subject>trans-piceid</subject><subject>trans-resveratrol</subject><subject>white grape juice</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0F1v0zAUBmALgVg3uOAPQC4ACWkBf8SOfYk21g0VqNbt2jqJj4dL2hQ7qeDf4ynV4IIrWzqPX_m8hLxg9D2jnH1Ye6Pzpbp7RGZMclpKxvRjMqN5WGqp2BE5TmlNKdWypk_JEaNSVZTxGdHL0GJwp8XwHYsvsO5jcY1pjxGG2HfFOcawhyHssQjbYh5hh8XnMT9Jz8gTD13C54fzhNxefLo5uywX3-ZXZx8XJVRKD_knnmPDlfLSSO2Ec46aCoVuuQYQrvK8qRuQTBjEWkjtZaMUb0TFnUOD4oS8nXJ3sf85YhrsJqQWuw622I_JKsNrWTGR4bsJtrFPKaK3uxg2EH9bRu19TfahpmxfHkLHZoPuHzn1ksHrA4DUQucjbNuQ_jrDpDY6s3JiIQ3462EM8YdVtailvVmu7EKtri_l16WdZ_9q8h56C3cxR96uOGWCciO4qk0WbyYBbbLrfozbXO5_NvgDYQyR8w</recordid><startdate>19990401</startdate><enddate>19990401</enddate><creator>Romero-Pérez, Ana I</creator><creator>Ibern-Gómez, Maite</creator><creator>Lamuela-Raventós, Rosa M</creator><creator>de la Torre-Boronat, M. Carmen</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19990401</creationdate><title>Piceid, the Major Resveratrol Derivative in Grape Juices</title><author>Romero-Pérez, Ana I ; Ibern-Gómez, Maite ; Lamuela-Raventós, Rosa M ; de la Torre-Boronat, M. Carmen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a468t-51f2eb266f5958d3ddd094e38c28aa3d4f2b7ba5139ee7358f5b662b342dde9e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Air. Soil. Water. Waste. Feeding</topic><topic>Beverages - analysis</topic><topic>Biological and medical sciences</topic><topic>chemical composition</topic><topic>cis-piceid</topic><topic>cis-resveratrol</topic><topic>Environment. Living conditions</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glucosides</topic><topic>Glucosides - analysis</topic><topic>Glucosides - chemistry</topic><topic>grape juice</topic><topic>high performance liquid chromatography</topic><topic>Medical sciences</topic><topic>Molecular Structure</topic><topic>phytoalexins</topic><topic>Platelet Aggregation Inhibitors - analysis</topic><topic>Platelet Aggregation Inhibitors - chemistry</topic><topic>Public health. Hygiene</topic><topic>Public health. Hygiene-occupational medicine</topic><topic>red grape juice</topic><topic>Resveratrol</topic><topic>Rosales</topic><topic>Species Specificity</topic><topic>Stereoisomerism</topic><topic>stilbenes</topic><topic>Stilbenes - analysis</topic><topic>Stilbenes - chemistry</topic><topic>trans-piceid</topic><topic>trans-resveratrol</topic><topic>white grape juice</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Romero-Pérez, Ana I</creatorcontrib><creatorcontrib>Ibern-Gómez, Maite</creatorcontrib><creatorcontrib>Lamuela-Raventós, Rosa M</creatorcontrib><creatorcontrib>de la Torre-Boronat, M. Carmen</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Romero-Pérez, Ana I</au><au>Ibern-Gómez, Maite</au><au>Lamuela-Raventós, Rosa M</au><au>de la Torre-Boronat, M. Carmen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Piceid, the Major Resveratrol Derivative in Grape Juices</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1999-04-01</date><risdate>1999</risdate><volume>47</volume><issue>4</issue><spage>1533</spage><epage>1536</epage><pages>1533-1536</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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. Keywords: Piceid; resveratrol; grape juices</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10564012</pmid><doi>10.1021/jf981024g</doi><tpages>4</tpages></addata></record> |
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| issn | 0021-8561 1520-5118 |
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| source | ACS Publications; MEDLINE |
| subjects | Air. Soil. Water. Waste. Feeding Beverages - analysis Biological and medical sciences chemical composition cis-piceid cis-resveratrol Environment. Living conditions Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology glucosides Glucosides - analysis Glucosides - chemistry grape juice high performance liquid chromatography Medical sciences Molecular Structure phytoalexins Platelet Aggregation Inhibitors - analysis Platelet Aggregation Inhibitors - chemistry Public health. Hygiene Public health. Hygiene-occupational medicine red grape juice Resveratrol Rosales Species Specificity Stereoisomerism stilbenes Stilbenes - analysis Stilbenes - chemistry trans-piceid trans-resveratrol white grape juice |
| title | Piceid, the Major Resveratrol Derivative in Grape Juices |
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