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Resveratrol and piceid isomers concentrations in grapevine shoots, leaves, and tendrils

Author

Listed:
  • J. Lachman

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Z. Kotíková

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • A. Hejtmánková

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • V. Pivec

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • O. Pšeničnaja

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • M. Šulc

    (Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • R. Střalková

    (Viticulture Research Station, Karlštejn, Crop Research Institute Prague, Prague, Czech Republic)

  • M. Dědina

    (Research Institute of Agricultural Engineering Prague, Prague, Czech Republic)

Abstract

The objective of this study was to evaluate the levels of cis- and trans-isomers of resveratrol and piceid contained in the shoots, leaves and tendrils of six grapevine varieties and three locations processed under two different drying conditions. The highest trans-resveratrol content was found in the shoots; trans-piceid was contained in lesser amounts (7%) and cis-forms only in very small amounts (~1%). In leaves, both forms of piceid were dominant, while in tendrils trans- and cis-forms of piceid were dominant in samples dried in the laboratory oven at 40°C. Pinot Noir differed from other varieties with a high trans-resveratrol amount. Growing location affected trans-resveratrol levels. Our results suggest that the trimmed clippings might be used as a valuable and inexpensive source of stilbenes. Clippings preserved by drying might be further processed to nutraceuticals or as an additive to the feed.

Suggested Citation

  • J. Lachman & Z. Kotíková & A. Hejtmánková & V. Pivec & O. Pšeničnaja & M. Šulc & R. Střalková & M. Dědina, 2016. "Resveratrol and piceid isomers concentrations in grapevine shoots, leaves, and tendrils," Horticultural Science, Czech Academy of Agricultural Sciences, vol. 43(1), pages 25-32.
    • Handle: RePEc:caa:jnlhor:v:43:y:2016:i:1:id:258-2014-hortsci
    DOI: 10.17221/258/2014-HORTSCI
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    References listed on IDEAS

    as
    1. J. Lachman & M. Šulc & A. Hejtmánková & V. Pivec & M. Orsák, 2004. "Content of polyphenolic antioxidants and trans-resveratrol in grapes of different varieties of grapevine (Vitis vinifera L.)," Horticultural Science, Czech Academy of Agricultural Sciences, vol. 31(2), pages 63-69.
    2. M. Kumšta & P. Pavloušek & J. Kupsa, 2012. "Influence of terroir on the concentration of selected stilbenes in wines of the cv. Riesling in the Czech Republic," Horticultural Science, Czech Academy of Agricultural Sciences, vol. 39(1), pages 38-46.
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