Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties

Petra Bábíková, Naděžda Vrchotová, Jan Tříska and Marie Kyseláková
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Petra Bábíková: Department of Viticulture and Enology, Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno, Lednice, Czech Republic
Naděžda Vrchotová: Laboratory of Environmental Analytical Chemistry, Institute of Systems Biology and Ecology of the Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic
Jan Tříska: Laboratory of Environmental Analytical Chemistry, Institute of Systems Biology and Ecology of the Academy of Sciences of the Czech Republic, České Budějovice, Czech Republic
Marie Kyseláková: Department of Viticulture and Enology, Faculty of Horticulture, Mendel University of Agriculture and Forestry in Brno, Lednice, Czech Republic

Czech Journal of Food Sciences, 2008, vol. 26, issue SpecialIssue, S13-S17

Abstract: The aim of this project was to study changes in the content of trans-resveratrol in berries and leaves of grapevine (Vitis sp.) infested by fungal diseases, especially by Botryotinia fuckeliana Whetzel, called as grey mildew, Plasmopara viticola (Berk. & M.A. Curtis) Berl & De Toni, called downy mildew and Uncinula necator (Schw.) Burr, called powdery mildew. In our experiments two white and two blue varieties were used. Contents of trans-resveratrol were determined in healthy and infested leaves and in healthy berries. Infested leaves of white varieties contained more trans-resveratrol than those of blue varieties. The content of trans-resveratrol in berries was lower than that in leaves.

Keywords: trans-resveratrol; HPLC; wine (search for similar items in EconPapers)
Date: 2008
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:specialissue:id:238-2008-cjfs

DOI: 10.17221/238/2008-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

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