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

J. Lachman, Z. Kotíková, A. Hejtmánková, V. Pivec, O. Pšeničnaja, M. Šulc, R. Střalková and M. Dědina
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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

Horticultural Science, 2016, vol. 43, issue 1, 25-32

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.

Keywords: phenolic stilbenes; vine trimming; vine clippings (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlhor:v:43:y:2016:i:1:id:258-2014-hortsci

DOI: 10.17221/258/2014-HORTSCI

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