Resveratrol in shoots, stems and leaves of Vitis vinifera

1. Resveratrol in shoots, stems and leaves of Vitis vinifera Johannes Kisser and Ingrid Steiner Vienna University of Technology, Institute of Chemical EngineeringDivision of Natural Products and Food ChemistryGetreidemarkt 9, A-1060 Vienna, Austria Results Introduction Trans-resveratrol (trans-3,5,4’-trihydroxystilbene) is a phytoalexine present in vines, peanuts and japanese knotweed (Polygonum cuspidatum) produced in plants under stress conditions. It is one of the most well-known stilbenes with its various oligomer components, the so called viniferins. These stilbenes are one of the most potent natural antioxidants. Recent research work shows the ability of trans-resveratrol to inhibit or delay a wide variety of diseases, including cardiovascular disease and cancer. Lipid peroxidation can be suppressed and stress resistance increased. The viniferins have hepatoprotective properties and can inhibit cytochrome P450 enzymes as well as monoamine oxidase activity. Viniferins are well known in wine, but only little knowledge is available about their concentration inside the rest of the plant. OPC content (oligomeric proanthocyanidin) Trans-resveratrol Trans-piceid e-viniferin Materials A comparison of shoots, leaves and stems in the four main Austrian vine cultivars Blaufränkisch (BF), Grüner Veltliner (GV), Rheinriesling (RR) and Zweigelt (ZW) was taken out. Methods OPC assay [1] :The measurement was taken out with the vanillin assay. Extraction [2]:The air-dried materials were ground for 90 sec., 2g extracted with 20ml methanol in a shaking bath with 60 rotations/minute (25°C, 72 hours). HPLC analysis, modified method of Püssa et al. [2]: Column Lichrosorb RP C18, 250-4, same pre-columnDetector wavelength 306 nm DAD wavelenght 306 nm and 280 nm, spectra every 3,52 sec ranging from 190 nm to 700 nm Mobile Phase: A :  0,1% formic acid, B : acetonitrile, C: water, D: methanolGradient @ t = 0, 20, 25, 28*, 35*, 40* and 44* minutes%A = 90, 60, 20, 0, 0, 0 and 90%B = 10, 20, 80, 100, 0, 0 and 10%C = 0, 0, 0, 0, 0, 0, 100 and 0%D = 0, 0, 0, 0, 0, 100, 0 and 0Flow rate 0.8 ml/min, * flow rate to 1ml/min Injection volume 20 µl Column temperature: not controlled, run time 48 minutes, retention time of trans-resveratrol: 20.4 minutes  Conclusion The idea could be to produce a preserved extract of the stems stored in the dark and applied as an aid in organic farming as an anti-phytopathogenic agent with a broad spectrum against bacteria and fungi. There is a high potential in optimizing viticulture considering all aspects of a sustainable circular flow management followed by a decisive impact on health benefits of consumers. References [1] Butler L. G., M. L. Price, J. E. Brothertod. Vanillin Assay for Proanthocyanidins (Condensed Tannins): Modication of the Solvent for Estimation of the Degree of Polymerization. J. Agric. Food Chem. (1982), 30, 1087-1089 [2] Püssa T., J. Floren, P. Kuldkepp, and Ain Raal. Survey of Grapevine Vitis vinifera Stem Polyphenols by Liquid Chromatography -Diode Array Detection-Tandem Mass Spectrometry. J.Agric.FoodChem. (2006), 54, 7488-7494 HPLC analysis of an extract from stems Correspondence to: Ao.Univ.Prof. Dr. Ingrid Steiner Institute of Chemical Engineering, Getreidemarkt 9, A-1060 Vienna, Austria Tel: +43-1-58801/16002, Fax: +43-1-58801/16099 Email:isteiner@mail.tuwien.ac.at, http://www.vt.tuwien.ac.at/ Acknowledgement We gratefully thank Priv.Doz. Dr. Heidrun Halbwirth for support using HPLC/DAD at her working group.