Detection, identification and determination of resveratrol in wine. Problems and challenges
Resveratrol is a compound synthesized by plants in response to unfavorable conditions of growth like mechanical injury, siege of bacteria or fungi and UV exposure. It is concentrated mostly in grapes skin and further more in the products made from grapes especially red wines. Each wine is characterized by different amount of given stilbene since its occurrence is affected by many factors like: types of grapes, environment (climate, soil, region) and winemaking technologies. Due to its health beneficial effects, people are very interested in resveratrol and its activity to deal with some diseases. Therefore, its determination and quantification is of high importance. However, the complexity of wine matrix makes its analysis very challenging. The study provides data of the resveratrol occurrence in different types of fruits and wines, regarding region they come from and comparison of analytical techniques and challenges taking into account their process and green assessment.
wyświetlono 9 razy