Analyzing Resveratrol in Minnesota Wines. Matt Perry Chem 4101 12/4/9. What is Resveratrol?. Resveratrol (3,4,5- N -trihydroxystilbene) is an antioxidant that is found in the skin of grapes. It is found in both white and red grapes but at much higher concentrations in red grapes.
Since U of MN hybrids are relatively new, enological practices are still being tested for the most effective winemaking techniques. A reliable method for determining resveratrol levels associated with different winemaking techniques is needed.
Due to the presence of V. riparia in the U of MN grape cultivars, these cultivars will have higher levels of Resveratrol than V. vinifera cultivars.
If U of MN grape cultivars have higher levels of Resveratrol, this could be used in marketing to boost the popularity & demand on a regional, national and possibly even international level.
A variety of detection techniques were used including UV, MS, Fluorescence, Coulometric detection and Electrochemical detection
Beckman P/ACE MDQ
32 Karat 8.0 software
Cost = $40,000
Fused silica capillary, 30 cm x 50 micrometer ID
LOD - 0.1 micromolar
Linear range 0.2 - 100 micromolar
pH = 9.2
Detection - UV, 314 nm (additional filter required)
Temperature - 22 C
Voltage - 25 kV
Resolution = 1.8
1.) Creasy, L.; Gu, X.; Kester, A and Michael Zeece. CapillaryElectrophoretic DeterminationofResveratrolinWines J.Agric.FoodChem.1999,47,3223−3227
2.) Chu, Q.; Liu, F.; Peng, Y.andJiannongYe. DeterminationofPhenolicConstituentsofBiologicalInterestinRedWinebyCapillaryElectrophoresiswithElectrochemical Detection. J.Agric.FoodChem.2004,52,153−156.
3.) Chu, Q; Gu, X; O’Dwyer, M. and Michael Zeece. Analysis of resveratrol in wine by capillary electrophoresis. Journal of Chromatography A, 881 ( 2000) 471-481
4.) Chu, Q; O’Dwyer, M. and Michael Zeece. DirectAnalysisofResveratrolinWinebyMicellarElectrokineticCapillaryElectrophoresis. J.Agric.FoodChem.1998,46,509−513
5.) Kolouchová-Hanzlíková, I.; Melzoch, K.; Filip, V. and Jan Midrkal. Rapid method for resveratrol determination by HPLC with electrochemical and UV detections in wines. Food Chemistry Volume 87, Issue 1, August 2004, Pages 151-158
6.) George J. Soleas et al. Comparative Evaluation of Four Methods for Assay of cis- and trans-Resveratrol. Am. J. Enol. Vitic. 48:2:169-176 (1997)