Trans-resveratrol and Other Phenolic Compounds in Turkish Red Wines with HPLC

Abstract

The moderate consumption of red wine has a relatively great benefit in the prevention of atherosclerosis and coronary heart disease (CDH). Resveratrol, quercetin, and other polyphenolic flavonoids constitute the phenol content of wine, which have also been reported to be cancer preventive agents. The grape varieties, climate, soil, the use of agronomic techniques, the health of grapes and wine making processes are the most important factors on the phenolic content of red wine. In this research, direct injection high-performance liquid chromatography (HPLC) is applied for the determination of trans-resveratrol and some phenolic antioxidants (catechin, epicatechin, quercetin and rutin) in sample wines. The wines are mostly known traditional Turkish red wines produced from different grape varieties originated from different geographical regions.