Resveratrol Content of Turkish Wines Produced from Grapes of Different Regions (Turkish with English Abstract)

Year 2009, Volume: 34 Issue: 6, 381 - 386, 01.12.2009

Belkıs Adıgüzel Çaylak Ufuk Yücel Nedim Çetinkaya

Abstract

Resveratrol (3, 5, 4’ trihidroksistilben) is a type of polyphenol which is named as phytoalexin. Polyphenols can be found in skins, seeds and stalks of grapes. Intake of phenolic compounds, especially flavanols through wine consumption is known to have favorable health effects due to their antioxidant properties. Researches show that wine contains resveratrol which is produced under stress conditions as a defense metabolite in grapes. Wine has high amounts of polyphenolic compounds that are known to have protective properties against coronary heart diseases, cancer and inflammation. In-vitro and in-vivo investigations show that red wine has preventive effects on leukemia, skin, lungs and prostate cancers. Recent findings of in-vivo investigations point out that, resveratrol can be an effective agent during the initial, development and progressive phases of cancer. Although there are many researches on determination of resveratrol content of wines in different countries, investigations on this subject are limited in Turkey. In this study, resveratrol contents of wine samples which are produced from grapes grown in different regions of Turkey were determined by High Performance Liquid Chromatography. The results show that resveratrol concentration of the samples changes with according to the type of grapes and the regions they were grown.

Keywords

Resveratrol, wine, ecological conditions      　　

Farklı Bölgelerin Üzümlerinden Üretilen Türk Şaraplarında Resveratrol Düzeyleri

Abstract

Resveratrol (3,5,4’ trihidroksistilben), fitoaleksin adı verilen bir polifenol çeşididir. Polifenoller üzümlerin kabuklarında, çekirdeklerinde ve saplarında bulunan maddelerdir. Fenolik bileşikler, özellikle flavanoller şarap alımıyla ilgili bilinen sağlık yararları açısından antioksidan özelliklere sahiptirler. Birçok çalışma, üzümlerde stres koşullarında bir savunma metaboliti olarak sentezlenen resveratrolün şarapta bulunduğunu göstermiştir. Şarap insanlarda kansere, iltihaplanmalara ve koroner kalp hastalıklarına karşı koruyucu özellikleri olduğu bilinen polifenol bileşikleri büyük oranda içermektedir. Hücre ve hayvanlarda yapılan çalışmalar, kırmızı şarabın, lösemi, deri, akciğer ve prostat kanserleri gibi pek çok kanser türünde koruyucu etkisi olduğunu göstermektedir. In-vivo çalışmalardan alınan son bilgiler, resveratrolün kanserin başlangıç, gelişme ve ilerleme safhalarında etkili bir ajan olabileceği hakkında bilgi vermektedir. Farklı ülkelerdeki şarapların içerdiği resveratrol miktarının belirlenmesi ile ilgili birçok araştırma olmasına rağmen, Türkiye’de çok az benzer çalışmalar bulunmaktadır. Bu çalışmada, Türkiye’nin farklı bölgelerinde yetişen üzümlerden üretilen şaraplar önemli şarap üreticilerinden temin edilmiş ve resveratrol miktarları Yüksek Performanslı Sıvı Kromatografisi cihazı kullanılarak belirlenmiştir. Elde edilen sonuçlar resveratrol konsantrasyonunun üzüm çeşidine ve bölgelere göre değişebileceğini göstermiştir.

Keywords

Resveratrol, şarap, ekolojik koşullar     　　 

References

• Gürbüz O, Göçmen D, Dağdelen F, Gürsoy M, Aydın S, Şahin İ, Büyükuysal L, Usta M. 2007. Determination of flavan-3-ols and trans-resveratrol in grapes and wine using
• HPLC with fluorescence detection. Food Chem, 100: 518– Kolouchova-Hanzlikova I, Melzoch K, Filip V, Smidrkal J. Rapid method for resveratrol determination by HPLC with electrochemical and UV detections in wines. Food Chem, 87(1) 151–158. Belgaied J E. 2001. Short Communication: Resveratrol content of Tunisian Wines. J of Wine Res,12 (1) 47–52.
• Takaoka M. 1940. Phenolic substances of White Hellebo- re (Veratum grandiflorum Loes.Fil.). J Faculty Sci, Hokkaido Imp. Univ., Ser III 3: 1-16.
• Hart J H and Hills W E. 1974. Inhibition of Wood-rotting
• Fungi by stilbenes and other polyphenols in Eucalyptus si- deroxylon. Phytopathology, 64: 939–948. Fremont L. 2000, Minireview: Biological effects of resve- ratrol. Life Sci, 66 (8) 663–673.
• Pool RM , Creasy LL and Frackelton, A.S. 1981. Resverat- rol and Vitiferins, their application to screening for disease resistance in grape breeding programs. Vitis, 20: 136–145.
• Dercks W and Creasy LL. 1989. The significance of stilbe- ne phytoalexins in the Plasmopara viticola- grapevine inte- raction. Physiol. Mol. Plant Pathol, 34: 189–202.
• Hoos G and Blaich R. 1990. Influence of resveratrol on germination of conidia and mycelial growth of Botrytis ci- nerea and Phomopsis viticola. J Phytopathol, 129:102–110.
• Romero-Perez A I, Lamuela-Raventos R M, Buxaderas S, Carmen de la Torre-Borona M. 1996. Resveratrol and pice- id as varietal markers of white wines. J Agric Food Chem, Ra- pid Communications, 44: 8.
• Savouret J F, Quesne M. 2002. Resveratrol and cancer: a review. Biomed Pharmacother, 56: 84–87.
• Lamuela Raventos R M. 1995. Direct HPLC analysis of cis- and trans- resveratrol and piceid isomers in Spanish red
• Vitis vinifera wines. J Agric Food Chem, 43: 281–283. Anlı E, Vural N, Demiray S and Özkan M. 2006. Trans- resveratrol and other phenolic compounds in Turkish red wines with HPLC. J of Wine Res,17 (2) 117–125.
• Mattivi F.1993. Solid phase extraction of trans- resveratrol from wines for HPLC analysis. Zeitschrift für Le- bensmittel Untersuchung und Forschun, 196: 522–525.
• Lamuela-Raventos R M and Waterhouse A L.1993. Oc- curance of resveratrol in selected California wines by a new
• HPLC method. J Agric Food Chem, 41: 521–523. Goldberg D M, Hahn S E, Parks J G.1995. Beyond al- cohol: beverage consumption and cardiovascular mortality. Clin Chim Acta, 237: 155–187.
• Vrhovsek U, Eder R and Wendelin S. 1995. The occu- rence of trans-resveratrol in Slovenian red and white wines.
• Acta Alimentaria, 24(2): 203–212. Sakkiadi A V, Stavrakakis M N, Haroutounian S A. 2001.
• Direct HPLC Assay of Five Biologically Interesting Pheno- lic Antioxidants in Varietal Greek Red Wines. Lebensm.-Wis s.u.Technol, 34: 410-413. Adrian M, Jeandet P, Breuil A C, Levite D, Debord S and Bessis R. 2000. Assay of resveratrol and derivative stilbenes in wines by direct injection high performance liquid chro- matography. Am J Enol Vitic,51: 37–40.
• Belgaied J E. 2001. Short Communication: Resveratrol content of Tunisian Wines. J of Wine Res,12 (1): 47–52.
• Souto A A, Carneiro M C, Seferin M, Sena M J H, Conz A, Gobbi K. 2001. Short Communication: Determination of trans- resveratrol concentrations in brazilian red wines by
• HPLC. J Food Compos Anal, 14: 441- 445. Rodriguez-Delgado M A, Gonzalez G, Perez-Trujillo J P, Garcia-Montelongo F J. 2002. Trans-resveratrol in wines from the Canary Islands (Spain). Analysis by high perfor- mance liquid chromatography. Food Chem, 76: 371–375.
• Stervbo U, Vang O, Bonnesen C. 2007. A review of the content of the putative chemopreventive phytoalexin resve- ratrol in red wine. Food Chem, 101: 459–457.
• Adıgüzel B. 2007. Bazı Bölgelerimizde Üretilen Şarapla- rın Resveratrol Düzeyleri ve Bölgelerin Ekolojik Koşulları- nın Resveratrol İçeriği Üzerine Etkileri. Ege Üniversitesi Fen
• Bilimleri Enstitüsü, Doktora tezi: 284.