Stability of resveratrol over time and in the various stages of grape transformation.
Research has been carried out with the purpose of verifying whether the resveratrol content in the skins or pomace of grapes stored for a long period of time without any particular protection with regard to temperature and humidity, could lead to a reduction of the content of this product detected at the beginning of the processing of grapes in vinification procedures. The dosages carried out both on the grape skin and on the pomace taken after fermentation and stored for a certain period of time, as well as on the products derived from alcoholic distillation, did not show the expected alterations in resveratrol content, considering their storage in bad environmental conditions for a long period of time. The results obtained confirm that resveratrol, unlike anthocyanins and other polyphenols, is stable and stores well over time.
Institute of Human Anatomy, University of Milan, Italy.
A A
AA
Bertelli
A
A
Gozzini
R
R
Stradi
S
S
Stella
A
A
Bertelli
D000975:Antioxidants / Q000032:analysis*; D004355:Drug Stability; D005285:Fermentation; D005511:Food Handling; D000077185:Resveratrol; D019685:Rosales / Q000737:chemistry*; D013267:Stilbenes / Q000032:analysis*; D013997:Time Factors
D000975:Antioxidants; D013267:Stilbenes; D000077185:Resveratrol