title: Resveratrols in grape berry skins and leaves in vitis germplasm.
abstract: BACKGROUND
  Resveratrol is an important stilbene that benefits human health. However, it is only distributed in a few species including grape and is very expensive. At present, grape has been an important source resveratrol. However, the details are scarce on resveratrol distribution in different Vitis species or cultivars.
  
  
  RESULTS
  The composition and content of resveratrols were investigated by HPLC for assessing genotypic variation in berry skins and leaves of 75 grape cultivars, belonging to 3 species and 7 interspecific hybrids. Trans-resveratrol, cis-piceid and trans-piceid were detected in berry skins and leaves, but cis-resveratrol was not. Resveratrol content largely varied with genetic background as well as usage. In most cultivars, total resveratrol including the above three compounds was higher in berry skins than leaves. In berry skins of most cultivars and leaves of almost all cultivars, cis-piceid was the most abundant resveratrol; trans-resveratrol and trans-piceid were minor components. Some specific cultivars were found with extremely high levels of trans-resveratrol, cis- piceid, trans-piceid or total resveratrols in berry skins or leaves. In skins and leaves, rootstock cultivars had a higher content of total resveratrols, and the cultivated European type cultivars and their hybrids with V. labrusca had relatively low totals. There were no significant correlations of the amounts of total resveratrols or any individual resveratrol between berry skins and leaves. All 75 cultivars can be divided into four groups based on the composition of resveratrols and their concentration by principal component analysis.
  
  
  CONCLUSIONS
  Resveratrol content of grape berries and leaves varied largely with their genetic background and usage. Rootstock cultivars had a higher content of total resveratrols than the other germplasm. Total resveratrols were lower in leaves than berry skins in most cultivars. Cis-piceid was the most abundant resveratrol in most cultivars, and trans-res and trans-pd were minor components.
authors: Key Laboratory of Plant Resources and Beijing Key Laboratory of Grape Science and Enology, Institute of Botany, the Chinese Academy of Sciences, Beijing, China.
authors: Lijun
authors: L
authors: Wang
authors: Man
authors: M
authors: Xu
authors: Chunyan
authors: C
authors: Liu
authors: Junfang
authors: J
authors: Wang
authors: Huifen
authors: H
authors: Xi
authors: Benhong
authors: B
authors: Wu
authors: Wayne
authors: W
authors: Loescher
authors: Wei
authors: W
authors: Duan
authors: Peige
authors: P
authors: Fan
authors: Shaohua
authors: S
authors: Li
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry* / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry* / Q000378:metabolism; D025341:Principal Component Analysis; D000077185:Resveratrol; D013267:Stilbenes / Q000737:chemistry* / Q000378:metabolism; D027843:Vitis / Q000737:chemistry* / Q000378:metabolism
chemical_list: D010936:Plant Extracts; D013267:Stilbenes; D000077185:Resveratrol
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