A Statistical Analysis of Trans-Resveratrol in Grape Cane From Ten Varieties of Cultivated Wine Grapes (Vitis Spp.)

Abstract

trans-Resveratrol (resveratrol) has been shown to have various health benefits. As a consequence, there is an effort to determine plentiful sources of this molecule. Certain plants, such as grapes, synthesize resveratrol and therefore appear to be an excellent source of this chemical. Annual pruning of grapevine yields significant amounts of cane material that is normally mulched or simply burned. Previous studies have shown this grape cane to contain economically useful resveratrol. Texas is the seventh largest producer of grapes in the USA with over 162 ha currently under cultivation. As a result it is estimated that more than $3.2 million of resveratrol could be extracted from grape canes in Texas each year. In this study resveratrol was isolated by a non-optimized protocol from ten varieties of grape cane grown in central Texas, USA. HPLC analysis showed the cultivars Lenoir and Cabernet Sauvignon yielded the greatest relative amounts of resveratrol (52.3 and 49.6 mg/kgDW). A statistical grouping of the ten varieties suggests that Norton, Blanca du bois, Cabernet Sauvignon, and Lenoir are the best candidates to use for further resveratrol isolation.

Different approaches to enhance resveratrol content in wine

“…When a plant is microbially infected, resveratrol synthesis could be induced as a response from the plants' defense systems because increased resveratrol content could provide enhanced fungal resistance (Hasan and Bae, 2017;Rathburn et al, 2020). High concentrations of resveratrol in grapes can be obtained by a moderate Botrytis cinerea pressure (Adrian et al, 2000).…”