High Levels of Resveratrol in Grapes Cultivated at High Altitude Valleys in Bolivia

Abstract

Trans-resveratrol, total antioxidant capacity (TAC), and total phenolic compounds were assessed in Bolivian grape cultivars collected at high altitude valleys. The TAC of the grapes ranged from 0.8 to 22 µmol Trolox equivalents/g dry matter determined by 2,2 -azino-bis(3-ethylbenzthiazoline-6-sulphonic acid), and from 0.6 to 10 determined by the ferric reduction antioxidant power. In the present study, we observed that under certain conditions trans-resveratrol levels in Bolivian grapes are 10-fold higher than the reported data from the literature. Additionally, the temporal evolution in three different solar ultraviolet-B radiation levels was carried out to understand their effect on the oxidative processes.

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

“…Grapes appear to synthetize the trans form and light causes trans / cis isomeration . Taquichiri et al . reported that trans ‐resveratrol concentration in grapes harvested from autochthonous and introduced Bolivian grapevine varieties was tenfold higher than the reported data from the literature.…”

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

“…33 Additionally, other studies have found associations between the UV radiation and the increment of the phenolic content and thereby the antioxidant activity. 9,14 However, the phenolic content comparison among the red wine samples can be difficult to interpret since the polyphenol content is affected by several factors, such as grape varieties, vinification techniques, aging, weather conditions, soil characteristics, and solar UV radiation, thereby affecting their analytical determinability and, thus, their general profile. 34,35 This study provides new data about the chemical composition of wines from South America.…”

“…above the sea level are in accordance with other studies obtained from grapes growing at high altitude above the sea level, where higher values for TAC and resveratrol content were found. 14 In addition, it is important to note that non-varietal red wines showed the lowest values of TAC and had high saccharides content; furthermore, aging was found to be a noncontributor to the antioxidant values, since the oldest wines collected in this study were Uruguayan bottled in 2004 showing lower values for antioxidants.…”

“…The methodology for the determination of TAC and the total phenolic content (TPH) has been established by Peñarrieta et al, 13 for the resveratrol content in grapes by Taquichiri et al, 14 and the saccharide content in different raw materials using high-performance liquid chromatography (HPLC) by Carrasco et al 15 The aim of this work was to determine and compare the TAC, the phenolic content, main saccharides, and resveratrol in 35 South American wines present on the market. In addition, this study intended to evaluate to what extent differences occur in the chemical composition of wines produced at different altitudes and to what extent the wine makers act compensatory by choosing varieties with naturally less polyphenols or a winemaking procedure reducing differences.…”

“…The flow rate was 0.8 mL/min, and the injection volume was 20 µL. The gradient consisted of two eluents, 1% acetic acid/water (A) and methanol (B), and the separation components, achieved by modification of the procedure described by Taquichiri et al, 14 were as follows: 40% B at 0 min, 50% B after 5 min, 80% B after 20 min, 90% B after 25 min, and 40% B after 28 min until 30 min.…”