Resveratrol Content ofPalomino finoGrapes:  Influence of Vintage and Fungal Infection

Abstract

The objective of this study was to determine the influence of certain factors on the resveratrol content of Palomino fino grapes, cultivated in the Jerez-Xérèz-Sherry area, at the moment of harvest. The results show that the resveratrol content is highly influenced by the climatic conditions prior to the period of maturation of the fruit. On the other hand, the gray mold pressure in the vineyard, a fungal infection caused by Botrytis cinerea, increased the resveratrol contents at the early stages of fungal development. When Botrytis development was extensive, the resveratrol content tended to decrease in the juice but tended to increase in the skin. Physiological stress of the plant leads to increases in the resveratrol content, caused as much by the climatic conditions of the vintage as by biotic factors. In this case resveratrol is present mainly in the glycosylated form.

The stilbene profile in edible berries

“…21) (Roldán et al 2003). At the early stage of fungal development, the content of piceid increased more than onefold in fruits over that in the control sample, while the level of resveratrol decreased more than onefold.…”

Induced Changes in Phenolic Composition of Wines After Foliar Application of Eugenol and Guaiacol Solutions to Grapevines

“…Other preharvest chemical treatments such as benzothiadiazole and chitosan (Iriti, Rossoni, Borgo, & Faoro, 2004) increased the content of t-resveratrol in grapes. Although the increase of stilbenes in the grapes could be due to a stress produced to the plants (Roldán, Palacios, Caro, & Pérez, 2003), it also depended on the chemical nature of the compounds applied, such as eugenol which produced the highest increase of stilbenes. The synthesis of the piceid depends on t-resveratrol because it is the initial compound in the stilbene pathway, which can be glycosilated into a non-toxic compound such as piceid-t-resveratrol (Pezet, Gindro, Viret, & Spring, 2004).…”

Induced growth of BG-1 ovarian cancer cells by 17β-estradiol or various endocrine disrupting chemicals was reversed by resveratrol via downregulation of cell cycle progression

“…RES, a natural polyphenolic compound found in a variety of food sources, such as grapes, peanuts and red wine, is known for its anti-oxidant and anti-inflammatory effects, cardiovascular protection and increases longevity. RES has a strong chemopreventive effect (8) against the development of cancers, such as skin, breast, prostate, lung, pancreatic and ovarian cancer, by inhibiting cancer cell growth (9)(10)(11)(12)(13). RES also promotes the phosphorylation of p53 in a dose-and timedependent manner in human breast cancer cells.…”