Separation and Purification of Four Stilbenes from Vitis vinifera L. cv. Cabernet Sauvignon Roots Through High-speed Counter-current Chromatography

Abstract

A method for preparative separation and purification of trans-resveratrol, δ-viniferin, ε-viniferin and trans-vitisin B from the roots of Vitis vinifera L. cv. Cabernet Sauvignon was successfully established and is reported on in this paper. The four important stilbenes were purified by high-speed counter-current chromatography (HSCCC) with a suitable quaternary solvent system composed of chloroform-methanoln-butanol-water (4:3:0.05:2, v/v). A total of 7.1 mg ± 0.2 mg of trans-resveratrol, 1.1 mg ± 0.1 mg of δ-viniferin, 18.7 mg ± 0.5 mg of ε-viniferin, and 12.2 mg ± 0.2 mg of trans-vitisin B, with purities of 97.89%, 90.61%, 94.37% and 78.38% respectively, were obtained from 241 mg of crude sample in a one-step HSCCC separation. The chemical structures of trans-resveratrol and δ-viniferin were further confirmed with the retention time using the method of standard addition, while the structural identification of ε-viniferin and trans-vitisin B was performed with LC-ESI/MS, 1 H-NMR, and 13 C-NMR.

Stilbene profiles in different tissues ofVitis viniferaL. cv. Cabernet Sauvignon and a comparison of their antioxidant activity

“…5,5‐Dimethyl‐1‐pyrroline‐N‐oxide (DMPO), trans ‐resveratrol, S‐nitroso‐N‐acetylpenicillamine (SNAP), N‐methyl‐D‐glucamine dithiocarbamate (MGD), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), piceatannol and trans ‐piceid were purchased from Sigma‐Aldrich (St. Louis, MO, USA). ε‐Viniferin and δ‐viniferin were obtained through high‐speed counter‐current chromatography and identified by liquid chromatography–electrospray ionisation/mass spectrometry, 1 H‐nuclear magnetic resonance and 13 C‐nuclear magnetic resonance in our laboratory (Wei et al ). Acetonitrile, acetic acid and methanol (HPLC grade) were obtained from J&K Scientific (Beijing, China).…”

Study on Kinetics of Trans-Resveratrol, Total Phenolic Content, and Antioxidant Activity Increase in Vine Waste during Post-Pruning Storage

“…The highest value was recorded on day 54 (82.42 mg GAE/g D.W.), and the lowest on day 57 (14.61 mg GAE/g D.W). Total polyphenol content remained constant, which could be attributed to polyphenols, other than trans-resveratrol, whose content may increase, decrease, or remain constant during the 90 days (piceatannol [14,17], apigenin, ellagic acid [30], viniferin, trans-vitisin, trans-piceid [31], gallic acid, ellagic acid, p-coumaric acid and others [32].…”