Identification and biological properties of new resveratrol derivatives formed in red wine
Abstract
Resveratrol is a well-known wine constituent with a wide range of activities. In wines, resveratrol can be oxidized to form various derivatives including oligomers [1]. In this study, resveratrol derivative transformation in hydroalcoholic solution was investigated by oxidative coupling using metals. De novo resveratrol derivatives were synthetized and analysed by NMR and MS experiments including new molecules. The presence of these compounds was sought in red wines using an ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC MS/MS). This work confirmed the presence of these compounds in red wines in content comparable to that of resveratrol. Finally, biological properties of these compounds were evaluated in breast cancer and macrophage cell models.
DOI:
Issue: WAC 2022
Type: Article
Authors
Presenting author
Free Radicals and Oxidative Stress (FROS) research group of the Department of Physiology, Medicine and Nursing School, University of the Basque Country UPV/EHU, 48940-Leioa, Bizkaia, Spain. UMR 1366, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Science Agro, UMR OENO, ISVV, 210 chemin de Leysotte, 33882 Villenave d’Ornon, FranceINRAE, UR Œnologie, EA 4577, USC 1366, ISVV, 210 Chemin de Leysotte, F 33882 Villenave d’Ornon, France.1Université de Bordeaux, Œnologie EA 4577, USC 1366 INRA, INP, ISVV, F-33140 Villenave d’Ornon, France
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Keywords
resveratrol, oxidative coupling, wine, biological activities