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IVES 9 IVES Conference Series 9 IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Abstract

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the natural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

First, the transformations of resveratrol and piceid by oxidative coupling in presence of metals and by photo-oxidation under light exposure were investigated in model solutions. Structural elucidation of oxidative products was obtained by NMR. Secondly, the formation in wines of these compounds was monitored by liquid chromatography coupled with accurate mass spectrometry. The main results will be presented and discussed. Finally, the biological properties of these compounds were evaluated on cell line models. The results will be presented and compared with those obtained with resveratrol.

 

1. Benbouguerra N., Hornedo-Ortega R., Garcia F., El Khawand T., Saucier C., Richard T., Trends in Food Science & Technology, 112, 362-381, 2021
2. El Khawand, T.; Valls Fonayet, J.; Da Costa, G.; Hornedo-Ortega, R.; Jourdes, M.; Franc, C.; Revel, G.; Decendit, A.; Krisa, S.; Richard, T., Food Research International 132, 109068, 2020

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Ayoub Jaa1,2, Anthony Pébarthé-Courrouilh¹, Josep Valls Fonayet¹, Toni El Khawand¹, Stéphanie Krisa¹, Grégory Da Costa¹, Anto-nio Palos Pinto¹, Marie-Laure Iglésias¹, M. Begoña Ruiz-Larrea², José Ignacio Ruiz-Sanz², Stéphanie Cluzet¹, Tristan Richard¹

1. Univ. Bordeaux, Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France
2. 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

Contact the author*

Keywords

Stilbene, resveratrol, oxidative coupling, isomerisation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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