Resveratrol-derivatives and antioxidative capacity in wines made from botrytized grapes M.S. Pour Nikfardjam a,c , Gy. La ´szlo ´ b , H. Dietrich a, * a Forschungsanstalt Geisenheim, Fachgebiet Weinanalytik und Getra ¨ nkeforschung, Ru ¨ desheimer Str. 28, D-65366 Geisenheim, Germany b La ´ szlo ´ Pince ´szet, Dobogo ´ utca 47, H-3907 Ta ´ llya, Hungary c FVM Research Institute for Viticulture und Oenology, Pa ´ zma ´ny Pe ´ter u. 4, H-7634 Pe ´cs, Hungary Received 18 October 2004; received in revised form 27 January 2005; accepted 27 January 2005 Abstract Eighteen quality wines from Tokaj (Hungary) and 15 quality wines with ‘‘Pra ¨ dikat’’ made of botrytized grapes from Germany were analyzed for their resveratrol and total polyphenol contents, and their antioxidative capacities. Levels of total resveratrol in the quality wines from Tokaj were higher than in the quality wines with ‘‘Pra ¨ dikat’’ from Germany, due to the different winemaking tech- nology in making Tokaji Aszu ´ . Compared to German white wines of normal quality (resveratrol 0.5–4.4 mg/l; mean: 2.1 mg/l), the wines made from botrytized grapes from Germany had lower concentrations of resveratrol and piceid (from <0.003 to 6.3 mg/l; mean: 0.9 mg/l). The Hungarian wines had slightly higher concentrations (from <0.003 to 7.8 mg/l; mean: 2.5 mg/l) due to their production technique. The antioxidative capacities (TEAC values) for the German wines ranged from 0.6 to 2.8 mmol/l (mean: 1.4 mmol/l), while the wines from Tokaj showed much higher values: from 1.1 up to 10.8 mmol/l (mean: 4.2 mmol/l). These polyphenol-rich wines could therefore be an excellent source of polyphenols with antioxidative capacity. Ó 2005 Elsevier Ltd. All rights reserved. Keywords: Antioxidant capacity; Botrytis cinerea; Resveratrol; Piceid; Tokaj; HPLC 1. Introduction Many epidemiological studies have indicated the decreasing risk of coronary heart disease through mod- erate wine consumption (Renaud & de Lorgeril, 1992; Renaud, Gueguen, Schenker, & dÕHoutaud, 1998). Moderate wine consumption has also been related to prevention of cancer, AlzheimerÕs disease and dementia (Dorozynski, 1997; Orgogozo et al., 1997; Renaud et al., 1998). Resveratrol, a 3,4 0 ,5-trihydroxy-trans-stil- bene, has been linked to these effects. It has been cited as responsible for the inhibition of the oxidation of hu- man low-density lipoprotein (LDL), the inhibition of the dioxygenase activity of lipoxygenase, and the inhibition of platelet aggregation, and it possesses preventive anti- inflammatory activities (Acquaviva et al., 2002; Ferrero et al., 1997; Frankel, Waterhouse, Teissedre, & Kinsella, 1993; Me ´rillon et al., 1996; Pinto, Garcı ´a-Barrado, & Macı ´as, 1999). Resveratrol also exists in its glucosidic form, named piceid, Fig. 1. Their cis-isomers have been found in wine, grapevine stems and grape products, e.g., grape juices (Bavaresco, Fregoni, Trevisan, & Fortunati, 2000; Lamuela-Ravento ´ s, Romero-Pe ´rez, Waterhouse, & de la Torre-Boronat, 1995; Pour Nikfardjam, Schmitt, Ru ¨ hl, Patz, & Dietrich, 2000; Romero-Pe ´rez, Lamuela-Ravento ´s, Waterhouse, & de la Torre-Boro- nat, 1996; Vrhovsek, Wendelin, & Eder, 1997; Wang, Catana, Yang, Roderick, & van Breemen, 2002). cis- Resveratrol, trans- and cis-piceid are physiologically as 0308-8146/$ - see front matter Ó 2005 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2005.01.058 * Corresponding author. Tel.: +49 6722 502 311; fax: +49 6722 502 310. E-mail address: h.dietrich@fa-gm.de (H. Dietrich). www.elsevier.com/locate/foodchem Food Chemistry 96 (2006) 74–79 Food Chemistry