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- Sanja Djekic
- Hemijski fakultet, Beograd
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- Slobodan Milosavljevic
- Hemijski fakultet, Beograd
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- Vlatka Vajs
- Institut za hemiju, tehnologiju i metalurgiju, Beograd
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- Slobodan Jovic
- Poljoprivredni fakultet, Zemun
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- Aleksandar Petrovic
- Poljoprivredni fakultet, Zemun
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- Ninoslav Nikicevic
- Poljoprivredni fakultet, Zemun
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- Verica Manojlovic
- Tehnološko-metalurški fakultet, Beograd
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- Viktor Nedovic
- Poljoprivredni fakultet, Zemun
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- Vele Tesevic
- Hemijski fakultet, Beograd
抄録
<jats:p>Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and ros?-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1.</jats:p>
収録刊行物
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- Journal of the Serbian Chemical Society
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Journal of the Serbian Chemical Society 73 (11), 1027-1037, 2008
National Library of Serbia