Detection and quantitation of resveratrol in tomato fruit (Lycopersicon esculentum Mill.).
J Agric Food Chem
; 54(19): 7175-9, 2006 Sep 20.
Article
in En
| MEDLINE
| ID: mdl-16968079
ABSTRACT
Resveratrol is a stilbene phytoalexin well-known for its presence in grape, wine, and peanut. As a result of its antioxidant and chemopreventative properties, it has gained much attention as a functional food ingredient. A gas chromatography-mass spectrometry method for the detection of resveratrol, its 3-glucopyranoside piceid, and the cis isomers of both compounds has been developed and used to quantitate the levels of these compounds in the skin of commercially available tomato fruit (Lycopersicon esculentum Mill.). The resveratrol concentration remains relatively stable during fruit maturation, reaching a maximum concentration in the skin of 18.4 +/- 1.6 microg/g dry weight at 4 weeks postbreaker. No stilbenes were detected in the flesh of tomato fruit.
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Collection:
01-internacional
Database:
MEDLINE
Main subject:
Stilbenes
/
Solanum lycopersicum
/
Fruit
Type of study:
Diagnostic_studies
Language:
En
Journal:
J Agric Food Chem
Year:
2006
Document type:
Article
Affiliation country:
Estados Unidos