Stilbenes, a class of compounds present in small fruits such as grapes and berries, act as natural protective agents to defend the plant against viral and microbial attack, excessive ultraviolet exposure and disease. Resveratrol (3,5,4’-trans-trihydroxystilbene) has been extensively studied and has been shown to possess several healthy properties. Hundreds of studies have shown that resveratrol can prevent or slow the progression of a wide variety of illnesses, including cancer and cardiovascular disease, as well as extend the lifespans of various organisms (Baur and Sinclair, 2006). More recently, pterostilbene (3,5-dimethoxy-4'-trans-hydroxystilbene), a structural analog of resveratrol, has recently attracted much attention as a growing number of reports describe promising pharmacological properties. It has been reported that pterostilbene and resveratrol have similar biological effects, however pterostilbene has several advantages. When administered orally, pterostilbene shows 95% bioavailability while resveratrol only has 20% bioavailability (Lin et al., 2009). Pterostilbene’s half-life is also seven times longer than resveratrol, 105 min versus 14 min (Remsberg et al., 2008). In this work the quantification of trans-resveratrol and trans-pterostilbene in commercial blueberries samples was carried out, considering both the free and the conjugated form of the two stilbenes. To this aim HRGC equipped with FID and MS Detector, operating in Selected Ion Monitoring (SIM) mode, was used. First of all, blueberries extracts were analyzed to determine the free form of the stilbenes. Then the extracts were hydrolyzed enzymatically with β-glucosidase, in order to evaluate the stilbene total content. Enzymatic hydrolysis of the extracts increased resveratrol and pterostilbene contents. The results of the present work thus confirm that resveratrol also occur as a glycoside and suggest that also pterostilbene is present in blueberries as glycosidic form.

Quantification of free and conjugated forms of resveratrol and pterostilbene in commercial blueberries

CHIESI, CLAUDIA;URBANI, ELEONORA;BLASI, FRANCESCA;COSSIGNANI, Lina
2014

Abstract

Stilbenes, a class of compounds present in small fruits such as grapes and berries, act as natural protective agents to defend the plant against viral and microbial attack, excessive ultraviolet exposure and disease. Resveratrol (3,5,4’-trans-trihydroxystilbene) has been extensively studied and has been shown to possess several healthy properties. Hundreds of studies have shown that resveratrol can prevent or slow the progression of a wide variety of illnesses, including cancer and cardiovascular disease, as well as extend the lifespans of various organisms (Baur and Sinclair, 2006). More recently, pterostilbene (3,5-dimethoxy-4'-trans-hydroxystilbene), a structural analog of resveratrol, has recently attracted much attention as a growing number of reports describe promising pharmacological properties. It has been reported that pterostilbene and resveratrol have similar biological effects, however pterostilbene has several advantages. When administered orally, pterostilbene shows 95% bioavailability while resveratrol only has 20% bioavailability (Lin et al., 2009). Pterostilbene’s half-life is also seven times longer than resveratrol, 105 min versus 14 min (Remsberg et al., 2008). In this work the quantification of trans-resveratrol and trans-pterostilbene in commercial blueberries samples was carried out, considering both the free and the conjugated form of the two stilbenes. To this aim HRGC equipped with FID and MS Detector, operating in Selected Ion Monitoring (SIM) mode, was used. First of all, blueberries extracts were analyzed to determine the free form of the stilbenes. Then the extracts were hydrolyzed enzymatically with β-glucosidase, in order to evaluate the stilbene total content. Enzymatic hydrolysis of the extracts increased resveratrol and pterostilbene contents. The results of the present work thus confirm that resveratrol also occur as a glycoside and suggest that also pterostilbene is present in blueberries as glycosidic form.
978-88-940043-0-4
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11391/1346409
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