Comparative Study of the Resveratrol Content of Twenty-one Italian Red Grape Varieties

Abstract

The content of resveratrol and some related stilbenes (piceids and piceatannol) in 21 Italian red grapevarieties growing in the same edapho-climatic conditions and at the same stage of ripening was measured.Some varieties, like Barbera, Schiava gentile, Corvina and Marzemino, showed a trans-resveratrol contentin the skin two to three times higher than the average content of all varieties. Trans- and cis-piceids werefound in concentration higher than that of resveratrol, confirming both to be important contributors tothe pool of health-promoting molecules present in grapes. Considering the total amount of stilbenes, thehighest content was found in Barbera, Franconia, Negroamaro, Corvina and Marzemino, whereas othervarieties, such as Montepulciano, Dolcetto, Croatina, Refosco and Primitivo, seem to synthesise verylow amounts of these compounds. Barbera grapes also contain a relatively high concentration of transpiceatannol,a stilbene with even higher antioxidant properties than resveratrol, which means that it couldbe an interesting variety as a source of health-promoting molecules.