caa a22 4500 463156218 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0483-x doi (NATIONALLICENCE)springer-10.1007/s00217-006-0483-x Study of the changes of trans -resveratrol caused by ultraviolet light and determination of trans- and cis -resveratrol in Spanish white wines [Elektronische Daten] [Julia López-Hernández, Perfecto Paseiro-Losada, Ana Sanches-Silva, Maria Lage-Yusty] Trans-resveratrol is a polyphenolic compound found in several foods items like wines, legumes, berries, peanuts and pistachios and lately it has attracted great attention due to its beneficial health effects such as anti-cancer, neuroprotective, anti-aging and anti-inflammatory. Therefore, it is important to identify all isomers and derivatives of this compound in order to avoid any errors in their quantification. This paper focus on the study of the transformation of trans-resveratrol into the cis form after subjecting the trans form to UV light. Several conditions were tested and results show the transformation should be made in perfectly controlled conditions (UV light wavelength; distance between the UV lamp and the solution and exposure surface) otherwise the formation of a third compound is observed whose concentration increases as does the light exposure time. This new compound is derived from cis-resveratrol and it appears in a higher concentration when the initial concentration of the trans-resveratrol solution is low. Trans- and cis-resveratrol were determined in white wines from the northwestern of Spain. Springer-Verlag, 2006 Trans -resveratrol nationallicence Cis -resveratrol nationallicence HPLC nationallicence Polyphenols nationallicence Wine nationallicence López-Hernández Julia Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain aut Paseiro-Losada Perfecto Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain aut Sanches-Silva Ana Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain aut Lage-Yusty Maria Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 789-796 1438-2377 225:5-6<789 2007 225 217 https://doi.org/10.1007/s00217-006-0483-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0483-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- López-Hernández Julia Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 700 1- Paseiro-Losada Perfecto Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 700 1- Sanches-Silva Ana Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 700 1- Lage-Yusty Maria Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782, Santiago de Compostela, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 789-796 1438-2377 225:5-6<789 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer