Evaluation of trans, cis-resveratrol and quercetin level in Italian red wines by HPLC

Resveratrol and quercetin are natural phenolic compounds. The resveratrol, in its isomeric forms, belongs to the phytoalexin class, and is produced by plants in response to situations of stress such as fungal infection. These compounds are present in red wine in variable amounts. The activity of these molecules and their beneficial effects on human health due to a regular and moderate consuption of red wine has been the object of growing scientific interest. A simple and fast HPLC method, optimised for the separation of trans-, cis-resveratrol and quercetin, is here reported. Analyses were performed by isocratic elution and detection was carried-out by a UV-Vis detector at three different wavelengths. The method was used in routine analyses of red wine to quantify the presence of these compounds.