Determinazione del contenuto di trans e cis resveratrolo, quercitina, catechina ed epicatechina in vini rossi della regione Lazio

The phenolic compounds present in wine have an antioxidant action that makes them potentially able to counteract the oxidative processes released by the free radicals that contribute to the pathogeneses of cardiovascular diseases. The focus on these compounds is the result of several epidemiological studies that during the last twenty years have led to a significant reduction in the number of cases of cardiovascular diseases associated with a moderate consuption of red wine. Among the compounds that contribute to the antioxidant action of wine the cis- and trans-resveratrol, quercetin, catechin, and epicatechin have been identified. The analytical method carried out is a simple and fast reversed-phase HPLC method. Different samples of red wine produced in various parts of the Lazio region have been analysed.