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Review

Resveratrol in Grapevine Components, Products and By-Products—A Review

by
Ramona Căpruciu
Department of Horticulture and Food Science, Faculty of Horticulture, University of Craiova, 13 A.I. Cuza Street, 200585 Craiova, Romania
Horticulturae 2025, 11(2), 111; https://doi.org/10.3390/horticulturae11020111
Submission received: 6 December 2024 / Revised: 17 January 2025 / Accepted: 20 January 2025 / Published: 21 January 2025
(This article belongs to the Section Viticulture)
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Abstract

:
Resveratrol, a valuable compound found in grapevines, is found in significant amounts in grapes and wine, but also in other parts of the plant (leaves, roots, shoots) and derived products (juice, raisins, powders, grape pomace). Synthesis factors considerably influence the resveratrol content, and research aims to optimise these factors to maximise yield, with applications in agriculture, food, cosmetics, and medicine. This literature survey aims to review and synthesise existing knowledge on aspects of resveratrol’s chemical structure and isomers, biological properties, and the factors influencing resveratrol synthesis and content in grapevine and sources of resveratrol in grapevine components, products, and by-products. Current research is focusing on methods to stabilise resveratrol to increase the functionality of food products and the bioavailability of the compound in the colon, thereby contributing to human health, which reflects the interdisciplinary interest in the use of resveratrol as an ingredient with nutraceutical properties.

1. Introduction

More and more studies are focusing on biologically active compounds of plant origin. Of these, resveratrol (3,5,4′-trihydroxystilbene), a natural polyphenol of the stilbene group, is found in various parts of plant species (72 plants according to a study by [1] including Vitis vinifera L., Rubus fruticosus L., Vaccinium myrtillus L., Ribes nigrum L., Fragaria L., Corylus avellana L., Raspberries L., Pistacia vera L., etc., (Figure 1) and plant products. Resveratrol was first isolated in the roots of Veratrum grandiflorum [2]. It was later detected in the roots of the medicinal plant Polygonum cuspidatum, which is used as an essential traditional medicine in China [3]. Over time, resveratrol has been detected in several species, with grapevine being the most representative (Figure 1). As for grapevine, among the species used for fruit production, the most widespread species worldwide is Vitis vinifera L. ssp. Sativa. Over 10.000 grape varieties belong to this species; over 90% of the world’s grapes are Vitis vinifera [4]. A different concentration of resveratrol characterises each component of the grapevine; its presence depends on several factors: the grape variety, growing environment (climate, soil type, exposure), winemaking technology, etc. Thus, studies have been carried out to evaluate the effects of some grapevine-related parameters (temperature, humidity, maceration/fermentation time) on the variation in resveratrol levels in the skin and seeds of grape berries [5], whole grapes [6,7], annual and multiannual grape bunches [8], and wine [9,10]. Brillante et al. [11] mention that stilbenes accumulate as a result of dehydration of grapes on the stalk or during the post-harvest period under controlled conditions (temperature, relative humidity (RH), airflow, and irradiation with UV light).
Naiker et al. [12] mention that after 16 months of red wine storage, under established storage conditions, the concentration of free trans-resveratrol in wine is expected to increase with storage due to piceid hydrolysis (a glucosilated form of resveratrol). The content of phenolic compounds is one of the main factors contributing to the quality of black grapes; their concentration and structure significantly affect the oenological potential and sensory quality of red wine, influencing the colour, astringency, stability, and ageing ability of wines [13]. In light of its complex physicochemical properties, the qualitative analysis of this compound is complex, and various analytical methods have been reported relying on the use of High-Performance Liquid Chromatography (HPLC), capillary electrophoresis (CE), and gas chromatography (GC) [14,15]. Resveratrol can also be regarded as a functional, novel, essential, non-toxic, and pharmacologically active prebiotic nutraceutical compound with effective properties for human health [16]. Its introduction in different composites (such as zinc fructoborate (ZnFB)–boron, which recently proven to be essential for the symbiosis of the healthy microbiome) and utilisation of the nutraceutical composite (RSV—ZnFB) as an essential prebiotic will ensure healthy nutrition within the microbiome, thus positively influencing the immunity and health of the organism [17,18]. In the last decade, the technological development of analytical tools has greatly improved and expanded the knowledge about this compound, resulting in the emergence of products in the medical, nutritional, and food spheres that present resveratrol as a biologically active compound with a functional role that supports nutrition, leading to increased quality of life. This literature survey aims to review and synthesise existing knowledge on aspects of resveratrol’s chemical structure and isomers; the biological properties and factors influencing resveratrol synthesis and content in grapevine; and sources of resveratrol in grapevine components, products, and by-products.

2. Resveratrol: Structure, Biological Properties, and Synthetic Factors

2.1. Chemical Structure and Isomers

Structurally, resveratrol is a lipophilic polyphenol stilbene synthesised from tyrosine following the action of tyrosine ammonia lyase (deamination), stilbene synthase (condensation with three malonyl-CoA molecules) and 4-hydroxycinnamoyl-CoA ligase [19]. The structure of stilbene consists of a 14-carbon backbone and two benzene rings joined by an ethylene segment [20], which is a simple structure with a molecular weight of 228.247 g/mol [21]. There are two isomeric forms of 1,2-diphenylethylene: (E)-stilbene (trans-stilbene), which is stable, and (Z)-stilbene (cis-stilbene), which is less stable due to steric interactions between the aromatic rings [22]. Stilbenes are represented in grapes by cis- and trans-resveratrol (3,5,4′-trihydroxystilbene) and their glucosides (cis- and trans-piceides)—Figure 2, piceatannol (3,4,3,5-tetrahydroxy-trans-stilbene) and resveratrol dimers (viniferins) [23]. The trans-isomer form of resveratrol is synthesised in grapes (Vitis vinifera) in the immunological response to injury, infection, or abiotic stress [24,25].
The resveratrol derivatives are of additional interest for their biological properties, especially the trans-isomers, which exhibit more potent bioactivity than cis-isomers [26]. The two isomer forms act differently to environmental factors: cis-resveratrol accumulates under UV light and high pH, and trans-resveratrol is synthesised at high temperature, visible light, and low pH [27]. The cis and trans configurations can be converted to each other under specific conditions due to the presence of a C-C double bond [3] (Figure 3).
Stilbene derivatives, including monomers, glucoside derivatives, dimers (viniferins), trimers, and tetramers, were qualitatively and quantitatively identified in grapes by MS [28]. A scheme of resveratrol oligomer formation in grapes is shown in Figure 4 [29].
Due to oligomerisation, monomeric and polymeric stilbene are present. Over 300 resveratrol oligomers have been characterised in grapes by oligomerising resveratrol monomers [30]. Resveratrol dimers and oligomers are synthesised in grapes as an active defence against exogenous attack or are produced by extracellular enzymes released by pathogens to remove unwanted toxic compounds [31].

2.2. Factors Influencing Resveratrol Synthesis and Content in Grapevine

Factors influencing the synthesis and content of resveratrol in grapevine include genetic elements, environmental conditions, and processing techniques. Resveratrol synthesis factors have been divided into biotic and abiotic factors. Biotic factors lead to resveratrol synthesis in response to pathogens (Botrytis cinerea, Plasmopara viticola, Trichoderma viride, Erysiphe necator, Rhizopus stolonifer, Bacillus spp., Aspergillus carbonarius, and Aspergillus japonicus) [32]. Abiotic factors, such as ultrasound (US) treatment, LED illumination, UV irradiation, macronutrient and fungicide application, variety, climatic conditions in the growing areas, vineyard health, vineyard practices, compound-protective winemaking techniques (such as UV-C irradiation), wine ageing method, terroir effect, and harvest time, cause significant variations in resveratrol content in grapevine components, products, and by-products worldwide. These factors contribute to the synthesis, stimulation, and accumulation of resveratrol in grapevine tissues (Table 1).
A recent study by Sun et al. [39] demonstrated that water stress regulates resveratrol synthesis through the enzyme activities and gene expression of PAL (phenylalanine ammonia-lyase) and STS (stilbene synthase) [59] showed that genotype could have a profound impact on the antioxidant properties of wine and phenolic composition.
The study [60] examined the influence of abiotic factors on resveratrol accumulation. It indicated that the levels of this compound may vary depending on the growing season, variety, and growing region.
The terroir effect is stronger than the variance in the resveratrol-inducing capacity after ultraviolet-C (UV-C) treatment [49]. Studies show that V. vinifera varieties contain higher amounts of trans-resveratrol than V. labrusca hybrids, and wine grapes have higher concentrations than table grapes [6]. Winemaking technologies in the pre-fermentation, fermentation, and post-fermentation stages may influence the concentration of resveratrol [45]. However, the analysis of Guld et al. [47] revealed that the type and size of oak barrels, including barrels, did not significantly affect the trans-resveratrol content in wine. Concerning the grapevine ropes, it has been observed that during long-term storage, the ropes accumulate bioactive compounds under the influence of temperature [8,51] or UV-B and UV-C radiation [55]. Thus, the cords resulting from viticultural activities can be a valuable source of phenolic compounds (especially trans-resveratrol), minerals, carbohydrates, and proteins. In their study, Zhanget et al. [6] developed a molecular network for post-harvest UV-C-treated grapes showing accumulation of resveratrol, with applicability for fruit storage. Tříska and Houška reported an increase in trans-resveratrol in UV-exposed grapes ranging from 1.5 to 200 compared to untreated samples [61]. Grapevine strings may thus be an accessible source of antioxidants and dietary supplements [58,62]. The effects of environmental and storage conditions (temperature, light) can influence polyphenolic compounds in strings; at 40 °C in the dark, 70% of these compounds are degraded, with trans-resveratrol decreasing by 23% after three months. Resveratrol is also found in various grapevine products and by-products, such as wine, grape juice, and lees resulting from the winemaking process. Different processing and storage conditions significantly influence the concentration of resveratrol and other bioactive compounds. In this context, innovative methods, such as the ozonisation of grapes, have increased the endogenous resveratrol content in wine products and grape juice [63]. Wine lees, a microbial biomass, contains ethanol, organic acids (such as tartaric acid), phenolic compounds (29.8 mg/g dry weight), and anthocyanins (6–11.7 mg/g), along with inorganic materials [64]. It plays an essential role in interacting with polyphenols in wine and influencing its sensory characteristics. Grapevine components, products, and by-products vary in their resveratrol content depending on various factors, with essential applications in industry and therapy recognised for its cardioprotective, anticarcinogenic, and antioxidant effects [39].

2.3. Biological Properties

As technology advances, there is an interest in replacing non-steroidal anti-inflammatory drugs and corticosteroids with natural, less toxic alternatives with high therapeutic potential; one product with potential in this regard is resveratrol. Numerous clinical studies (in vitro and in vivo) suggest that resveratrol may induce anti-ageing health benefits, including anticarcinogenic, antidiabetic, anti-inflammatory, antioxidant, phytoestrogen, cardioprotective, antiviral, and neuroprotective properties [65]. For example, administration of resveratrol appears to improve the metabolic profile in obese and insulin-resistant patients [66]. A study conducted by Batista-Jorge et al. [67] on 25 obese patients (BMI ≥ 30 kg/m, age range 30–60 years) divided into a placebo group and a resveratrol-treated group (250 mg/day) showed that after 3 months, both groups showed a decrease in BMI and waist circumference. However, only the resveratrol group showed increased HDL, reduced total cholesterol, urea, creatinine, albumin, and low-density lipoprotein (VLDL). Also, the research by Xiao et al. demonstrated the protective effect of low-dose trans-resveratrol on retinal ganglion cell degeneration in diabetic mice, reducing retinal damage and inhibiting cell apoptosis [68]. A recent study by Wajima et al. explains the positive effects of resveratrol in type 2 diabetes and on long bone strength in Wistar rats [69]. Also, Silva et al. show that a resveratrol-enriched bread diet reduced polydipsia and weight loss in rats with type II diabetes [70]. The IMS-HRMS method (untargeted metabolomics with combined ion mobility separation coupled with high-resolution mass spectrometry) was applied by [71] to investigate the impact of resveratrol and pterostilbene supplements on the metabolic footprint of the liver of Wistar rats with induced hepatic steatosis, observing different changes in liver metabolism by supplementation.
In humans, Meyer et al. show that resveratrol is promising as a prophylactic and therapeutic supplement that inhibits tumorigenesis and treatment resistance in breast cancer [72]. Studies conducted by Darby et al. [73], and Novakovic et al. [74] also suggest the potential of resveratrol as a phytoestrogen and its beneficial impact on reproductive health and pregnancy complications, paving the way for future research. Resveratrol intervenes in key inflammatory pathways, such as nuclear factor-kappa B (NF-κB) and mitogen-activated protein kinase kinases (MAPKs), inhibiting the production of inflammatory cytokines and chemokines. In addition, it has been found to influence some cellular processes (cell cycle progression and immunological responses) [75]. Resveratrol is a strong candidate for developing functional products and pharmaceuticals to prevent and treat certain chronic diseases [76]. Clinical trials are currently focused on increasing resveratrol’s bioavailability and maintaining resveratrol for a more extended period in the metabolic system.

3. Sources of Resveratrol from the Grapevine

Grapevine is among the most essential sources of polyphenolic compounds. More than 60 stilbenoids can be found in this species as monomers, such as trans-resveratrol or piceatannol, and oligomers, usually in their trans configuration [77]. Resveratrol, a phytoalexin with a significant active character [78], is present in smaller or larger amounts in all constituent parts of the grapevine: grapes (skin, pulp, seeds, stem), shoots, leaves, roots, products obtained from the valorisation of grapes (wine, raisins, powders, juice) as well as in by-products (grape pomace, wine lees, canes), hence the importance of the numerous types of research that have appeared (Figure 5).

3.1. Sources of Resveratrol in Grapes and Other Grapevine Components

The grape is one of the most researched grapevine constituents in terms of resveratrol content. Research has investigated the presence of resveratrol both in the whole grape and in its components (skin, seeds, pulp, and raisins) (Table 2).
Large-scale targeted metabolomic analysis showed that 82 phenolic compounds, including resveratrol, were differentially accumulated in grape seeds from melatonin-treated berries [30]. The concentration of resveratrol in grapes can occur by using purification procedures that lead to an increase in (E)-resveratrol purity from 29% to 78% (34% recovery shown) [95]. Ten main compounds were identified in grape skin extracts, which contained many polyphenols, including trans-resveratrol [87]. Resveratrol was detected in both pulp and seeds, with seeds being richer in phenolic substances than pulp [82,100]. The highest amount of resveratrol is located in the skin of grapes, where the compound acts as a natural defence mechanism against stress factors such as UV radiation or fungal infections. In addition to skins, seeds and raisins, although essential sources of other polyphenols, contain lower amounts of resveratrol. However, they play a vital role in research on the full utilisation of grapes and by-products of winemaking (Table 2). Wines, especially red wines, also contain varying amounts of stilbenes, which are influenced by multiple factors: grape type, climatic conditions, and winemaking technology [14]. It has recently been shown that the applicability of resveratrol from plant extracts (such as those from grapevine leaves) in nutraceuticals can be increased by converting it into nanofibers. Furthermore, the use of resveratrol lacks in vivo efficacy due to its low solubility and stability, which limits its bioavailability. Leena et al. [101] investigated this issue and showed that improved bioaccessibility was achieved using nanofibers with resveratrol in encapsulated form; the controlled release profile of resveratrol under simulated in vitro gastrointestinal conditions increased up to 67.6%, whereas that of native resveratrol was only about 48.1%.
In the study by Wang et al. [102], the transcriptomic and metabolomic responses of wild Chinese grapes (Vitis davidii) to Colletotrichum viniferum were studied before and after inoculation, and it was determined that infection with C. viniferum induced the expression of a large number of defense-related genes (there was an increased accumulation of resveratrol on day 6 of C. viniferum inoculation) and the main transcription factors used regulated lignin and stilbene biosynthesis. Each grapevine component contributes differently to the total content of resveratrol and other bioactive compounds, but with different concentrations depending on the variety, cultivation methods, and environmental conditions.

3.2. Sources of Resveratrol in Products and By-Products

Resveratrol accumulation in grape skins, juice, and wine is induced by external stimuli: microbial infection, ultrasound (US) treatment, light-emitting diode (LED), ultraviolet (UV) irradiation, elicitors or signalling compounds, macronutrients, and fungicides [55]. Research on grape products has focused mainly on wine, one of the most essential and extensively studied products in the wine industry. Wine, especially red wine, is recognised not only for its cultural and economic value but also for its impact on health due to its content of bioactive compounds, including resveratrol [50]. Although the concentration of resveratrol in wine is much lower than that of other polyphenols, it has received much attention for its biological properties and potential therapeutic effects [103], followed by grape skin powder (Table 3). Grape skin powder is rich in phytochemicals, including anthocyanins, flavonols, and hydroxycinnamic acids. The phytochemical analysis of grape skin powder suggests that it contains several catechins, anthocyanins, polyphenols, and flavonols and may, therefore, represent a natural combination of resveratrol with other valuable phytonutrients. Drinks derived from grapes, such as red grape juice, contain a complex array of phenolic compounds, including resveratrol and quercetin, which are anthocyanins known for their antioxidant effect, prevention of oxidative reactions, and free radical formation, anti-inflammatory and antiproliferative effects [104]. Studies on raisins conducted by [105] show the presence of polyphenols, phenolic acids (caftaric acid and coumaric acid), tannins, and flavonols, with implications for consumer health (they may reduce the postprandial insulin response, reduce sugar absorption (glycaemic index), affect specific oxidative biomarkers, and promote satiety via leptin and ghrelin. Introducing raisins into one’s diet may improve heart disease. In this regard, a study undertaken by [106] shows their protective role (biochemical and histopathologic) on cardiac muscle in rats fed a high-cholesterol diet (HCD). Administration of raisins and CDH significantly reduced cholesterol, triglycerides, low-density lipoprotein, blood glucose, and insulin levels while increasing high-density lipoprotein levels compared to those in rats fed CDH alone. Results on glycemia and cardiovascular risk factors by adding raisin snacks to the diet compared to conventional snacks can be found in a study conducted by [107] on human subjects (females and males) over a period of 12 weeks, resulting in a significant decrease in glycated haemoglobin levels as well as a reduction in systolic blood pressure (SBP). By-products of the wine industry serve as a potential economic interest, as they are sources of significant natural bioactive compounds that may exhibit biological properties related to health improvement and maintenance [40]. Thus, the presence of resveratrol in grape pomace, annual and multiannual cords, and wine lees is of scientific interest (Table 3). Millions of tons of grape pomace are generated via winemaking per year, and this occurs worldwide, which may make it difficult to manage the waste from an environmental and economic point of view [108]. However, grape pomace, which is made up of seeds and skin and stalk residues left behind after pressing, representing 20–25% of the weight of the grapes [109], has a high polyphenol content, increasing the interest in research on these by-products within the food or pharmaceutical industry.
Another by-product of compositional importance for the wine industry is the wine lees of the genus Saccharomyces cerevisiae, which is obtained as a by-product of the vinification process [125]. The extraction of bioactive compounds from wine yeast involves a variety of methods, emphasising the importance of “in vitro” and “in vivo” tests, the selection of which is essential to evaluate the bioactive potential of the yeast [125,126]. Recent studies show the industrial importance of wine yeast (zero-calorie thickeners, flavour enhancers, stabilisers, natural colourants, etc.), of which resveratrol is a component [127,128]. In the grapevine canes resulting from cutting, the resveratrol content is higher than in other components (wine, grapes, raisins, etc.), varying according to numerous intrinsic and extrinsic factors [117,129,130]. Among them are the mechanical damage caused by cutting and the method of fractionation of the stored strings (for example, small pieces or chips [131] contain a large amount of resveratrol, while the powder [118] contains small amounts). Several studies have found that the concentration of resveratrol increases significantly during storage for several weeks after cutting. Thus, Crăciun and Gutt [10] showed that during storage periods of grapevine canes, trans-resveratrol accumulates up to 40 times. And Gorena et al. [129] identified an up to 6-fold increase in resveratrol in canes during storage. Providing different storage conditions can lead to important fluctuations in resveratrol in canes. Of these, applying UV-C light techniques leads to an increase in concentration, while drying at high temperatures leads to a decrease in concentration by inactivating the enzymes responsible for resveratrol biosynthesis [8,129,130]. The application of physical treatments (pulsed electric fields (PEFs), high-voltage electric discharges (HVED), and ultrasound (US)) leads to the intensification of the extraction of polyphenols, including resveratrol [132]. The use of modern techniques, such as the biotransformed extract obtained from perennial wood [133], leads to the formation of the system of active oligomerised stilbenes from the extract, including resveratrol with direct implications on the mode of action of the fungal agent Botrytis cinerea. Thus, vines stored under predetermined conditions associated with modern and efficient extraction procedures lead to an increase in resveratrol content. This aspect could benefit different industries, including the food industry.

4. Conclusions

It is found that resveratrol is found in all grapevine parts, products, and by-products in different concentrations depending on biotic and abiotic factors, increasing the importance of cultivating certain varieties of Vitis vinifera L.
The knowledge of resveratrol’s chemical structure, biological properties, and biotic and abiotic factors influencing its concentration in components, products, and by-products of grapevine is necessary and topical to adapt/couple identification and analysis methods for increasing and maintaining bioavailability.
The resveratrol in some grapevine components, products, and by-products is successfully used in various industrial applications. In the future, it could be part of compounds used to increase the functionality of some food products, such as nutraceuticals in medicine, soil, and plant bio-fertilisers, animal feed, bio-energy, or biofuel. Thus, some of the ideas and practices developed and implemented in the current research can contribute to industrial development and, at the same time, to quality of life.

Funding

This research received no external funding.

Data Availability Statement

The original contributions presented in this study are included in the article. Further inquiries can be directed to the corresponding author.

Conflicts of Interest

The authors declare no conflict of interest.

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Figure 1. Natural sources of resveratrol.
Figure 1. Natural sources of resveratrol.
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Figure 2. Main grape stilbene and its glucosides.
Figure 2. Main grape stilbene and its glucosides.
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Figure 3. Influence of light on resveratrol isomers.
Figure 3. Influence of light on resveratrol isomers.
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Figure 4. Scheme of the formation of viniferins and resveratrol oligomers in grapes: (1) trans-resveratrol; (2) (E and Z) ε-viniferol/ω-viniferol; (3) pallidol; (4) caraphenol B; (5) 5-viniferol (E and Z); (6) a-viniferol; (7) isohopeaphenol; (8) E-myyabenol C; (9) Z-myabenol C; (10) isomer C vaticanol; and (11) ampelopsin H [29].
Figure 4. Scheme of the formation of viniferins and resveratrol oligomers in grapes: (1) trans-resveratrol; (2) (E and Z) ε-viniferol/ω-viniferol; (3) pallidol; (4) caraphenol B; (5) 5-viniferol (E and Z); (6) a-viniferol; (7) isohopeaphenol; (8) E-myyabenol C; (9) Z-myabenol C; (10) isomer C vaticanol; and (11) ampelopsin H [29].
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Figure 5. Grapevine components, products, and by-products.
Figure 5. Grapevine components, products, and by-products.
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Table 1. Abiotic factors on which the resveratrol content in grapevine depends.
Table 1. Abiotic factors on which the resveratrol content in grapevine depends.
Abiotic FactorsReferences
Variety[33,34]
Climatic conditions in the growing areas[25,35,36,37,38,39]
Grapevine health[40]
Vineyard management[41,42]
Winemaking techniques[36,43,44,45,46]
Wine ageing method[12,45,47,48]
Terroir effect[49,50,51,52]
Harvest time[11,53]
Treatment with ultrasound (US), light-emitting diode (LED), ultraviolet (UV) irradiation, or macronutrients and fungicides[54,55,56,57]
Storage conditions[8,58]
Table 2. Sources of resveratrol in grapes and other grapevine components.
Table 2. Sources of resveratrol in grapes and other grapevine components.
FractionsContent in ResveratrolMethod of Analysis *References
Whole grape3.196349 mg/LHPLC-MS[54]
3.06 ± 0.51 mg/kg FWHPLC-ESI-MS/MS[78]
4.8544547 mg/L-resveratrol hexoxide; 3.6558239 mg/L-RSV; 4.9643292 mg/L RSV tetramer; 4.5647856 mg/L-RSV dimer; 4.7645574 mg/LRSV trimerUHPLC-LTQ-MS[79]
0.2–9.1 mg/L (PDA)
0.04–9.1 mg/L (FL)		UPLC-PDA-FL[80]
111.0 mg/kg DWUHPLC-MS/MS[81]
119 mg/K−1 FWHPLC[7]
by 118.6 mg/kg up to 1018.9 mg/kg, DW depending on varietiesHPLC-UV[82]
Skin50–100 mg/kg FWHPLC[83]
49,100 mg/kg DWHPLC[84]
48.99 ± 2.69 mg/kg DWHPLC-DAD-ESI-MS[85]
9.67 mg/L−1 (t-RSV) 1.83 mg/L−1 (t-RSV)by QuEChERS method coupled with an HPLC-PDA-MS[86]
57.7 mg/kg DWUHPLC/MS[81]
9.152 mg/L to 11.083 mg/L (trans-resveratrol depending on variety and period); from 7.119 mg/L to 8.071 mg/L (cis-resveratrol depending on variety and period)HPLC[25]
21.7 mg/LHPLC[87]
11.7 to 12.96 mg/kg−1 FWHPLC[88]
0.75–8.25 mg/kg FWHPLC[89]
11.02 mg/LHPLC-MS[90]
Seed8300 mg/kg DWHPLC[84]
37.5 ± 0.08 mg/kg DW (Isabel Variety)
11.1 ± 0.02 mg/kg DW (Sangiovese Variety)
14.2 ± 0.07 mg/kg DW (Negro Amaro Variety)		HPLC[91]
2.8 mg/kg DWUHPLC-orbitrap MS[81]
0.31–5.7 mg/kg FWHPLC[89]
from 36 mg/kg to 375 mg/kg DW, depending on the varietyHPLC-UV[82]
92.312.43 ± 2404.19 mg/kg, DWHPLC[30]
4.97 mg/kg−1 FWHPLC[92]
Pulp45 mg/kg, DWHPLC-UV[82]
Stem900 mg/kg DWHPLC[84]
5–0.078 mg/LHPLC/LC-MS-MS[93]
122 ± 16 mg/kg DWHPLC-DAD[94]
3700 mg/kg DWHPLC[95]
Leaf0.18 mg/LHPLC-MS[96]
3060 ± 90 mg/kg DWHPLC[97]
0.01–0.25 mg/kg FWHPLC[89]
Grapevine shoots27,400 ± 300 mg/kg DWHPLC-QTOF-MS[98]
190 ± 0.34 mg/kg DWTLC and HPLC[99]
* DW—dry weight; PDA—Photodiode array detector; FL—fluorescence; FW—fresh weight; RSV—resveratrol; HPLC—High-Performance Liquid Chromatography; HPLC-DAD—High-Performance Liquid Chromatography–diode array detection; HPLC-MS—HPLC–mass spectrometry; HPLC-ESI-MS/MS—High-Performance Liquid Chromatography–Electrospray Ionisation Mass Spectrometry–Mass Spectrometry; HPLC/LC-MS-MS—High-Performance Liquid Chromatography/Liquid Chromatography–Mass Spectrometry–Mass Spectrometry; HPLC-UV—High-Performance Liquid Chromatography-Ultraviolet; HPLC-QTOF-MS—High-Performance Liquid Chromatography–Quadrupole time of flight–Mass Spectrometry; UPLC—Ultra-Performance Liquid Chromatography; UHPLC-orbitrap MS—Ultra-High-Performance Liquid Chromatography–orbitrap–Mass Spectrometry; UPLC-PDA-FL—Ultra-Performance Liquid Chromatography–Photodiode array detector–fluorescence; UHPLC-LTQ-MS—ultra-high-performance liquid chromatography–Orbitrap XL–mass spectrometry; UHPLC/MS—Ultra Performance Liquid Chromatography/Mass Spectrometry; UHPLC-MS/MS—ultra-high-performance liquid chromatography -Mass Spectrometry–Mass Spectrometry; QuEChERS-HPLC-PDA-MS—Extraction and purification-High-Performance Liquid Chromatography-Photodiode array detector-Mass Spectrometry; TLC—thin-layer chromatography.
Table 3. Sources of resveratrol from grapevine products and by-products.
Table 3. Sources of resveratrol from grapevine products and by-products.
FractionsCONTENT in ResveratrolMethod of Identification/Determination *References
Grape productsWine6.9 to 12.6 mg/LHPLC[5]
64 mg/LHPLC[110]
Juice4.4–7.0 mg/L (grape juice) 12.4–21.3 mg/L (concentrated juice)HPLC[5]
Grape skin powder17.87 mg/LHPLC-MS[89]
0.313 mg/kg DW (Stir)
0.044 mg/kg DW (Sox)
0.178 mg/kg DW (LC-MS/MS)		LC-MS/MS[86]
Raisins0.40 ± 0.04 mg/kg FWHPLC-ESI-MS/MS[77]
8993 ± 391 mg/kg DW
16.544 ± 440 mg/kg DW
8798 ± 137 mg/kg DW		UPLC-VION-IMS-QTOF—the physical pretreatment using a motorised rotating drum (PT)
the drying agent treatment group (DT)
in the control group (CK), the grape samples received no pretreatment		[111]
By-productsGrape pomace16,100 mg/kg DSHPLC[83]
0.042–0.653 mg/LHPLC-DAD/MS[112]
90 ± 0.04 mg/g DWHPLC/MS[113]
0.7–21.7 mg/kg DMUHPLC-MS/MS[80]
26.3 ± 0.5 mg/kg DWHPLC[114]
2.38 ± 0.2 mg/LHPLC[115]
0.80 mg/kg DMUPLC[116]
Grape canes3450 mg/kg−1 DW (Pinot Noir)
5361 mg/kg−1 DW (Gewurztraminer)		HPLC-UV[117]
5298.1 mg/kg−1 DWHPLC[51]
419.01–425.60 mg/kg DW (Pinot Gris)
282.19 ± 4.14 mg/kg DW
(Sauvignon Blanc)
425.60 ± 5.98 mg/kg DW (Cabernet Sauvignon)		HPLC[62]
550–396 mg/kg DWUPLC (HPLC-ESI-MS)[118]
69.1 to 436.5 mg/kg DW−1HPLC—DAD[119]
37 ± 0.2 mg/kg DWHPLC—DAD[120]
9.50 mg·L−1HPLC[121]
Wine lees104 mg/kg (Red wine lees)
30 mg/kg (White wine lees)		HPLC-DAD[122]
40 ± 0.00 mg/kg DM (Merlot)
110 ± 0.01 mg/kg DM (Vranac)		HPLC-MS/MS[123]
2.95 ± 0.01 mg/kg (RSV)
4.60 ± 0.02 mg/kg (t-RSV)		UHPLC[124]
* DS—dry sample; DM—dry matter; DW—dry weight; RSV—resveratrol; t-RSV—trans-resveratrol; HPLC—High-Performance Liquid Chromatography; HPLC-DAD—High-Performance Liquid Chromatography–diode array detection; HPLC-MS—High-Performance Liquid Chromatography–mass spectrometry; HPLC-ESI-MS/MS—High-Performance Liquid Chromatography–Electrospray Ionisation Mass Spectrometry/Mass Spectrometry; HPLC-UV—High-Performance Liquid Chromatography–Ultraviolet; LC-MS/MS—Liquid Chromatography-mass spectrometry/mass spectrometry; HPLC-DAD/MS—High-Performance Liquid Chromatography–diode array detection/mass spectrometry; UPLC—Ultra-Performance Liquid Chromatography; UPLC-VION-IMS-QTOF—Ultra-Performance Liquid Chromatography–quadrupole time of flight-mass spectrometry; UPLC (HPLC-ESI-MS)—Ultra-Performance Liquid Chromatography (High-Performance Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry); UHPLC—Ultra High-Performance Liquid Chromatography; UHPLC-MS/MS—Ultra High-Performance Liquid Chromatography-Electrospray Ionisation Mass Spectrometry/Mass Spectrometry.
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Căpruciu, R. Resveratrol in Grapevine Components, Products and By-Products—A Review. Horticulturae 2025, 11, 111. https://doi.org/10.3390/horticulturae11020111

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Căpruciu R. Resveratrol in Grapevine Components, Products and By-Products—A Review. Horticulturae. 2025; 11(2):111. https://doi.org/10.3390/horticulturae11020111

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Căpruciu, Ramona. 2025. "Resveratrol in Grapevine Components, Products and By-Products—A Review" Horticulturae 11, no. 2: 111. https://doi.org/10.3390/horticulturae11020111

APA Style

Căpruciu, R. (2025). Resveratrol in Grapevine Components, Products and By-Products—A Review. Horticulturae, 11(2), 111. https://doi.org/10.3390/horticulturae11020111

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