Resveratrol and procyanidin content in select Missouri red wines
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Many health benefits have been attributed to procyanidins and resveratrol, including increased nitric oxide (NO) production, decreased platelet aggregation, and chemopreventative actions. These polyphenolic molecules are predominantly found in the skins of grapes and are present in higher quantities in red wines than white wines. These polyphenols levels have been reported for wines around the world. However, the Norton grape is one of the predominant grapes grown in Missouri, and there is limited information on its polyphenolic makeup. This study analyzed wines produced in Missouri, predominantly Norton, and determined the resveratrol and procyanidin contents. Resveratrol ranged from 0.07 mg/L to 1.52 mg/L. Procyanidins were of higher ranges consisting of 0.17 mg/L to 20.79 mg/L catechin, 0.22 mg/L to 29.48 mg/L epicatechin, ND to 52.16 mg/L procyanidin B1, and ND to 23.95 mg/L procyanidin B2. There was a significant correlation between the overall resveratrol content and procyanidin B1, as well as between catechin and procyanidin B1 and B2 (p<0.0001).