Z Gastroenterol 2010; 48 - A34
DOI: 10.1055/s-0030-1254772

Identification of resveratrol from oil seeds

A Kisbenedek 1, S Szabó 1, K Marton 1, K Müller 1, L Márk 2, M Figler 1
  • 1Department of Nutritional sciences and Dietetics, University of Pécs
  • 2Department of Biochemistry and Medical Chemistry, Faculty of Medicine, University of Pécs

Introduction: Effects of the majority of medicinal herbs are known, however there are some features we know little about. Oil seeds and mustard were already known and consumed in ancient times. Their effects may be due to minerals and vitamins found in large quantities in mustard. Their protein content is 28–36%, its amino-acid content is favourable. The oil content of mustard-seed is 30–40%, its composition of oil is similar to oil composition of other plants. Mustard is rich in phenol compounds similarly to oily-seed plants. From the phenol compounds the phenol acid and cinnamon acid as well as their derivatives are present in the mustard-seed. The antioxidant effect of mustard can be partly explained by its polyphenol and partly by its tocopherol content. Its volatile oil content is high; certain volatile oil components play a role in the treatment and prevention of diseases Resveratrol is a phenolic compound found in plant tissues berries. In plants the trans- form is more common.

Methods: In the present work HPLC coupled MS and MS/MS analysis of UV irradiated trans-resveratrol solutions was carried out.

Results: On the chromatogram after ten minutes of irradiation a new component appeared following the peak representing cis-resveratrol. It was observed that parallel to the decrease of trans-resveratrol level in the solution, not only the amount of cis-resveratrol, but the amount of the new compound increased notably. Mass spectrometry provided the exact mass of this derivative (226.2 Da) which is 2 Da less compared to the mass of trans-resveratrol (228.2 Da).

According to the results of further MS/MS experiments and by collecting UV absorbance data the compound was identified as a product of oxidation (named as 3, 4′, 5 trihydroxy-diphenylacetylene), where the double bond at the centre of trans-resveratrol changes into a triple bond.

Conclusions: Different types of mustard-seeds have equivalent nutritional values. Mustard is used by food industry and agriculture as fodder plant because of its favourable nutritional value and colloid chemical quality.