Quantitative determination of resveratrol from different fruits and isolation of resveratrol from grape seeds

Resveratrol has been ranked as the most biologically important class of stilbenoid found in plants. It has been proven to have antioxidant, anticancer, anti - inflammatory, vasorelaxer, anti-diabetic, anti-aging and general antimicrobial activities. This nobel molecule resveratrol is investigated in this research work, with a special interest in isolating and purifying this molecule, in this end optimmization methods for TLC, column chromatography as well as HPLC for resveratrol were investigated, at the same time presence of resveratrol qualitatively and quantitatively from some samples of food/fruits/herbs ( twenty two of them) exclusively obtained from Turkey were also investigated. Our results and finding shows that the best mobile phase to seperate resveratrol from crude extract of Vitis vinifera (grape) seed is chlorofaorm: methanol: acetonitrile with propotion ratio of 9:1:1, this is on TLC plate coated with silica gel 60, for optimization of column chromatography, silica gel, alumina, dowex cation exchanger, dowex anion exchanger and florisil adsorbents were all found to separate resveratrol from crude extract with exception of alumina, using the same best mobile phase system established from TLC analysis, the sequence by with these column fillers can be use to isolate resveratrol is Silica gel > Florisil > Dowex cation exchanger > Dowex anion exchanger, gardients elution using two sets of solvent system of hexane:ethylacetate; 9:1, and then follows by chlorofaorm: methanol: acetonitrile 9:1:1 was found to be the best way to isolate resveratrol from complex crude plant extract. Agilent 5 TC-C18 column (25.0 cm x 4.60 mm x 5.0 μm) was used in the determination of cis resveratrol and trans resveratrol. Methanol: Acetonitrile: 0.1% phosphoric acid solution (6:1:3 v/v) used as a mobile phase with the flow rate of 1.0 mL/min. The maximum absorbance of cis resveratrol and trans resveratrol was 308 nm. NMR analysis used in this work shows a spectra which confirmed the presence and purity of extracted resveratrol. This research work established presence of resveratrol from many foods/fruits/herbs which has never been reported before and also established a better column chromatographic condition to isolate resveratrol from any plant source.