Evaluation of Hungarian Wines for Resveratrol by Overpressured Layer Chromatography

Summary A method, including solid phase extraction sample preparation, overpressured layer chromatographic separation, and subsequent densitometric evaluation, was developed for measurement of total resveratrol ( cis - and trans -isomers) content of wine. The amount of resveratrol was determined in wine samples from different winemaking regions of Hungary. The total resveratrol was high in Hungarian red wines (3.6–11 mg L −1 ), and much lower in white ones (0.04–1.5 mg L −1 ).