Evaluation of hungarian wines for resveratrol by overpressured layer chromatography

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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).

Original languageEnglish
Pages (from-to)160-164
Number of pages5
JournalJournal of Planar Chromatography - Modern TLC
Issue number2
Publication statusPublished - Apr 1 2013



  • OPLC
  • Resveratrol
  • SPE
  • Wine

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Clinical Biochemistry

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