Chemical Characterization, Free Radical Scavenging, and Cellular Antioxidant and Anti-Inflammatory Properties of a Stilbenoid-Rich Root Extract of Vitis vinifera

Table 2

Quantification of monomeric stilbenoids in the root extract of Vitis vinifera as trans-resveratrol equivalents and oligostilbenoids as trans-ε-viniferin equivalents by HPLC-PDA at λ = 280 nm ().

Peak	Compound	Retention time (); min	Molecular ion [M−H]^−  m/z	Fragment ions m/z	Content [g/kg]	SD [g/kg]
1	Ampelopsin A	16.2	469	451, 363	15.6	0.41
2	Piceatannol	22.3	243	225, 201, 181, 175, 159	4.20	0.34
3	r-Viniferin; (Vitisin B)	25.5	905	887, 799, 705, 675, 545, 451, 359	11.1	0.35
4	Resveratrol	36.2	227	212, 185, 159, 141, 107	46.3	0.85
5	r-2-Viniferin; (Vitisin A)	37.3	905	887, 811, 705, 675, 545, 451, 359	87.1	1.31
6	Miyabenol C	40.4	679	661, 637, 585, 479, 451, 345	12.7	1.30
7	trans-ε-Viniferin	42.8	453	435, 411, 359, 347	125.1	1.23