Resveratrol: A thermoanalytical study

Rita de Cássia da Silva; José Augusto Teixeira; Wilhan Donizete Gonçalves Nunes; Geórgia Alvim Coelho Zangaro; Marcos Pivatto; Flávio Junior Caires; Massao Ionashiro

doi:10.1016/j.foodchem.2017.05.146

Resveratrol: A thermoanalytical study

Food Chem. 2017 Dec 15:237:561-565. doi: 10.1016/j.foodchem.2017.05.146. Epub 2017 May 30.

Authors

Rita de Cássia da Silva¹, José Augusto Teixeira², Wilhan Donizete Gonçalves Nunes³, Geórgia Alvim Coelho Zangaro⁴, Marcos Pivatto⁵, Flávio Junior Caires⁶, Massao Ionashiro⁷

Affiliations

¹ São Paulo State University (UNESP), Institute of Chemistry, Araraquara, SP, Brazil. Electronic address: [email protected].
² São Paulo State University (UNESP), Institute of Chemistry, Araraquara, SP, Brazil. Electronic address: [email protected].
³ São Paulo State University (UNESP), Institute of Chemistry, Araraquara, SP, Brazil. Electronic address: [email protected].
⁴ São Paulo State University (UNESP), Institute of Chemistry, Araraquara, SP, Brazil. Electronic address: [email protected].
⁵ Uberlândia Federal University (UFU), Institute of Chemistry, Uberlândia, MG, Brazil. Electronic address: [email protected].
⁶ São Paulo State University (UNESP), School of Sciences, Bauru, SP, Brazil. Electronic address: [email protected].
⁷ São Paulo State University (UNESP), Institute of Chemistry, Araraquara, SP, Brazil. Electronic address: [email protected].

PMID: 28764035
DOI: 10.1016/j.foodchem.2017.05.146

Abstract

Resveratrol is a natural polyphenol found in various plants, mainly in the bark of the red grapes. It has been widely studied due to its antioxidant, anti-inflammatory, anticancer and anti-aging properties. The thermal behavior of resveratrol was investigated by using simultaneous thermogravimetry and differential scanning calorimetry (TG-DSC), evolved gas analysis (TG-DSC-FTIR) and High-resolution mass spectra (HRMS). The results provided information concerning the thermal stability, thermal decomposition, identification of the main gaseous products evolved and intermediate compounds formed during the thermal decomposition.

Keywords: Evolved gases; Resveratrol; Thermal decomposition; Thermal stability.

MeSH terms

Antioxidants
Calorimetry, Differential Scanning
Resveratrol
Stilbenes / analysis*
Thermogravimetry

Substances

Antioxidants
Stilbenes
Resveratrol