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Resveratrol: A thermoanalytical study

Author:
Silva, Rita de Cássia da, Teixeira, José Augusto, Nunes, Wilhan Donizete Gonçalves, Zangaro, Geórgia Alvim Coelho, Pivatto, Marcos, Caires, Flávio Junior, Ionashiro, Massao
Source:
Food chemistry 2017 v.237 pp. 561-565
ISSN:
0308-8146
Subject:
anti-aging properties, antioxidants, bark, differential scanning calorimetry, grapes, polyphenols, resveratrol, thermal degradation, thermal stability, thermogravimetry
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.
Agid:
5710138