Resveratrol: A thermoanalytical study
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Undergraduate course
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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.
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Evolved gases, Resveratrol, Thermal decomposition, Thermal stability
Language
English
Citation
Food Chemistry, v. 237, p. 561-565.
