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Publicação:
Resveratrol: A thermoanalytical study

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dc.contributor.authorSilva, Rita de Cássia da [UNESP]
dc.contributor.authorTeixeira, José Augusto [UNESP]
dc.contributor.authorNunes, Wilhan Donizete Gonçalves [UNESP]
dc.contributor.authorZangaro, Geórgia Alvim Coelho [UNESP]
dc.contributor.authorPivatto, Marcos
dc.contributor.authorCaires, Flávio Junior [UNESP]
dc.contributor.authorIonashiro, Massao [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInstitute of Chemistry
dc.date.accessioned2018-12-11T17:32:44Z
dc.date.available2018-12-11T17:32:44Z
dc.date.issued2017-12-15
dc.description.abstractResveratrol 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.en
dc.description.affiliationSão Paulo State University (UNESP) Institute of Chemistry
dc.description.affiliationUberlândia Federal University (UFU) Institute of Chemistry, Uberlândia
dc.description.affiliationSão Paulo State University (UNESP) School of Sciences, Bauru
dc.description.affiliationUnespSão Paulo State University (UNESP) Institute of Chemistry
dc.description.affiliationUnespSão Paulo State University (UNESP) School of Sciences, Bauru
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent561-565
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2017.05.146
dc.identifier.citationFood Chemistry, v. 237, p. 561-565.
dc.identifier.doi10.1016/j.foodchem.2017.05.146
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146
dc.identifier.lattes8460531302083773
dc.identifier.scopus2-s2.0-85020127965
dc.identifier.urihttp://hdl.handle.net/11449/178926
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectEvolved gases
dc.subjectResveratrol
dc.subjectThermal decomposition
dc.subjectThermal stability
dc.titleResveratrol: A thermoanalytical studyen
dc.typeArtigo
dspace.entity.typePublication
unesp.author.lattes8460531302083773
unesp.author.orcid0000-0002-0609-6678[7]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Química, Araraquarapt
unesp.departmentQuímica Analítica - IQARpt

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Araraquara - IQAR - Instituto de Química