Resveratrol and its antioxidant and antimicrobial effectiveness

被引：109

作者：

Filip, V

Plocková, M

Smidrkal, J

Spicková, Z

Melzoch, K

Schmidt, S

机构：

[1] ICT Prague, Dept Dairy & Fat Technol, CZ-16628 Prague 6, Czech Republic

[2] ICT Prague, Dept Fermentat Chem & Bioengn, CZ-16628 Prague 6, Czech Republic

[3] Slovak Univ Technol Bratislava, Dept Food Technol, SK-81237 Bratislava, Slovakia

来源：

FOOD CHEMISTRY | 2003年 / 83卷 / 04期

关键词：

resveratrol; antioxidant; lipid oxidation; oxidation in emulsions; antimicrobial effect;

D O I：

10.1016/S0308-8146(03)00157-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Resveratrol (3,5,4'-trihydroxystilbene) was prepared by total chemical synthesis. Water solubility, solubility of resveratrol in water/ethanol mixture (0-40% v/v) at temperatures of 0-60degreesC, antioxidation effect of resveratrol, tested in a mixture of sunflower oil-rapeseed oil, or in margarine emulsion, and antimicrobial activity of resveratrol against yeasts and moulds were tested. Water solubility of resveratrol was low and it rose as ethanol concentration and temperature increased. The solubility of resveratrol was 40 mg 1(-1) (20degreesC) when the ethanol concentration achieved 10% v/v. Resveratrol behaved as a slight antioxidant against oxidation of triacylglycerols of sunflower and rapeseed oils. Resveratrol did not achieve the effectiveness of BHT or ascorbylpalmitate. When tested in margarine emulsion w/o, resveratrol did not achieve the effectiveness of ascorbic acid. In vitro, resveratrol behaved as an antimicrobial against filamentous fungi Penicillium expansum and Aspergillus niger. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：585 / 593

页数：9

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