Resveratrol: A thermoanalytical study
| Autor: | Wilhan Donizete Gonçalves Nunes, José Augusto Teixeira, Massao Ionashiro, Flávio Junior Caires, Geórgia Alvim Coelho Zangaro, Rita de Cássia da Silva, Marcos Pivatto |
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| Rok vydání: | 2017 |
| Předmět: |
Evolved gas analysis
02 engineering and technology Resveratrol 01 natural sciences Antioxidants Analytical Chemistry chemistry.chemical_compound Differential scanning calorimetry Stilbenes Organic chemistry Thermal stability Calorimetry Differential Scanning 010401 analytical chemistry Thermal decomposition food and beverages General Medicine 021001 nanoscience & nanotechnology 0104 chemical sciences Thermogravimetry chemistry Polyphenol Mass spectrum 0210 nano-technology Food Science |
| Zdroj: | Food Chemistry. 237:561-565 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.05.146 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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