Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean Oil
Resveratrol (3,5,4'-trihydroxystilbene), a naturally occurring polyphenol that is widely utilized in functional food due to its antioxidant, anti-inflammatory, anti-cancer and anti-aging properties. In the present study, the antioxidant capacity and oxidation products of resveratrol in soybean...
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Published in | Foods Vol. 13; no. 1; p. 29 |
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Format | Journal Article |
Language | English |
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Abstract | Resveratrol (3,5,4'-trihydroxystilbene), a naturally occurring polyphenol that is widely utilized in functional food due to its antioxidant, anti-inflammatory, anti-cancer and anti-aging properties. In the present study, the antioxidant capacity and oxidation products of resveratrol in soybean oil were investigated. The antioxidant activity of resveratrol was evaluated by employing various in vitro antioxidant assays such as DPPH scavenging activities, ferric reducing abilities (FRAP) and oxygen radical absorbance capacity (ORAC). Furthermore, monitoring the peroxide value and the acid value of soybean oil with the addition of 200-1000 μg/g of resveratrol at 60 and 180 °C. It was found that when the concentration of resveratrol in soybean oil was 600 µg/g, the antioxidant capacity was most effective. Resveratrol and its thermal degradation products were identified using liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS). There were seven nonvolatile oxidation products with mass-to-charge ratios of 138.03, 171.04, 185.10, 157.03, 436.13, 244.07 and 306.09 kg/C and two volatile oxidation products with mass-to-charge ratios of 100.05 and 158.13 kg/C were identified. The research findings may provide essential information for the development of resveratrol as functional oils in future. |
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AbstractList | Resveratrol (3,5,4′-trihydroxystilbene), a naturally occurring polyphenol that is widely utilized in functional food due to its antioxidant, anti-inflammatory, anti-cancer and anti-aging properties. In the present study, the antioxidant capacity and oxidation products of resveratrol in soybean oil were investigated. The antioxidant activity of resveratrol was evaluated by employing various in vitro antioxidant assays such as DPPH scavenging activities, ferric reducing abilities (FRAP) and oxygen radical absorbance capacity (ORAC). Furthermore, monitoring the peroxide value and the acid value of soybean oil with the addition of 200–1000 μg/g of resveratrol at 60 and 180 °C. It was found that when the concentration of resveratrol in soybean oil was 600 µg/g, the antioxidant capacity was most effective. Resveratrol and its thermal degradation products were identified using liquid chromatography–mass spectrometry (LC–MS) and gas chromatography–mass spectrometry (GC–MS). There were seven nonvolatile oxidation products with mass-to-charge ratios of 138.03, 171.04, 185.10, 157.03, 436.13, 244.07 and 306.09 kg/C and two volatile oxidation products with mass-to-charge ratios of 100.05 and 158.13 kg/C were identified. The research findings may provide essential information for the development of resveratrol as functional oils in future. |
Audience | Academic |
Author | Yuan, Huiping Chen, Chen Liang, Jia Yao, Yunping Li, Changmo |
AuthorAffiliation | State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; yaoyunping@tust.edu.cn (Y.Y.); yuanhp14@163.com (H.Y.); 18404982495@163.com (C.C.); liangjia202312@163.com (J.L.) |
AuthorAffiliation_xml | – name: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; yaoyunping@tust.edu.cn (Y.Y.); yuanhp14@163.com (H.Y.); 18404982495@163.com (C.C.); liangjia202312@163.com (J.L.) |
Author_xml | – sequence: 1 givenname: Yunping orcidid: 0000-0002-3147-1492 surname: Yao fullname: Yao, Yunping organization: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China – sequence: 2 givenname: Huiping orcidid: 0000-0002-5900-2372 surname: Yuan fullname: Yuan, Huiping organization: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China – sequence: 3 givenname: Chen surname: Chen fullname: Chen, Chen organization: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China – sequence: 4 givenname: Jia surname: Liang fullname: Liang, Jia organization: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China – sequence: 5 givenname: Changmo surname: Li fullname: Li, Changmo organization: State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China |
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Snippet | Resveratrol (3,5,4'-trihydroxystilbene), a naturally occurring polyphenol that is widely utilized in functional food due to its antioxidant, anti-inflammatory,... Resveratrol (3,5,4′-trihydroxystilbene), a naturally occurring polyphenol that is widely utilized in functional food due to its antioxidant, anti-inflammatory,... |
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SubjectTerms | Acids Anticancer properties Antioxidants Biological activity Degradation products free radical scavenging Functional foods Functional foods & nutraceuticals Gas chromatography Inflammation Instrument industry Liquid chromatography Mass spectrometry Mass spectroscopy Oils & fats Oxidation oxidation products Oxidation-reduction reaction oxidative cracking Petroleum mining Potash Potassium Resveratrol Scavenging Sodium Solvents Soybean oil Soybeans stability Thermal degradation Thermogravimetric analysis Vegetable oils |
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Title | Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean Oil |
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