Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean Oil

• Published in: Foods Vol. 13; no. 1; p. 29
• Main Authors: Yao, Yunping, Yuan, Huiping, Chen, Chen, Liang, Jia, Li, Changmo
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 20.12.2023; MDPI
• Subjects: 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; United States; China; oxidative cracking; oxidation products; resveratrol; stability; free radical scavenging

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...