Resveratrol and its antioxidant and antimicrobial effectiveness

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008926" target="_blank" >RIV/60461373:22330/03:00008926 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Resveratrol and its antioxidant and antimicrobial effectiveness
Original language description
Resveratrol (trans - 3,5,4´- trihydroxystilbene) was prepared by total chemical synthesis. Water solubility, solubility of resveratrol in water/ethanol mixture (0-40% v/v) and temperature 0-60°C, antioxidation effect of resveratrol tested in 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 solubilityof resveratrol was 9 mg.ml-1 (20 °C) when ethanol concentration achieved 10% v/v. Resveratrol behaved as 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 antimicrobial against filamentous fungi Penicillium and Aspergillus.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/GA525%2F99%2F1338" target="_blank" >GA525/99/1338: Resveratrol as biological active compound and its significance for human health</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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