Resveratrol and its antioxidant and antimicrobial effectiveness

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Resveratrol and its antioxidant and antimicrobial effectiveness

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Resveratrol and its antioxidant and antimicrobial effectiveness

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GA525%2F99%2F1338" target="_blank" >GA525/99/1338: Resveratrol jako biologicky aktivní látka a jeho význam pro lidské zdraví</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2003

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

83

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

9

Strana od-do

585-593

Kód UT WoS článku

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EID výsledku v databázi Scopus

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