Evaluation of resveratrol derivatives as potential antioxidants and identification of a reaction product of resveratrol and 2, 2-diphenyl-1-picryhydrazyl radical. |
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Authors: | M Wang Y Jin C T Ho |
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Institution: | Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA. |
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Abstract: | Resveratrol (3,4',5-trihydroxy-trans-stilbene), an antioxidant from grapes, and five other polyhydroxystilbenes were synthesized. Their antioxidative properties were evaluated in two model systems pure lipid oxidation using the Rancimat method and 2, 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging model.] 3, 3',4,5'-Tetrahydroxystilbene, 3,3',4,5,5'-pentahydroxystilbene, and 3,4,4',5-tetrahydroxystilbene were found to be more active than resveratrol in both models. A dimer of resveratrol was identified as the major radical reaction product when resveratrol was reacted with DPPH radicals. |
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