Antioxidant activity of resveratrol compared with common food additives

Murcia Tomás, María Antonia; Martínez Tomé, Magdalena

Publication:
Antioxidant activity of resveratrol compared with common food additives

dc.contributor.author	Murcia Tomás, María Antonia
dc.contributor.author	Martínez Tomé, Magdalena
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-09-11T08:53:06Z
dc.date.available	2024-09-11T08:53:06Z
dc.date.issued	2001-03
dc.description	© International Association for Food Protection. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/. This document is the Published version of a Published Work that appeared in final form in Journal of Journal of Food Protection. To access the final edited and published work see https://doi.org/10.4315/0362-028x-64.3.379
dc.description.abstract	Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antiox.idant and prooxidant activities of resveratrol were compared with other antiox.idants (butylated hydroxytoluene [BHT]. burylated hydroxyacetone (BHA). phenol, propyl gallate (PG), sodium tripolyphosphate [TPP], atocopherol, and vanillin) widely used in foods. Toe ability of these compounds to in!úbit lipid perox.idation was as follows: BHA > resveratrol > PG > tripolyphosphate > vanillin > phenol > BHT > a-tocopherol, the first three inlúbiting the perox.idation in a concentration-dependent manner. Toe order of OH· scavenger activity of the tested compounds was BHA > TPP > BHT Resveratrol and vanillin produced between 10 to 7% and 16 to 10% inhibition of the deoxyribose attack, respectively, but they do not scavenge OH·. Neither the resveratrol analyzed nor PG or the rest of compounds reacted with H and must be considered inefficient in catalyzing any subsequent ox.idation. The ability to scavenge HOCI was, in decreasing order, PG > resveratrol > cc.-tocopherol > phenol. The other compounds did not scavenge HOCI.	es
dc.format	application/pdf	es
dc.format.extent	6	es
dc.identifier.citation	Journal of Food Protection Vol. 64, No. 3, 2001. Pages 379-384
dc.identifier.doi	https://doi.org/10.4315/0362-028x-64.3.379
dc.identifier.issn	Print: 0362-028X
dc.identifier.issn	Electronic: 1944-9097
dc.identifier.uri	http://hdl.handle.net/10201/143863
dc.language	eng	es
dc.publisher	Elsevier, International Association for Food Protection
dc.relation	FEDER project. Ministerio de Educación y Cultura. Spain. IFD97-0021 y Fundación Séneca project Consejería de Cultura y Educación. Murcia. Spain. 00263//CV/97	es
dc.relation.publisherversion	https://www.sciencedirect.com/science/article/pii/S0362028X22008675?via%3Dihub
dc.rights	info:eu-repo/semantics/openAccess	es
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.subject	Antioxidants	es
dc.subject	Resveratrol
dc.title	Antioxidant activity of resveratrol compared with common food additives	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es