Resveratrol: A thermoanalytical study

•Thermal analysis provided unreported information about resveratrol thermal behavior.•Degradation intermediates were identified by high-resolution mass spectra.•The main evolved gaseous products during thermal decomposition were identified. Resveratrol is a natural polyphenol found in various plants...

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Bibliographic Details
Published in:Food chemistry 2017-12, Vol.237, p.561-565
Main Authors: Silva, Rita de Cássia da, Teixeira, José Augusto, Nunes, Wilhan Donizete Gonçalves, Zangaro, Geórgia Alvim Coelho, Pivatto, Marcos, Caires, Flávio Junior, Ionashiro, Massao
Format: Article
Language:English
Subjects:
Antioxidants
Calorimetry, Differential Scanning
Evolved gases
Resveratrol
Stilbenes - analysis
Thermal decomposition
Thermal stability
Thermogravimetry
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Summary:•Thermal analysis provided unreported information about resveratrol thermal behavior.•Degradation intermediates were identified by high-resolution mass spectra.•The main evolved gaseous products during thermal decomposition were identified. Resveratrol is a natural polyphenol found in various plants, mainly in the bark of the red grapes. It has been widely studied due to its antioxidant, anti-inflammatory, anticancer and anti-aging properties. The thermal behavior of resveratrol was investigated by using simultaneous thermogravimetry and differential scanning calorimetry (TG-DSC), evolved gas analysis (TG-DSC-FTIR) and High-resolution mass spectra (HRMS). The results provided information concerning the thermal stability, thermal decomposition, identification of the main gaseous products evolved and intermediate compounds formed during the thermal decomposition.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2017.05.146