Antioxidant activity of resveratrol compared with common food additives.
J Food Prot
; 64(3): 379-84, 2001 Mar.
Article
en En
| MEDLINE
| ID: mdl-11252483
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 antioxidant and prooxidant activities of resveratrol were compared with other antioxidants (butylated hydroxytoluene [BHT], butylated hydroxyacetone [BHA], phenol, propyl gallate [PG], sodium tripolyphosphate [TPP], alpha-tocopherol, and vanillin) widely used in foods. The ability of these compounds to inhibit lipid peroxidation was as follows BHA > resveratrol > PG > tripolyphosphate > vanillin > phenol > BHT > alpha-tocopherol, the first three inhibiting the peroxidation in a concentration-dependent manner. The 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 H202 and must be considered inefficient in catalyzing any subsequent oxidation. The ability to scavenge HOCI was, in decreasing order, PG > resveratrol > alpha-tocopherol > phenol. The other compounds did not scavenge HOCl.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Estilbenos
/
Peroxidación de Lípido
/
Aditivos Alimentarios
/
Antioxidantes
Idioma:
En
Revista:
J Food Prot
Año:
2001
Tipo del documento:
Article
País de afiliación:
España