Antioxidant properties of resveratrol: A structure-activity insight

GÜLÇİN İ.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, cilt.11, sa.1, ss.210-218, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Sayı: 1
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.ifset.2009.07.002
  • Dergi Adı: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.210-218
  • Anahtar Kelimeler: Resveratrol, Antioxidant activity, Radical scavenging, Metal chelating, Reducing power, IN-VITRO ANTIOXIDANT, ANTIRADICAL ACTIVITIES, CAPACITY, DERIVATIVES, METHODOLOGY, MECHANISMS, L.
  • Atatürk Üniversitesi Adresli: Evet

Özet

Resveratrol, a natural product, is known to affect a broad range of intracellular mediators. In the present study, we clarified the antioxidant activity of resveratrol by employing various in vitro antioxidant assays such as DPPH center dot, ABTS(center dot+), DMPD center dot+, O-2(center dot-) and H2O2 scavenging activities, total antioxidant activity, reducing abilities, and Fe2+ chelating activities. Resveratrol inhibited 89.1% of the lipid peroxidation of linoleic acid emulsion at 30 mu g/mL concentration. On the other hand, BHA, BHT, alpha-tocopherol, and trolox exhibited inhibitions of 83.3, 82.1, 68.1, and 81.3% against peroxidation of linoleic acid emulsion at the same concentration, respectively. In addition, resveratrol had effective DPPH center dot, ABTS(center dot+), DMPD center dot+, O-2(center dot-) and H2O2 scavenging activities, reducing power. and Fe2+ chelating activities. The present study found that resveratrol had effective in vitro antioxidant and radical scavenging activity. It can be used in pharmacological and food industry due to its antioxidant properties.