Antioxidative Properties Of Resveratrol (Glycoside) And Analysis Of Thermal Oxidation Products

Resveratrol,as a polyphenol compound with astragalus structure,has a variety of biological functions beneficial to human health,and is one of the 100 most effective and popular anti-aging substances in the world.However,few studies on the thermal stability of resveratrol and its glycosides have affected its biological function and application in food industry.Therefore,in this paper,resveratrol and its glycosides,as a kind of exogenous natural antioxidant,were added to soybean oil after high temperature oxidation,and the quality of oil in the oxidation process was evaluated,in order to provide theoretical basis for the development of functional oil.Firstly,the scavenging ability of trans-resveratrol and its glycosides against different free radicals was evaluated at different concentrations(40,80,120,160,200 μg/g).The results showed that the scavenging ability of trans-resveratrol(glycoside)was ORAC >FRAP > DPPH.Secondly,the dox-effect relationship between the amount of resveratrol(glycoside)and the degree of oxidation of soybean oil was evaluated by monitoring the changes of peroxide value and acid value in the process of heating soybean oil at 60 ℃ for 0-12 d and frying soybean oil at 180 ℃ for 0-8 h.The results showed that when the amount of resveratrol was 600 μg/g,Under the two heating conditions,the peroxide value and acid value were the lowest,and the sample with 50 μg/g resveratrol glycoside added had the lowest peroxide value and acid value.Finally,resveratrol(glycosides)and its thermal degradation products were identified by IT-TOF-MS and GC-MS.The results showed that seven non-volatile oxidation products with mass/charge ratios of 138.03,171.04,185.10,157.03,436.13,244.07,309.09 and two volatile oxidation products with mass/charge ratios of 100.05 and 158.13 were formed by pyrolysis reaction of resveratrol.In the process of oxidation,the glycosidic bond of resveratrol glycoside is removed first to retain the skeleton of resveratrol,and the thermal degradation products are similar to resveratrol.