Antioxidant activity of resveratrol compared with common food additives

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.