Ecological formulation for improving resveratrol stability and release in aqueous environment-Reference-Cited by-同舟云学术

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Ecological formulation for improving resveratrol stability and release in aqueous environment

Published:2021-01-05 Issue:5 Volume:75 Page:2033-2041
ISSN:2585-7290
Container-title:Chemical Papers
language:en
Short-container-title:Chem. Pap.

Author:

Todan Ligia,Voicescu Mariana,Culita Daniela C.,Pandele-Cuşu Jeanina,Albu Camelia,Kuncser Andrei C.

Publisher

Springer Science and Business Media LLC

Subject

Materials Chemistry,Industrial and Manufacturing Engineering,General Chemical Engineering,Biochemistry,General Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11696-020-01409-6.pdf

Reference28 articles.

1. Alecu A, Albu C, Litescu SC, Eremia SAV, Radu GL (2016) Phenolic and anthocyanin profile of Valea Calugareasca red wines by HPLC-PDA-MS and MALDI-TOF analysis. Food Anal Methods 9:300–310. https://doi.org/10.1007/s12161-015-0197-4

2. Bertacche V, Lorenzi N, Nava D, Pini E, Sinico C (2006) Host-guest interaction study of resveratrol with natural and modified cyclodextrins. J Incl Phenom Macrocycl Chem 55:279–287. https://doi.org/10.1007/s10847-006-9047-8

3. Camont L, Collin F, Couturier M, Thérond P, Jore D, Gardès-Albert M, Bonnefont-Rousselot D (2012) Radical-induced oxidation of trans-resveratrol. Biochimie 94:741–747. https://doi.org/10.1016/j.biochi.2011.11.005

4. Cássia da Silva R, Teixeira JA, Nunes WDG, Zangaro GAC, Pivatto M, Caires FG, Ionashiro M (2017) Resveratrol: a thermoanalitycal study. Food Chem 237:561–565. https://doi.org/10.1016/j.foodchem.2017.05.146

5. Chakraborty S, Mitra MK, Chaudhuri MG, Sa B, Das S, Dey R (2012) Study of the release mechanism of Terminalia chebula extract from nanoporous silica gel. Appl Biochem Biotechnol 168:2043–2056. https://doi.org/10.1007/s12010-012-9916-0

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