Thermal Characterization of Resveratrol

In this paper was studied effect of temperature on the trans-resveratrol till to total degradation by UV-Vis spectrophotometry and FT-IR spectroscopy. Using statistical methods, it was observed that trans-resveratrol is unstable to higher temperatures than 100 C, even in the absence of light. However, at temperatures up to 70 C, resveratrol was found to be enough stable for time periods as short as 30 min. Pearson correlations of absorbance values at 304 nm (characteristic for trans-resveratrol) and 286 nm (characteristic for cis-resveratrol) shown that no conversion of trans-resveratrol to cis resveratrol is produced at elevated experimental temperatures.