Photo-induced chemical reaction of trans-resveratrol

Food Chem. 2015 Mar 15:171:137-43. doi: 10.1016/j.foodchem.2014.08.130. Epub 2014 Sep 10.

Abstract

Photo-induced chemical reaction of trans-resveratrol has been studied. UV B, liquid state and sufficient exposure time are essential conditions to the photochemical change of trans-resveratrol. Three principal compounds, cis-resveratrol, 2,4,6-phenanthrenetriol and 2-(4-hydroxyphenyl)-5,6-benzofurandione, were successively generated in the reaction solution of trans-resveratrol (0.25 mM, 100% ethanol) under 100 μW cm(-2) UV B radiation for 4h. cis-Resveratrol, originated from isomerization of trans-resveratrol, resulted in 2,4,6-phenanthrenetriol through photocyclisation reaction meanwhile loss of 2 H. 2,4,6-Phenanthrenetriol played a role of photosensitizer producing singlet oxygen in the reaction pathway. The singlet oxygen triggered [4+2] cycloaddition reaction of trans-resveratrol, and then resulted in the generation of 2-(4-hydroxyphenyl)-5,6-benzofurandione through photorearrangement and oxidation reaction. The singlet oxygen reaction was closely related to the substrate concentration of trans-resveratrol in solution.

Keywords: Photochemistry; Photosensitizer; Singlet oxygen; UV B radiation; cis-Resveratrol; trans-Resveratrol.

MeSH terms

  • Chromatography, High Pressure Liquid
  • Food Analysis / methods*
  • Furans / chemistry*
  • Isomerism
  • Magnetic Resonance Spectroscopy
  • Oxidation-Reduction
  • Photochemical Processes
  • Photosensitizing Agents / chemistry
  • Resveratrol
  • Singlet Oxygen / chemistry*
  • Spectrophotometry, Ultraviolet
  • Spectroscopy, Fourier Transform Infrared
  • Stilbenes / chemistry*
  • Ultraviolet Rays

Substances

  • Furans
  • Photosensitizing Agents
  • Stilbenes
  • Singlet Oxygen
  • Resveratrol