Current analytical strategies for the determination of resveratrol in foods

Wenxuan Li; Hang Yuan; Yuwei Liu; Bin Wang; Xinli Xu; Xia Xu; Dilshad Hussain; Lei Ma; Di Chen

doi:10.1016/j.foodchem.2023.137182

Current analytical strategies for the determination of resveratrol in foods

Food Chem. 2024 Jan 15:431:137182. doi: 10.1016/j.foodchem.2023.137182. Epub 2023 Aug 15.

Authors

Wenxuan Li¹, Hang Yuan², Yuwei Liu¹, Bin Wang¹, Xinli Xu¹, Xia Xu³, Dilshad Hussain⁴, Lei Ma⁵, Di Chen⁶

Affiliations

¹ Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
² College of Chemistry, Zhengzhou University, Zhengzhou 450001, China.
³ Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China; Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Zhengzhou University, Zhengzhou 450000, China.
⁴ HEJ Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan. Electronic address: shad3233@yahoo.com.
⁵ Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Zhengzhou University, Zhengzhou 450000, China. Electronic address: malei@caas.cn.
⁶ Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China; Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Zhengzhou University, Zhengzhou 450000, China. Electronic address: dichen@zzu.edu.cn.

PMID: 37603999
DOI: 10.1016/j.foodchem.2023.137182

Abstract

Resveratrol, a non-flavonoid polyphenolic compound, possesses various beneficial properties such as anti-cancer, anti-aging, anti-bacterial, and antioxidant effects. It is naturally produced by many plants in response to stimulation. However, the content of resveratrol in natural plants can vary significantly, ranging from micrograms to milligrams per kilogram. As the demand for resveratrol increases, the development of methods for extracting and quantifying resveratrol in food has become a rapidly growing field in recent years. This review aims to comprehensively summarize the progress made in resveratrol analysis in food over the past decade (2012-2022), with a specific focus on the latest advancements in extraction and detection technologies. The objective is to offer a valuable reference for further research and utilization of resveratrol in various food applications.

Keywords: Analytical methods; Detection methods; Extraction; Foods; Resveratrol.

Publication types

Review

MeSH terms

Food*
Resveratrol

Substances

Resveratrol