Antioxidant Potential of Resveratrol as the Result of Radiation Exposition

The purpose of this study was to determine the effect of electron beam irradiation (EBI) at a dose of 25 kGy on the stability and antioxidant properties of resveratrol (RSV), a nutraceutical with clinically proven activity. The electron paramagnetic resonance (EPR) method was used to evaluate the concentration of free radicals after irradiation. Minor changes in chemical structure due to free radicals induced by EBI were confirmed by FTIR spectroscopy. HPLC and HPLC-MS analysis ruled out the appearance of degradation products after irradiation. In addition, HPLC analysis confirmed the absence of trans- to cis-resveratrol conversion. Changes in the antioxidant potential of RSV after irradiation were studied using DPPH, ABTS, CUPRAC, and FRAP techniques. It was confirmed that EBI favorably affected the antioxidant properties of tests based on the HAT mechanism (increase in DPPH and CUPRAC tests).

Automated summary

This study aimed to investigate the impact of electron beam irradiation on the stability and antioxidant properties of resveratrol. The concentration of free radicals and minor changes in chemical structure were evaluated using EPR and FTIR spectroscopy, respectively. HPLC and HPLC-MS analysis confirmed no degradation products or trans- to cis-resveratrol conversion after irradiation. The antioxidant potential of resveratrol was found to be enhanced by electron beam irradiation.