4.7 Article

Exploring the mechanism of stilbenes to quench singlet oxygen based on the key structures of resveratrol and its analogues

Journal

FOOD CHEMISTRY
Volume 403, Issue -, Pages -

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.134350

Keywords

Stilbenes; Singlet oxygen; Singlet oxygen quenching; UHPLC-QQQ-MS2; UHPLC-QTOF-MS2

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Stilbenes, such as resveratrol, can effectively quench singlet oxygen (1O2). In this study, the quenching activities of different stilbenes were analyzed and compared, and it was found that catechol and carbon-carbon double bonds were key structures for quenching 1O2. This research provides insights for screening stilbenes with higher activities and the development of novel food-related antioxidants and functional foods.
Stilbenes, especially resveratrol and resveratrol dimers, can quench singlet oxygen (1O2) effectively. Studies found resorcinol, catechol, carbon-carbon double bonds in resveratrol dimers and resveratrol monomers all contributed to quenching 1O2. However, which structures play a key role in quenching of 1O2 by stilbenes had not yet been determined. To explore it, UHPLC-QQQ-MS2 and UHPLC-QTOF-MS2 were used to analyze and compare the 1O2 quenching activities of piceatannol, resveratrol, dihydroresveratrol, pterostilbene, trimethox-ystilbene and oxyresveratrol in vitro. The results showed that all six compounds exhibited some capacity to quench 1O2. Catechol [i.e., C6H4(OH)2] had the strongest capacity to quench of 1O2 amongst the stilbenes tested followed by the presence of carbon-carbon double bonds. This offers insight a route for screening for stilbenes with higher activities that might have a role in development of novel food-related antioxidants and functional foods with potential health benefits.

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