Micronization of trans-resveratrol by supercritical fluid: Dissolution, solubility and in vitro antioxidant activity

The micronization process is characterized by the reduction of particle size towards obtaining changes in physical structure and increase the dissolution rate, which leads to increased solubility of the compound and consequently greater bioavailability. Trans-resveratrol is a nutraceutical compound with many biological properties; however, its use in the food, pharmaceutical and chemical industry is limited because of its low solubility in aqueous medium and hence low bioavailability. Due to the large potential of resveratrol, this work aims to investigate the properties of dissolution rate, solubility and in vitro antioxidant activity of micronized resveratrol by SEDS technique. The micronized compound increased by around 2.8 times its solubility in water while there was an increase in the dissolution rate of about 1.8 times. Results obtained in this work are promising as it enables the use of resveratrol in the food, pharmaceutical and chemical industry since the micronization process led to improved properties of the compound.