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Review | Publishing Language: Chinese | Open Access

Progress in Esterification Modification, Purification and Characterization of Resveratrol

Xiaoning HU1,2 , Tian LI1, Qin GUO1, Ningyang LI2, Yu ZHANG3, Yang QU1, Xinping WANG1,4, Xiaozhen TANG2 ( ), Qiang WANG1 ( )
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271000, China
Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
School of Food Science and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052, China
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Abstract

Resveratrol is a non-flavonoid polyphenolic compound, and exhibits anti-inflammatory, anti-oxidant, and anti-tumor effects. It has a high melting point and poor lipid solubility and is insoluble in water, which limits its application in the food and medical fields. Esterification modification can reduce the melting point, greatly improve the lipid solubility and bioavailability of resveratrol, and enhance its health benefits. Thus, this article focuses on reviewing recent studies on resveratrol properties, esterification modification methods, separation and purification techniques and characterization methods, and it also discusses future research directions.

Keywords

resveratrolesterification modificationseparation and purificationcharacterization methods
CLC number: TQ243.1 Document code: A Article ID: 1002-6630(2022)05-0374-09

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Food Science
Volume 43 Issue 5,
March 2022
Pages 374-382
DOI: 10.7506/spkx1002-6630-20201201-021

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Cite this article:
HU X, LI T, GUO Q, et al. Progress in Esterification Modification, Purification and Characterization of Resveratrol. Food Science, 2022, 43(5): 374-382. https://doi.org/10.7506/spkx1002-6630-20201201-021

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Received: 01 December 2020
Published: 15 March 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).