Details

Autor(en) / Beteiligte

• Navarro‐Orcajada, Silvia
• Conesa, Irene
• Matencio, Adrián
• García‐Carmona, Francisco
• López‐Nicolás, José Manuel

Titel

Molecular encapsulation and bioactivity of gnetol, a resveratrol analogue, for use in foods

Ist Teil von

• Journal of the science of food and agriculture, 2022-08, Vol.102 (10), p.4296-4303

Ort / Verlag

Chichester, UK: John Wiley & Sons, Ltd

Erscheinungsjahr

2022

Quelle

Wiley Online Library - AutoHoldings Journals

Beschreibungen/Notizen

• BACKGROUND Gnetol is a stilbene whose characterization and bioactivity have been poorly studied. It shares some bioactivities with its analogue resveratrol, such as anti‐inflammatory, anti‐thrombotic, cardioprotective and anti‐cancer activities. However, the low solubility of stilbenes may limit their potential applications in functional foods. Encapsulation in cyclodextrins could be a solution. RESULTS The antioxidant activity of gnetol was evaluated by 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical cation and ferric reducing antioxidant power methods (Trolox equivalents 13.48 μmol L−1 and 37.08 μmol L−1 respectively at the highest concentration) and it was higher than that of resveratrol, and depending on the method, similar or higher to that of oxyresveratrol. Spectrophotometric and spectrofluorimetric characterization of gnetol is published for the first time. Moreover, its water solubility was determined and improved almost threefold after its molecular encapsulation in cyclodextrins, as well as its stability after storage for a week. A physicochemical and computational study revealed that cyclodextrins complex gnetol in a 1:1 stoichiometry, with better affinity for like 2‐hydroxypropyl‐β‐cyclodextrin (KF = 4542.90 ± 227.15 mol−1 L). Temperature and pH affected the encapsulation constants. CONCLUSION These results could increase interest of gnetol as an alternative to the most studied stilbene, resveratrol, as well as aid in the development of more stable inclusion complexes that improve its aqueous solubility and stability so that it can be incorporated into functional foods. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.