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Determination of trans- resveratrol in pullulan edible film formulation with various types of wine extract by using HPLC and HPTLC methods
- In: Natural Substances - Posters
- At: Istanbul (Turkey) (2009)
- Type: Poster
- Poster code: NS-P-033
- By: DUMAN, Gülengül (Yeditepe University Faculty of Pharmacy, Istanbul, Turkey)
- Co-author(s): Yenigül, Elçin (Yeditepe University , Faculty of Engineering and Architecture, ISTANBUL, Turkey)
Tulunay, Mahir (Yeditepe University , Faculty of Engineering and Architecture, ISTANBUL, Turkey)
Celep, Engin (Yeditepe University Faculty of Pharmacy, ISTANBUL, Turkey)
Macit, Çaglar (Yeditepe University Faculty of Pharmacy, ISTANBUL, Turkey)
Büyükbayrak, Yesim (Yeditepe University Faculty of Pharmacy, ISTANBUL, Turkey)
Kirmizibekmez, Hasan (Yeditepe University Faculty of Pharmacy, ISTANBUL, Turkey)
Yesilada, Erdem (Yeditepe University Faculty of Pharmacy, ISTANBUL, Turkey) - Abstract:
Resveratrol, a polyphenol derived from red grapes, berries, and peanuts. Resveratrol (trans-3,5,4'-trihydroxystilbene), a compound found largely in the skins of red grapes, and is a constituent of red wine. Resveratrol (trans-resveratrol) is a phytoalexin produced naturally by several plants when under attack by pathogens such as bacteria or
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Last update 28 September 2023