부산대학교 도서관

Thermo-oxidative stability testing plays a critical role in accurately predicting shelf life. These tests are performed in real time and under stress conditions, where degradation processes are accelerated by increasing storage conditions. In this study, high-performance liquid chromatography (HPLC) analyses were performed to evaluate the degradation of resveratrol in nutraceutical tablets as a function of time under different storage conditions in terms of temperature and relative humidity (RH), namely 25 °C/60% RH, 30 °C/65% RH, and 40 °C/75% RH. The latter is an accelerated test and is used to estimate shelf life for long-term storage. Resveratrol is present in both pure form and as a solid dispersion on magnesium dihydroxide microparticles (Resv@MDH). Degradation kinetic constants were determined at 25 °C, 30 °C, and 40 °C, and the Arrhenius behavior of the kinetic constants as a function of temperature was verified. The main results of this work are as follows: (i) the stability of resveratrol in nutraceutical tablets is affected by temperature; (ii) the dependence of the kinetic constants on temperature does not follow the Arrhenius equation, determining an overestimation of the degradation rate at 25 °C; in this regard a modified version of the Arrhenius equation that takes into account the deviation from linearity has been used to estimate the dependence of the kinetic constant on the temperature. These results suggest that accelerated testing does not provide a general model for predicting the shelf life of foods and dietary supplements. The reason may be due to possible matrix effects that result in different degradation mechanisms depending on the temperature. In this regard, symmetry relationships in the kinetics of chemical reactions resulting from microscopic reversibility and their relationship to the deviation from the Arrhenius equation are discussed. However, further research is needed to characterize the degradation mechanisms at different temperatures. The results of these studies would allow accurate prediction of food degradation to improve food safety and risk management and reduce food waste. In addition, knowledge of stability processes is necessary to ensure the maintenance of physiological processes by dietary supplements. [ABSTRACT FROM AUTHOR]