Trans resveratrol c14h12o3

The following chemicals were used in the study, all of which were of analytical grade if not mentioned otherwise: D (+)–glucose (C₆H₁₂O₆, GLC), D (−)–fructose (C₆H₁₂O₆, FRC): (both purchased from POCH Ltd. Gliwice, Poland); BSA: fraction V, >92% purity; M 66,430 Da, (Fluka, Buchs, Switzerland); HSA: fraction V, 98% purity, M 67,000 Da (this and all following reagents were from Sigma-Aldrich, St. Louis, MO, USA); trans-resveratrol (C₁₄H₁₂O₃); aminoguanidine hydrochloride >98% purity; sodium azide (NaN₃); dimethyl sulfoxide ((CH₃)₂SO, DMSO); 2,4-dinitrophenylhydrazine (DNPH); 5,5’-dithiobis (2-nitrobenzoic acid) (Ellman’s reagent, DTNB); Congo red; nitro blue tetrazolium chloride (NBT); thioflavin T; and trichloroacetic acid (TCA).

Trans-resveratrol (C₁₄H₁₂O₃), absolute ethanol, and Tween 20 (HLB 16.7) were supplied by Sigma–Aldrich (St. Louis, MO, USA). The neutral oil Miglyol ^® 812 with a density of 945 kg/m³ at 20 °C was purchased from Sasol GmbH. Regarding emulsifiers, it was necessary to acquire polyglycerol polyricinoleate (PGPR, HLB 3.0) from supplier Brenntag AG and Tween 20 (HLB 16.7) from Sigma–Aldrich. NaCl was obtained from Panreac. For the preparation of internal and external aqueous phases (W₁ and W₂) we used deionized water (MilliporeElix 5, Merck, Kenilworth, NJ, USA).
White label plain yoghurts (Alimerka, Gijon, Spain) were used for the preparation of the 5 types of yoghurts. It was also necessary to acquire skimmed milk powder from the Mercadona supermarket brand (Tavernes Blanques, Spain), as well as whole milk (Cremosita, Valdemoro, Spain).