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In this paper was studied effect of temperature on the trans-resveratrol till to total degradation by UV-Vis spectrophotometry and FT-IR spectroscopy. Using statistical methods, it was observed that trans-resveratrol is unstable to higher temperatures than 100 �C, even in the absence of light. However, at temperatures up to 70 � C, resveratrol was found to be enough stable for time periods as short as 30 min. Pearson correlations of absorbance values at 304 nm (characteristic for trans-resveratrol) and 286 nm (characteristic for cis-resveratrol) shown that no conversion of trans-resveratrol to cis resveratrol is produced at elevated experimental temperatures.

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