Trans-resveratrol content in commercial peanuts and peanut products

Sobolev, V.S. and Cole, R.J. (1999) Trans-resveratrol content in commercial peanuts and peanut products. Journal of Agricultural and Food Chemistry, 47 (4). pp. 1435-1439.

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A modified HPLC method for the determination of trans-resveratrol (resveratrol) in peanuts [groundnuts] and peanut products was developed. Resveratrol was extracted with acetonitrile-water (90/10, v/v) by blending with diatomaceous earth at high speed followed by purification of an aliquot of the extract on a minicolumn packed with Al2O3-ODS (C18) mixture. The column was eluted with acetonitrile-water (90/10, v/v), eluate was evaporated under nitrogen, and residue was dissolved in HPLC mobile phase. Resveratrol in an aliquot of purified extract was quantitated by HPLC on silica gel with n-hexane-2-propanol-water-acetonitrile-acetic acid (1050/270/17/5/1, v/v) as a mobile phase. The recovery of resveratrol added to diatomaceous earth at 0.05 µg/g was 98.95±17.79%; the recovery of the standard added to fresh peanuts (with 0.070 µg/g natural level of resveratrol) at 0.50, 5.00, and 10.00 µg/g was 117.23±8.87, 100.10±2.49, and 100.45±1.51%, respectively. The quantitation limit of resveratrol in fresh peanuts was about 0.01 µg/g. Roasted peanuts had the lowest content of resveratrol of 0.055±0.023 µg/g (n=21), while in peanut butter its concentration was significantly higher, 0.324±0.129 µg/g (n=46), and boiled peanuts had the highest level of 5.138±2.849 µg/g (n=12). Resveratrol content in commercial peanut products was similar to the resveratrol content of the raw peanut fractions routinely used for making them

Item Type: Article
Author Affiliation: National Peanut Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 1011 Forrester Drive, Dawson, Georgia 31742, USA
Subjects: Plant Production > Production Practices
Crop Improvement
Divisions: Groundnut
Depositing User: Mr B Krishnamurthy
Date Deposited: 27 Jan 2011 20:21
Last Modified: 27 Jan 2011 20:21
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