tans-Resveratrol Content of Varieties and Growth Period in Peanut

땅콩 품종 및 생육기별 trans-Resveratrol 함량

  • Lee, Mi-Ja (National Honam Agricultural Experiment Station, RDA) ;
  • Cheong, Young-Keun (National Honam Agricultural Experiment Station, RDA) ;
  • Kim, Hyung-Soon (Dep. of Environ. & Chem. Eng. Seonam National University) ;
  • Park, Ki-Hun (National Honam Agricultural Experiment Station, RDA) ;
  • Doo, Hong-Soo (National Honam Agricultural Experiment Station, RDA) ;
  • Suh, Duck-Yong (National Honam Agricultural Experiment Station, RDA)
  • Published : 2003.12.01

Abstract

trans-Resveratrol(3,5,4'-trihydroxystilbene) is phenolic compound present in grapes, wines, and peanuts, has been reported to have health benefits including anticarcinogenic effects, protection against cardiovascular diseases and reduced cancer risk. A simple method for the quantitative extraction of trans-resveratrol from peanut has been developed. Optimal conditions for extraction were investigated. Type of solvent, time, and temperature assayed influenced trans-resveratrol yield. Adequate extraction condition was decided to ethanol/water (80:20v/v) maintained at $25^{\circ}C$ for 45 min. After extraction, the protocol consists of sample preparation using a $\textrm{C}_{18}$ solid-phase extraction (SPE) cartridge after concentrate with rotary evaporator and quantified by reversed phase HPLC using a $\textrm{C}_{18}$ column at 308 nm. Analytical methods for measuring trans-resveratrol in peanut were adapted to isolate, identify, and quantify trans-resveratrol in 11 peanut varieties by HPLC (high-performance liquid chromatography) with UV detector, The 11 peanut varieties content ranged from 0.018 to 1.125 $\mu\textrm{g}/\textrm{g}$ with an average of 0.289 $\mu\textrm{g}/\textrm{g}$. The contents were higher in the seeds with than without testa, regardless of varieties. The trans-resveratrol content was Higher in 110, 130 days after sowing than that of other period.

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