Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 17, Pages 7750-7756Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf900667d
Keywords
trans-Resveratrol; trans-piceid; peanuts; stilbenes; UV; ultrasound; HPLC
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Peanuts are known to synthesize resveratrol, a stilbene phytoalexin, associated with cancer chemopreventive activity and cardioprotection. A modified HPLC method developed and validated to determine trans-resveratrol and traps-piceid concentrations in a single analysis run exhibited recoveries, precision, linearity, and limits of detection consistent with or better than those of methods previously reported in the literature. The effect of combined treatments, ultrasound (US) followed by varying UV light (UV) doses (three distances, three exposure times) on traps-resveratrol and traps-piceid concentrations in peanuts was determined. All nine US-UV treatments significantly increased traps-resveratrol contents from 0.03 mu g/g, in untreated peanut control, to 2.10-4.73 mu g/g and traps-piceid contents from 0.07 to 0.23-0.38 mu g/g. Increases in trans-resveratrol were not influenced by UV distance and time. US and UV, individually, increased traps-resveratrol to 4.29 and 2.36 mu g/g, respectively. The US and UV treatment combinations used did not exhibit synergistic effect compared to US treatments alone.
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