Analysis of trans-resveratrol in peanuts and peanut butters consumed in Korea

A modified HPLC method for the determination of trans-resveratrol in peanuts and peanut butter has been developed. The method used acetonitrile/water (9:1, v/v) as an extraction solvent followed by solid phase extraction on column packed with Al2O3 and AccuBand(II) SPE ODS C18. Eluate was evaporated under nitrogen stream and the residue was dissolved in LC mobile phase. Analytical data include the trans-resveratrol content of 15 different cultivars of raw peanuts produced from Korea, four roasted peanuts and seven peanut butter consumed in Korea. The trans-resveratrol content of the raw peanuts, roasted peanuts and peanut butter ranged from 0.09 to 0.30 mug/g, trace amount to 0.13 and 0.27 to 0.70 mug/g, respectively. Analytical method validation parameters including linearity, accuracy, precision, limits of detection and quantitation were determined. Overall recovery from peanut and peanut butter was close to 100% (n = 10). (C) 2003 Elsevier Ltd. All rights reserved.