Elicitation of resveratrol in peanut kernels by application of abiotic stresses

Application of no postharvest stress or by size reduction, grinding, chopping, or slicing and exposure to UV light or ultrasound were investigated for the elicitation of trans-resveratrol, total phenolic compounds, and antioxidant activity (AOA) in peanut kernels. AOA and total phenolic compounds did not increase in stressed peanuts over incubation times 0-48 h at 25 degrees C however, an increase in trans-resveratrol concentration over time occurred. Slicing (2 mm), ultrasound exposure for 4 min at 25 degrees C, and incubation for 36 h produced the highest level of trans-resveratrol synthesis in peanuts, increasing concentrations from 0.48 +/- 0.08 mu g/g in untreated peanuts to 3.96 +/- 0.96 mu g/g. AOA in stressed peanuts was negatively correlated with trans-resveratrol concentration, indicating that as AOA decreased trans-resveratrol concentration increased.