Hostname: page-component-78c5997874-dh8gc Total loading time: 0 Render date: 2024-11-05T09:08:50.210Z Has data issue: false hasContentIssue false
  • English
  • Français

Resveratrol content in seeds of peanut germplasm quantified by HPLC

Published online by Cambridge University Press:  01 April 2009

M. L. Wang  and
R. N. Pittman
M. L. Wang*
Affiliation:
USDA-ARS, PGRCU, 1109 Experiment Street, Griffin, GA30223, USA
R. N. Pittman
Affiliation:
USDA-ARS, PGRCU, 1109 Experiment Street, Griffin, GA30223, USA
*
*Corresponding author. Email [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

trans-Resveratrol (trans-3,4′,5-trihydroxystilbene), a polyphenolic compound uniquely identified in plants, is believed to greatly contribute to human health. Peanut (Arachis hypogaea L.) seeds of 20 germplasm accessions were harvested from the same field and used for resveratrol analysis by high-performance liquid chromatography. trans-Resveratrol content in air-dried peanut seeds was on average about 0.5 μg/g and a statistically significant variation (from 0.125 to 1.626 μg/g, at least a ten-fold difference) was detected among the accessions analysed. The average weight for 100 seeds was 52.84 g. A statistically significant variation in seed weight (from 22.30 to 87.94 g, at least a four-fold difference) was observed. There was no significant correlation between trans-resveratrol content and seed weight. The information about the levels of trans-resveratrol in peanut seeds will be useful for peanut cultivar development and peanut product processing. Breeders could use germplasm accessions containing a high amount of resveratrol to develop new nutritionally improved peanut cultivars and food processors could use these new cultivars to manufacture high resveratrol peanut products.

Keywords

Arachis hypogaea Lgermplasmhigh-performance liquid chromatographytrans-resveratrol content
Type
Short Communication
Information
Plant Genetic Resources , Volume 7 , Issue 1 , April 2009 , pp. 80 - 83
Copyright
Copyright © NIAB 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Baur, JA and Sinclair, DA (2006) Therapeutic potential of resveratrol: the in vivo evidence. Nature Reviews Drug Discovery 5: 493–506.CrossRefGoogle ScholarPubMed
Ingham, JL (1976) 3,5,4′-Trihydroxystilbene as a phytoalexin from groundnuts (Arachis hypogaea). Phytochemistry 15: 1791–1793.CrossRefGoogle Scholar
Jang, M, Cai, L, Udeani, GO, Slowing, KV, Thomas, CF, Beecher, CWW, Fong, HH, Farnsworth, NR, Kinghorn, AD, Metha, RG, Moon, RC and Pezzuto, JM (1997) Cancer chemopreventive activity of resveratrol, a natural product derived from grapes. Science 275: 218–220.CrossRefGoogle ScholarPubMed
Pancholy, SK, Despande, AS and Krall, S (1978) Amino acids, oil and protein content of some selected peanut cultivars. The Proceedings of American Peanut Research and Education Association 10: 30–37.Google Scholar
Sanders, TH, McMichael, RW and Hendrix, KW (2000) Occurrence of resveratrol in edible peanuts. Journal of Agricultural and Food Chemistry 48: 1243–1246.CrossRefGoogle ScholarPubMed
SAS OnlineDoc® 9.1 .3 (2004) SAS Institute Inc., Cary, NC, USA.Google Scholar
Sobolev, VS and Cole, RJ (1999) trans-Resveratrol content in commercial peanuts and peanut products. Journal of Agricultural and Food Chemistry 47: 1435–1439.CrossRefGoogle ScholarPubMed