trans-Resveratrol content in seeds and seed coats of Japanese peanut cultivars and that in peanut products

Abstract

Resveratrol (RT) is one of the major stilbene phytoalexins found in several plants, including grapevines and the peanut (Arachis hypogaea L.). It is produced by the plants as a defense response to some exogenous stimuli, particularly fungal challenges. RT is attracting attention, because it has been associated with reduced cardiovascular diseases and cancer risks. We analyzed concentrations of RT in seeds and seed coats of peanut cultivars cultivated in Japan and peanut products, by using HPLC. Seeds from three kinds of Japanese peanut cultivars, Chibahandachi, Nakateyutaka and Satonoka contained from 0.089 to 0.147 μg of trans-RT/g, while in seeds coats from same cultivars the concentrations were from 5.55 to 6.91 μg/g, which were much higher than the figures reported so far. Roasted peanuts and fried peanuts contained trans-RT from 0.033 to 0.085 μg/g and trans-RT from 0.038 to 0.072 μg/g respectively, and Japanese sweetened peanuts, Amanatto and Rakkato contained trans-RT of 0.043 μg/g and 0.035 μg/g, respectively.