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United States Department of Agriculture

Agricultural Research Service

Title: Resveratrol Variability in Edible Peanuts

Authors
item Sanders, Timothy
item Branch, William - UNIV. OF GEORGIA-CPES

Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: July 16, 1999
Publication Date: N/A

Technical Abstract: Trans-resveratrol (3,5,4' trihydroxystilbene) has been identified as a constituent of edible peanuts. Concentrations of this phytoalexin increase greatly in peanuts which have been invaded by fungi. This study was conducted to examine differences in the relatively low concentrations of resveratrol that may be related to variety and stress during production. A Atotal of 15 genotypes were obtained from several locations. Blanched soun mature kernels (SMK) were extracted with 80 percent ethanol and purified through columns containing a 1:1 mix of basic alumina and silica gel RP18 before analysis by HPLC. Concentrations were generally below 0.2 g/g fresh weight (FW); however, Small White Spanish contained 1.47 g/g FW and Early Bunch contained 0.8 g/g FW. Peanuts obtained from plants that were grown under leaf spot stress and controls that were sprayed regularly were analyzed for resveratrol. All nine genotypes in the leaf spot stress had resveratrol concentrations <0.25 g/g FW). In the sprayed control, three genotypes contained 0.6-0.9 g/g FW and one genotype contained 3.1 g/g FW. These data suggest a possible relationship between above-ground plant structures and resveratrol concentration in peanuts. Treatment of grapevines with antifungal agents has resulted in enhanced trans-resveratrol synthesis.

Last Modified: 11/25/2014