Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT & MAINTENANCE OF FLAVOR & SHELF-LIFE IN PEANUTS THROUGH IMPROVED HANDLING, PROCESSING AND USE OF GENETIC RESOURCES

Location: Market Quality and Handling Research

Title: Process Induced Changes in Resveratrol in Peanuts

Authors
item Dean, Lisa
item Sanders, Timothy

Submitted to: American Chemical Society Abstracts
Publication Type: Other
Publication Acceptance Date: June 4, 2007
Publication Date: August 21, 2007
Citation: Dean, L.L., Sanders, T.H. 2007. Process Induced Changes in Resveratrol in Peanuts. American Chemical Society Abstracts.

Interpretive Summary: Peanuts, peanut flours and extruded peanut protein were analyzed for resveratrol using liquid chromatography coupled with ion trap mass spectroscopy. During this analysis, a compound with a molecular mass corresponding to a dimer of resveratrol was seen in the flours and the protein, but not in fresh peanuts. The mass of the compound was confirmed using time of flight mass spectroscopy. The presence of this compound is attributed to heat and mechanical pressure necessary for processing. A theoretical structure for the compound is proposed and the bioactivity is expected to be less than free resveratrol.

Technical Abstract: Resveratrol is a phytoalexin that is thought to have a variety of beneficial health effects. Fresh peanuts have been found to contain levels up to several ppm. Processing of peanuts for human consumption involves heat from roasting. Mechanical pressure and solvents are used to extract oil to produce peanut flours and protein products. Examination of extracts from peanut products for resveratrol using LC-ion trap MS has shown that polymerization of the bioactive substance had occurred. Confirmation of a dimer compound by TOFL-MS was done. The composition of this dimer and its possible bioactivity will be discussed.

Last Modified: 9/2/2014