|Mcmichael Jr, Robert|
Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 9/11/1997
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: Resveratrol has been associated with reduced cardiovascular and reduced cancer risk. This phytoalexin has been reported in a number of plant species including grapes and may be one of the compounds responsible for the health benefits of red wine. Recent reviews indicate the presence of resveratrol in peanuts; however, a search of the literature revealed no reports of resveratrol in edible peanuts. Resveratrol has been identified in stems, hypocotyls, and germinating seed only after inoculation/ incubation with fungi. Analytical methods for resveratrol in wine were adapted to isolate and identify resveratrol in edible peanuts. Ethanolic extracts of peanuts without seed coats were analyzed by reversed phase HPLC using a C-18 column. Quantitative analysis of three peanut market types from four production locations indicated a range of 1.7-3.7 micrograms/g compared to 0.6-8.0 micrograms/ml in red wines.