trans-Resveratrol Content in Commercial Peanuts and Peanut Products
| Autor: | Richard J. Cole, Victor S. Sobolev |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
chemistry.chemical_classification
Residue (complex analysis) Chromatography Arachis Trans-resveratrol Food Handling Elution Silica gel Phytoalexin chemistry.chemical_element General Chemistry Resveratrol Nitrogen High-performance liquid chromatography chemistry.chemical_compound chemistry Stilbenes General Agricultural and Biological Sciences Chromatography High Pressure Liquid |
| Zdroj: | Journal of Agricultural and Food Chemistry. 47:1435-1439 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf9809885 |
| Popis: | A modified high-performance liquid chromatographic (HPLC) method for determination of trans-resveratrol (resveratrol) in peanuts and peanut products has been developed. Resveratrol was extracted with acetonitrile-water (90/10, v/v) by blending with diatomaceous earth at high speed followed by purification of an aliquot of the extract on a minicolumn packed with Al(2)O(3)-ODS (C(18)) mixture. The column was eluted with acetonitrile-water (90/10, v/v), eluate was evaporated under nitrogen, and residue was dissolved in HPLC mobile phase. Resveratrol in an aliquot of purified extract was quantitated by HPLC on silica gel with n-hexane-2-propanol-water-acetonitrile-acetic acid (1050/270/17/5/1, v/v) as a mobile phase. The recovery of resveratrol added to diatomaceous earth at 0.05 microg/g was 98.95 +/- 17.79%; the recovery of the standard added to fresh peanuts (with 0.070 microg/g natural level of resveratrol) at 0.50, 5.00, and 10.00 microg/g was 117.23 +/- 8.87, 100.10 +/- 2.49, and 100.45 +/- 1.51%, respectively. The quantitation limit of resveratrol in fresh peanuts was about 0. 01 microg/g. Roasted peanuts had the lowest content of resveratrol of 0.055 +/- 0.023 microg/g (n = 21), while in peanut butter its concentration was significantly higher, 0.324 +/- 0.129 microg/g (n = 46), and boiled peanuts had the highest level of 5.138 +/- 2.849 microg/g (n = 12). Resveratrol content in commercial peanut products was similar to the resveratrol content of the raw peanut fractions routinely used for making them. |
| Databáze: | OpenAIRE |
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