title: Elicitation of resveratrol in peanut kernels by application of abiotic stresses.
abstract: Application of no postharvest stress or by size reduction, grinding, chopping, or slicing and exposure to UV light or ultrasound were investigated for the elicitation of trans-resveratrol, total phenolic compounds, and antioxidant activity (AOA) in peanut kernels. AOA and total phenolic compounds did not increase in stressed peanuts over incubation times 0-48 h at 25 degrees C; however, an increase in trans-resveratrol concentration over time occurred. Slicing (2 mm), ultrasound exposure for 4 min at 25 degrees C, and incubation for 36 h produced the highest level of trans-resveratrol synthesis in peanuts, increasing concentrations from 0.48 +/- 0.08 microg/g in untreated peanuts to 3.96 +/- 0.96 microg/g. AOA in stressed peanuts was negatively correlated with trans-resveratrol concentration, indicating that as AOA decreased trans-resveratrol concentration increased.
authors.affiliation: Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1731, USA.
authors.forename: Jamie R
authors.initials: JR
authors.lastname: Rudolf
authors.forename: Anna V A
authors.initials: AV
authors.lastname: Resurreccion
mesh_terms: D000975:Antioxidants / Q000378:metabolism*; D010367:Arachis / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid; D007202:Indicators and Reagents; D010635:Phenolphthaleins; D010636:Phenols / Q000378:metabolism; D000077185:Resveratrol; D013056:Spectrophotometry, Ultraviolet; D013267:Stilbenes / Q000378:metabolism*; D014465:Ultrasonics
chemical_list: D000975:Antioxidants; D007202:Indicators and Reagents; D010635:Phenolphthaleins; D010636:Phenols; D013267:Stilbenes; D000077185:Resveratrol