15C-26 |
trans-Resveratrol in raw peanuts and peanut butter consumed in Korea |
S. S. LEE1, D. J. Kim1, J. Chun2, R. R. Eitenmiller2, and J. Lee1. (1) Dept. of Food Science & Technology, Chungbuk National Univ., Chongju, 361-763, South Korea, (2) Dept. of Food Science & Technology, Univ. of Georgia, Athens, GA 30602 Resveratrol (3, 4¢, 5-trihydroxystilbene), a naturally occurring phytoalexin, has antioxidant and antimutagen activity. It occurs in grapes and wine and has been reported in peanuts and peanut products. However, few studies have focused on peanuts. The objective of this study was to develop a reliable method for the assay of trans-resveratrol in peanuts and apply the method to peanuts and peanut butter produced in Korea. The method uses acetonitrile/water (9:1, v/v) extraction, solid phase extraction (SPE) on columns packed with Al2O3 and Sorbsil C60 RP18, and reversed-phase LC. Peanuts and peanut butter were domestic products representative of the Korean market. trans-Resveratrol in raw peanuts was low, ranging from 0.01 to 0.14 ug/g. Content in peanut butter was significantly higher (p < 0.05) and ranged from 0.25 to 0.41ug/g. Analytical method validation parameters including accuracy, precision, limits of detection and quantitation were determined. Recovery from peanut butter was 95% (n=15). The analytical method is very rapid and can be completed on one sample within 30 min. We have applied the procedure to Korean peanuts and peanut products to accurately quantify trans-resveratrol content.
Session 15C, Food Chemistry: Food composition and analysis
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