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한국자원식물학회 / v.20, no.6, 2007년, pp.558-562 
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( Trans-Resveratrol Contents of Peanut Seeds Depend on Varieties and Processing Methods ) |
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| 초 록 |
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| The high-performance liquid chromatography(HPLC) method for the determination of trans-resveratrol in 34 germplasms and processing methods of peanut seeds has been modified. Peanut germplasms contained trans-resveratrol contents of $0.14{sim}4.96{mu}g/g$, but findings for the testa color were not significant. However, two germplasms, 'KIGAN' and 'CS1', contained more trans-resveratrol contents than the other germplasms. The contents of their were $2.26{mu}g/g;and;4.96{mu}g/g$. The tested processing methods caused no significant changes in trans-resveratrol contents. The contents of fresh, boiled, and roasted peanuts were 0.36, 0.32, and $0.40{mu}g/g$, respectively in cv. Palkwang, and 0.22, 0.22, and $0.26{mu}g/g$, respectively, in cv. Jakwang. Differences were not significant among fresh, boiled, and roasted peanuts. The grains of 'Palkwang' and 'Jakwang' contained trans-resveratrol contents of $0.34{mu}g/g;and;0.24{mu}g/g$, and testa contained $1.12{mu}g/g;and;1.00{mu}g/g$, respectively. However, when comparing absolute quantity, the trans-resveratrol contents appears to be approximately $3{sim}4$ times higher in the testa than in the grain of the peanut, although the total contents were not different because the ratio of testa was low in peanut seeds. |
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| 키워드 |
| Peanut;trans-Resveratrol;HPLC;Germplasm;Testa color;Processing method; |
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한국자원식물학회지 / v.20, no.6, 2007년, pp.558-562
한국자원식물학회
ISSN : 1226-3591
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO200706414482762)
언어 : 영어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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