Elicitation of Resveratrol in Peanut Kernels by Application of Abiotic Stresses

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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 °C; however, an increase in trans-resveratrol concentration over time occurred. Slicing (2 mm), ultrasound exposure for 4 min at 25 °C, and incubation for 36 h produced the highest level of trans-resveratrol synthesis in peanuts, increasing concentrations from 0.48 ± 0.08 μg/g in untreated peanuts to 3.96 ± 0.96 μg/g. AOA in stressed peanuts was negatively correlated with trans-resveratrol concentration, indicating that as AOA decreased trans-resveratrol concentration increased. Keywords: Resveratrol; UV; ultrasound; wounding; total phenolics; antioxidant activity