International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 5 (2020)

Resveratrol content and its losses upon processing in select peanut accessions


Prashant Bagade, Vidyasagar PV, Sejal Parmar, KVN Suresh Reddy, Manish K Pandey

Peanuts, a healthy snack across the globe, are considered good dietary source of resveratrol. Twenty diverse peanut accessions were studied for resveratrol content and its losses during processing – roasting, boiling, and combination of roasting and peeling. Resveratrol was quantified using LC-MS/MS. Based on average silhouette score and hierarchical clustering, accessions were grouped into three clusters. Resveratrol in raw peanut kernels ranged from 58 to 619 µg/kg. All processing methods resulted in resveratrol loss. Roasting, boiling, peeling after roasting resulted in 6 – 88%, 27 – 94%, 46 – 100% loss respectively. Of the treatments studied, ICGV-00440 showed minimum loss of resveratrol at 6% during roasting while highest loss of 100% was observed in ICGV-SM 86068 when it was subjected to roasting followed by peeling. ICGV 06040 and ICGV-13189 were found to be best accessions for roasting and boiling, respectively. Overall, roasting resulted in minimum loss of resveratrol compared to other studied processing methods.
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