Determination of the Phytoalexin Resveratrol (3,5,4‘-Trihydroxystilbene) in Peanuts and Pistachios by High-Performance Liquid Chromatographic Diode Array (HPLC-DAD) and Gas Chromatography−Mass Spectrometry (GC-MS)

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 12; pp. 5003 - 5009
• Main Authors: Tokusoglu, O, Unal, M.K, Yemis, F
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 15-06-2005
• Subjects: Arachis - chemistry; Arachis - genetics; Biological and medical sciences; Chromatography, High Pressure Liquid; detection; diode array detection; food composition; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry; Genotype; high performance liquid chromatography; mass spectrometry; peanuts; pistachios; Pistacia - chemistry; Pistacia - genetics; Plant Extracts - analysis; resveratrol; Seeds - chemistry; Sesquiterpenes; Stilbenes - analysis; Terpenes; Peanut; High performance; Nuts; HPLC-DAD; Arachis hypogaea; HPLC chromatography; trans-resveratrol; Pistachio; GC-MS; Gas chromatography; Liquid; Leguminosae; Phytoalexin; cis-resveratrol; Dicotyledones; Angiospermae; Resveratrol; Diode array; Spermatophyta; Mass spectrometry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf050496+

The phytoalexin resveratrol (3,5,4‘-trihydroxystilbene) in edible peanut (Arachis hypogaea L.) and pistachio (Pistacia vera L.) varieties grown in Turkey was analyzed by high-performance liquid chromatographic diode array and gas chromatography−mass spectrometric detection. trans-Resveratrol in six peanut varieties, five pistachio varieties, and four market samples ranged between 0.03 and 1.92 μg/g. The Çerezlik 5025 peanut (1.92 ± 0.01 μg/g) and Ohadi pistachio genotype (1.67 ± 0.01 μg/g) had significantly higher trans-resveratrol contents. Peanuts contained 0.03−1.92 μg/g (av = 0.84 μg/g) of trans-resveratrol, whereas pistachio contained 0.09−1.67 μg/g (av = 1.15 μg/g). With exposure to UV light for 1 min, trans-resveratrol concentrations of samples ranged from 0.02 to 1.47 μg/g and those of cis-resveratrol from 0.008 to 0.32 μg/g. The occurrence of resveratrol in peanut and pistachio was confirmed by total ion chromatograms (TIC) of bis[trimethylsilyl]trifluoroacetamide derivatives of resveratrol isomers and comparison of the mass spectral fragmentation data with those of a resveratrol standard. Formation of the cis-isomer in pistachios was higher than in peanuts. Keywords: Resveratrol; trans-resveratrol; cis-resveratrol; peanut; pistachio; HPLC-DAD; GC-MS